In Europe, the consumption of seaweeds and derived products has increased in recent years,
due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in …

The aim of this study was to evaluate the influence of vinification techniques on volatile
compounds and sensory profiles in young Palomino fino white wines. Four winemaking …

In this article, the application of selective ion exchange resins to the industrial metals removal
of wine has been studied as an alternative to the "blue clarification" technique. In this sense…

The proximal composition and its seasonal variation of the green seaweed Ulva sp. harvested
in a traditional saline (earthen ponds used for marine salt extraction) from Cadiz Bay (…

The present work reports, firstly, on the application of the gel-polarisation model to the crossflow
microfiltration of sherry wines and brandies, in order to calculate the model parameters. …

The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy
sauce on its fermentation and development of its physicochemical properties after 20 days …

The nutritional, functional and technological richness exhibited by seaweeds has encouraged
in recent years their use for culinary purposes. Their broad range of colors, textures and …

Mortars of blast furnace slag blended with a geothermal silica waste at various replacement
levels of 0%, 5%, 10%, 15%, and 20% were cured for up to 90 days. The binder was …

Factor analysis was made of data derived from monitoring maturation of Palomino fino (Vitis
vinifera L.) over eight years during the decade 1983-1992 in the wine producing area of …

Background In children, atopic dermatitis or eczema is the most common inflammatory
disease of the skin. According to the International Study of Asthma and Allergies in Childhood (…