Showing 1 - 20 results of 980 for search '"Gaucha"', query time: 0.07s Refine Results
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    Inmigración y subalternidad en el cine argentino: Nobleza Gaucha by Pablo Alvira, Ronen Man

    Published 2012-09-01
    “…This paper discusses Nobleza Gaucha, the first film in those series, emphasizing its representation of subaltern groups, immigrants and natives, which involves considering its particular reinterpretation of “criollismo” and its quest for realism, defiantly for hegemonic discourses.…”
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    The Wine Clusters of Mendoza and Serra Gaúcha: A Local Development Perspective by María Verónica ALDERETE

    Published 2014-01-01
    “…For its part, Serra Gaúcha is the most successful wine center in Brazil and regards Mendoza as the benchmark in terms of local development.…”
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    The genetics and development of mandibles and hypopharyngeal sclerite and cornua in larvae of Drosophila gaucha. by Eduardo Alvarez, Francisco Del Pino, Lilian Jara, Raúl Godoy-Herrera

    Published 2017-01-01
    “…We investigate the post-embryonic development of Hypopharyngeal sclerite and cornua HPC and mandibles M of Drosophila gaucha larva. Integrated functioning of these Cephalopharyngeal skeleton parts of D. gaucha larva is essential for food acquisition, participating in locomotion and microhabitat selection. …”
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    Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region by Ingrid da Chaga Antunes, Suélen Braga de Andrade Kaltbach, Pedro Kaltbach, Keila Garcia Aloy, Marcelo Giacomini, Maria Rosa Costella, Vagner Brasil Costa, Marcos Gabbardo, Rafael Lizandro Schumacher, Daniel Pazzini Eckhardt

    Published 2023-05-01
    “… The objective of this work was to evaluate the effect of different commercial strains of Saccharomyces cerevisiae on the characteristics of Sauvignon Blanc wines produced in the Campanha Gaúcha region. The must obtained by mechanical destemming and crushing was treated with 150 mg L of potassium metabisulfite and pectolitic enzymes and subject to enzymatic hidrolisis and débourbage for 24h00 at 4°C. …”
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