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المؤلفون: Mathieu Cassien, Claudio Riponi, Nicolas Vidal, Antonio Castro Marín, Fabio Chinnici, Sophie Thétiot-Laurent, Marcel Culcasi, Pierre Stocker, Sylvia Pietri, Bertrand Robillard
المساهمون: Castro Marin, Antonio, Stocker, Pierre, Chinnici, Fabio, Cassien, Mathieu, Thétiot-Laurent, Sophie, Vidal, Nicola, Riponi, Claudio, Robillard, Bertrand, Culcasi, Marcel, Pietri, Sylvia, Institut de Chimie Radicalaire (ICR), Aix Marseille Université (AMU)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), University of Bologna, YELEN, Institut Oenologique de Champagne, ANR-17-CE34-0006,MITODIAPM,Sondes mitochondriales et dispositifs de génération d'aérosols pour l'étude du stress oxydant et des dysfonctionnements cardiométaboliques induits par l'inhalation de faibles niveaux de particules ultrafines de pesticides chez l'animal(2017), University of Bologna/Università di Bologna
المصدر: Food Chemistry
Food Chemistry, Elsevier, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
Food Chemistry, 2021, ⟨10.1016/j.foodchem.2021.129222⟩مصطلحات موضوعية: antioxidant, Wine, Tartrate, 01 natural sciences, iron-tartrate complex, Antioxidants, Catechin, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Browning, Sulfur Dioxide, Hydrogen peroxide, Tartrates, Glyoxylic acid, Winemaking, browning, iron chelation, Aldehydes, Chitosan, Chemistry, 010401 analytical chemistry, Acetaldehyde, Glyoxylates, 04 agricultural and veterinary sciences, General Medicine, Chitosan Sulphite-free white wine Photo-Fenton oxidation Aldehydes Iron chelation Antioxidant Browning Iron-tartrate complex, Photochemical Processes, 040401 food science, 0104 chemical sciences, photo-Fenton oxidation, White Wine, sulphite-free white wine, Oxidation-Reduction, Food Science, Nuclear chemistry
وصف الملف: STAMPA
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cdfeb446bef4f657cf51637754d4d5eTest
https://hdl.handle.net/11585/809901Test -
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المؤلفون: Fabio Chinnici, Antonio Castro Marín
المساهمون: Castro MArin Antonio., Chinnici F.
المصدر: Applied Sciences
Volume 10
Issue 19
Applied Sciences, Vol 10, Iss 6877, p 6877 (2020)مصطلحات موضوعية: Brettanomyces, Color, Volatile phenols, Co-pigmentation, lcsh:Technology, 01 natural sciences, lcsh:Chemistry, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Flavonols, General Materials Science, Food science, lcsh:QH301-705.5, Instrumentation, Aroma, Winemaking, Fluid Flow and Transfer Processes, Wine, chemistry.chemical_classification, biology, lcsh:T, Chemistry, Process Chemistry and Technology, 010401 analytical chemistry, General Engineering, Red wine, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, lcsh:QC1-999, 0104 chemical sciences, Computer Science Applications, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, Composition (visual arts), lcsh:Engineering (General). Civil engineering (General), lcsh:Physics, Ellagic acid
وصف الملف: ELETTRONICO; application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85faa7107f442edb616f79596dc2b6fbTest
http://hdl.handle.net/11585/778561Test -
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المؤلفون: Fabio Chinnici, Marcel Culcasi, Mathieu Cassien, Antonio Castro Marín, Sophie Thétiot-Laurent, Sylvia Pietri, Bertrand Robillard, Pierre Stocker
المساهمون: Castro Marín, Antonio, Culcasi, Marcel, Cassien, Mathieu, Stocker, Pierre, Thétiot-Laurent, Sophie, Robillard, Bertrand, Chinnici, Fabio, Pietri, Sylvia, Institut de Chimie Radicalaire (ICR), Aix Marseille Université (AMU)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), University of Bologna, Institut Oenologique de Champagne (IOC), ANR-17-CE34-0006,MITODIAPM,Sondes mitochondriales et dispositifs de génération d'aérosols pour l'étude du stress oxydant et des dysfonctionnements cardiométaboliques induits par l'inhalation de faibles niveaux de particules ultrafines de pesticides chez l'animal(2017), University of Bologna/Università di Bologna
المصدر: Food Chemistry
Food Chemistry, Elsevier, 2019, ⟨10.1016/j.foodchem.2019.01.155⟩
Food Chemistry, 2019, ⟨10.1016/j.foodchem.2019.01.155⟩مصطلحات موضوعية: Antioxidant, Pyridines, Radical, medicine.medical_treatment, Wine, 01 natural sciences, Antioxidants, law.invention, Analytical Chemistry, Chitosan, chemistry.chemical_compound, Hydroxyl radical scavenging activity, 0404 agricultural biotechnology, law, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, medicine, Sulfites, Ferrous Compounds, Electron paramagnetic resonance, Photooxidation, Chelating Agents, Winemaking, Oenology, Metal chelation, Hydroxyl Radical, Sulphur dioxide-free wine, 010401 analytical chemistry, Electron Spin Resonance Spectroscopy, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 3. Good health, 0104 chemical sciences, chemistry, White Wine, Sulp h ur dioxide - free wines, Spin Labels, EPR s pin trapping, EPR spin trapping, Nuclear chemistry, Food Science
وصف الملف: ELETTRONICO
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15cecb02f8807aa7e8e4893c2a2ab361Test
http://hdl.handle.net/11585/664754Test -
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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 9مصطلحات 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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المساهمون: Castro-Marín, Antonio, Buglia, Ana Gabriela, Riponi, Claudio, Chinnici, Fabio
مصطلحات موضوعية: business.product_category, White wine, Sulphur dioxide, Ethanol fermentation, 01 natural sciences, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Bottle, Food science, Wine, 010401 analytical chemistry, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Decanoic acid, SPE-GC/MS, 040401 food science, 0104 chemical sciences, carbohydrates (lipids), chemistry, White Wine, Volatile compound, Composition (visual arts), Fermentation, business, Food Science
وصف الملف: STAMPA
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::730894153f5aafd13859fa1a6d754808Test
http://hdl.handle.net/11585/664779Test