Wyniki wyszukiwania dla: Vicente Ferreira

Pozycje od 1 do 20 spośród 158 wyników

Poprzednia

Następna

artykuł

Congenital dislocation of the knee with spontaneous resolution—A case report

Margarida Vicente‐Ferreira, Cristina Ferreras, Ana Cristina Gomes, Joana Manuel Freitas

Pediatrics International > 65 > 1 > n/a - n/a

artykuł

Can aldehyde accumulation rates of red wines undergoing oxidation be predicted in accelerated conditions? The controverted role of aldehyde–polyphenol reactivity

Almudena Marrufo‐Curtido, Vicente Ferreira, Ana Escudero

Journal of the Science of Food and Agriculture > 102 > 9 > 3869 - 3878

BACKGROUND The accumulation of acetaldehyde and Strecker aldehydes during wine oxidation is detrimental to quality and often determines wine shelf‐life. Knowing in advance the specific tendency of a wine to accumulate these compounds would help decision making during winemaking. An accelerated test based on a forced oxidation procedure at 45 °C (5 days) to measure aldehyde accumulation rates (AARs)...

artykuł

A Cradle-to-Grave Life Cycle Assessment Study on a New Countertop Material

Luiza Fernandes Carneiro Silva, Maria Elisabete Silva, Isabel Brás, Idalina Domingos, więcej

Journal of Ecological Engineering > 2021 > Vol. 22, nr 11 > 239--245

The life cycle of furniture products has been decreased in the last years as a consequence of the continuous improvement of people’s housing conditions. This behavior increases the waste amount in an urban area. The focus of this study was developing a Life Cycle Assessment (LCA) (cradle-to-grave) of a new countertop product. Two scenarios for countertop waste management were proposed, one considering...

artykuł

Air inside a dishwasher: Odour characterization and strategy for measuring odour changes

Ignacio Ontañón, Juan Téllez, Vicente Ferreira, Ana Escudero

Flavour and Fragrance Journal > 34 > 2 > 75 - 89

The use of home appliances can cause various problems. In the case of dishwashers, the generation of bad odours is one of the most serious problems for users. Odours inside dishwashers are mainly caused by the presence of food residues. A study using gas chromatography‐olfactometry (GC‐O has been carried out to establish how different food residues produce differences in the odours found in dishwashers...

artykuł

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

María-Pilar Sáenz-Navajas, Ignacio Arias, Sara Ferrero-del-Teso, Purificación Fernández-Zurbano, więcej

Food Research International > 2018 > 109 > C > 138-148

The present work seeks to define the “green character” of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction...

artykuł

A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition

Almudena Marrufo-Curtido, Vanesa Carrascón, Mónica Bueno, Vicente Ferreira, więcej

Food Chemistry > 2018 > 248 > C > 37-45

The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O₂ consumption is complete. Three exposure levels of O₂ were used: low (10 mg/L) and medium or high (18...

artykuł

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

Jordi Tronchoni, José Antonio Curiel, María Pilar Sáenz-Navajas, Pilar Morales, więcej

Food Microbiology > 2018 > 70 > C > 214-223

The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation,...

artykuł

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms

Eduardo Vela, Purificación Hernandez-Orte, Ernesto Franco-Luesma, Vicente Ferreira

Food Chemistry > 2018 > 243 > C > 222-230

This work seeks to assess the effects of micro-oxygenation (MOX) on the present and potential levels of Volatile Sulfur Compounds (VSCs) of wine. With such purpose, three red wines with a tendency to develop sulfury off-odors were subjected to three different MOX conditions (4.4–20mg/L delivered at 0.05 or 0.2mg/L/day). Samples were further subjected to Accelerated Reductive aging (AR) and analyzed...

artykuł

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

Virginia C. Resconi, Mónica Bueno, Ana Escudero, Danielle Magalhaes, więcej

Food Chemistry > 2018 > 242 > C > 288-300

This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive...

artykuł

Multifarious anchovy and sardine regimes in the Humboldt Current System during the last 150 years

Renato Salvatteci, David Field, Dimitri Gutiérrez, Tim Baumgartner, więcej

Global Change Biology > 24 > 3 > 1055 - 1068

The Humboldt Current System (HCS) has the highest production of forage fish in the world, although it is highly variable and the future of the primary component, anchovy, is uncertain in the context of global warming. Paradigms based on late 20th century observations suggest that large‐scale forcing controls decadal‐scale fluctuations of anchovy and sardine across different boundary currents of the...

artykuł

The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

Vanesa Carrascón, Anna Vallverdú-Queralt, Emmanuelle Meudec, Nicolas Sommerer, więcej

Food Chemistry > 2018 > 241 > C > 206-214

This work seeks to understand the kinetics of O₂ and SO₂ consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic...

artykuł

An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine

Yan Wen, Ricardo Lopez, Vicente Ferreira

Journal of Chromatography A > 2018 > 1534 > C > 130-138

An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize the composition of the vapors emanating from wine during its consumption. The method provides a snapshot of the contents in the wine vapors of up to 40 relevant aroma compounds, including methanethiol, sulfur dioxide, aldehydes,...

artykuł

Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

Arancha de-la-Fuente-Blanco, Purificación Fernández-Zurbano, Dominique Valentin, Vicente Ferreira, więcej

Food Quality and Preference > 2017 > 62 > C > 155-161

The present study investigates the role of sensory interactions and the level of expertise of consumers on the perception of bitterness and astringency in a red wine complex matrix.In the first experiment, a commercial red wine was spiked with quinine sulphate to produce two levels of bitterness. Seven samples with high and seven with low bitterness were further spiked with one of the following aroma...

artykuł

Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors

Yohanna Alegre, Laura Culleré, Vicente Ferreira, Purificación Hernández-Orte

Food Research International > 2017 > 100 > P1 > 740-747

Polyfunctional mercaptans such as 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexanol and 3-mercaptohexyl acetate contribute strongly to the varietal aroma of wines. These compounds are released during alcoholic fermentation from their precursors and their concentration is strongly linked to the grape variety. The aim of this work was to determine the effect of nine different amino acid profiles of...

artykuł

The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

Eduardo Vela, Purificación Hernández-Orte, Ernesto Franco-Luesma, Vicente Ferreira

Food Chemistry > 2017 > 231 > C > 212-221

Three different red wines with reductive character have been treated with two different doses of copper sulfate (0.06 and 0.5mg/L) and with a commercial copper-containing product at the recommended dose (0.6mg/L). Wines were in contact with copper one week, centrifuged and stored at 50°C in strict anoxia for 2weeks (up to 7 in one case). Brine-releasable (BR-) and free fractions of Volatile Sulfur...

artykuł

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

Heber Rodrigues, María-Pilar Sáenz-Navajas, Ernesto Franco-Luesma, Dominique Valentin, więcej

Food Chemistry > 2017 > 230 > C > 553-562

The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included...

artykuł

Gas chromatography-mass spectrometry strategies for the accurate and sensitive speciation of sulfur dioxide in wine

Vanesa Carrascon, Ignacio Ontañón, Mónica Bueno, Vicente Ferreira

Journal of Chromatography A > 2017 > 1504 > C > 27-34

Understanding the chemistry of wine oxidation requires the accurate and sensitive quantitative determination of the most important molecular species which SO₂ can form. An analytical strategy based in three independent static headspace GC–MS determinations is proposed in order to obtain information about the total, nominally free and truly free levels of SO₂. Nominally free forms are directly determined...

artykuł

Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

María-Pilar Sáenz-Navajas, José-Miguel Avizcuri, Sara Ferrero-del-Teso, Dominique Valentin, więcej

Food Research International > 2017 > 94 > C > 54-64

The absence of reference materials with defined mouthfeel properties makes it difficult to progress in finding the chemical compound or group of compounds responsible for such properties in complex foods or beverages such as wine. The present work aimed at developing a chemo-sensory strategy providing different odorless fractions with consistent mouthfeel properties. Three wines with different mouthfeel...

artykuł

Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines

Yohanna Alegre, María-Pilar Sáenz-Navajas, Vicente Ferreira, David García, więcej

European Food Research and Technology > 2017 > 243 > 8 > 1295-1309

The work introduces a fast methodology for the identification of compounds responsible for the generation of the distinctive aromas in different wines. Five Verdejo musts and five Tempranillo musts from different terroirs were fermented with five different yeasts for each variety under controlled laboratory conditions. The resulting wines were first sorted in a sorting task with a description step...

artykuł

Does the host tree exert any influence on the aromatic composition of the black truffle (Tuber melanosporum)?

Laura Culleré, Vicente Ferreira, Pedro Marco, María E. Venturini, więcej

Flavour and Fragrance Journal > 32 > 2 > 133 - 140

This work examines whether the host tree influences the aroma of Tuber melanosporum truffles. Samples were gathered in the same place (Teruel, Spain) and on the same day from four host trees: hazel, Portuguese oak, kermes oak and holm oak. The truffles were subjected to sensory and chemical analysis. The sensory analysis comprised two stages. The first was based on a sorting task while the second...

Poprzednia

Następna

Opcje filtrowania

Data publikacji

Ostatni rok (1)
Ostatnie 3 lata (3)

Zamknij

Ustawianie zakresu dat

Podaj zakres dat dla filtrowania wyświetlonych wyników. Możesz podać datę początkową, końcową lub obie daty. Daty możesz wpisać ręcznie lub wybrać za pomocą kalendarza.

Od:

Do:
Ustaw własny zakres dat

Zbiór danych

Elsevier (94)
ACS (24)
Wiley (15)
ieee (13)
Springer (11)
BazTech (1)

Czasopismo

Journal of Chromatography A (32)
Food Chemistry (27)
Journal of Agricultural and Food Chemistry (24)
Food Research International (10)
Flavour and Fragrance Journal (9)
Analytica Chimica Acta (6)
LWT - Food Science and Technology (5)
European Food Research and Technology (4)
IEEE Latin America Transactions (3)
Food Quality and Preference (2)
Journal of the Science of Food and Agriculture (2)
Meat Science (2)
Amino Acids (1)
Analytical and Bioanalytical Chemistry (1)
Deep-Sea Research Part I (1)
Food Microbiology (1)
Global Change Biology (1)
IEEE Transactions on Circuits and Systems I: Regular Papers (1)
Innovative Food Science and Emerging Technologies (1)
International Journal of Food Microbiology (1)
International Journal of Mass Spectrometry (1)
Journal of Ecological Engineering (1)
Journal of Food Composition and Analysis (1)
Journal of Food Science (1)
Journal of Pharmaceutical and Biomedical Analysis (1)
Marine Biotechnology (1)
Multimedia Tools and Applications (1)
Pediatrics International (1)
Phytochemistry (1)
Rapid Communications in Mass Spectrometry (1)
Talanta (1)
Toxicon (1)
więcej

INFONA - portal komunikacji naukowej

Wyniki wyszukiwania dla: Vicente Ferreira

Dodaj adresata

Anulowanie wysłania wiadomości

Czy na pewno chcesz anulować wysłanie wiadomości?

Wyślij wiadomość

Opcje filtrowania

Data publikacji

Ustawianie zakresu dat

Podaj zakres dat dla filtrowania wyświetlonych wyników. Możesz podać datę początkową, końcową lub obie daty. Daty możesz wpisać ręcznie lub wybrać za pomocą kalendarza.

Dostępność treści

Typ publikacji

Słowa kluczowe

Zbiór danych

Czasopismo

Zgłaszanie błędu / nadużycia

Nieudane wysłanie zgłoszenia

Ułatwienia dostępu