Publications by authors named "Jordi Rosello"
Article Synopsis
- Cork is primarily used for wine bottle stoppers, but it can contain 2,4,6-trichloroanisole, which causes a musty odor that negatively affects wine quality and leads to financial losses.
- The presence of yellow stain in cork indicates a degradation linked to higher microbial populations, particularly filamentous fungi that break down lignin, and this microbiota contributes to the formation of chlorophenols and chloroanisoles.
- Research identified specific fungal and bacterial species associated with yellow stain and demonstrated that certain strains can convert p-hydroxybenzoate into phenol, which can then be chlorinated, potentially leading to the development of 2,4,6-trichlorophenol.
Aims: The Peri-Implant and PeriProsthetic Survival AnalysiS (PIPPAS) study aimed to investigate the risk factors for one-year mortality of femoral peri-implant fractures (FPIFs).
Methods: This prospective, multicentre, observational study involved 440 FPIF patients with a minimum one-year follow-up. Data on demographics, clinical features, fracture characteristics, management, and mortality rates were collected and analyzed using both univariate and multivariate analyses.
Cork quality is crucial for the fabrication of corks intended to be used to seal wine bottles. This work has focused on the determination of chloroanisoles (CAs)-exogenous compounds with a low perception threshold-in cork. The identification and quantification of these compounds was carried out with Bond Elut-ENV solid phase extraction and gas chromatography with mass spectrometry detection.
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