P5.23 A MEDICAL CONFERENCE DINNER’S IMPACT ON CENTRAL BLOOD PRESSURE AND VASCULAR AGE by C. Strandhave, K.N. Hvidt, L. Boesby, H.S. Bosselmann, C.D. Peters, D. Khatir, E. Laugesen, S.W. Greve, N. Wiinberg

“…We examined attendees at a medical conference before and after the conference dinner which included a three course meal and wine menu. Participants had brachial and central BP measured. …”
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Accompanying the Development of Sidetapa‘s Fruit Brem as a Leading Tourism Product in Buleleng Regency by Ni Made Ary Widiastini, Made Aristia Prayudi, Putu Indah Rahmawati, Gede Rasben Dantes

“…Brem is produced as a fermented drink with three flavors: honey wine, mangosteen rind, and mangosteen fruit. To make the product acceptable to the people, the producers of fruit brem in Sidetapa Village received assistance in product and market testing. …”
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Artificial ripening of grape seed phenolics in Pinot noir and Cabernet Sauvignon by Del Zozzo Filippo, VanderWeide Joshua, Nasrollahiazar Esmaeil, Peterlunger Enrico, Rustioni Laura, Sabbatini Paolo

“…Management of fruit technological ripening, in vineyard or post-harvest, is pivotal for wine quality. However, the impact of vineyard or cellar practices on seed phenolic fraction remains poorly understood. …”
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Pressurized Steam Conversion of Biomass Residues for Liquid Hydrocarbons Generation by Francesco Miccio, Elettra Papa, Annalisa Natali Murri, Elena Landi, Matteo Minelli

“…Such process has been already applied to various residues and here extended to the case of marc, the residual pomace from wine making, largely produced worldwide. A pressurized batch reactor was used for the quantitative determination of produced solid and liquid fractions, and their qualitative characterization was performed by instrumental analyses. …”
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Beyond Vegetation: A Review Unveiling Additional Insights into Agriculture and Forestry through the Application of Vegetation Indices by Sergio Vélez, Raquel Martínez-Peña, David Castrillo

“…It underscores the value of VIs, such as the normalized difference vegetation index (NDVI), or the enhanced vegetation index (EVI), in tracking climate-related shifts, mitigating the impact of disasters, assessing microbial terroir, organic production, and even aiding the wine industry. Nonetheless, despite their promise, the practical application of VIs also presents interpretational and technical challenges that need to be addressed. …”
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Combined Investigation of Indoor Climate Parameters and Energy Performance of a Winery by Giorgos Panaras, Panagiotis Tzimas, Evangelos I. Tolis, Giannis Papadopoulos, Aristeidis Afentoulidis, Manolis Souliotis

“…Wineries present significant interest on a research level, combining Indoor Air Quality (IAQ) issues related with substances emitted through the wine production, as well as the need for minimizing conventional energy consumption (optimizing energy performance). …”
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« Bois ! ». La rencontre fatale entre Salammbô et Mâtho dans les transpositions iconiques du roman by Bruna Donatelli

“…In the course of a licentious feast of the mercenaries who are rising up because they have not received their agreed payment, the Carthaginian princess offers the Libyan chief a goblet of wine; her purpose is unclear: fatal attraction or a ploy to soothe the rage of the mercenaries? …”
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Widely Targeted Metabolomics Analysis of Compositional Differences between Purple Black Rice and Common Rice at Different Harvest Periods by TIAN Chengpiao, LONG Lingyun, LIU Gongde, YE Xueying, XIE Xiuping, TAN Xiaohui, WANG Liping

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Polıcy For Governance Of Balı Fermented And Dıstılled Beverages As An Effort To Improve The Welfare Of Farmers Of Karangasem Dıstrıct by Toto Noerasto, A.A. Ayu Dewi Larantika, I Made Mardika, I Made Sanjaya, Ni Putu Dinda Kalpika Putri, Ni Luh Sephia Adnyani Putri

“…The existence of this regulation has been proven to be able to improve the economic welfare of the community, which is also proven by the establishment of cooperatives and collaboration with several companies and turning traditional Balinese wine into an export commodity. …”
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Geographical demarcation of the manufacturing territory of the new varieties of traditional artisanal Canastra cheese by Sonia de Oliveira Duque Paciulli, Mariana Teran-Silva, Vladimir Antônio Silva, Ariane Flávia do Nascimento, Gaby Patricia Terán-Ortiz, Thayane Sabino Nogueira

“…In Medeiros and São Roque, we also found seasoned Merendeirinho cheese, other seasoned cheeses, and cheeses cured in wine and coffee. And only Medeiros produced a cheese cured in beer. …”
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Investigating Plant Micro-Remains Embedded in Dental Calculus of the Phoenician Inhabitants of Motya (Sicily, Italy) by Alessia D’Agostino, Antonella Canini, Gabriele Di Marco, Lorenzo Nigro, Federica Spagnoli, Angelo Gismondi

“…Micro-remains suggest use or consumption of Triticeae cereals, and animal-derived sources (e.g., milk and aquatic birds). Markers of grape (or wine), herbs, and rhizomes, endemic of Mediterranean latitudes and the East, provide insight into the subsistence of this colony, in terms of foodstuffs and phytotherapeutic products. …”
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Interplay between Lignans and Gut Microbiota: Nutritional, Functional and Methodological Aspects by Simone Baldi, Marta Tristán Asensi, Marco Pallecchi, Francesco Sofi, Gianluca Bartolucci, Amedeo Amedei

“…Lignans are non-flavonoid polyphenols present in a wide range of foods frequently consumed in the Western world, such as seeds, vegetables and fruits, and beverages such as coffee, tea and wine. In particular, the human gut microbiota (GM) can convert dietary lignans into biologically active compounds, especially enterolignans (i.e., enterolactone and enterodiol), which play anti-inflammatory and anti-oxidant roles, act as estrogen receptor activators and modulate gene expression and/or enzyme activity. …”
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Exploring the utilisation and management of Sclerocarya birrea (A. Rich.) Hochst (Marula tree) in the Beitbridge district of southern Zimbabwe by Sithembelenkosini Mguni, Phibion Chiwara, Onalenna Gwate

“…The study observed that 95% of the sampled households harvested and utilised marula fruits to produce several products including jam, marula wine, nuts for consumption, and soda. In addition, marula makes a significant contribution to family income at (35%) when in season compared to other livelihood options such as livestock rearing and cropping. …”
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Optimization of the Extraction of Proanthocyanidins from Grape Seeds Using Ultrasonication-Assisted Aqueous Ethanol and Evaluation of Anti-Steatosis Activity In Vitro by Wasitha P. D. W. Thilakarathna, H. P. Vasantha Rupasinghe

“…About 50% of the PAC of the GS was found to be retained in the by-product of wine fermentation. Therefore, the developed ethanol-based extraction method is suitable to produce PAC-rich functional ingredients from grape by-products to be used in supplemented food and nutraceuticals.…”
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Dynamic Effect of Operational Regulation on the Mesophilic BioMethanation of Grape Marc by Josue Kassongo, Esmaeil Shahsavari, Andrew S. Ball

“…Wine production annually generates an estimated 11 million metric tonnes of grape marc (GM) worldwide. …”
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Use of Ferulic Acid in the Management of Diabetes Mellitus and Its Complications by Xu Li, Jingxian Wu, Fanxing Xu, Chun Chu, Xiang Li, Xinyi Shi, Wen Zheng, Zhenzhong Wang, Ying Jia, Wei Xiao

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The Application of Biometric Approaches in Agri-Food Marketing: A Systematic Literature Review by Lei Cong, Siqiao Luan, Erin Young, Miranda Mirosa, Phil Bremer, Damir D. Torrico

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Foliar Fertilizers as A Method Of Phenolic Ripeness Control by Boiko Vladimir, Levchenko Svetlana, Cherviak Sofia, Belash Dmitriy, Romanov Aleksandr

“…Foliar top dressing was carried out with the preparation ‘Agrogemo’ (LLC Pontis, Russian Federation) on wine grape varieties ‘Bastardo Magarachskiy’ and ‘Malbec’. …”
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Characteristics and Valorization Potential of Fermentation Waste of Greengage (<i>Prunus mume</i>) by Jing Wang, Jingluan Wang, Chongde Wu, Jun Huang, Rongqing Zhou, Yao Jin

“…Greengage wine is gaining increasing attention in Asia for its rich nutritional elements and medicinal value. …”
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Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar by Wilawan BOONSUPA

“…As observed for all samples during the alcoholic fermentation the levels of soluble solids decreased continuously and the levels of alcohol were found to increase at the end of fermentation process. Notably, the wine produced from ‘Blackberry’ species exhibited the highest levels of alcohol (11.73 %) while those produced from ‘Mulberry’ exhibited the highest levels of antioxidant activity (60.85 %). …”
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