Wine aroma plays an essential role and can be considered one of the most important attributes of the overall wine quality. Generally, aroma is a remarkable complex chemical matrix comprising compounds from various chemical ...

The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides ...

In this article, we provide a detailed description of a modeling technique for the capillary hysteresis in a soil-like porous material based on a Generalized Preisach Model. The identification of the reversible and ...

Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be ...

Unconventional fertilizers can act as elicitors to encourage the synthesis of phyto-pharmaceuticals in aromatic plants. In the present research, the effects of factorial combination between two red basil cultivars, ‘Opal’ ...

The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, ...

Plasma activated water (PAW) can represent an alternative to chemical fertilizers in agriculture. The effects of PAW treatment applied in two concentrations (1.5 or 3.0 mg L−1 NO3−) on some morphological, physiological, ...

In recent years, rhubarb is being increasingly cultivated, as it provides early yields when the vegetables supply to market is deficient and shows high levels of both polyphenols content and antioxidant capacity in edible ...