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在“Elsevier电子期刊”中，命中：954条，耗时：0.0429793 秒

在所有数据库中总计命中：13,257条

1.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

2.Environmental impact of Sagrantino and Grechetto grapes cultivation for wine and vinegar production in central Italy

作者：P. Bartocci^a ; ^{bartocci@crbnet.it" class="auth_mail" title="E-mail the corresponding author} ; P. Fantozzi^b ; F. Fantozzi^a

关键词：Carbon footprint ; Ecological footprint ; Water footprint ; LCA ; Wine ; Vinegar

刊名：Journal of Cleaner Production

出版年：2017

3.Life Cycle Assessment of the production of pisco in Peru

作者：Ian Vá ; zquez-Rowe^a ; ^b ; ^{ian.vazquez@pucp.pe} ; Ana Lucí ; a Cá ; ceres^a ; Jorge Renato Torres-Garcí ; a^a ; Isabel Quispe^a ; Ramzy Kahhat^a

关键词：Cleaner production ; Distillation ; Global warming potential ; Industrial ecology ; LCA ; Pisco ; Viticulture

刊名：Journal of Cleaner Production

出版年：2017

4.Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

作者：Eduardo Dellacassa^a ; Oriol Trenchs^b ; Laura Fariñ ; a^c ; Florencia Debernardis^c ; Gabriel Perez^c ; Eduardo Boido^c ; Francisco Carrau^c ; ^{fcarrau@fq.edu.uy}

关键词：Volatile aroma compounds ; Pineapple wine fermentation ; Yeast ; Non-Saccharomyces

刊名：International Journal of Food Microbiology

出版年：2017

5.Understanding the relationship between green approach and marketing innovations tools in the wine sector

作者：Mariantonietta Fiore^a ; ^{mariantonietta.fiore@unifg.it} ; Raffaele Silvestri^b ; ^{raffaele.silvestri@uniba.it} ; Francesco Contò ; ^a ; ^{francesco.conto@unifg.it} ; Giustina Pellegrini^a ; ^{giustina.pellegrini@unifg.it}

关键词：Sustainability ; Green orientation ; Marketing innovation ; Wine sector ; Apulia region

刊名：Journal of Cleaner Production

出版年：2017

6.Varieties, production, composition and health benefits of vinegars: A review

作者：Chin Wai Ho^a ; ^{chinwaiho@gmail.com} ; Azwan Mat Lazim^a ; ^{azwanlazim@ukm.edu.my} ; Shazrul Fazry^b ; ^{shazrul@ukm.edu.my} ; Umi Kalsum Hj Hussain Zaki^c ; ^{umikal@mardi.gov.my} ; Seng Joe Lim^a ; ^{joe@ukm.edu.my}

关键词：Acetic acid ; Alcohol ; Bioactive compounds ; Composition ; Fermentation ; Health benefits ; Production methods ; Vinegar

刊名：Food Chemistry

出版年：2017

7.Sensitivity of cold-climate wine grape cultivars to copper, sulfur, and difenoconazole fungicides

作者：Patricia S. McManus^a ; ^{pmcmanus@wisc.edu} ; Victoria Kartanos^a ; Matt Stasiak^b

关键词：Crop injury ; Hybrid grape ; Integrated pest management ; Phytotoxicity ; Vitis

刊名：Crop Protection

出版年：2017

8.Necroptosis mediates the antineoplastic effects of the soluble fraction of polysaccharide from red wine in Walker-256 tumor-bearing rats

作者：Maria Carolina Stipp^a ; Iglesias de Lacerda Bezerra^b ; Claudia Rita Corso^a ; Francislaine A. dos Reis Livero^a ; Luiz Alexandre Lomba^a ; Adriana Rute Cordeiro Caillot^b ; Aleksander Roberto Zampronio^a ; José ; Ederaldo Queiroz-Telles^c ; Giseli Klassen^d ; Edneia A.S. Ramos^d ; Guilherme Lanzi Sassaki^b ; Alexandra Acco^a ; ^{aleacco@ufpr.br}

关键词：TriZol Reagent ; buffered 10% formalin ; ethanol ; xylol ; paraffin ; hematoxylin and eosin (HE) ; phosphate buffer (pH 6.5) ; Griess solution (0.1% N-1-naphthyl-tilediamine ; 1% sulfanilamide in 5% H3PO4) ; saline Triton X-100 0.1% ; TMB 18.4&thinsp ; mM ; dimethylformamide 8% ; sodium acetate (NaOAc) ; p-nitrophenyl-N-acetyl-β-d-glucosamine ; N-acetyl-β-d-glucosamine ; p-nitrofen ; ketamine hydrochloride ; xylazine hydrochloride ; metothrexate ; phosphate buffered saline (PBS ; 16.5&thinsp ; mM phosphate ; 137&thinsp

刊名：Carbohydrate Polymers

出版年：2017

9.Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae

作者：Diego Romano¹ ; Federica Valdetara¹ ; Paolo Zambelli ; Silvia Galafassi ; Valerio De Vitis ; Francesco Molinari ; Concetta Compagno ; Roberto Foschino ; Ileana Vigentini ; ^{ileana.vigentini@unimi.it}

关键词：Wine ; B. bruxellensis ; Volatile phenols ; VPR enzyme ; Genetic polymorphism

刊名：Food Microbiology

出版年：2017

10.Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature

作者：Paris Grant-Preece ; ^{pgrant-preece@csu.edu.au" class="auth_mail" title="E-mail the corresponding author} ; Leigh M. Schmidtke ; Celia Barril ; Andrew C. Clark

关键词：Glyoxylic acid (PubChem CID ; 760) ; l-Tartaric acid (PubChem CID ; 444305) ; Iron (PubChem CID ; 23925) ; Sulfur dioxide (PubChem CID ; 1119) ; Caffeic acid (PubChem CID ; 689043) ; Ethanol (PubChem CID ; 702)

刊名：Food Chemistry

出版年：2017

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