Although vinegar is technically elaborated by a well-known bioprocess, the behavior and function of the microorganisms responsible for its production still need investigation. In vinegars obtained from raw materials and ...

A comparison of the analytical performances of several enzyme biosensor designs, based on the use of different tailored gold nanoparticle-modified composite PVC/TTF-TCNQ electrodes, is discussed. The analytical characteristics ...

In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. ...

Electronic noses (E-noses) have become powerful tools for the rapid and cost-effective differentiation of wines, providing valuable information for the comprehensive evaluation of aroma patterns. However, they need to be ...

The increasing interest in natural preservatives has driven the search for effective microbial agents capable of controlling spoilage molds in cured meat products. In this study, the efficacy of Debaryomyces hansenii strains ...

A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried ...

The urgent need to implement agricultural systems that provide greater sustainability and resilience to the challenges of the climate change process has meant that alternative paradigms for agri-food systems and agriculture ...

Potassium is basic for life. All living organisms require high amounts of intracellular potassium, which fulfils multiple functions. To reach efficient potassium homeostasis, eukaryotic cells have developed a complex and ...