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15.693  Articles
1 of 1.570 pages  |  10  records  |  more records»
Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic compositionand colour are affected by malolactic ... see more

Lactobacillus plantarum UNQLp 11 strain was isolated from a Patagonian Pinot noir wine at the oldest commercial winery (110 years old) in General Roca, North Patagonia, Argentina, and has demonstrated its ability to survive during winemaking processes and... see more

Malolactic fermentation (MLF) is a key feature in the production of high-quality wines. Its evolution isnot always guaranteed, especially in white wine, due to certain limiting factors (low pH, sulphur dioxide,low temperature) acting against malolactic ba... see more

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compou... see more

Wine has long been under the view of researchers to test it for prospective benefits to human health. Many recent studies have claimed how moderate consumption of wine, can be beneficial for us. The aim of this study were assessed antagonistic activity of... see more

The present study is focused on the determination of mineral composition of international red wines (Merlot, Cabernet Sauvignon), white wines (Sauvignon blanc, Aligoté, Muscat Ottonel, Italian Riesling) and native red wines (Feteasca neagra, Burgund mare,... see more

Potato (Solanum tuberosum L.) is the fourth most consumed food crop in the world, whose production in Peru is diminished due to phytosanitary problems and high costs of chemical fertilizers. In the present work, 32 actinomycetes isolated from the rhi... see more

Introduction: Lignocellulose consists of three polymers: cellulose, hemicellulose and lignin. Biopulping is a pretreatment for lignocellulose using fungi as a means for delignifying it previously to pulping, since fungi may content an enzyme complex inclu... see more

The objectives of this research were to study the performances of broilers and native chicken given arenga waste (APAF) fermentation by Saccaromyces cerevisiae and arenga waste unfermentation (APA) in the ration. Sixty day-old chicks of broiler Arbor Acre... see more

1 of 1.570 pages  |  10  records  |  more records»