Optimal pricing in the presence of local network effects by Candogan, Utku Ozan, Bimpikis, Konstantinos, Ozdaglar, Asuman E

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The association of lifetime alcohol use with measures of abdominal and general adiposity in a large-scale European cohort. by Bergmann, M, Schütze, M, Steffen, A, Boeing, H, Halkjaer, J, Tjonneland, A, Travier, N, Agudo, A, Slimani, N, Rinaldi, S, Norat, T, Romaguera, D, Rohrmann, S, Kaaks, R, Jakobsen, M, Overvad, K, Ekelund, U, Spencer, E, Rodríguez, L, Sánchez, M, Dorronsoro, M, Barricarte, A, Chirlaque, MD, Orfanos, P, Naska, A

“…Compared with ≤6 g/d, OR for a WClp in both genders increased steadily across categories of alcohol use (up to 1.40 (95% confidence interval 1.32, 1.49) in men using >60 g/d and 1.63 (1.54, 1.73) in women using >24 g/d), though increase was higher for alcohol from beer than from wine (P for difference between beer and wine<0.001 (men) and=0.002 (women)). …”

Art as an investment? : a survey of comparative assets / by Gerlis, Melanie, author

Disegno (di)vino by Paolo Di Nardo

“… The creative sphere of wine is not exempt from considering the design to complete a commercial message (a good label can increase sales by up to 30%) and cultural and a tale of identity and belonging. …”
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Major anthocyanins in elderberry effectively trap methylglyoxal and reduce cytotoxicity of methylglyoxal in HepG2 cell line by Sandrine S. Ferreira, M. Rosário Domingues, Cristina Barros, Sónia A.O. Santos, Armando J.D. Silvestre, Amélia M. Silva, Fernando M. Nunes

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The potential of cellulolytic yeast Pichia manshurica UNJCC Y-123, Saccharomyces cerevisiae UNCC Y-84, and Saccharomyces cerevisiae UNJCC Y-83 to produce cellulase enzyme by using... by Dalia Sukmawati, Dalia Sukmawati, Mutia Balqis, Mutia Balqis, Adisyahputra, Adisyahputra, Muktiningsih Nurjayadi, Muktiningsih Nurjayadi, Sheyla Annisyah, Sheyla Annisyah, Famira Ichsanty, Famira Ichsanty, Atin Supiyani, Atin Supiyani, Retno Widowati, Retno Widowati, El Enshasy, Hesham Ali, Sulistiani, Sulistiani, Dandy Yusuf, Dandy Yusuf, Fera Roswita Dewi, Fera Roswita Dewi, Lutfi Anshory, Lutfi Anshory, Raden Haryo Bimo Setiarto, Raden Haryo Bimo Setiarto

“…The product of delignification of cocoa peel can be used as a substrate for cellulase enzymes producing by yeast isolated from Balinese palm wine. Cellulase enzymes made from yeast from Balinese palm wine can be produced using the delignified cocoa peel as a substrate. …”
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What do you think? by Geoffrey Cannon

“… Geoffrey Cannon on poet Pablo Neruda and secrets of nourishment in Chile, and the delights of scallops and wine by Valparaiso docks …”
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Causal Artificial Intelligence Models of Food Quality Data by Želimir Kurtanjek

“…The alcohol content of red and white wine had the key positive ACE relative factor of 0.35 quality/alcohol, while volatile acidity had the key negative ACE of –0.2 quality/acidity. …”
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Must quality estimation based on climate data in the Upper Moselle region by Steffi Urhausen, Susanne Brienen, Alice Kapala, Clemens Simmer

“…In view of the observed climate warming and changes in wine quality, finding the interacting factors between climate and must quality are of high interest to estimate trends in must quality for future periods. …”
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Gut Microbiota Modulators Based on Polyphenols Extracted from Winery By-Products and Their Applications in the Nutraceutical Industry by Laura-Dorina Dinu, Emanuel Vamanu

“…Vine-growing for the production of wine is one of the oldest and most important agricultural activities worldwide, but the winemaking process leads to vast amounts of waste. …”
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Alcohol and the Accounts of the Domain: the Czech Lands until the Hussite Revolution by Jan Škvrňák, Michael Škvrňák

“…This is partly confirmed by the sources showing the consumption of alcohol (beer, wine and occasionally mead).…”
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Limitations to photosynthesis of leaves of apple (Malus domestica) trees across the growing season prior to and after harvest by D.H. GREER

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The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae by Boyko O. O., Brygadyrenko V. V.

“…Minimum LD50 for third stage larvae of (L3) S. papillosus was observed with salicylic and wine acids, for L3 H. contortus larvae – with formic acid. …”
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Portable Electronic Nose Based on Digital and Analog Chemical Sensors for 2,4,6-Trichloroanisole Discrimination by Félix Meléndez, Patricia Arroyo, Jaime Gómez-Suárez, Sergio Palomeque-Mangut, José Ignacio Suárez, Jesús Lozano

“…2,4,6-trichloroanisole (TCA) is mainly responsible for cork taint in wine, which causes significant economic losses; therefore, the wine and cork industries demand an immediate, economic, noninvasive and on-the-spot solution. …”
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Comparison of Microbiological and Probiotic Characteristics of Lactobacilli Isolates from Dairy Food Products and Animal Rumen Contents by Neethu Maria Jose, Craig R. Bunt, Malik Altaf Hussain

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How does sharka affect the phenolics of plum fruit (Prunus domestica L.)? by Valentina Usenik, Franci Stampar, Damijana Kastelec, Mojca Virscek Marn

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Production of <i>Trans</i>-Cinnamic and <i>p</i>-Coumaric Acids in Engineered <i>E. coli</i> by Yuqi Liu, Weizhuo Xu, Wei Xu

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Changement climatique et conflits de genre dans l’agriculture paysanne dans l’Ouest Cameroun : cas de Batcham by Dany Franck A. Tiwa

“…The analysis of the logics of action of women in this changing climate context demonstrates a growing challenge to male privilege and therefore to the patriarchal organization of this society. The palm wine, main victim of this belligerence, is rooted in local culture where it is subject to multiple uses. …”
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Human mobility data and machine learning reveal geographic differences in alcohol sales and alcohol outlet visits across U.S. states during COVID-19. by Yingjie Hu, Brian M Quigley, Dane Taylor

“…We find major increases in the sales of spirits and wine since March 2020, while the sales of beer decreased. …”
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Study on the comparison of key issues of Codex Commission on Food Additives(CCFA) and corresponding food additive management in China by Jiyue ZHANG, Jianbo ZHANG, Hao DING, Jiangge ZHENG, Xiujuan WANG, Huali WANG

“…The principles for the use of food additives in wine are basically the same. It is suggested that Chinese producers strictly abide by the standard provisions and the regulatory authorities continue to strengthen supervision. …”
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