Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Thi H. Nguyen"'
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
Despite the lack of consensus regarding the effects of different soils on wine flavour, the simplification of terroir to soil type has become increasingly common in wine marketing, particularly for German Riesling. To examine the effects of this stra
Externí odkaz:
https://doaj.org/article/1337b35bb7db48d7bd885871ba0bdbbf
Publikováno v:
Beverages, Vol 10, Iss 3, p 77 (2024)
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from no
Externí odkaz:
https://doaj.org/article/256b1d79ee2b4629a559d1e2f5c78a17
Autor:
Thi H. Nguyen, Dominik Durner
Publikováno v:
Food Quality and Preference. 107:104844
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fad2736b8652bb509e91c8c1cbdf256b
https://doi.org/10.1016/j.foodqual.2023.104844
https://doi.org/10.1016/j.foodqual.2023.104844
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:15216-15227
Micro-oxygenation (Mox) is a common technique used to stabilize color and reduce harsh astringency in red wines. Here, we investigate the role of residual sugars, phenolics, SO2, and yeast on the oxidation of wine in three studies. In a Mox experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e48ff2bfa68c295ad340d91be3dd6465
https://doi.org/10.1021/acs.jafc.0c06118
https://doi.org/10.1021/acs.jafc.0c06118
Autor:
Thi H. Nguyen, J. McIntyre-Mills
Publikováno v:
Systemic Practice and Action Research. 34:475-493
The paper addresses human trafficking from an intersectional perspective and gender and right based approach, and makes policy suggestions based on a critical systemic approach. It examines human trafficking from both the demand and supply sides and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebe3e27f5838b6b81b0fe5913edd6d28
https://doi.org/10.1007/s11213-020-09548-3
https://doi.org/10.1007/s11213-020-09548-3
Autor:
Thi H. Nguyen, Andrew L. Waterhouse
Publikováno v:
Food chemistry. 377
At a key branchpoint in wine oxidation, hydrogen peroxide reacts either with iron(II), leading to the Fenton oxidation of ethanol, or with sulfur dioxide, precluding oxidation. The fate of H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d53f2cf6c6f8a1beffb649edb0213dc4
https://pubmed.ncbi.nlm.nih.gov/35008018
https://pubmed.ncbi.nlm.nih.gov/35008018
Autor:
Thi H Nguyen, Andrew L. Waterhouse
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:680-687
Wine oxidation is reported to be linked to the iron species present in the wine, but spectrophotometric speciation is plagued by unstable measurements due to alterations to the reduction potential of iron by complexing agents. Ferrozine raises the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61efed07c4e34b13a2af8f5f73f18c42
https://doi.org/10.1021/acs.jafc.8b04497
https://doi.org/10.1021/acs.jafc.8b04497
Autor:
Thi H Nguyen, Andrew L. Waterhouse
Publikováno v:
American Journal of Enology and Viticulture. :ajev.2021.20024-OA
Wine oxidation is mediated by the redox cycling of iron between two oxidation states: iron(II) is oxidized by oxygen and iron(III) is reduced by phenols. The effects of phenolic structure, pH, and copper on the rates of these reactions were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7adb541c392b90961f21406622d55812
https://doi.org/10.5344/ajev.2021.20024
https://doi.org/10.5344/ajev.2021.20024
Publikováno v:
Biomacromolecules
Heparin is a naturally occurring, highly sulfated polysaccharide that plays a critical role in a range of different biological processes. Therapeutically, it is mostly commonly used as an injectable solution as an anticoagulant for a variety of indic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdcc0c2e3a65a59491854b1a807411a0
https://doi.org/10.1021/acs.biomac.6b01147
https://doi.org/10.1021/acs.biomac.6b01147
Publikováno v:
Biomacromolecules
Fibroblast growth factor 2 (FGF2) is a protein involved in cellular functions in applications such as wound healing and tissue regeneration. Stabilization of this protein is important for its use as a therapeutic since the native protein is unstable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0f193bc47099db7ee8d3a1803bb57d3
http://europepmc.org/articles/PMC5059753
http://europepmc.org/articles/PMC5059753