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Mónica Echeverry-Rendón, Luisa F. Berrio, Sara M. Robledo, Jorge A. Calderón, Juan G. Castaño and Felix Echeverría
Magnesium (Mg) has been explored during the last few decades in the biomedical industry as a biodegradable implant. However, mechanical properties and corrosion resistance are still big concerns for clinical use. Therefore, this study proposes a suitable...
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Ye-Eun Choi, Jung-Mo Yang and Ju-Hyun Cho
Owing to global population aging, instances of bone metabolic diseases have increased. Consequently, interest in natural and functional plant food products for the prevention and treatment of osteoporosis is also increasing. In this study, we determine t...
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Felipe Ponce,Yaneris Mirabal-Gallardo,Andrea Versari,V. Felipe Laurie
Pág. 82 - 92
Treating wines with cation exchange resins allows the reduction of pH and contributes to limiting the formation of tartrate salts by exchanging cations such as potassium with hydrogen ions. This manuscript summarizes the results of a series of ...
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Franziska Kloska, Martin Beyerbach and Günter Klein
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Marianna Dedousi, Valentina Mamoudaki, Spyros Grigorakis and Dimitris P. Makris
Olive leaves (OLL) represent a major waste generated during the production of olive oil, but there is a great potential for their valorization, because they provide important content in polyphenolic phytochemicals, which possess several bioactivities. In...
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Juan F. Calderón, María del Alamo-Sanza, Ignacio Nevares, Felipe Laurie
Pág. 273 - 280
Oxygen has a determining effect on the quality and longevity of wines. In spite of its importance, there are only a limited number of reports examining the levels of dissolved oxygen during wine production and the enrichments produced by different operat...
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Edmundo Bordeu, Ximena Cristi
Pág. 67 - 72
The use of cation exchange in acid cycle to obtain tartrate stability of red wine was evaluated within the limits specified by the Office International de la Vigne et du Vin (OIV). Unstable red wines submitted or not to a previous cold treatment were use...
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Guillermo Donoso, Guillermo Vicente
Pág. 73 - 81
The use of cation exchange in acid cycle to obtain tartrate stability of red wine was evaluated within the limits specified by the Office International de la Vigne et du Vin (OIV). Unstable red wines submitted or not to a previous cold treatment were use...
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