Zobrazeno 1 - 10
of 10 196
pro vyhledávání: '"red wine"'
Autor:
Tswellang Mgijima, Nicole R. S. Sibuyi, Adewale O. Fadaka, Samantha Meyer, Abram M. Madiehe, Mervin Meyer, Martin O. Onani
Publikováno v:
Artificial Cells, Nanomedicine, and Biotechnology, Vol 52, Iss 1, Pp 399-410 (2024)
Gold nanoparticles (AuNPs) were synthesized using three red wine extracts (RW-Es); by varying temperature, pH, concentrations of RW-Es and gold salt. The RW-AuNPs were characterized by UV–vis, transmission electron microscopy (TEM), dynamic light s
Externí odkaz:
https://doaj.org/article/1439c8f66a19499bbe04f814115fa629
Publikováno v:
Kemija u Industriji, Vol 73, Iss 11-12, Pp 457-466 (2024)
Metals in red and white wines may stem from both natural and anthropogenic sources, with their concentration serving as an important parameter influencing wine consumption. The objective of this study was to determine the metal content in available w
Externí odkaz:
https://doaj.org/article/fd4fdbfc613b4797b415a4520284bc6e
Autor:
Pergolizzi, Joseph V.1, Coluzzi, Flaminia2, Varrassi, Giustino3, Mariano, Dean J.4, LeQuang, Jo Ann1, Bisney, John1 john@leqmedical.com
Publikováno v:
Journal of Wine Research. Mar2019, Vol. 30 Issue 1, p15-30. 16p. 2 Charts.
Publikováno v:
Ciência e Agrotecnologia, Vol 48 (2024)
ABSTRACT Wines are produced from Vitis vinifera or American/hybrid grapes as a result of alcoholic fermentation and this bioprocess is modulated by yeasts of the Saccharomyces or non-Saccharomyces species. This study aimed at characterizing the chemi
Externí odkaz:
https://doaj.org/article/bda67e8937b94ed1adcb91536282b003
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The name “yeast-derived products” (YDPs) refers to different preparations obtained from yeast cells through various processes. These YDPs have different characteristics and applications in oenology, one being the improvement of the sensory proper
Externí odkaz:
https://doaj.org/article/b8949ade5bef4cfbaae0dc9bf6b56939
Autor:
Miriam Cobo, Edgard Relaño de la Guía, Ignacio Heredia, Fernando Aguilar, Lara Lloret-Iglesias, Daniel García, Silvia Yuste, Emma Recio-Fernández, Patricia Pérez-Matute, M. José Motilva, M. Victoria Moreno-Arribas, Begoña Bartolomé
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35689- (2024)
Estimation of wine components’ intake (polyphenols, alcohol, etc.) through Food Frequency Questionnaires (FFQs) may be particularly inaccurate. This paper reports the development of a deep learning (DL) method to determine red wine volume from sing
Externí odkaz:
https://doaj.org/article/8608c1486a4c493a8200c11b55ebd316
Autor:
Mirella Noviello, Claudia Antonino, Giuseppe Gambacorta, Vito Michele Paradiso, Francesco Caponio
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34310- (2024)
Sulfur dioxide (SO2) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers’ demand of wines with either reduced or totally replaced SO2 has increased. This stud
Externí odkaz:
https://doaj.org/article/28da9849c05c4478a1605b22a43a7063
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionSome evidence suggests that fruit and alcohol consumption may be related to cognitive impairment.MethodsThis study conducted a cross-sectional study on the “correlation between eating habits and cognitive function of the middle-aged and
Externí odkaz:
https://doaj.org/article/2d932ddfd7af4765abb403bfbcab6913
Publikováno v:
Food and Feed Research, Vol 51, Iss 1, Pp 119-129 (2024)
The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged
Externí odkaz:
https://doaj.org/article/cb9f446cbe8c4f2c84a8308e333775ee
Publikováno v:
IEEE Access, Vol 12, Pp 105429-105459 (2024)
This study investigates the application of machine learning (ML) algorithms to enhance the precision of wine quality assessment, focusing specifically on Portuguese red wine. Amidst the growing interest in leveraging artificial intelligence (AI) for
Externí odkaz:
https://doaj.org/article/d646117ba86545afa2a3e8c2c52fdb95