Zobrazeno 1 - 10
of 55
pro vyhledávání: '"V. Felipe Laurie"'
Publikováno v:
IVES Technical Reviews (2022)
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final
Externí odkaz:
https://doaj.org/article/2a9851ed031144b4be2e376deda136f5
Publikováno v:
Toxins, Vol 14, Iss 4, p 230 (2022)
The presence of ochratoxin A (OTA) in wines is a problem mainly due to the health damage it can cause to frequent drinkers. A method for removing these toxic substances from wine is the use of lactic acid bacteria with mycotoxin-adsorption capacities
Externí odkaz:
https://doaj.org/article/b9501ee67d0b48938a09b9ac1976535c
Autor:
Ricardo I. Castro, Luis Morales-Quintana, Nancy Alvarado, Luis Guzmán, Oscar Forero-Doria, Felipe Valenzuela-Riffo, V. Felipe Laurie
Publikováno v:
Polymers, Vol 13, Iss 13, p 2080 (2021)
The aim of this work was to characterize and optimize the formation of molecular complexes produced by the association of calcium alginate and reduced glutathione (GSH). The influence of varying concentrations of calcium and GSH on the production of
Externí odkaz:
https://doaj.org/article/7b4f80ec614c4fffbbadd3e7091ee6a1
Autor:
Mariona Gil i Cortiella, Cristina Ubeda, José Ignacio Covarrubias, V. Felipe Laurie, Álvaro Peña-Neira
Publikováno v:
Molecules, Vol 26, Iss 3, p 554 (2021)
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was el
Externí odkaz:
https://doaj.org/article/585e18f33a01404ab01e1d403564275f
Autor:
Verónica Carrasco-Sánchez, Amalraj John, Adolfo Marican, Leonardo S. Santos, V. Felipe Laurie
Publikováno v:
Molecules, Vol 20, Iss 8, Pp 14312-14325 (2015)
Volatile phenols, such as 4-ethyphenol (4-EP) and 4-ethylguaiacol (4-EG), are responsible for the “Brett character” found in wines contaminated with Brettanomyces yeast (i.e., barnyard, animal, spicy and smoky aromas). In these trials, we explore
Externí odkaz:
https://doaj.org/article/027c85cafa75496ebcda72e83d4d4f62
Autor:
Gustavo A. Lobos, César Acevedo-Opazo, Alejandro Guajardo-Moreno, Héctor Valdés-Gómez, James A. Taylor, V. Felipe Laurie
Publikováno v:
OENO One, Vol 49, Iss 2, Pp 137-144 (2015)
Aims: Long exposure to high temperatures or UV-radiation may induce negative effects on vine physiology and grape composition. Here, the effects of two methods to moderate radiation and temperature in the fruit zone of a Cabernet Sauvignon vineyard w
Externí odkaz:
https://doaj.org/article/264401ea220e475c8685b7569eb1ce11
Autor:
Fernando González-Nilo, Tomás Pérez-Acle, Sergio Guínez-Molinos, Daniela A Geraldo, Claudia Sandoval, Alejandro Yévenes, Leonardo S Santos, V. Felipe Laurie, Hegaly Mendoza, Raúl E Cachau
Publikováno v:
Biological Research, Vol 44, Iss 1, Pp 43-51 (2011)
After the progress made during the genomics era, bioinformatics was tasked with supporting the flow of information generated by nanobiotechnology efforts. This challenge requires adapting classical bioinformatic and computational chemistry tools to s
Externí odkaz:
https://doaj.org/article/3e7f186aeb7e401c8bd2a484c58a0200
Autor:
Verónica Carrasco-Sánchez, Amalraj John, Adolfo Marican, Leonardo S. Santos, V. Felipe Laurie
Publikováno v:
Molecules, Vol 22, Iss 11, p 1890 (2017)
n/a
Externí odkaz:
https://doaj.org/article/ce2d8bfe85bc411d969e6618441fb9b9
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6320-6327
Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea, wheat, and potatoes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a019f61a60f6b25a480bd4b075f40100
https://doi.org/10.1002/jsfa.11982
https://doi.org/10.1002/jsfa.11982
Autor:
Kateryn Aguilar-Zuniga, V. Felipe Laurie, Rodrigo Moore-Carrasco, Bryan Ortiz-Villeda, Verónica Carrasco-Sánchez
Publikováno v:
Food Reviews International. :1-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec01be499efe58ffc7b5e2fc434317e0
https://doi.org/10.1080/87559129.2021.2001653
https://doi.org/10.1080/87559129.2021.2001653