Zobrazeno 1 - 10 of 113 pro vyhledávání: '"S Buxaderas"'
3
A flavonoid-rich diet increases nitric oxide production in rat aorta
Autor: Juan Sebastián Vera Sánchez, S Benito, P. Puig-Parellada, Diego López, S Buxaderas, Maria Teresa Mitjavila, María P. Sáiz
Publikováno v: British Journal of Pharmacology. 135:910-916
1. Red wine intake is associated with a low risk of cardiovascular disease. This effect has been partly attributed to the action of polyphenolic compounds, which decrease the oxidation of plasma low density lipoproteins. Moreover, nitric oxide ((*)NO
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e7039af82fb5c5a520808d3a168f2ec
https://doi.org/10.1038/sj.bjp.0704534
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4
Volatile and semi-volatile components of oak wood chips analysed by Accelereated Solvent Extraction (ASE) coupled to gas chromatography-mass spectrometry (GC-MS)
Autor: S. Vichi, C. Santini, E. Lopez Tamames, S. Buxaderas, NATALI, NADIA, RIPONI, CLAUDIO
Volatile and semi-volatile compounds of French and American oak wood used in wine and spirits ageing were extarcted by an Accelerated Solvent Extractor (ASE) and analysed by gas chromatography-mass specrtrometry. More 90 compounds were isolated, char
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::f58276e73f20ff211203881a2fc96c68
http://hdl.handle.net/11585/31140
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6
Grape Pectic Enzyme Treatment Effect on White Musts & Wines Composition
Autor: S. Buxaderas, C. Lao, E. Lopez‐Tamames, M. C. Torre-Boronat
Publikováno v: Journal of Food Science. 61:553-556
White grapes of three different cultivars (‘Macabeo’, ‘Xarel.lo’ and ‘Parellada’) were treated with the same commercial pectic enzyme preparation on an industrial scale. The effect of this treatment on must and wine composition was studie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5616fa58726b0725fd1a4f2761c7f71e
https://doi.org/10.1111/j.1365-2621.1996.tb13155.x
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7
Managing the quality of sparkling wines
Autor: S. Buxaderas, E. López-Tamames
The main characteristic of sparkling wines is that they contain supersaturated CO2 gas (minimum 3 bars) and form bubbles and foam when poured into the flute. The bubbles arise from induced homogeneous or heterogeneous nucleation which gives rise to a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::add791c02ced4bdc120eceb568ab847f
https://doi.org/10.1533/9781845699987.2.553
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8
Viability of total phenol index value as quality marker of sparkling wines, 'cavas'
Autor: C. Flores-Rubio, Josep Caixach, Elvira López-Tamames, J. Bosch-Fusté, Elisa Sartini, S. Buxaderas
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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To evaluate the viability of the A280 value for monitoring the development of cava sparkling wine during its ageing in contact with lees and its commercial shelf life, an accelerated test was applied to four types of sparkling wines obtained at indus
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0babebc31d712da0a15f0aaec8c8d8f
http://hdl.handle.net/10261/194173
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Plný text Recenzováno Digitální knihovna AV ČR
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