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1دورية أكاديمية
المؤلفون: Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
المصدر: OENO One, Vol 57, Iss 2 (2023)
مصطلحات موضوعية: oak aroma, ethyl 2-methylbutyrate, sensory notes, new odours, odour competition, black fruit, Agriculture, Botany, QK1-989
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Mónica Bueno, Julián Zapata, Laura Culleré, Ernesto Franco-Luesma, Arancha de-la-Fuente-Blanco, Vicente Ferreira
المصدر: Molecules, Vol 28, Iss 10, p 4228 (2023)
مصطلحات موضوعية: polar metabolites, enolones, vanillin derivatives, sotolon, furaneol, vanillin, Organic chemistry, QD241-441
وصف الملف: electronic resource
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المؤلفون: Dominique Valentin, María-Pilar Sáenz-Navajas, Heber Rodrigues, Ernesto Franco-Luesma, Erick Saldaña, Vonimihaingo Ramaroson Rakotosamimanana, Carlos Gómez-Corona
المساهمون: Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission, Plumpton College, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), Universidad de La Rioja (UR), Laboratoire d'Analyse Sensorielle -DRT - FOFIFA Ambatobe, XOC Estudio, Universidad Nacional de Moquegua (UNAM), Instituto de Ciencias de la Vid y del Vino, The Spanish National Research Agency, the Ministry of Science, Innovation, and Universities and the EuropeanSocial Fund for her postdoctoral fellowship: Ramon y Cajal Program (RYC2019-027995-I/AEI/10.13039/501100011033)., Elsevier Ltd., Oxford (England)
المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Quality and Preference
Food Quality and Preference, Elsevier, 2022, 95, pp.104344. ⟨10.1016/j.foodqual.2021.104344⟩مصطلحات موضوعية: Social distancing, 030309 nutrition & dietetics, Culture, Context (language use), Affect (psychology), Article, [SHS]Humanities and Social Sciences, 03 medical and health sciences, 0404 agricultural biotechnology, Pandemic, Lockdown, medicine, Consumption (economics), 0303 health sciences, Nutrition and Dietetics, Social distance, Cultural group selection, Socialization, COVID-19, 04 agricultural and veterinary sciences, medicine.disease, 040401 food science, 3. Good health, Contagious disease, Quarantine, Drink behaviour, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Demography
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المؤلفون: Heber Rodrigues, Dominique Valentin, María-Pilar Sáenz-Navajas, Vonimihaingo Ramaroson Rakotosamimanana, Ernesto Franco-Luesma, Carlos Gómez-Corona, Erick Saldaña
المساهمون: XOC editorial, Centre National de Recherche Appliquée au Développement Rural (FOFIFA), Instituto de Ciencias de la Vid y del Vino, Universidad de La Rioja (UR), Plumpton College, Universidad Nacional de Moquegua (UNAM), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), The Spanish National Research Agency, the Ministry of Science, Innovation, and Universities and the European Social Fund for her postdoctoral fellowship: Ram´on y Cajal Program (RYC2019-027995-I/AEI/10.13039/501100011033)., Consejo Superior de Investigaciones Científicas (España), Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission
المصدر: Food Quality and Preference
Food Quality and Preference, Elsevier, 2021, 92, pp.104251. ⟨10.1016/j.foodqual.2021.104251⟩
Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: 030309 nutrition & dietetics, Food choice, Article, 03 medical and health sciences, 0404 agricultural biotechnology, Cross-cultural, Overeating, ComputingMethodologies_COMPUTERGRAPHICS, 2. Zero hunger, Consumption (economics), 0303 health sciences, Government, Nutrition and Dietetics, Pandemic, 04 agricultural and veterinary sciences, [SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnology, 040401 food science, Country of origin, Coronavirus, Coronavirus COVID-19, Quarantine, Basic needs, Psychology, Social psychology, Free association (psychology), [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
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المصدر: Food Chemistry. 243:222-230
مصطلحات موضوعية: Hydrogen sulfide, Inorganic chemistry, chemistry.chemical_element, Wine, Methanethiol, Food chemistry, 01 natural sciences, Redox, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Hydrogen Sulfide, Sulfhydryl Compounds, MOX fuel, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Sulfur, Copper, 0104 chemical sciences, Oxygen, chemistry, Odorants, Oxidation-Reduction, Food Science
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المؤلفون: Ricardo López, Vicente Ferreira, Purificación Hernández-Orte, Eduardo Vela, Ernesto Franco-Luesma
المصدر: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instnameمصطلحات موضوعية: Hydrogen sulfide, chemistry.chemical_element, Methanethiol, Wine, 01 natural sciences, Redox, Dissociation (chemistry), 040501 horticulture, chemistry.chemical_compound, Organic chemistry, Molecule, Hydrogen Sulfide, Sulfhydryl Compounds, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, equipment and supplies, Sulfur, 0104 chemical sciences, chemistry, Odorants, 0405 other agricultural sciences, General Agricultural and Biological Sciences, Oxidation-Reduction
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbfe99392272f179f37fb013a9533ce6
http://zaguan.unizar.es/record/75371 -
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المؤلفون: Jorge Herman Behrens, Dominique Valentin, Nicolas Depetris-Chauvin, Julien Rolaz, Heber Rodrigues, Ernesto Franco-Luesma, María-Pilar Sáenz-Navajas
المساهمون: Universidade Estadual de Campinas (UNICAMP), Plumpton College, Haute Ecole de Gestion de Genève (HEG), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), University of Zaragoza - Universidad de Zaragoza [Zaragoza], The University of St. Gallen & the Swiss Leading House for Latin America, Switzerland and by The Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil (Finance Code 001) + the Spanish Ministry of Economy and Competitiveness (MINECO) for her contract (project AGL2017-87373-C3)., University of St. Gallen, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Fundación Alfonso Martín Escudero, Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), Behrens, Jorge, Behrens, Jorge [0000-0002-3952-1722]
المصدر: Food Research International
Food Research International, Elsevier, 2020, 137, pp.109480. ⟨10.1016/j.foodres.2020.109480⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USPمصطلحات موضوعية: 030309 nutrition & dietetics, Argentina, Wine, International trade, proWein, country-of-origin, 03 medical and health sciences, 0404 agricultural biotechnology, VINHO, wine exporting countries, Humans, Mental representation, wine traders, mental representation, 0303 health sciences, Trade fair, Wine traders, business.industry, Wine exporting countries, ProWein, 04 agricultural and veterinary sciences, Country-of-origin, [SDE.ES]Environmental Sciences/Environmental and Society, 040401 food science, Country of origin, [SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC], France, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Brazil, Food Science, Wine industry
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المؤلفون: Ernesto Franco-Luesma, Purificación Fernández-Zurbano, Jordi Ballester, María-Pilar Sáenz-Navajas, Vicente Ferreira, Arancha De La Fuente Blanco, Dominique Valentin, Heber Rodrigues
المساهمون: Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut Universitaire de la Vigne et du Vin 'Jules Guyot' (IUVV Jules Guyot), Université de Bourgogne (UB), Burgundy Regional Conseil, Bureau Interprofessionnel des Vins de Bourgogne, France, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Spanish Ministry of Economy and Competitiveness (MINECO), Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil), Conseil Régional de Bourgogne, Ministerio de Economía y Competitividad (España), Rodrigues, Heber, Sáenz-Navajas, María-Pilar, Fernández-Zurbano, Purificación, Ferreira, Vicente, De-La-Fuente-Blanco, Arancha, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Rodrigues, Heber [0000-0001-7162-5903], Sáenz-Navajas, María-Pilar [0000-0001-7225-2272], Fernández-Zurbano, Purificación [0000-0002-4516-9534], Ferreira, Vicente [0000-0002-4353-2483], De-La-Fuente-Blanco, Arancha [0000-0002-4093-900X], Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Instituto de Ciencias de la Vid y el Vino ( ICVV ), Universidad de La Rioja ( UR ), Institut Universitaire de la Vigne et du Vin 'Jules Guyot' ( IUVV Jules Guyot ), Université de Bourgogne ( UB )
المصدر: Food Chemistry
Food Chemistry, Elsevier, 2017, 230, pp.553-562. ⟨10.1016/j.foodchem.2017.03.036⟩
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Digital.CSIC. Repositorio Institucional del CSIC
Food Chemistry, Elsevier, 2017, 230, pp.553-562. 〈10.1016/j.foodchem.2017.03.036〉مصطلحات موضوعية: White wines, Gas-chromatography, Sensory system, Wine, perception, Chardonnay, Terroir, Vineyard, Analytical Chemistry, Aquatic organisms, 0404 agricultural biotechnology, Methanethiol, River bank, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Chablis, Food science, Copper levels, Aroma, Minerality, Solid-phase extraction, Viticulture, biology, Perceived minerality, Chemistry, digestive, oral, and skin physiology, Shellfish aroma, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, food and beverages, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, Norisoprenoids, 040401 food science, Smell, Volatile compounds, Wine tasting, Food Science, Experts
وصف الملف: application/pdf
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المؤلفون: Ernesto Franco-Luesma, Vicente Ferreira
المصدر: Journal of Chromatography A. 1359:8-15
مصطلحات موضوعية: Iron, Analytical chemistry, chemistry.chemical_element, Wine, Methanethiol, Standard solution, Biochemistry, Chemistry Techniques, Analytical, Analytical Chemistry, Matrix (chemical analysis), chemistry.chemical_compound, Cations, Detection limit, Chromatography, Sulfur Compounds, Organic Chemistry, General Medicine, Sulfur, Zinc, chemistry, Linear range, Dimethyl sulfide, Volatilization, Oxidation-Reduction, Copper
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المصدر: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instnameمصطلحات موضوعية: Sulfide, Hydrogen sulfide, Inorganic chemistry, chemistry.chemical_element, Wine, Methanethiol, 01 natural sciences, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Brining, Hydrogen Sulfide, Food science, chemistry.chemical_classification, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, equipment and supplies, 040401 food science, Copper, Anoxic waters, Sulfur, 0104 chemical sciences, Dilution, Odorants, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e7e6b7589454d7fc368e37323cf56c0
http://zaguan.unizar.es/record/69623
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