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在“Elsevier电子期刊”中，命中：267条，耗时：小于0.01 秒

1.Assessment of LED-assisted electro-Fenton reactor for the treatment of winery wastewater

作者：A.M. Dí ; ez ^{adiez@uvigo.es} ; E. Rosales ^{emiliorv@uvigo.es} ; M.A. Sanromá ; n ^{sanroman@uvigo.es} ; M. Pazos ; ^{mcurras@uvigo.es}

关键词：Winery wastewater ; Photo electro-Fenton ; LED radiation ; TOC ; Reactor design

刊名：Chemical Engineering Journal

出版年：2017

2.Impact of winery wastewater irrigation on soil, grape and wine composition

作者：David R. Hirzel^a ; Kerri Steenwerth^b ; Sanjai J. Parikh^c ; Anita Oberholster^a ; ^{aoberholster@ucdavis.edu}

关键词：Sodium ; Salinity ; Irrigation ; Winery ; Vineyard ; Wastewater

刊名：Agricultural Water Management

出版年：2017

3.Treatment of winery wastewater by sulphate radicals: HSO₅⁻/transition metal/UV-A LEDs

作者：Jorge Rodrí ; guez-Chueca^a ; Carlos Amor^a ; Tâ ; nia Silva^a ; Dionysios D. Dionysiou^b ; Gianluca Li Puma^c ; Marco S. Lucas^a ; ^c ; ^{m.p.lucas@lboro.ac.uk} ; José ; A. Peres^a

关键词：Winery wastewater ; SR-AOPs ; Peroxymonosulphate ; UV LEDs ; Cobalt ; Iron

刊名：Chemical Engineering Journal

出版年：2017

4.Assessing and monitoring the effects of filter material amendments on the biophysicochemical properties during composting of solid winery waste under open field and varying climatic conditions

作者：Y. Mtimkulu^a ; A.H. Meyer^a ; A.R. Mulidzi^a ; P.L. Shange^a ; F. Nchu^b ; ^{felixnchu@gmail.com}

关键词：Spent wine filter material ; Winery waste composting ; Extracellular enzymes ; Microbial population ; Compost maturity

刊名：Waste Management

出版年：2017

5.Eco-innovation and benchmarking of carbon footprint data for vineyards and wineries in Spain and France

作者：Alejandra Navarro^a ; ^b ; Rita Puig^a ; ^{rita.puig@eei.upc.edu} ; Eylem Kılıç ; ^c ; Sophie Penavayre^d ; Pere Fullana-i-Palmer^e ; ^b

关键词：Corporate carbon footprint ; Eco-innovation ; Vineyard ; Winery ; Wine industry's environmental performance ; Inventory data

刊名：Journal of Cleaner Production

出版年：2017

6.The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

作者：Raquel Del Pino-Garcí ; a ^{rdpino@ubu.es} ; Marí ; a L. Gonzá ; lez-SanJosé ; ^{marglez@ubu.es} ; Marí ; a D. Rivero-Pé ; rez ^{drivero@ubu.es} ; Javier Garcí ; a-Lomillo ^{jglomillo@ubu.es} ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es}

关键词：Phenolic profile ; QUENCHER ; Thermal processing ; Total antioxidant capacity ; Total polyphenol content ; Winery by-products

刊名：Food Chemistry

出版年：2017

7.Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing

作者：Francesca De Filippis^a ; ^{francesca.defilippis@unina.it} ; Antonietta La Storia^a ; Giuseppe Blaiotta^b

关键词：Spontaneous fermentation ; Grape must ; 18S rRNA gene sequencing ; High-throughput sequencing ; Winery mycobiota

刊名：Food Microbiology

出版年：2017

8.Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

作者：Carmen Berbegal^a ; Yaiza Benavent-Gil^a ; Eva Navascué ; s^b ; Almudena Calvo^c ; Clara Albors^c ; Isabel Pardo^a ; Sergi Ferrer^a ; ^{sergi.ferrer@uv.es}

关键词：O. oeni ; Malolactic fermentation ; Biogenic amines ; Histamine ; Starter culture

刊名：International Journal of Food Microbiology

出版年：2017

9.Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries

作者：Sydney C. Morgan ; ^{sydney.morgan@ubc.ca} ; Chrystal M. Scholl ; Natasha L. Benson ; Morgan L. Stone ; Daniel M. Durall

关键词：Wine ; Sulfur dioxide ; Spontaneous fermentation ; Saccharomyces cerevisiae ; Microsatellite strain typing ; Population ecology

刊名：International Journal of Food Microbiology

出版年：2017

10.Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

作者：Francisco J. Barba^a ; ^{francisco.barba@food.ku.dk" class="auth_mail" title="E-mail the corresponding author} ; ^{francisco.barba@uv.es" class="auth_mail" title="E-mail the corresponding author} ; Zhenzhou Zhu^b ; Mohamed Koubaa^c ; Anderson S. Sant'Ana^d ; Vibeke Orlien^a

关键词：Winery by-products ; Extraction ; Antioxidant compounds ; Polyphenols ; Non-conventional extraction methods

刊名：Trends in Food Science & Technology

出版年：2016

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