Drawings of a mental landscape: a peer-led intervention for adolescents in a high school setting by A. Barbieri, E. Rossero

“…Results The practical purpose of the workshop with Arts students was to draw wine labels inspired by their peers’ narratives as they were recorded during interviews. …”
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Stereospecificity of Ginsenoside AD-1 and AD-2 Showed Anticancer Activity via Inducing Mitochondrial Dysfunction and Reactive Oxygen Species Mediate Cell Apoptosis by Xude Wang, Meng Ding, Hong Zhao, Mengru Zhou, Xuan Lu, Yuanyuan Sun, Qinggao Zhang, Yuqing Zhao, Ruoyu Wang

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Recording the Fragrance of 15 Types of Medicinal Herbs and Comparing Them by Similarity Using the Electronic Nose FF-2A by Emi Tsuchitani, Mayumi Nomura, Miyuki Ota, Erika Osada, Nobutake Akiyama, Yumi Kanegae, Takeo Iwamoto, Ryuhei Yamaoka, Yoshinobu Manome

“…In this study, aromas of 15 medicinal herbs were recorded using an electronic nose FF-2A, and their characteristics were compared with aroma samples of wine such as Le Nez du Vin, to determine which wine aromas are similar to each medicinal herb. …”
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Effect of different viticultural techniques on the qualitative and quantitative characters of cv. Xinomavro under vineyard conditions in Naoussa by Stavrakaki Maritina, Doudoumi Thomi, Daskalakis Ioannis, Bouza Despoina, Biniari Katerina

“…In order to counteract the various effects of climate change on the physiology of the grapevine and on the quality of the grapes leading to the wine produced, many different approaches have been proposed. …”
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Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation by Pei-Jie Han, Lu-Jun Luo, Ying Han, Liang Song, Pan Zhen, Da-Yong Han, Yu-Hua Wei, Xin Zhou, Zhang Wen, Jun-Zhi Qiu, Feng-Yan Bai

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Safety evaluation of the food enzyme containing endo‐polygalacturonase and endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Aspergillus fijiensis strain NZYM‐RE... by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Daniele Cavanna, Yi Liu, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson

“…It is intended to be used in eight food manufacturing processes, i.e. distilled alcohol production, brewing processes, baking processes, cereal‐based processes, wine and wine vinegar production, fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices and refined olive oil production. …”
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Safety evaluation of the food enzyme containing endo‐polygalacturonase and cellulase from the non‐genetically modified Talaromyces cellulolyticus strain NITE BP‐03478 by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Giulio diPiazza, Sandra Rainieri, Rita Ferreira deSousa, Andrew Chesson

“…It is intended to be used in eight food manufacturing processes: baking processes, brewing processes, fruit and vegetable processing for juice production, wine and wine vinegar production, fruit and vegetable processing for products other than juices, fruit and vegetable processing for refined olive oil production, coffee bean demucilation and grain treatment for starch production. …”
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Cuticular waxes affect fruit surface color in blueberries by Yifan Yan, Michael Dossett, Simone D. Castellarin

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Iron and zinc micronutrients and soil inoculation of Trichoderma harzianum enhance wheat grain quality and yield by Iftikhar Ali, Iftikhar Ali, Iftikhar Ali, Ajab Khan, Ahmad Ali, Zahid Ullah, Dong-Qin Dai, Naveed Khan, Asif Khan, Abdel Rahman Al-Tawaha, Hassan Sher

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Screening of Dietary Ingredients against the Honey Bee Parasite <i>Nosema ceranae</i> by Chiara Braglia, Daniele Alberoni, Martin Pablo Porrini, Paula Melisa Garrido, Loredana Baffoni, Diana Di Gioia

“…This study investigates the possibility of using compounds such as organic acids or biological agents including those at the base of the circular economy, i.e., wine waste production, in order to improve honeybee health.…”
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Evaluation of an Incentive Programme for Increasing Green Infrastructure on Vineyards by Anna-Kate Goodall, Wendy McWilliam, Colin Meurk, Olaf Schelezki, Suphicha Muangsri

“…Wine grape ecosystems with low species richness and reliance on agrichemicals have weak resilience to environmental impacts. …”
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Internal Market 3.0: The Old “New Approach” for Harmonising AI Regulation by Sybe de Vries, Olia Kanevskaia, Rik de Jager

“…Harmonisation in the Draft AI Act: old wine in a new bottle, or new wine? – III.1. Risk-based approach of the Draft AI Act. – III.2. …”
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The impact of alcohol pricing policies on public health in Hong Kong, China: A modelling study by Carmen S. Ng, Minnie Au, Robyn Ma, June Y.Y. Leung, Jianchao Quan

“…Summary: Background: Contrary to most developed economies, Hong Kong has reduced and eliminated taxes on beer and wine over the last 15 years and observed increasing alcohol consumption. …”
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Reduction in Maternal Energy Intake during Lactation Decreased Maternal Body Weight and Concentrations of Leptin, Insulin and Adiponectin in Human Milk without Affecting Milk Produ... by Gabriela E. Leghi, Merryn J. Netting, Ching T. Lai, Ardra Narayanan, Michael Dymock, Alethea Rea, Mary E. Wlodek, Donna T. Geddes, Beverly S. Muhlhausler

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Characteristics of Wild Cherry Beverage Co-fermented by Hanseniaspora uvarum and Saccharomyces cerevisiae by Chanyuan LI, Miaoxin ZHENG, Yuting ZOU, Zihan HE, Bitao XU, Qing ZHANG, Jia QIN, Wenqiang TIAN

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Safety evaluation of a food enzyme containing endo‐polygalacturonase and pectin lyase activities from the non‐genetically modified Aspergillus tubingensis strain NZYM‐PE by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Magdalena Andryszkiewicz, Ana Criado, Yi Liu, Simone Lunardi, Francesco Pesce, Andrew Chesson

“…It is intended to be used in four food manufacturing processes: fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices, refined olive oil production and wine and wine vinegar production. Since residual amounts of total organic solids (TOS) are removed during production, dietary exposure was not calculated for refined olive oil production. …”
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Chemical and Structural Assessment of New Dental Composites with Graphene Exposed to Staining Agents by Marioara Moldovan, Diana Dudea, Stanca Cuc, Codruta Sarosi, Doina Prodan, Ioan Petean, Gabriel Furtos, Andrei Ionescu, Nicoleta Ilie

“…Experimental composites were characterized through color stability after 30 days of staining in red wine and coffee, sorption and solubility in distilled water and artificial saliva. …”
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Comprehensive Evaluation of Plums Quality Based on Principal Component Analysis and Cluster Analysis by Ke LI, Zixi LIN, Jia LIU, Maowen LIAO, Huaiyu YUAN, Yumei LIANG, Cuiping PAN, Nanbin GUO, Yongqing ZHU, Guowei ZHANG, Huajia LI

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Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine by Bo-Qin Zhang, Bo-Qin Zhang, Jing-Yun Shen, Jing-Yun Shen, Chang-Qing Duan, Chang-Qing Duan, Guo-Liang Yan, Guo-Liang Yan

“…Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. …”
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Safety evaluation of an extension of use of the food enzyme containing cellulase, endo‐1,3(4)‐β‐glucanase and endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma rees... by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Yi Liu, Giulio diPiazza, Andrew Chesson

“…In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of nine food manufacturing processes: processing of cereals and other grains for the production of 1) baked products, 2) cereal‐based products other than baked, 3) brewed products, 4) starch and gluten fractions, 5) distilled alcohol; processing of fruits and vegetables for the production of 6) wine and wine vinegar, 7) juices, 8) fruit and vegetable products other than juices and 9) fruit‐derived distilled alcoholic beverages other than from grape. …”
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