143 research outputs found
Gillard Lucien, Rosier Michel (dir.), François Simiand (1873-1935). Sociologie-Histoire-Economie.
No full textMarcel Jean-Christophe. Gillard Lucien, Rosier Michel (dir.), François Simiand (1873-1935). Sociologie-Histoire-Economie.. In: Revue française de sociologie, 1998, 39-1. pp. 240-241
Rosier, Bernard de (1400–75)
No full textInternational audienceJurist and ecclesiastic, author of an important corpus of political and legal texts, active in the service of the church, as a university professor and diocesan administrator, Bernard de Rosier (1400–75) is remembered by diplomatic historiography as the author of the Ambaxiatorum brevilogus (1435–36), generally considered to be “the first textbook of diplomatic practice written in Western Europe” (G. Mattingly). Rosier also wrote an account of Pierre de Foix's 1427–30 legation to Aragon, on which he served as secretary, and a treatise on the office of papal legate
Master gardener Eliot Coleman of Cape Rosier is the author of two best-selling b
No full textMaster gardener Eliot Coleman of Cape Rosier is the author of two best-selling books on organic gardening. He and his wife, Barbara Damrosch, a well-known flower gardener, are working on two more books and fending-off a multitude of requests for their time
Marcel Burger, Les manifestes : paroles de combat. De Marx à Breton
No full textL’ouvrage de Marcel Burger étudie ce qu’il a joliment nommé les « paroles de combat », ces manifestes qui, à côté des pamphlets ou autres écrits polémiques, possèdent une valeur ou, à tout le moins, une ambition performative. Ils remettent au centre des attentions le rapport entre langue, littérature et réel, comme l’avait posé en son temps la poésie de circonstance (sur ce sujet, on pense à l’ouvrage ancien de Predrag Matvejevitch, Pour une poétique de l’événement) ou encore la littérature e..
LES CHANSONS DE BOB ET DE BOBETTE
No full textComprend : BERCEUSE DE NOUNOURSE / René-Paul GROFFE, ZIMMERMAN ; Lisette JAMBEL - SOURIQUET S'EN VA-T-EN GUERRE / R.P. GROFFE, ZIMMERMAN ; Lisette JAMBEL et Jean-Pierre DUJAY, orch. dir. Marcel CARIVEN - LES ROSES DE MON ROSIER / R.P. GROFFE, ZIMMERMAN ; Lisette JAMBEL - LA RONDE DES PETITS LAPINS / R.P. GROFFE, ZIMMERMAN ; Lisette JAMBEL et Jean-Pierre DUJAY, orch. dir. Marcel CARIVENBnF-Partenariats, Collection sonore - BelieveContient une table des matière
La citation et l'appel à référence bibliographique dans les articles académiques
No full text@incollection{ol-Lucas-2004-1, author = {Lucas, Nadine}, title = {La citation et l'appel à référence bibliographique dans les articles académiques}, booktitle = {Le discours rapporté dans tous ses états : Question de frontières}, pages = {419-427}, publisher = {l'Harmattan}, year = {2004}, editor = {López-Muñoz, J. M. and Marnette, S. and Rosier, L.}
Maîtriser le temps pour un jeune prince : le Rosier des guerres de Pierre Choinet, commandé par Louis XI pour le futur Charles VIII
No full textEn raison d’errements sur son contenu et son auteur, le Rosier des guerres n’a jamais été édité. Pour évaluer l’intérêt de ce traité commandé par Louis XI à son médecin et astrologue, le Normand Pierre Choinet, il convient de recourir aux douze témoins manuscrits. Une chronique historique, ourlée d’une centaine de manchettes astrologiques en latin, occupe 80 % de cet art de gouverner : histoire et astrologie ont été conçues pour délivrer des leçons politiques permettant au futur Charles VIII de l’emporter sur ses ennemis.Because of mistakes concerning its contents and author, the Rosier des guerres has never been edited. In order to evaluate the interest of this treaty, commissioned by Louis XI from his doctor and astrologer, the Norman Pierre Choinet, one must bring together twelve manuscript witnesses. A historical chronicle, bordered by a hundred or so astrological headings in Latin, forms 80% of this guide to governance: history and astrology are combined in order to deliver political lessons allowing the future Charles VIII to prevail over his enemies
Influência da variedade de uva, do método de elaboração e envelhecimento sobre borras na composição química e sensorial de espumantes
No full textTese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Dentre as diferentes técnicas de elaboração de vinhos destaca-se a elaboração de espumantes. O mercado brasileiro de vinhos espumantes tem aumentado quantitativamente e qualitativamente, sendo considerado como um dos produtos que melhor representa o potencial vinícola brasileiro. Os objetivos deste estudo foram: caracterizar o perfil volátil de espumantes elaborados pelo método tradicional com variedades clássicas e inovadoras; caracterizar a composição volátil de vinhos espumantes da variedade Moscato Giallo elaborados por três diferentes métodos: Tradicional, Charmat e Asti e avaliar a influência do tempo de envelhecimento sobre borras "sur lie" quanto às características químicas e sensoriais de espumantes elaborados com as variedades de uva Goethe, Villenave, Niágara e Chardonnay. Na caracterização do perfil volátil de espumantes elaborados pelo método tradicional foram utilizadas as variedades inovadoras híbridas e Vitis labrusca (Niágara, Moscato Embrapa, Villenave, Goethe e Manzoni Bianco) e clássicas as variedades Vitis vinifera Chardonnay, Pinot Gris, Riesling Renano, Sauvignon Blanc e Pinot Noir, as amostras ficaram 18 meses sobre as borras e após foi determinado o perfil aromático por CG-FID e CG-MS, os compostos fenólicos foram determinados por CLAE-DAD e a atividade antioxidante por espectrofotometria. Na avaliação da influência dos métodos de elaboração de espumantes na composição volátil foi utilizado a variedade Moscato Giallo, e a elaboração dos espumantes pelos métodos Asti, Clássico e Charmat. A avaliação do tempo de envelhecimento sobre borras foi realizada com 8, 16 e 24 meses em contato com as borras, as variedades Goethe, Villenave, Niágara e Chardonnay foram avaliadas, quanto aos parâmetros enológicos clássicos, atividade antioxidante, polifenóis totais, absorbância a 420 nm, orto-difenóis, flavanóis totais e análise sensorial. Na avaliação dos espumantes elaborados com as variedades clássicas e inovadoras, o composto fenólico com maior concentração foi o tirosol, o perfil aromático 25 compostos foram determinados sendo que o acetato de isoamila apresentou altas concentrações em todas as amostras de espumantes, particularmente na amostra de Moscato Embrapa. Também foram observadas elevadas concentrações de monoterpenos como linalool, nas amostras de Riesling Renano e de geraniol nas amostras de Moscato Embrapa. Nas análises estatísticas multivariadas de componentes principais e cluster dos compostos voláteis e das14variedades foi observado separação em dois grupos um com as variedades inovadoras Moscato Embrapa, Niágara e Villenave e outro com as demais variedades. Na avaliação da influência dos métodos de elaboração, os espumantes elaborados pelo método Clássico apresentaram as maiores concentrações de compostos voláteis, e os espumantes elaborados pelo método Asti apresentaram as menores concentrações. A influência do método de elaboração na composição volátil dos espumantes Moscato Giallo foi confirmada pela análise multivariada de componentes principais, a qual demonstrou boa separação entre os espumantes em três grupos distintos conforme método de elaboração utilizado. No estudo de avaliação dos tempos de envelhecimento sobre borras a avaliação sensorial mostrou que os espumantes das variedades Niágara e Goethe apresentaram melhor impressão global com menor tempo sobre borras "sur lie" e os espumantes elaborados com as variedades Villenave e Chardonnay apresentaram os melhores resultados de impressão global para as amostras com maior tempo sobre borras.Abstract : The technique of sparkling wine production is a highlighted procedure among techniques of wine production. The Brazilian market for sparkling wines has increased quanti- and qualitatively, being considered one of the products that best represents the Brazilian winery potential. The objectives of this study were to characterize the volatile profile of sparkling wines produced by the traditional method with classic and innovative varieties; to characterize the volatile composition of sparkling wines obtained from Moscato Giallo variety and prepared by three different methods: Traditional, Charmat and Asti; and to evaluate the influence of aging time on "sur lie" lees on chemical and sensorial features of sparkling wines from Goethe, Villenave, Niagara and Chardonnay grape varieties. The volatile profile of sparkling wines produced in traditional method was characterized in innovative hybrid varieties of Vitis labrusca (Niagara, Moscato Embrapa, Villenave, Goethe and Manzoni Bianco) and the classic Vitis vinifera varieties (Chardonnay, Pinot Gris, Riesling Renano, Sauvignon Blanc and Pinot Noir). Samples were kept on lees during 18 months. The volatile profile, phenolic compounds and antioxidant activity were determined by GC-FID and GC-MS; HPLC-UV-Vis; ABTS, FRAP and DPPH methods, respectively. The influence of Traditional, Charmat and Asti methods on the volatile composition of sparkling wines, was evaluated in Moscato Giallo variety. The same must was used for Traditional, Charmat and Asti methods, and the aromatic profile was determined by CG-FID and GC-MS. To evaluate the effects of aging time on "sur lie" lees, classical oenological parameters, antioxidant activity, total polyphenols, absorbance at 420 nm, orto-diphenols, total flavanols and sensorial analysis were evaluated in samples from Goethe, Villenave, Niagara and Chardonnay varieties, kept during 8, 16 and 24 months above lees. In the study of sparkling wines elaborated from classic and innovative varieties, tyrosol was in highest concentration among other phenolic compounds; twenty-five compounds were found to be associated with the aromatic profile and the isoamyl acetate concentrations were high in all samples evaluated, particularly in Moscato Embrapa .High concentrations of monoterpenes such as linalool were also observed in samples of Riesling Renano, and geraniol, in samples of Moscato Embrapa. Principal components and clusters analysis of volatile compounds and varieties showed a clearly separation in two groups, one16with innovative varieties Moscato Embrapa, Niagara and Villenave, and a second group with other varieties. In study of methods of preparation, sparkling wines prepared by traditional method had the highest concentration of volatile compounds, and the sparkling wines produced by Asti method presented the lowest concentration. The influence of method of preparation on the volatile composition of sparkling wines Moscato Giallo was confirmed by multivariate principal component analysis, which showed good separation in three different groups, according to preparation method used. In the study of the times of aging on lees, sensorial analysis showed that the sparkling wines Niagara and Goethe varieties had better overall impression with less time on lees "sur lie". Sparkling wines produced with Chardonnay and Villenave varieties showed the best results in overall impression for samples with greater time on lees
BrainLesion/AURORA: v0.1.2
No full text<h2>What's Changed</h2>
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<li>Polishing by @neuronflow in https://github.com/BrainLesion/AURORA/pull/29</li>
</ul>
<p><strong>Full Changelog</strong>: https://github.com/BrainLesion/AURORA/compare/v0.1.1...v0.1.2</p>
BrainLesion/AURORA: v0.2.1
No full text<h2>What's Changed</h2>
<ul>
<li><ul>
<li>fix no return value bug by @MarcelRosier in https://github.com/BrainLesion/AURORA/pull/40</li>
</ul>
</li>
</ul>
<p><strong>Full Changelog</strong>: https://github.com/BrainLesion/AURORA/compare/v0.2.0...v0.2.1</p>
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