The aroma profile of five premium red wines has been studied by sensory descriptive analysis,
quantitative gas chromatography−olfactometry (GC-O), and chemical quantitative analysis…

This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by
strains of the yeast Saccharomyces cerevisiae. Terpenes, which are typical components of the …

The contribution of yeast fermentation metabolites to the aromatic profile of wine is well
documented; however, the biotechnological application of this knowledge, apart from strain …

Prion diseases are transmissible neurodegenerative disorders of humans and animals for
which no effective treatment is available. Conformationally altered, protease-resistant forms of …

A new method was developed for analysing 4-ethylguaiacol and 4-ethylphenol in the aroma
of red wines using dispersive liquid–liquid microextraction (DLLME) coupled with gas …

We investigated two unrelated children with an isolated defect of mitochondrial complex III
activity. The clinical picture was characterized by a progressive encephalopathy featuring …

The free volatiles, as well as those released from the glycosidically bound forms by enzyme
hydrolysis, have been analyzed to chracterize young Tannat wines from two successive …

Alexander disease (AD) in its typical form is an infantile lethal leucodystrophy, characterized
pathologically by Rosenthal fibre accumulation. Following the identification of glial fibrillary …

Isolated Complex I (CI) deficiency, the most frequent cause of mitochondrial disease, is a
clinically and genetically heterogeneous condition. Complex I is a giant multiheteromeric …

OBJECTIVE: The concept of vascular compression of the trigeminal root as the main
etiological factor in idiopathic trigeminal neuralgia has achieved widespread acceptance, and …