Browsing by Author "López Solís, Remigio"
Now showing items 21-40 of 46
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Olivares Vergara, Christian Alberto (Universidad de Chile, 2014)Las mezclas o ensamblajes, son procesos enológicos comunes en bodega, las cuales se basan en la búsqueda de un equilibrio entre atributos sensoriales específicos como el color, aroma y gusto, mediante el uso de vinos de ...
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Meza Candia, Millaray (Universidad de Chile, 2012)La astringencia corresponde a una sensación táctil de sequedad, rugosidad y aspereza percibida en las mucosas de la boca, la cual está estrechamente relacionada con la interacción de proantocianidinas o taninos presentes ...
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Cáceres Mella, Alejandro; Peña Neira, Álvaro; Parraguez, Jenny; López Solís, Remigio; Laurie, Felipe; Miquel Canals, Joan (2013)BACKGROUND: Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the use of fining agents and inert gases. Anecdotal ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (2010)Red wine astringency has been associated with interactions of tannins with salivary proteins. Tannins are active protein precipitants. Not much evidence exists demonstrating contribution of other wine components to ...
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Noya Leal, Francisca Paz (Universidad de Chile, 2014-01)La astringencia es una importante característica de calidad del vino tinto. Al degustarlo, produce aspereza, rugosidad y sequedad en la cavidad bucal, sensaciones que se han atribuido a la presencia de compuestos fenólicos ...
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Orellana Rodríguez, Francisca (Universidad de Chile, 2016)Los compuestos fenólicos son metabolitos secundarios que se encuentran en algunos alimentos, tales como el vino. Están conformados por dos grandes grupos: Flavonoides y no flavonoides. Los ácidos fenólicos (AF) forman parte ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (Elsevier, 2012)The effects of pH on both tannin-induced astringency and tanninesalivary protein interactions were investigated. A trained sensory panel evaluated astringency perception. Tanninesalivary protein interactions were assessed ...
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Durán P, Viviana; Domínguez B, Paulina; Morales Bozo, Irene; López Solís, Remigio (1998)Background: Induction of salivation is becoming increasingly popular in the assessment of salivary gland status. Various mechanical or pharmacological procedures are empirically used to produce salivation. Oral stimulation ...
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Müller, Katrina; Figueroa, Cristian; Martínez, Constanza; Medel Maraboli, Marcela; Obreque Slier, Elías; Peña Neira, Álvaro; Morales Bozo, Irene; Toledo, Héctor; López Solís, Remigio (2010)The volume of saliva in the mouth of sensory panelists was measured by a dilution assay using a freshly prepared beetroot extract as probe solution. An aliquot of the extract absorbing linearly at 531-nm (probe) was placed ...
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Microdesiccates produced from normal human tears display four distinctive morphological components López Solís, Remigio; Traipe Castro, Leonidas; Salinas Toro, Daniela; Srur, Miguel; Toledo Araya, Héctor (2013)Desiccation of human tears on glass surfaces results in fern-like crystalloids. This phenomenon has been associated with tear normality (Tear Ferning Test, TFT) and is used as a diagnostic aid to evaluate patients with ...
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Bahamondes Álvarez, Marcelo Alejandro (Universidad de Chile, 2012)La ocratoxina A es una toxina producida por hongos de los géneros Aspergillus y Penicillium. Estas micotoxinas presentan propiedades tóxicas que afectarían a los riñones, el hígado, sistema inmune y desarrollo embrionario. ...
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Morales Bozo, Irene; Urzúa Orellana, Blanca; Domínguez, P.; Aguilera, S.; López Solís, Remigio (Servicio de Publicaciones de la Universidad de Navarra, 2006)Electrophoretic polypeptide profiles of normal human saliva differ markedly between different reports. Since both methodological variations and polymorphism may explain these differences, in this study we aimed to establish ...
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Espínola Espínola, Valeria Paz (Universidad de Chile, 2012)El vino es el producto obtenido por fermentación alcohólica de mosto de uva (especie Vitis vinífera L.). Su composición es acídica, con valores de pH que se encuentran normalmente entre 2,8 y 3,8. Entre los constituyentes ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Ramírez Escudero, Cristián; Zamora Marín, Fernando (2007)Enological tannins are widely used in winemaking process to improve different characteristics of wines. A wide spectrum of enological tannins is now available on the market; however, the tannins’ chemical nature and ...
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Cerda Carrasco, Aarón de la; López Solís, Remigio; Núñez Kalasic, Hugo; Peña Neira, Álvaro; Obreque Slier, Elías (Wiley, 2015)Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...
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Cáceres Mella, Alejandro; Peña Neira, Álvaro; Avilés Gálvez, Pamela Marisol; Medel Maraboli, Marcela; Barrio Galán, Rubén del; López Solís, Remigio; Canals, Joan Miquel (Wiley, 2014)BACKGROUND:Theblending of wine is a commonpractice in winemaking toimprovecertain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain ...
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Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Cáceres Mella, Alejandro; Toledo Araya, Héctor; López Rivera, Américo (Elsevier, 2013)Phenolic composition of skins from Vitis vinifera L. cv Carménère (CA), Merlot (M), Cabernet Franc (CF) and Cabernet Sauvignon (CS) grapes during ripening was evaluated by HPLC-DAD and spectrophotometric analysis. At the ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (SPRINGER, 2011-01)Low molecular weight phenolic compounds (LMWP) contribute to astringency and bitterness, two important sensory attributes. This work aimed to study the interactions between human saliva and a group of LMWP from a grape ...
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López Cisternas, Juan; Castillo Díaz, Jessica; Traipe Castro, Leonidas; López Solís, Remigio (2007)Purpose: To develop a method to quantify tear protein concentration with the sensitivity to measure this variable in the restricted volumes of single human tear samples. Methods: Aliquots of tear fluid from healthy subjects ...
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López Solís, Remigio; Durham, John P. (1983)Two highly purified plasma membrane fractions have been obtained from mouse parotid glands by a combination of differential centrifugation and isopycnic centrifugation in discontinuous sucrose gradients. The membranes were ...