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New Insights into the Genome Organization of Yeast Killer Viruses Based on “Atypical” Killer Strains Characterized by High-Throughput Sequencing
Published 2017-09-01“…M1 virus was found for the first time in wine yeasts, coexisting with Mbarr-1 virus in T. delbrueckii. …”
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4363
Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins
Published 2021-03-01“…The soil yeast <i>Tetrapisispora phaffii</i> secretes a killer toxin, named Kpkt, that shows β-glucanase activity and is lethal to wine spoilage yeasts belonging to <i>Kloeckera/Hanseniaspora</i>, <i>Saccharomycodes</i> and <i>Zygosaccharomyces</i>. …”
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4364
Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Trichoderma reesei strain RF6197
Published 2023-06-01“…It is intended to be used in five food manufacturing processes: fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices, production of wine and wine vinegar, coffee demucilation and production of plant extracts as flavouring preparations. …”
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Synthesis of light-inducible and light-independent anthocyanins regulated by specific genes in grape ‘Marselan’ (V. vinifera L.)
Published 2019-03-01“…Anthocyanin is an important parameter for evaluating the quality of wine grapes. However, the effects of different light intensities on anthocyanin synthesis in grape berry skin and its regulation mechanisms are still unclear. …”
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4369
Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork
Published 2021-01-01“…The study aimed to investigate the influence of seasoning formulations (SP<sub>1</sub>: water; SP<sub>2</sub>: water and salt; SP<sub>3</sub>: water, salt and spices; SP<sub>4</sub>: water, salt, spices and soy sauce; SP<sub>5</sub>: water, salt, spices, soy sauce, sugar; SP<sub>6</sub>: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. …”
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4370
Reviving grain quality in wheat through non‐destructive phenotyping techniques like hyperspectral imaging
Published 2023-09-01Get full text
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4371
Anodic Oxidation of Industrial Winery Wastewater Using Different Anodes
Published 2022-01-01“…Winery wastewater represents the largest waste stream in the wine industry. This deals with the mineralization of the organic matter present in winery wastewater using anodic oxidation and two types of anodes—namely, a boron-doped diamond electrode (BDD) and two mixed metal oxides (MMO), one with the nominal composition Ti/Ru<sub>0.3</sub>Ti<sub>0.7</sub>O<sub>2</sub> and the other with Ti/Ir<sub>0.45</sub>Ta<sub>0.55</sub>O<sub>2</sub>. …”
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Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking
Published 2023-01-01“…T. delbrueckii and L. thermotolerans increased the total acidity of wines. The latter and Metschnikowia spp. strains produced lactic acid, which decreased the wine pH in the case of L. thermotolerans. …”
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4373
Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria
Published 2016-01-01“…The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5 % by volume) after 168 h of fermentation. …”
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Grapevine Badnavirus 1: Detection, Genetic Diversity, and Distribution in Croatia
Published 2022-08-01“…GBV-1 real-time PCR analysis of 4302 grapevine samples from the Croatian continental and coastal wine-growing regions revealed 576 (~13.4%) positive vines. …”
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4375
Advancing understanding of oat phenology for crop adaptation
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4376
Effect of immersion and thermocycling in different beverages on the surface roughness of single- and multi-shade resin composites
Published 2023-06-01“…The second, third, and fourth subgroups were immersed in saliva, tea, and red wine, respectively, for 12 days at 37 °C. The fifth and sixth subgroups were thermocycled for 10,000 cycles, in tea (the fifth between 37 and 57 °C) and in red wine (the sixth between 37 °C and12°C). …”
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Simple Flow-Based System with an In-Line Membrane Gas–Liquid Separation Unit and a Contactless Conductivity Detector for the Direct Determination of Sulfite in Clear and Turbid Foo...
Published 2020-05-01“…Quantitative results of sulfite were statistically comparable to those obtained from iodimetric titration for the wine samples.…”
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Improved genomic prediction using machine learning with Variational Bayesian sparsity
Published 2023-09-01Get full text
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4379
Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process
Published 2019-04-01Get full text
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4380
Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars
Published 2019-03-01“…Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). …”
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