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A Review: Soil Management, Sustainable Strategies and Approaches to Improve the Quality of Modern Viticulture
Published 2021-11-01“…This review aims to highlight new agronomic techniques capable of enhancing the resilience of the system and contributing to conservation and ecosystem services provision, especially as wine consumers increasingly appreciate environmentally friendly farming practices. …”
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4183
<i>Pterospartum tridentatum</i> Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile
Published 2023-05-01“…The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. …”
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4184
Colour Stability of 3D-Printed and Prefabricated Denture Teeth after Immersion in Different Colouring Agents—An In Vitro Study
Published 2022-07-01“…The highest and the lowest mean ∆Es were recorded for prefabricated teeth in red wine, and 3D-printed teeth in artificial saliva, respectively. …”
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4185
Chloroplast Distribution in the Stems of 23 Eucalypt Species
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4186
Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread
Published 2022-05-01Get full text
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4187
The Effect of Grapevine Age (<i>Vitis vinifera</i> L. cv. Zinfandel) on Phenology and Gas Exchange Parameters over Consecutive Growing Seasons
Published 2021-02-01“…Unlike most crop industries, there is a strongly held belief within the wine industry that increased vine age correlates with quality. …”
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Mounting evidence that managed and introduced bees have negative impacts on wild bees: an updated review
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Color Stability of Zinc Oxide Poly(methyl methacrylate) Nanocomposite—A New Biomaterial for Denture Bases
Published 2022-11-01“…The color coordinates (CIE L*a*b*) were measured using a digital colorimeter, ColorReader (Datacolor AG Europe, Rotkreuz, Switzerland), before and after immersion of the specimens in five different solutions (distilled water, coffee, red wine, black tea, denture cleaning tablet solution) for 6 months. …”
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4193
Nitrogen- and Sulfur-Codoped Strong Green Fluorescent Carbon Dots for the Highly Specific Quantification of Quercetin in Food Samples
Published 2023-12-01“…The as-developed NS-CDs had high photostability against photobleaching, good water dispersibility, and excitation-independent spectral emission properties due to the abundant amino and sulfur functional groups on their surface. The wine-red-colored NS-CDs exhibited strong green emission with a large Stokes shift of up to 125 nm upon the excitation wavelength of 375 nm, with a high quantum yield (QY) of 28%. …”
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4194
Rapid Method for Faults Detection in Beer Using a Low-Cost Electronic Nose and Machine Learning Modelling
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4195
Mosaic Genome of a British Cider Yeast
Published 2023-07-01“…Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. …”
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4196
Acute primary angle-closure in Sturge-Weber syndrome
Published 2018-06-01“…Purpose: Sturge-Weber syndrome (SWS) is a neurocutaneous disorder characterized by facial cutaneous venous dilatation (port-wine stain), leptomeningeal angioma, and ocular abnormalities. …”
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Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products
Published 2023-05-01“…At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. …”
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Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
Published 2020-08-01“…Overall, there is a low prevalence of bacteria associated with hygiene, especially the <i>Escherichia</i> genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. …”
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