76 results on '"Benito, Santiago"'
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2. Increasing Energy Efficiency by Optimizing Heat Treatment Parameters for High-Alloyed Tool Steels
3. Thermophysical properties of equiatomic CrMnFeCoNi, CrFeCoNi, CrCoNi, and CrFeNi high- and medium-entropy alloys
4. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans
5. A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions
6. Machine Translation of Texts from Languages with Low Digital Resources: A Systematic Review
7. Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
8. Assessment of Powder Solidification Structures in Tool Steels Using State-of-the-Art Microstructural Characterization Techniques
9. A New Experimental Investigation Of The High-Temperature Thermophysical Properties Of Metallic Powders
10. Optimization And Live Adaptation Of The Heat Treatment In Industrial Heat Treatment To Different Initial States Of A PM Tool Steel And Energy-Efficient Process Optimization With Requested Product Properties
11. Simulation of local metastable microstructural states in large tools: construction and validation of the model
12. Application of Non-Saccharomyces Yeasts in Wine Production
13. Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology
14. Lachancea
15. Synthesis and Characterisation of CeO2 Coatings on the AZ31 Alloy for Corrosion Protection and In Vitro Biocompatibility of MC3T3-E1 Pre-Osteoblasts
16. A New Approach to the Optimization of the Austenite Stability of Metastable Austenitic Stainless Steels
17. Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring
18. Statistical characterization of segregation-driven inhomogeneities in metallic microstructures employing fast first-order variograms
19. Schizosaccharomyces
20. Schizosaccharomyces pombe Biotechnological Applications in Winemaking
21. Schizosaccharomyces pombe Isolation Protocol
22. Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production
23. µ-CT Investigation of Hydrogen-Induced Cracks and Segregation Effects in Austenitic Stainless Steel
24. Influence of heat treatment parameters on the carbide morphology of PM high‐speed steel HS 6‐5‐3‐8
25. Multilocus typing ofLachancea thermotoleransfor wine fermentation monitoring
26. Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge
27. Impact of Thermophysical Properties of High-Alloy Tool Steels on Their Performance in Re-Purposing Applications
28. Short‐Term Heat Treatment of the High‐Alloy Cold‐Work Tool Steel X153CrMoV12: Calculation of Metastable Microstructural States
29. Biological management of acidity in wine industry: A review
30. New Trends in Schizosaccharomyces Use for Winemaking
31. Hot Wear of Single Phase fcc Materials—Influence of Temperature, Alloy Composition and Stacking Fault Energy
32. An Integrative View of the Role of Lachancea thermotolerans in Wine Technology
33. Formation of magnetic nanoscrolls and nanoribbons in iron oxide-decorated graphene oxide
34. Uncovering process-structure relationships associated to the hot isostatic pressing of the high-speed steel PMHS 3-3-4 through novel microstructural characterization methods
35. The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology
36. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
37. Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffraL.) fruit
38. The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
39. The Genus Metschnikowia in Enology
40. Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review
41. Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma
42. The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
43. Modern Technologies and Their Influence in Fermentation Quality
44. Use of Phenylalanine as an Ecological Corrosion Inhibitor for AISI 1018 Alloy in Sweet Brine
45. Study of the Electrochemical Properties of Fe3O4 Coatings on Ti6AL4V-ELI as Anticorrosive Protection
46. Improvements on the recovery of 3D particle size distributions from 2D sections
47. Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition
48. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
49. The impacts of Schizosaccharomyces on winemaking
50. Microstructural Analysis of Powder Metallurgy Tool Steels in the Context of Abrasive Wear Behavior: A New Computerized Approach to Stereology
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