Works matching Tequila
Results: 486
Reflexiones en torno al origen tardío de la producción del tequila en el pueblo de Tequila.
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- Fronteras de la Historia, 2017, v. 22, n. 1, p. 38, doi. 10.22380/20274688.13
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Physicochemical quality of tequila during barrel maturation. A preliminary study.
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- CyTA: Journal of Food, 2013, v. 11, n. 3, p. 223, doi. 10.1080/19476337.2012.727033
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La Cultura del Tequila en México: origen, importancia económica, impacto turístico y patrimonio de la humanidad.
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- Dilemas Contemporáneos: Educación, Política y Valores, 2024, v. 12, p. 1
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The price of agave in Mexican states holding Designation of Origin of Tequila status, and its systematic depreciation over the forthcoming decade (2000-2031).
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- Anáhuac Journal, 2023, v. 23, n. 2, p. 12, doi. 10.36105/theanahuacjour.2023v23n2.01
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El plan de manejo para el Paisaje Agavero y las Antiguas instalaciones industriales de Tequila.
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- APUNTES - Journal of Cultural Heritage Studies, 2009, v. 22, n. 2, p. 124
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Reforma agraria en Tequila (Jalisco, México), 1915-1980.
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- Revista de Historia (07169108), 2019, v. 2, n. 26, p. 183
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CORRIDOS, TEQUILA (AND OTHERS), AND MEXICAN/CHICANO MASCULINITY.
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- Revista Canaria de Estudios Ingleses, 2020, n. 81, p. 25, doi. 10.25145/j.recaesin.2020.81.03
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Innovación en la industria del tequila: historia y tendencias.
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- Carta Económica Regional, 2022, v. 34, n. 129, p. 93, doi. 10.32870/cer.v0i129.7830
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ESQUEMAS DE CONTRATOS AGRÍCOLAS PARA LA PRODUCCIÓN DE Agave tequilana Weber EN LA REGIÓN DE TEQUILA, JALISCO.
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- Agricultura Sociedad y Desarrollo, 2018, v. 15, n. 4, p. 619, doi. 10.22231/asyd.v15i4.908
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Volatile composition of tequila. Evaluation of three extraction methods Composicion volatil del tequila. Evaluacion de tres metodos extractivos.
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- CyTA: Journal of Food, 2011, v. 9, n. 2, p. 152, doi. 10.1080/19476337.2010.499569
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Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
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- Journal of Industrial Microbiology & Biotechnology, 2008, v. 35, n. 8, p. 835, doi. 10.1007/s10295-008-0355-4
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Anaerobic treatment of Tequila vinasses in a CSTR-type digester.
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- Biodegradation, 2010, v. 21, n. 3, p. 357, doi. 10.1007/s10532-009-9306-7
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Characterization of Tequila by High Performance Liquid Chromatography – High Resolution Mass Spectrometry (HPLC-HRMS) and Partial Least Squares Regression (PLS).
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- Analytical Letters, 2023, v. 56, n. 10, p. 1701, doi. 10.1080/00032719.2022.2141250
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Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation.
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- World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 5, p. 875, doi. 10.1007/s11274-012-1242-8
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Tequila vinasses: generation and full scale treatment processes.
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- Reviews in Environmental Science & Biotechnology, 2010, v. 9, n. 2, p. 109, doi. 10.1007/s11157-010-9204-9
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Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.
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- Journal of Applied Microbiology, 2007, v. 102, n. 4, p. 1123, doi. 10.1111/j.1365-2672.2006.03142.x
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- Article
EVALUATION OF THE SUSTAINABILITY OF TWO TYPES OF Agave tequilana Weber var. blue AGROECOSYSTEMS IN TEQUILA, JALISCO.
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- Agrociencia, 2023, v. 57, n. 8, p. 1773, doi. 10.47163/agrociencia.v57i8.2638
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Determination of Cu in Tequila by Anodic Stripping Voltammetry.
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- Analytical Letters, 2008, v. 41, n. 3, p. 469, doi. 10.1080/00032710701577989
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A Sensor-Based Methodology to Differentiate Pure and Mixed White Tequilas Based on Fused Infrared Spectra and Multivariate Data Treatment.
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- Chemosensors, 2021, v. 9, n. 3, p. 47, doi. 10.3390/chemosensors9030047
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Treatment of tequila vinasse and elimination of phenol by coagulation–flocculation process coupled with heterogeneous photocatalysis using titanium dioxide nanoparticles.
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- Environmental Technology, 2020, v. 41, n. 8, p. 1023, doi. 10.1080/09593330.2018.1518994
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Electronic Eye Based on RGB Analysis for the Identification of Tequilas.
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- Biosensors (2079-6374), 2021, v. 11, n. 3, p. 68, doi. 10.3390/bios11030068
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Agave for tequila and biofuels: an economic assessment and potential opportunities.
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- GCB Bioenergy, 2011, v. 3, n. 1, p. 43, doi. 10.1111/j.1757-1707.2010.01084.x
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- Article
Plant Growth-Promoting and Tequila Vinasse-Resistant Bacterial Strains.
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- Microbiology Research, 2024, v. 15, n. 3, p. 1144, doi. 10.3390/microbiolres15030077
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Tequila Still Distillation Fractioned Residual Streams for Use in Biorefinery.
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- Energies (19961073), 2020, v. 13, n. 23, p. 6222, doi. 10.3390/en13236222
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Profiling Tourist Segmentation of Heritage Destinations in Emerging Markets: The Case of Tequila Visitors.
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- Sustainability (2071-1050), 2023, v. 15, n. 5, p. 4034, doi. 10.3390/su15054034
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TEQUILA TOURISM AS A FACTOR OF DEVELOPMENT: A STRATEGIC VISION IN MEXICO.
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- Tourism & Hospitality Management, 2014, v. 20, n. 1, p. 137, doi. 10.20867/thm.20.1.10
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Prokaryotic population dynamics and interactions in an AnSBBR using tequila vinasses as substrate in co‐digestion with acid hydrolysates of Agave tequilana var. azul bagasse for hydrogen production.
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- Journal of Applied Microbiology, 2022, v. 132, n. 1, p. 413, doi. 10.1111/jam.15196
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Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process.
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- Journal of Industrial Microbiology & Biotechnology, 2009, v. 36, n. 5, p. 655, doi. 10.1007/s10295-009-0534-y
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Save Our Bats, Save Our Tequila: Industry and Science Join Forces to Help Bats and Agaves.
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- Natural Areas Journal, 2016, v. 36, n. 4, p. 523, doi. 10.3375/043.036.0417
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The transformation of tequila: From hangover to highbrow.
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- Journal of Consumer Culture, 2017, v. 17, n. 1, p. 62, doi. 10.1177/1469540514556169
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Sequential Treatment of Tequila Industry Vinasses by Biopolymer-based Coagulation/Flocculation and Catalytic Ozonation.
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- Ozone: Science & Engineering, 2016, v. 38, n. 4, p. 279, doi. 10.1080/01919512.2016.1158635
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Identification of potential indicators of time-dependent tequila maturation and their determination by selected ion monitoring gas chromatography–mass spectrometry, using salting-out liquid–liquid extraction.
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- European Food Research & Technology, 2019, v. 245, n. 7, p. 1421, doi. 10.1007/s00217-019-03271-7
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Aging spectral markers of tequila observed by Raman spectroscopy.
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- European Food Research & Technology, 2019, v. 245, n. 5, p. 1031, doi. 10.1007/s00217-018-3203-4
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Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba.
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- European Food Research & Technology, 2017, v. 243, n. 12, p. 2073, doi. 10.1007/s00217-017-2901-7
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ICP-MS multi-element profiles and HPLC determination of furanic compounds in commercial tequila.
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- European Food Research & Technology, 2009, v. 228, n. 6, p. 951, doi. 10.1007/s00217-009-1010-7
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- Article
Distilling agro‐extractivism: Agave and tequila production in Mexico.
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- Journal of Agrarian Change, 2021, v. 21, n. 2, p. 219, doi. 10.1111/joac.12402
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Evaluation of the Environmental Performance of Adsorbent Materials Prepared from Agave Bagasse for Water Remediation: Solid Waste Management Proposal of the Tequila Industry.
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- Materials (1996-1944), 2023, v. 16, n. 1, p. 8, doi. 10.3390/ma16010008
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Mixotrophic growth regime as a strategy to develop microalgal bioprocess from nutrimental composition of tequila vinasses.
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- Bioprocess & Biosystems Engineering, 2021, v. 44, n. 6, p. 1155, doi. 10.1007/s00449-021-02512-y
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Innovation in Continuous Rectification for Tequila Production.
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- Processes, 2019, v. 7, n. 5, p. 283, doi. 10.3390/pr7050283
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Color Compounds Removal from Tequila Vinasses Using Silica Gel Adsorbents Functionalized with Thiol Moieties: Equilibrium and Kinetics Studies.
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- Molecules, 2024, v. 29, n. 24, p. 5910, doi. 10.3390/molecules29245910
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Isotopic Characterization of 100% Agave Tequila (Silver, Aged and Extra-Aged Class) for Its Use as an Additional Parameter in the Determination of the Authenticity of the Beverage Maturation Time.
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- Molecules, 2021, v. 26, n. 6, p. 1719, doi. 10.3390/molecules26061719
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Tequila Agave Bagasse Hydrolysate for the Production of Polyhydroxybutyrate by Burkholderia sacchari.
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- Bioengineering (Basel), 2019, v. 6, n. 4, p. 1, doi. 10.3390/bioengineering6040115
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New insights into microbial interactions and putative competitive mechanisms during the hydrogen production from tequila vinasses.
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- Applied Microbiology & Biotechnology, 2022, v. 106, n. 19/20, p. 6861, doi. 10.1007/s00253-022-12143-2
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FEMALE LEADERSHIP IN THE TEQUILA INDUSTRY IN MEXICO.
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- Social & Economic Revue, 2023, v. 21, n. 1, p. 49, doi. 10.52665/ser20230106
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Possible Pollution of Surface Water Bodies with Tequila Vinasses.
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- Water (20734441), 2023, v. 15, n. 21, p. 3773, doi. 10.3390/w15213773
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Design of a Novel Auxiliary Diagnostic Test for the Determination of Authenticity of Tequila 100% Agave Silver Class Based on Chemometrics Analysis of the Isotopic Fingerprint of the Beverage.
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- Foods, 2023, v. 12, n. 13, p. 2605, doi. 10.3390/foods12132605
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The Relationship Between Organizational Culture and Knowledge Management in Tequila Companies from Mexico.
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- International Journal of Advanced Corporate Learning, 2016, v. 9, n. 1, p. 44, doi. 10.3991/ijac.v9i1.5748
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Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production.
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- Energies (19961073), 2018, v. 11, n. 3, p. 490, doi. 10.3390/en11030490
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Innovation and Technological Management Model in the Tequila Sector in Mexico.
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- Sustainability (2071-1050), 2022, v. 14, n. 12, p. N.PAG, doi. 10.3390/su14127450
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- Article
Dark Fermentation Process Response to the Use of Undiluted Tequila Vinasse without Nutrient Supplementation.
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- Sustainability (2071-1050), 2021, v. 13, n. 19, p. 11034, doi. 10.3390/su131911034
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