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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 online resource (112 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general |
| Soggetto non controllato |
air pollution
AIRS allometric relationship carbon dioxide chlorophyll fluorescence Crown defoliation cultivars determinant species drought EDU (ethylenediurea) elevated O3 ethylenediurea grain yield gross primary production Gross Primary Production India leaf aging MERRA-2 modified Temperature Vegetation Wetness Index MODIS N limitation non-photochemical quenching open top chambers ozone ozone damage metrics ozone uptake photodamage plant ecosystems plant protection Soil Moisture spatial and temporal O3 stomatal conductance trend tropospheric ozone Vitis vinifera wheat wine quality |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557714703321 |
Agathokleous Evgenios
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| 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 online resource (128 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ageing on lees
antimicrobial Argon atmospheric pressure cold plasma batch color continuous flow enzymatic activity facultative hetero-fermentative flash-release food preservation food technology fruit juice high pressure high pressure homogenization (HPH) hyperbaric storage Lactobacillus plantarum malolactic fermentation microbial inactivation minerality n/a non-Saccharomyces Oenococcus oeni partial least squares regression predictive model pulsed electric fields red wine starter cultures thermovinification ultrasound white wine wine quality wine technology yeast autolysis |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557617303321 |
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Morata Antonio
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Enological Repercussions of Non-Saccharomyces Species / Antonio Morata
| Enological Repercussions of Non-Saccharomyces Species / Antonio Morata |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (218 p.) |
| Soggetto topico | Biology, life sciences |
| 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 |
9783039215591
3039215590 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367749903321 |
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Morata Antonio
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 online resource (114 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general Technology, engineering, agriculture |
| Soggetto non controllato |
artificial neural networks
avocado botanical origin classification consumer acceptance prediction consumer science cultivars data fusion deep learning emotion recognition facial expression recognition flavor lexicon galvanic skin response long short-term memory machine learning machine learning modeling n/a natural language processing near infra-red spectroscopy neural networks physicochemical measurements physicochemical parameters preference mapping sensory sensory analysis sensory descriptive analysis sensory evaluation sensory science unifloral honeys weather wine quality |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566478503321 |
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Fuentes Sigfredo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 online resource (220 p.) |
| Soggetto topico |
Biology, life sciences
Research and information: general Technology, Engineering, Agriculture, Industrial processes |
| Soggetto non controllato |
antioxidants
aroma thresholds artificial neural networks augmented reality automated image analysis automation beer acceptability beer fermentation biogenic amines black pepper bushfires cell size climate change computer vision consumer acceptability contexts emotional responses fermentation Fermentation foam retention foam stability focus group gas sensors ginger glycoconjugates heat stress herbal tea infusion high throughput hops HPLC image analysis industrial digital technologies Kawakawa lager beer LC-ESI-QTOF-MS/MS lemon liquid chromatography liquid handling robot long short-term memory machine learning medicinal plants metabolite analysis mint n/a non-dairy yogurt off aromas Olea europaea polyphenols principal component analysis respiration rate RoboBEER robotic pourer sensor networks sparkling wine stochastic dynamic optimisation storage conditions TeeBot transport ultrasonic measurements uncertainty vacuoles volatile phenols wine quality yeast morphology |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566460503321 |
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Viejo Claudia Gonzalez
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 online resource (220 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
A. terreus
acidity alcoholic beverages alcoholic fermentation amino acid decarboxylation aroma aroma compound aroma profile aromatic/sensorial profiles autochthonous biocontrol biocontrol application biogenic amines Bombino bianco cashew apple juice chemical analyses climate change color enzymatic patterns ethyl carbamate fermentation food quality food safety glucose glutathione Gompertz-model HACCP Hanseniaspora guilliermondii Hanseniaspora uvarum yeast hot pre-fermentative maceration human health-promoting compounds hydroxytyrosol IAA itaconic acid kinetic analysis Lachancea thermotolerans lactic acid bacteria low ethanol wine low-ethanol wines malolactic fermentation Malvar (Vitis vinifera L. cv.) melatonin meta-taxonomic analysis Metschnikowia pulcherrima must replacement narince native yeast non-conventional yeasts non-Saccharomyces non-Saccharomyces screening ochratoxin A pH control phthalates Pichia kluyveri probiotics resveratrol Riesling Saccharomyces Saccharomyces cerevisiae Schizosaccharomyces pombe sensory evaluation sequential culture sequential inoculation serotonin shiraz SO2 reduction sulfur dioxide Tannat technological characterization Torulaspora delbrueckii Torulaspora microellipsoides trehalose tryptophan tryptophol tyrosol Vineyard Microbiota vineyard soil viticulture volatile compounds white wine wine wine aroma wine color wine composition wine flavor wine quality wine-related bacteria wine-related fungi yeast yeasts Yeasts |
| ISBN | 3-03928-948-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404081503321 |
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Benito Santiago
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Descrizione fisica | 1 online resource (186 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
2,4,6-Trichloroanisole (TCA)
ADSI cork powder aging amino acid aroma astringency atypical aging bioprotection browning chromatic characteristics colour corrective solutions ethylphenols extended maceration fermentation fining agent flavor components glutathione grape quality hydrolysable tannins ladybird taint light exposure light-struck taste mannoproteins membrane contactor methoxypyrazines mouthfeel non-Saccharomyces off-smells oxidation pH control phenolic profile polymeric pigments pressing preventive measures pyranoanthocyanins QDA reductive aromas Sangiovese sensory analysis storage subquality sulfur sulfur dioxide tannins triazole pesticides volatile acidity volatile profile white wine wine wine faults wine oxidation wine quality yeast yeasts |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
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Nunes Fernando M
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| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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