يعرض 1 - 3 نتائج من 3 نتيجة بحث عن '"Antonio Castro-Marín"', وقت الاستعلام: 0.60s تنقيح النتائج
  1. 1
    Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines

    المؤلفون: Federico Baris, Antonio Castro Marín, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, Fabio Chinnici

    المصدر: Innovative Food Science & Emerging Technologies. 86:103381

    مصطلحات موضوعية: General Chemistry, Industrial and Manufacturing Engineering, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::19be4df50ae56ca1c4f663cf2459d721Test
    https://doi.org/10.1016/j.ifset.2023.103381Test


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  2. 2
    Relevance and perspectives of the use of chitosan in winemaking: a review

    المؤلفون: Claudio Riponi, Donato Colangelo, Fabio Chinnici, Antonio Castro Marín, Milena Lambri

    المساهمون: Antonio Castro Marín , Donato Colangelo , Milena Lambri , Claudio Riponi, Fabio Chinnici

    المصدر: Critical reviews in food science and nutrition. 61(20)

    مصطلحات موضوعية: antioxidant, 030309 nutrition & dietetics, Wine, Industrial and Manufacturing Engineering, Antioxidants, Chitosan, 03 medical and health sciences, chemistry.chemical_compound, chelation, 0404 agricultural biotechnology, Anti-Infective Agents, Winemaking, Oenology, Chelating Agents, fining, 0303 health sciences, Chemistry, 04 agricultural and veterinary sciences, General Medicine, Research needs, 040401 food science, Metal chelation, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, antimicrobial, Biochemical engineering, Food Science

    وصف الملف: STAMPA

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::898178edced067d9910a1a43cf850ec0Test
    https://pubmed.ncbi.nlm.nih.gov/32723113Test


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  3. 3
    Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation

    المؤلفون: Claudio Riponi, Fabio Chinnici, Antonio Castro Marín

    المساهمون: Castro Marin Antonio, Riponi C., Chinnici F.

    المصدر: Foods, Vol 9, Iss 1174, p 1174 (2020)
    Foods
    Volume 9
    Issue 9

    مصطلحات موضوعية: Sparkling wine production, Health (social science), Plant Science, lcsh:Chemical technology, 01 natural sciences, Health Professions (miscellaneous), Microbiology, Lees, Article, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Sparkling wine, lcsh:TP1-1185, Food science, Foamability, Aroma, Winemaking, Wine, Sensory, biology, digestive, oral, and skin physiology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, 0104 chemical sciences, carbohydrates (lipids), chemistry, Fermentation, Food Science

    وصف الملف: ELETTRONICO; application/pdf

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e8bdc6a38a68c6368f90a4266131de0Test
    https://doi.org/10.3390/foods9091174Test


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