Search Results - "Delamare, Ana Paula Longaray"

Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil by Longaray Delamare, Ana Paula, Moschen-Pistorello, Ivete T., Artico, Liane, Atti-Serafini, Luciana, Echeverrigaray, Sergio

“…The essential oils of Salvia officinalis and Salvia triloba cultivated in South Brazil were analyzed by GC–MS. The major constituents of the oil of S…”
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The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine by Cisilotto, Bruno, Rossato, Simone Bertazzo, Ficagna, Evandro, Wetzstein, Luísa Carolina, Gava, Angelo, Mion Gugel, Gisele, Longaray Delamare, Ana Paula, Echeverrigaray, Sergio

“…Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with…”
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Alternative control of grape rots by essential oils of two Eucalyptus species by Pedrotti, Carine, Marcon, Ângela Rossi, Delamare, Ana Paula Longaray, Echeverrigaray, Sérgio, Silva Ribeiro, Rute Terezinha, Schwambach, Joséli

“…BACKGROUND Essential oils (EOs) are volatile natural compounds produced by plant secondary metabolism, and some of them exhibit antimicrobial activity. The…”
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Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine by Verzeletti, Andrelise, Echeverrigaray, Sergio, Cardoso, Alejandro, Vanderlinde, Regina, Delamare, Ana Paula Longaray

“…In this work, we evaluate the physic-chemical characteristics and volatile compounds during the second fermentation and aging of typical Brazilian sparkling…”
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Morphological characterization and molecular identification of Colletotrichum species associated to sweet persimmon anthracnose in Southern Brazil by Andrioli, Joel, Scariot, Fernando Joel, Delamare, Ana Paula Longaray, Echeverrigaray, Sergio

“…The highlands of Southern Brazil contribute with 40% of Brazilian persimmon production. Although expanding, persimmon production faces major problems caused by…”
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A peculiar cell cycle arrest at g2/m stage during the stationary phase of growth in the wine yeast Hanseniaspora vineae by Schwarz, Luisa Vivian, Valera, Maria Jose, Delamare, Ana Paula Longaray, Carrau, Francisco, Echeverrigaray, Sergio

“…•Cell cycle progress variations among Hanseniaspora species.•H. vineae shows an unusual cell cycle progress.•H. vineae undergoes G2/M arrest in stationary…”
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Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other? by Cisilotto, Bruno, Scariot, Fernando Joel, Schwarz, Luisa Vivian, Mattos Rocha, Ronaldo Kauê, Longaray Delamare, Ana Paula, Echeverrigaray, Sergio

“…In this study, we performed an analytical and sensorial comparison between sparkling wines produced by the Traditional and Charmat methods using the same base…”
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Yeast stress and death caused by the synergistic effect of ethanol and SO2 during the second fermentation of sparkling wines by Cisilotto, Bruno, Scariot, Fernando Joel, Vivian Schwarz, Luisa, Mattos Rocha, Ronaldo Kauê, Longaray Delamare, Ana Paula, Echeverrigaray, Sergio

“…Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow…”
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Bacillus subtilis promoter sequences data set for promoter prediction in Gram-positive bacteria by Coelho, Rafael Vieira, de Avila e Silva, Scheila, Echeverrigaray, Sergio, Delamare, Ana Paula Longaray

“…This paper presents a prediction of Bacillus subtilis promoters using a Support Vector Machine system. In the literature, there is a lack of information on…”
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Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines by Echeverrigaray, Sergio, Randon, Marta, da Silva, Keoma, Zacaria, Jucimar, Delamare, Ana Paula Longaray

“…The industry of fine wines and also locally consumed table wines is emerging in Brazil with an increasing volume and economic impact. Enologists in this region…”
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Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus by Piemolini-Barreto, Luciani Tatsch, Zacaria, Jucimar, Delamare, Ana Paula Longaray, Antonio, Regina Vasconcellos, Echeverrigaray, Sergio

“…The effect of the addition of enzymatic extract of Kluyveromyces marxianus NRRL-Y-7571 during the maceration and fermentation steps of Cabernet Sauvignon wine…”
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Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity by Echeverrigaray, Sergio, Scariot, Fernando Joel, Menegotto, Morgana, Delamare, Ana Paula Longaray

“…Yeasts contribute to anthocyanin extraction during red wine fermentation, but they also reduce wine color by adsorption of pigments on their cell walls…”
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The effect of chlorothalonil on Saccharomyces cerevisiae under alcoholic fermentation by Scariot, Fernando Joel, Delamare, Ana Paula Longaray, Echeverrigaray, Sergio

“…Chlorothalonil is a broad-spectrum fungicide largely used for the control of several diseases of grapevines. With a moderate persistence in plants, soil and,…”
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Aeromonas detection and characterization using genus-specific PCR and single-strand conformation polymorphism (SSCP) by Delamare, Ana Paula Longaray, Lucena, Roberto Francisco, Thomazi, Guilherme, Ferrarini, Shana, Zacaria, Jucimar, Echeverrigaray, Sergio

“…Based on sequence alignment, oligonucleotide primers targeting the Aeromonas extracellular lipase gene were developed for PCR detection of member of the genus…”
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High nitrogen concentration causes G2/M arrest in Hanseniaspora vineae by Schwarz, Luisa Vivian, Sandri, Fernanda Knaach, Scariot, Fernando, Delamare, Ana Paula Longaray, Valera, Maria Jose, Carrau, Francisco, Echeverrigaray, Sergio

“…Yeasts have been widely used as a model to better understand cell cycle mechanisms and how nutritional and genetic factors can impact cell cycle progression…”
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Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods by Cisilotto, Bruno, Scariot, Fernando Joel, Schwarz, Luisa Vivian, Mattos Rocha, Ronaldo Kauê, Longaray Delamare, Ana Paula, Echeverrigaray, Sergio

“…In this study, we followed the yeast and wine behaviour during the second fermentation and subsequent lees ageing of sparkling wines produced by Traditional…”
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A simple and reliable method for the quantitative evaluation of anthocyanin adsorption by wine yeasts by Echeverrigaray, Sergio, Menegotto, Morgana, Delamare, Ana Paula Longaray

“…Yeast pigments adsorption can modify wine color intensity and is considered an important trait in wine yeasts. The existing methods for the evaluation of yeast…”
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The effect of monoterpenes on swarming differentiation and haemolysin activity in Proteus mirabilis by Echeverrigaray, Sergio, Michelim, Lessandra, Longaray Delamare, Ana Paula, Andrade, Cristiane Paim, Pinto da Costa, Sérgio Olavo, Zacaria, Jucimar

“…Urinary tract infection by Proteus mirabilis depends on several virulence properties that are coordinately regulated with swarming differentiation. Here we…”
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Antifungal activity of monoterpenes against the model yeast Saccharomyces cerevisiae by Scariot, Fernando Joel, Pansera, Mariliza Salete, Longaray Delamare, Ana Paula, Echeverrigaray, Sergio

“…The antifungal activity of 20 monoterpenes, currently found as main compounds in many essential oils, were evaluated against the model yeast Saccharomyces…”
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Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead by Schwarz, Luisa Vivian, Marcon, Angela Rossi, Delamare, Ana Paula Longaray, Agostini, Fabiana, Moura, Sidnei, Echeverrigaray, Sergio

“…Mead is an ancient alcoholic beverage produced through the fermentation of a diluted solution of honey. Due to the peculiar and varied composition of honey,…”
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