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Showing results for vittorio macerates
Your search for Vittorio Maceratesi retrieved no results
Bone grafting: historical and conceptual review, starting with an old manuscript by Vittorio Putti.
Donati D, Zolezzi C, Tomba P, Viganò A. Donati D, et al. Acta Orthop. 2007 Feb;78(1):19-25. doi: 10.1080/17453670610013376. Acta Orthop. 2007. PMID: 17453388 Free article. Review.
Vittorio Putti has been recognized as one of the founders of orthopedic science. ...The results of his work can be summarized as follows: a) The uniformity of bone graft integration processes, and a marked reduction in integration capacity in heteroplastic grafts. b) The o …
Vittorio Putti has been recognized as one of the founders of orthopedic science. ...The results of his work can be summarized as foll …
Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.
Pollon M, Río Segade S, Giacosa S, Botto R, Montanini C, Rolle L. Pollon M, et al. J Agric Food Chem. 2023 Sep 13;71(36):13440-13450. doi: 10.1021/acs.jafc.3c03469. Epub 2023 Sep 4. J Agric Food Chem. 2023. PMID: 37664949
The interaction between chip size and time of contact showed that the small-size chips are more sensitive to the increase of ethanol concentration for the extraction rate of some compounds (furfural, vanillin, maltol, cyclotene, whiskey lactones, and eugenol) compared to the larg …
The interaction between chip size and time of contact showed that the small-size chips are more sensitive to the increase of ethanol concent …
Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration.
Paissoni MA, Río Segade S, Carrero-Carralero C, Montanini C, Giacosa S, Rolle L. Paissoni MA, et al. Food Chem. 2020 Aug 1;320:126633. doi: 10.1016/j.foodchem.2020.126633. Epub 2020 Mar 18. Food Chem. 2020. PMID: 32240924
In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grape anthocyanins. ...Anthocyanin content, polymeric pigments, and color traits were assessed during a 72-hour skin simulated maceration …
In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grap …