keyword
MENU ▼
Read by QxMD icon Read
search

Wine and ageing

keyword
https://www.readbyqxmd.com/read/28606222/association-of-flavonoid-rich-foods-and-flavonoids-with-risk-of-all-cause-mortality
#1
Kerry L Ivey, Majken K Jensen, Jonathan M Hodgson, A Heather Eliassen, Aedín Cassidy, Eric B Rimm
Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II...
June 13, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28598555/experimental-and-numerical-investigation-on-the-transient-vascular-thermal-response-to-multi-pulse-nd-yag-laser
#2
Dong Li, Ruohui Li, Hao Jia, Bin Chen, Wenjuan Wu, Zhaoxia Ying
BACKGROUND AND OBJECTIVE: Port wine stains (PWS) are congenital vascular malformations that progressively darken and thicken with age. Laser therapy is currently the most effective way in clinical practice for PWS. A 1,064 nm Nd:YAG laser in the near-infrared band can achieve a deeper treatment depth compared to the current widely adopted pulsed dye laser. However, because of its relatively weak absorption by blood, single-pulse Nd:YAG laser requires high energy density to cause effective vessel damage, but may inflict undesirable burning to surrounding collagen...
June 9, 2017: Lasers in Surgery and Medicine
https://www.readbyqxmd.com/read/28590732/study-of-substituted-ester-formation-in-red-wine-by-the-development-of-a-new-method-for-quantitative-determination-and-enantiomeric-separation-of-their-corresponding-acids
#3
Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean-Christophe Barbe
A new method was developed for quantifying substituted acids including, where applicable, their various unexplored enantiomeric forms. A new step was added to acids' usual quantification methods, consisting of extraction, derivatization to methyl esters, and gas chromatography analysis: preliminary extraction was performed at basic pH to eliminate ethyl esters, thus avoiding their transesterification during derivatization. Quantitation and enantiomeric distribution of some substituted esters and their corresponding acids were established in 31 commercial Bordeaux red wines from 0 to 20 years old...
June 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28587276/changes-in-typical-portion-sizes-of-commonly-consumed-discretionary-foods-among-australian-adults-from-1995-to-2011-2012
#4
Miaobing Zheng, Anna Rangan, Beth Meertens, Jason H Y Wu
This study aimed to examine the changes in typical portion sizes of commonly consumed discretionary foods among Australian adults from 1995 to 2011-2012. Data of adults (age ≥19 years) from the 1995 Australian National Nutrition Survey and 2011-2012 National Nutrition and Physical Activity Survey were used. Typical portion sizes (median portion) of fourteen discretionary foods that contributed the most to energy intake were determined. Ten out of fourteen food categories demonstrated a significant change in kJ per typical portion from 1995 to 2011-2012 (p ≤ 0...
June 6, 2017: Nutrients
https://www.readbyqxmd.com/read/28585296/satisfaction-and-difficulties-of-french-professional-home-caregivers-in-supporting-older-people-with-alzheimer-s-disease-or-alcohol-misuse
#5
Alba Moscato, Isabelle Varescon
In France, few studies have examined home care when it comes to ageing support and even fewer have considered alcohol misuse in this context. The studies also show that being old and having alcohol use disorders are two unfavourable conditions for receiving help, whereas for the Alzheimer's disease, there is a clear need for optimal care. In this article, we study professional home caregiver's perceptions of their job along with their difficulties and satisfactions in supporting older people with Alzheimer's disease or alcohol misuse...
June 6, 2017: Health & Social Care in the Community
https://www.readbyqxmd.com/read/28585252/polysaccharides-oligosaccharides-and-nitrogenous-compounds-change-during-the-aging-of-tempranillo-and-verdejo-sparkling-wines
#6
L Martínez-Lapuente, R Apolinar-Valiente, Z Guadalupe, B Ayestarán, S Pérez-Magariño, P Williams, T Doco
BACKGROUND: Verdejo and Tempranillo are traditional varieties to produce still wines, however they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by aging on lees for nine months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the aging on lees of Tempranillo and Verdejo sparkling wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages...
June 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28579910/influence-of-biological-experiential-and-psychological-factors-in-wine-preference-segmentation
#7
Gary J Pickering, John E Hayes
BACKGROUND AND AIMS: We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. METHODS AND RESULTS: Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables...
June 2017: Australian Journal of Grape and Wine Research
https://www.readbyqxmd.com/read/28575283/quantification-of-oral-roughness-perception-and-comparison-with-mechanism-of-astringency-perception
#8
Brianne Linne, Christopher T Simons
Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0...
June 1, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28574422/influence-of-freeze-concentration-technique-on-aromatic-and-phenolic-compounds-color-attributes-and-sensory-properties-of-cabernet-sauvignon-wine
#9
Yan-Yan Wu, Kai Xing, Xiao-Xu Zhang, Hui Wang, Yong Wang, Fang Wang, Jing-Ming Li
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content...
June 2, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28560529/desire-for-core-tastes-decreases-after-sleeve-gastrectomy-a-single-center-longitudinal-observational-study-with-6-month-follow-up
#10
Daniel Gero, Fadia Dib, Lara Ribeiro-Parenti, Konstantinos Arapis, Denis Chosidow, Jean-Pierre Marmuse
INTRODUCTION: Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. METHODS: This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6...
May 30, 2017: Obesity Surgery
https://www.readbyqxmd.com/read/28557529/oak-wine-barrel-as-an-active-vessel-a-critical-review-of-past-and-current-knowledge
#11
Maria Del Alamo-Sanza, Ignacio Nevares
We review the role of the oak barrel as an active vessel for wine maturation. We present a historical background to highlight that previously established aspects of processes occurring with wine inside the oak barrel are still without confirmation. We argue that recently published new findings on the topic are determining factors in defining the manner in which the oak barrel works with wine. Several studies have been published reviewing how the wine barrel functions as an active vessel that releases chemical compounds into the wine, improving its physical, chemical, and sensory properties...
May 30, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28555720/the-combination-of-overweight-and-smoking-increases-the-severity-of-androgenetic-alopecia
#12
Cristina Fortes, Simona Mastroeni, Thomas J Mannooranparampil, Marcella Ribuffo
INTRODUCTION: Even though androgenetic alopecia (AGA) is the most common type of alopecia, factors associated with AGA severity have been poorly investigated. OBJECTIVES: The objective of our study was to investigate risk factors for AGA severity among a Caucasian population. METHODS: A cross-sectional study was conducted among AGA subjects in the outpatient clinic of a reference hospital for skin diseases in Rome, Italy. A total of 351 Caucasian subjects with AGA, mean age 35...
May 29, 2017: International Journal of Dermatology
https://www.readbyqxmd.com/read/28551249/effect-of-ultrasound-irradiation-on-the-evolution-of-color-properties-and-major-phenolic-compounds-in-wine-during-storage
#13
Qing-An Zhang, Ting-Ting Wang
In this paper, the effects of ultrasound irradiation were investigated on the evolution of color properties and major phenolic compounds during wine storage. The results indicate that the changing trends of color parameters are very similar in both the ultrasonically-treated and untreated wines, meanwhile the evolutions of malvidin-3-O-glucoside, monomeric flavan-3-ols and phenolic acids also demonstrate some similar patterns in all wines during storage, respectively. In summary, the ultrasound irradiation does not only temporally influence the color characteristics and phenolic compounds of wine, but also have a longer effect on their evolutions during wine storage...
November 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28551149/advanced-predictive-methods-for-wine-age-prediction-part-i-a-comparison-study-of-single-block-regression-approaches-based-on-variable-selection-penalized-regression-latent-variables-and-tree-based-ensemble-methods
#14
Ricardo Rendall, Ana Cristina Pereira, Marco S Reis
In this paper we test and compare advanced predictive approaches for estimating wine age in the context of the production of a high quality fortified wine - Madeira Wine. We consider four different data sets, namely, volatile, polyphenols, organic acids and the UV-vis spectra. Each one of these data sets contain chemical information of a different nature and present diverse data structures, namely a different dimensionality, level of collinearity and degree of sparsity. These different aspects may imply the use of different modelling approaches in order to better explore the data set's information content, namely their predictive potential for wine age...
August 15, 2017: Talanta
https://www.readbyqxmd.com/read/28551119/advanced-predictive-methods-for-wine-age-prediction-part-ii-a-comparison-study-of-multiblock-regression-approaches
#15
Maria P Campos, Ricardo Sousa, Ana C Pereira, Marco S Reis
In this article, we extend the scope of the first paper of the sequel, which was dedicated to the analysis of advanced single-block regression methods (Rendall et al., 2016) [1], to the class of multiblock regression approaches. The datasets contemplated for developing the multiblock approaches are the same as in the former publication: volatile, polyphenols, organic acids composition and the UV-Vis spectra. The context is still the prediction of the ageing time of one of finest Portuguese fortified wines, the Madeira Wine, but now the data collected from the different analytical sources is explored simultaneously, in a more structured and informative way, through multiblock methodologies...
August 15, 2017: Talanta
https://www.readbyqxmd.com/read/28543285/changes-in-monosaccharides-organic-acids-and-amino-acids-during-cabernet-sauvignon-wine-aging-based-on-a-simultaneous-analysis-using-gas-chromatography-mass-spectrometry
#16
Xin-Ke Zhang, Yi-Bin Lan, Bao-Qing Zhu, Xiao-Feng Xiang, Chang-Qing Duan, Ying Shi
BACKGROUND: Monosaccharides, organic acids and amino acids are the important flavor-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyze these compounds in wine based on silylation derivatization and gas chromatography-mass spectrometry (GC-MS), and apply this method on the investigation of the changes of these compounds and speculate their related influences on Cabernet Sauvignon wine flavor during wine aging. This work presented a new approach for wine analysis and provided more information concerning red wine aging...
May 25, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28535679/triterpenoid-components-from-oak-heartwood-quercus-robur-and-their-potential-health-benefits
#17
Andy J Pérez, Łukasz Pecio, Mariusz Kowalczyk, Renata Kontek, Gabriela Gajek, Lidija Stopinsek, Ivan Mirt, Wiesław Oleszek, Anna Stochmal
For centuries oak wood (Quercus robur) has been used in aging of wines and spirits, which is based on pleasant flavors given to beverages by phenolics transferred to the liquid during the maturation process. Other metabolites, such as triterpenoids, can also be released. Searching for extractable triterpenoids in oak heartwood, 12 new, 1-12, and five known, 13-17, oleanane types were isolated and characterized. Their cytotoxicities were tested against cancer cells (PC3 and MCF-7) and lymphocytes. Breast cancer cells (MCF-7) were the most affected by triterpenoids, with roburgenic acid, 4, being the most active compound (IC50 = 19...
June 14, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28534630/an-approach-to-study-the-interactions-between-ellagitannins-and-oxygen-during-oak-wood-aging
#18
Ignacio García-Estévez, Cristina Alcalde-Eon, Ana María Martínez-Gil, Julian C Rivas-Gonzalo, M Teresa Escribano-Bailon, Ignacio Nevares, Maria Del Alamo-Sanza
During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between the compounds released from wood, the compounds of the wine and oxygen can take place. The main objective of the present work was to study oxygen-ellagitannin interactions by monitoring their levels in three model systems all containing the same amounts of French oak chips and only differing in the oxygen content: total absence, only the oxygen released from the chips and air-saturated (model systems F, OW and OS, respectively)...
May 23, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28530825/effect-of-wood-aging-on-wine-mineral-composition-and-87-sr-86-sr-isotopic-ratio
#19
Ayse D Kaya, Raúl Bruno de Sousa, António S Curvelo-Garcia, Jorge M Ricardo-da-Silva, Sofia Catarino
The evolution of mineral composition and wine strontium isotopic ratio (87)Sr/(86)Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and (87)Sr/(86)Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS)...
June 14, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28503776/differences-in-dietary-and-lifestyle-habits-between-pregnant-women-with-small-fetuses-and-appropriate-for-gestational-age-fetuses
#20
Maria Dolores Gómez Roig, Edurne Mazarico, Silvia Ferrero, Rocío Montejo, Lourdes Ibáñez, Francisco Grima, Antonio Vela
AIM: The purpose of this study was to determine differences in lifestyle and dietary habits between pregnant women with small for gestational age (SGA) fetuses and those appropriate for gestational age (AGA). METHODS: This cross-sectional, prospective study was conducted over 14 months and included 46 mothers with SGA and 81 with AGA fetuses. Fetal growth was assessed by a routine third trimester scan. Participants completed questionnaires regarding dietary habits, lifestyle behavior and sociodemographic characteristics during the third trimester...
May 15, 2017: Journal of Obstetrics and Gynaecology Research
keyword
keyword
35333
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"