Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Natalia Brossard"'
Publikováno v:
Polymers, Vol 15, Iss 18, p 3774 (2023)
Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to st
Externí odkaz:
https://doaj.org/article/3d8b295cb71c49029c2023fa17ad4da2
Autor:
Hugo S. Díaz, Angélica Ríos-Gallardo, Domiziana Ortolani, Esteban Díaz-Jara, María José Flores, Ignacio Vera, Angela Monasterio, Fernando C. Ortiz, Natalia Brossard, Fernando Osorio, Rodrigo Del Río
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 1928 (2022)
The central nervous system (CNS) is particularly vulnerable to oxidative stress and inflammation, which affect neuronal function and survival. Nowadays, there is great interest in the development of antioxidant and anti-inflammatory compounds extract
Externí odkaz:
https://doaj.org/article/28277f62c5014a43b95cee80bc77da72
Autor:
Daniela Silva-Barbieri, Fernando N. Salazar, Francisco López, Natalia Brossard, Néstor Escalona, José R. Pérez-Correa
Publikováno v:
Molecules, Vol 27, Iss 4, p 1251 (2022)
The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures aft
Externí odkaz:
https://doaj.org/article/466c75898df14cf4a1ac288983d8f19f
Autor:
Claudia Bonomelli, Sergio Tonetto de Freitas, Camila Aguilera, Carola Palma, Rebeca Garay, Maximiliano Dides, Natalia Brossard, José Antonio O’Brien
Publikováno v:
Agronomy, Vol 11, Iss 7, p 1437 (2021)
Both nitrogen and calcium fertilization management are vital for crops, where an imbalance of these elements can cause both physiological and yield problems. It has been proposed that nitrogen absorption, particularly ammonium, is in part dependent o
Externí odkaz:
https://doaj.org/article/29d2d8886b6043229a9dee56d06bc246
Publikováno v:
Basic Protocols in Enology and Winemaking ISBN: 9781071630877
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8922297f1ad045a4a72d712d08430f6b
https://doi.org/10.1007/978-1-0716-3088-4_5
https://doi.org/10.1007/978-1-0716-3088-4_5
Autor:
Jianshe Chen, José Antonio O’Brien, Carolina Pavez, Natalia Brossard, Fernanda Garrido-Vargas, Fernando Osorio, Beatriz Gonzalez-Muñoz, Edmundo Bordeu
Publikováno v:
Journal of the Science of Food and Agriculture. 102:1771-1781
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an in
Publikováno v:
Journal of Texture Studies. 51:585-592
The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering
Autor:
José Antonio O’Brien, Maximiliano Dides, Camila Aguilera, Natalia Brossard, Claudia Bonomelli, Carola Palma, Sergio Tonetto de Freitas, Rebeca Garay
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Agronomy
Volume 11
Issue 7
Agronomy, Vol 11, Iss 1437, p 1437 (2021)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Agronomy
Volume 11
Issue 7
Agronomy, Vol 11, Iss 1437, p 1437 (2021)
Both nitrogen and calcium fertilization management are vital for crops, where an imbalance of these elements can cause both physiological and yield problems. It has been proposed that nitrogen absorption, particularly ammonium, is in part dependent o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de240dc335fbf3f7fa55f3e6b49b21d9
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133054
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133054
Autor:
Daniela Silva-Barbieri, Fernando N. Salazar, Francisco López, Natalia Brossard, Néstor Escalona, José R. Pérez-Correa
Publikováno v:
Molecules (Basel, Switzerland). 27(4)
The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures aft
Autor:
Rodrigo A. Ibáñez, Fernando N. Salazar, Stefanie Vyhmeister, Fernando Osorio, María Angélica Fellenberg, Natalia Brossard, María F. Muñoz, Einar Vargas-Bello-Pérez
Publikováno v:
Journal of Dairy Research. 86:248-251
The research reported in this Research Communication evaluates the effect of milk acidification on the physicochemical and sensory properties of Licor de Oro (or Gold Liqueur; LO), a traditional alcoholic beverage produced in Chiloé island, Chile, w