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Air Pollution and Plant Ecosystems
Air Pollution and Plant Ecosystems
Autore Agathokleous Evgenios
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (112 p.)
Soggetto topico Research & information: general
Biology, life sciences
Soggetto non controllato AIRS
MERRA-2
ozone
trend
spatial and temporal O3
cultivars
EDU (ethylenediurea)
grain yield
India
wheat
Crown defoliation
drought
Gross Primary Production
modified Temperature Vegetation Wetness Index
MODIS
Soil Moisture
chlorophyll fluorescence
elevated O3
N limitation
non-photochemical quenching
photodamage
allometric relationship
determinant species
leaf aging
stomatal conductance
ozone uptake
Vitis vinifera
open top chambers
ozone damage metrics
wine quality
air pollution
carbon dioxide
ethylenediurea
gross primary production
plant protection
tropospheric ozone
plant ecosystems
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557714703321
Agathokleous Evgenios  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Emerging Trends in Beverage Processing
Emerging Trends in Beverage Processing
Autore Morata Antonio
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (128 p.)
Soggetto topico Technology: general issues
Soggetto non controllato red wine
thermovinification
flash-release
pulsed electric fields
ultrasound
hyperbaric storage
high pressure
food preservation
fruit juice
atmospheric pressure cold plasma
continuous flow
batch
Argon
color
high pressure homogenization (HPH)
wine technology
microbial inactivation
ageing on lees
yeast autolysis
minerality
partial least squares regression
predictive model
white wine
malolactic fermentation
Lactobacillus plantarum
Oenococcus oeni
facultative hetero-fermentative
starter cultures
antimicrobial
food technology
non-Saccharomyces
enzymatic activity
wine quality
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557617303321
Morata Antonio  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Enological Repercussions of Non-Saccharomyces Species
Enological Repercussions of Non-Saccharomyces Species
Autore Morata Antonio
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (218 p.)
Soggetto non controllato wine acidity
pulcherrimin
glycosidases
Lactobacillus plantarum
Saccharomycodes ludwigii
sparkling wine
processing foods
non-Saccharomyces
taxonomy
Candida stellate
wine quality
Candida stellata
non-Saccharomyces yeast
Brettanomyces bruxellensis
flavor complexity
Schizosaccharomyces pombe
Wickerhamomyces anomalus
Stermerella bacillaris
mixed cultures fermentation
oenological uses
winemaking
re-fermentation
Zygosaccharomyces rouxii
Torulaspora delbrueckii
genetic improvement
Zygotorulaspora florentina
maloalcoholic fermentation
high-ethanol
mixed starters
yeast
wines
non-Saccharomyces yeasts
aroma compounds
spoilage yeasts' control
metabolism
acetate esters
Pichia anomala
wine
sequential fermentations
spoilage-control
enzymes
yeast dominance
acidification
ageing-on-lees
Kluyveromyces thermotolerans
co-fermentation
biotechnological applications
stable pigments
ecology
Pichia kudriavzevii
Lachancea thermotolerans
Metschnikowia pulcherrima
biocontrol
S. ludwigii
Candida intermedia
nitrogen
yeast inoculation
volatile acidity
off-flavors
malolactic bacteria
wine safety
genome
Aureobasidium pullulans
viticulture
anthocyanin
aroma
antimicrobial peptides
ISBN 3-03921-559-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910367749903321
Morata Antonio  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
Autore Fuentes Sigfredo
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (114 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato sensory
physicochemical measurements
artificial neural networks
near infra-red spectroscopy
wine quality
machine learning modeling
weather
consumer acceptance prediction
data fusion
emotion recognition
facial expression recognition
galvanic skin response
machine learning
neural networks
sensory analysis
avocado
cultivars
preference mapping
sensory evaluation
sensory descriptive analysis
consumer science
unifloral honeys
botanical origin
physicochemical parameters
classification
natural language processing
deep learning
sensory science
flavor lexicon
long short-term memory
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910566478503321
Fuentes Sigfredo  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Implementation of Digital Technologies on Beverage Fermentation
Implementation of Digital Technologies on Beverage Fermentation
Autore Viejo Claudia Gonzalez
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (220 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato sensor networks
automation
beer acceptability
beer fermentation
RoboBEER
machine learning
ultrasonic measurements
long short-term memory
industrial digital technologies
yeast morphology
automated image analysis
heat stress
vacuoles
cell size
computer vision
foam stability
image analysis
lager beer
foam retention
polyphenols
LC-ESI-QTOF-MS/MS
HPLC
medicinal plants
ginger
lemon
mint
herbal tea infusion
antioxidants
black pepper
focus group
hops
Kawakawa
off aromas
gas sensors
robotic pourer
aroma thresholds
climate change
artificial neural networks
volatile phenols
glycoconjugates
bushfires
sparkling wine
fermentation
biogenic amines
wine quality
liquid chromatography
principal component analysis
augmented reality
non-dairy yogurt
contexts
consumer acceptability
emotional responses
Fermentation
Olea europaea
respiration rate
storage conditions
transport
TeeBot
high throughput
liquid handling robot
metabolite analysis
stochastic dynamic optimisation
uncertainty
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910566460503321
Viejo Claudia Gonzalez  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Modern Technologies and Their Influence in Fermentation Quality
Modern Technologies and Their Influence in Fermentation Quality
Autore Benito Santiago
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (220 p.)
Soggetto non controllato low-ethanol wines
wine-related fungi
non-Saccharomyces
yeasts
narince
wine quality
tryptophol
low ethanol wine
serotonin
non-conventional yeasts
Bombino bianco
Schizosaccharomyces pombe
volatile compounds
ethyl carbamate
phthalates
autochthonous
meta-taxonomic analysis
Pichia kluyveri
pH control
IAA
Torulaspora delbrueckii
chemical analyses
aroma profile
yeast
enzymatic patterns
wine flavor
fermentation
must replacement
Saccharomyces cerevisiae
malolactic fermentation
wine
HACCP
food quality
sequential inoculation
alcoholic beverages
itaconic acid
biocontrol application
white wine
hydroxytyrosol
tryptophan
glucose
kinetic analysis
wine aroma
amino acid decarboxylation
lactic acid bacteria
vineyard soil
wine color
tyrosol
Saccharomyces
Gompertz-model
sequential culture
biogenic amines
SO2 reduction
climate change
Vineyard Microbiota
A. terreus
sulfur dioxide
human health-promoting compounds
Hanseniaspora guilliermondii
non-Saccharomyces screening
aromatic/sensorial profiles
Malvar (Vitis vinifera L. cv.)
probiotics
Yeasts
native yeast
color
glutathione
hot pre-fermentative maceration
technological characterization
wine-related bacteria
Riesling
Torulaspora microellipsoides
Lachancea thermotolerans
Metschnikowia pulcherrima
cashew apple juice
resveratrol
biocontrol
shiraz
Tannat
ochratoxin A
aroma compound
trehalose
wine composition
Hanseniaspora uvarum yeast
food safety
acidity
sensory evaluation
viticulture
melatonin
alcoholic fermentation
aroma
ISBN 3-03928-948-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910404081503321
Benito Santiago  
MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Wine Sensory Faults : Origin, Prevention and Removal
Wine Sensory Faults : Origin, Prevention and Removal
Autore Nunes Fernando M
Pubbl/distr/stampa Basel, : MDPI Books, 2022
Descrizione fisica 1 electronic resource (186 p.)
Soggetto topico Technology: general issues
Chemical engineering
Soggetto non controllato triazole pesticides
wine
fermentation
sensory analysis
flavor components
oxidation
membrane contactor
polymeric pigments
mannoproteins
mouthfeel
astringency
subquality
colour
pressing
extended maceration
Sangiovese
ladybird taint
methoxypyrazines
wine quality
wine faults
grape quality
yeasts
non-Saccharomyces
off-smells
volatile acidity
ethylphenols
pyranoanthocyanins
pH control
bioprotection
amino acid
yeast
sulfur
aroma
aging
QDA
glutathione
sulfur dioxide
hydrolysable tannins
light-struck taste
storage
white wine
wine oxidation
browning
light exposure
tannins
reductive aromas
atypical aging
preventive measures
corrective solutions
2,4,6-Trichloroanisole (TCA)
ADSI cork powder
fining agent
phenolic profile
chromatic characteristics
volatile profile
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Wine Sensory Faults
Record Nr. UNINA-9910595080503321
Nunes Fernando M  
Basel, : MDPI Books, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui