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5161
Case report: Autoimmune encephalitis associated with anti-CASPR2 antibody mimicking cerebral infarction
Published 2023-01-01“…The 48-year-old man reported memory loss, convulsions, and disturbed consciousness one day after drinking wine. The right upper arm showed reduced autonomous movement after painful stimuli, and MRI showed abnormal hyperintensities in the left frontal lobe on T2 and fluid-attenuated inversion recovery sequences, restricted diffusion, and decreased cerebral blood flow, mimicking acute cerebral infarction. …”
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5162
Evaluation of confirmatory data following the Article 12 MRL review for fenbuconazole
Published 2023-08-01“…No data were submitted to address the Article 12 confirmatory data gaps for tree nuts, apricots, plums, table grapes, wine grapes, cranberries, bananas, sweet peppers/bell peppers, cucurbits with edible/inedible peel, peanuts/groundnuts, sunflower seeds and rapeseeds/canola seeds, barley, rye and wheat. …”
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5163
Influence of grapevine age on general physicochemical and phenolic parameters of Rabigato (Vitis vinifera L.) white variety: Results from three vintages
Published 2023-01-01“…The preservation of the old vine heritage, combined with the fact that old vines could present greater resistance to biotic and abiotic factors, has led to an increase in research studies about the contribution of vine age on grape and wine quality. Thus, the main goal of this work was to evaluate the potential influence of grapevine age on several general physicochemical and phenolic parameters during grape maturation of a Rabigato white grape variety. …”
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5164
Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students
Published 2021-12-01“…Given this, we wonder whether, for example, wine tasting experts are more capable of perceiving their sensory properties than other people, or whether they can distinguish them because they are better able to “describe” them. …”
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5165
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5166
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM
Published 2019-10-01“…The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. …”
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5167
Study Regarding the Status of Fungal Grapevine Trunk Diseases in some Romanian Vineyards
Published 2023-11-01“…Romania is a wine-producing country, with a rich and long tradition in the field of viticulture. …”
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5168
Peer review of the pesticide risk assessment of the active substance folpet
Published 2023-08-01“…The conclusions were reached on the basis of the evaluation of the representative uses of folpet as a fungicide on barley, wheat and wine grape (field uses) and tomato (field and greenhouse uses). …”
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5169
Effects of Antioxidants in Fermented Beverages in Tissue Transcriptomics: Effect of Beer Intake on Myocardial Tissue after Oxidative Injury
Published 2023-05-01“…Fermented beverages, such as wine and beer, are rich in polyphenols that have been shown to have protective effects against oxidative stress. …”
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5170
Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts
Published 2023-11-01“…Abstract Background Use of alternative non-Saccharomyces yeasts in wine and beer brewing has gained more attention the recent years. …”
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5171
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5172
The Artistic treatment and the Symbolic meaning of the Owl in the world Ancient Civilizations
Published 2023-04-01“…It has been used as a formative element on the walls of caves and after which various images and materials such as stone and clay have been carved, and the most characteristic of ancient Chinese civilization is the appearance of the owl in the wine pots with bronze ore, and the research will show the diversity of the image of the owl in the works of plastic and the knowledge of the symbols and meanings of the owl through these works and how the Chinese people interact with them throughout the ages.…”
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5173
Development of Technological Capabilities through the Internet of Things (IoT): Survey of Opportunities and Barriers for IoT Implementation in Portugal’s Agro-Industry
Published 2021-04-01“…To assess and characterize companies, with respect of IoT implementation, a survey was applied in 21 micro, small and medium agro-food companies, belonging to milk, honey, olive oil, jams, fruticulture, bakery and pastry, meat, coffee, and wine sectors, in the central region of Portugal. …”
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5174
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5175
Long-Term Dynamics of Viticultural Landscape in Cyprus—Four Centuries of Expansion, Contraction and Spatial Displacement
Published 2023-05-01“…Viticulture has historically been an important part of the social and economic life in the Mediterranean, while wine is reckoned among the oldest documented trades. …”
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5176
Capture of Fermentation Gas from Fermentation of Grape Must
Published 2023-01-01“…Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. …”
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5177
Impact of Candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine
Published 2023-08-01“…Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. …”
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5178
Phenotyping for QTL identification: A case study of resistance to Plasmopara viticola and Erysiphe necator in grapevine
Published 2022-08-01“…Breeding for resistance to DM and PM in wine grape cultivars by introgressing resistance loci from wild Vitis spp. is a complementary and more sustainable solution to manage these two diseases. …”
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5179
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Published 2018-01-01“…The ability to oxidise ethanol to acetic acid also allows the unwanted growth of AAB in other fermented beverages, such as wine, cider, beer and functional and soft beverages, causing an undesirable sour taste. …”
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5180
Habitat selection by a predator of rodent pests is resilient to wildfire in a vineyard agroecosystem
Published 2021-12-01“…In Napa Valley, California, abundant rodent pests and an interest in integrated pest management have led wine producers to use nest boxes to attract Barn Owls (Tyto furcata) to winegrape vineyards. …”
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