Olive Oil Produced from Olives Stored under CO₂ Atmosphere: Volatile and Physicochemical Characterization by Vassilis Athanasiadis, Theodoros Chatzimitakos, Eleni Bozinou, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros I. Lalas

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The Anti-Inflammatory Effect of Bovine Bone-Gelatin-Derived Peptides in LPS-Induced RAW264.7 Macrophages Cells and Dextran Sulfate Sodium-Induced C57BL/6 Mice by Lujuan Xing, Lijuan Fu, Songmin Cao, Yantao Yin, Lanlan Wei, Wangang Zhang

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Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves by Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, Eleni Bozinou, George Ntourtoglou, Georgia Batra, Vassilis Athanasiadis, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros I. Lalas

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The SIFT-MS fingerprint of <i>Vitis vinifera</i> L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate by Olivier GEFFROY, Thomas Baerenzung dit Baron, Olivier Yobrégat, Marie Denat, Valérie Simon, Alban Jacques

“…Wine grape breeding for fungal resistance has been very dynamic worldwide over the last decade. …”
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Deep incorporation of organic amendments into soils of a ‘Calardis Musqué’ vineyard: effects on greenhouse gas emissions, vine vigor, and grape quality by Nele Schneider, Muhammad Islam, Ralf Wehrle, Stefan Pätzold, Nicolas Brüggemann, Reinhard Töpfer, Katja Herzog

“…BackgroundTraditional wine growing regions are increasingly endangered by climatic alterations. …”
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Innovation and Practice for Specialized English Teaching of Brewing Engineering Based on Virtual Simulation Technology by Xiaohui LIU, Fabao DONG, Xiaolin JIANG, Fei ZHANG, Xiangdong LI, Maosheng WANG, Xiaozhu LIU, Zhihai YU, Weiyuan TANG

“…Therefore, three virtual simulation experimental projects of sauce-flavored baijiu brewing technology, small beer production and fermentation technology, and wine production technology have been introduced during professional English teaching. …”
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Moldova: State and Prospects of Development of Tradeand Economic Cooperation with Russia by Ludmila V. Fokina

“…In the part “Priority directions of cooperation of the RM with the RF” special role of partnership with Russia in such important fields for the Moldavian economy as power engineering and wine-making production, in investment cooperation, in the sphere of labour migration is shown. …”
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Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing by Wu-Joo Lee, Barbara Nielsen, Frank L. Younce, Charles G. Edwards, Gülhan Ünlü

“…Both isolates were subjected to 28S DNA sequencing and FAME analysis for identification and determined to be Zygosaccharomyces rouxii, a known problem yeast in the grape juice and wine-making industry, to this point unknown in the central Washington region.…”
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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus niger strain AS 29‐286 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, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Criado, Cristina Fernandez‐Fraguas, Yi Liu, Elsa Nielsen, Karin Nørby, Giulio diPiazza, Andrew Chesson

“…It is intended to be used in seven food manufacturing processes: baking processes, fruit and vegetable processing for juice production, fruit and vegetable processing for products other than juices, distilled alcohol production, starch processing for the production of maltodextrins, brewing processes and non‐wine vinegar production. Since residual amounts of total organic solids (TOS) are removed during distilled alcohol production and starch processing for the production of maltodextrins, dietary exposure was calculated only for the remaining five food manufacturing processes. …”
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Exploring the Pivotal Components Influencing the Side Effects Induced by an Analgesic-Antitumor Peptide from Scorpion Venom on Human Voltage-Gated Sodium Channels 1.4 and 1.5 throu... by Fan Zhao, Liangyi Fang, Qi Wang, Qi Ye, Yanan He, Weizhuo Xu, Yongbo Song

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Comparison of light transmittance and color changes between polyurethane and copolyester retainer materials after staining and destaining by Grace Viana, Insia Virji, Laurie Susarchick, Veerasathpurush Allareddy, Sullivan Lown, Max Gruber, Henry Lukic, Spiro Megremis, Phimon Atsawasuwan

“…Coffee and tea stained both materials more significantly than wine, but there was a significant difference of changes of color and light transmittance between rough and smooth surfaces during the destaining in coffee- and tea-stained samples of copolyester material. …”
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In Vitro Propagarion and Cryopreservation of Important Grape Cultivars (Vitis Vinifera L.) and Rootstocks by F. CELEBI TOPRAK, F. KAYHAN, A. R. ALAN

“…There are over one thousand varieties that are grown for raisin, fresh consumption and wine making purposes. The grape germplasm resources are generally maintained as whole plants under field conditions. …”
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Genetic and ampelographic characterization of grapevine accessions maintained in the Lebanese national collection by Ali Chehade, Lamis Chalak, Joe Merheb, Ahmad Elbitar, Elie Rmeily, Nagham Madi, Mark Massaad

“…Ampelographic characterization was conducted using a set of 33 descriptors established by the International Office of Vine and Wine and related to leaf, bunch, and berry. Principal component analysis identified 12 descriptors i.e. veraison date, maturity date, berry length, upper and lower vein pigmentation, bunch density, bunch weight, sugar content at harvesting, flesh of juiciness, berry weight, flesh firmness, and color skin, as being the most discriminating descriptors. …”
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The Effect of Isoleucine Supplementation on Body Weight Gain and Blood Glucose Response in Lean and Obese Mice by Rebecca O’Rielly, Hui Li, See Meng Lim, Roger Yazbeck, Stamatiki Kritas, Sina S. Ullrich, Christine Feinle-Bisset, Leonie Heilbronn, Amanda J. Page

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Hiệu quả của bón bùn đáy mương hệ thống canh tác lúa-tôm đối với độ phì nhiêu đất và năng suất lúa ở huyện Thới Bình, tỉnh Cà Mau by Huỳnh Văn Quốc, Jason Condon, Thị Tú Linh, Jes Sammut, Lê Quang Trí, Châu Minh Khôi, Nguyễn Văn Sinh

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Building bushfire resilience in horticultural production systems: important insights from Australia by Oluyoye Idowu, Oluyoye Idowu, Tim Pitt, Kevin Dodds, John Golding, Jessica Fearnley, Paul Petrie, Paul Petrie, Paul Petrie, Paul Petrie, Bruno Holzapfel, Bruno Holzapfel

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A New Electrochemical Method to Determine Tryptophan in Fruit Juices: Development and Validation by Assefa Takele, José María Palacios-Santander, Miguel Palma

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Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes by Jaime A. Arboleda Mejia, Arianna Ricci, Ana S. Figueiredo, Andrea Versari, Alfredo Cassano, Giuseppina P. Parpinello, Maria N. De Pinho

“…The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. …”
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Plasma Lithium Levels in the General Population: A Cross-Sectional Analysis of Metabolic and Dietary Correlates by Janna Enderle, Urte Klink, Romina di Giuseppe, Manja Koch, Ulrike Seidel, Katharina Weber, Marc Birringer, Ilka Ratjen, Gerald Rimbach, Wolfgang Lieb

“…Higher lithium levels were associated with higher intakes of potatoes, leafy vegetables, root vegetables, fruits, tea, beer, wine and dietetic products and lower intakes of pasta, rice, pork, chocolate, sweets, soft drinks, other alcoholic beverages, sauces and snacks. …”
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Effects of cocoa on altered metabolite levels in purine metabolism pathways and urea cycle in Alzheimer's disease in C. elegans by Mihiri Munasinghe, Roya Afshari, Deniz Heydarian, Abdullah Almotayri, Daniel A. Dias, Jency Thomas, Markandeya Jois

“…Cocoa is rich in PPs, greater in amount than in teas and red wine. This study aimed to characterize the age-associated and amyloid-β (Aβ)-induced changes in metabolism in C. elegans and the effects of cocoa supplementation. …”
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