185 related articles for article (PubMed ID: 11312825)
1. Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts.
Edelmann A; Diewok J; Schuster KC; Lendl B
J Agric Food Chem; 2001 Mar; 49(3):1139-45. PubMed ID: 11312825
[TBL] [Abstract][Full Text] [Related]
2. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
Jensen JS; Demiray S; Egebo M; Meyer AS
J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
[TBL] [Abstract][Full Text] [Related]
3. Discrimination between Shiraz wines from different Australian regions: the role of spectroscopy and chemometrics.
Riovanto R; Cynkar WU; Berzaghi P; Cozzolino D
J Agric Food Chem; 2011 Sep; 59(18):10356-60. PubMed ID: 21842866
[TBL] [Abstract][Full Text] [Related]
4. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques.
Aleixandre-Tudo JL; Nieuwoudt H; Aleixandre JL; du Toit W
Talanta; 2018 Jan; 176():526-536. PubMed ID: 28917786
[TBL] [Abstract][Full Text] [Related]
5. Application of Spectroscopic UV-Vis and FT-IR Screening Techniques Coupled with Multivariate Statistical Analysis for Red Wine Authentication: Varietal and Vintage Year Discrimination.
Geană EI; Ciucure CT; Apetrei C; Artem V
Molecules; 2019 Nov; 24(22):. PubMed ID: 31744212
[TBL] [Abstract][Full Text] [Related]
6. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
Manns DC; Coquard Lenerz CT; Mansfield AK
J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
[TBL] [Abstract][Full Text] [Related]
7. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.
Liu Y; Zhang B; He F; Duan CQ; Shi Y
J Food Sci; 2016 Jul; 81(7):C1669-78. PubMed ID: 27240192
[TBL] [Abstract][Full Text] [Related]
8. Quantification of phenolic compounds during red winemaking using FT-MIR spectroscopy and PLS-regression.
Fragoso S; Aceña L; Guasch J; Mestres M; Busto O
J Agric Food Chem; 2011 Oct; 59(20):10795-802. PubMed ID: 21905733
[TBL] [Abstract][Full Text] [Related]
9. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.
Hosu A; Cristea VM; Cimpoiu C
Food Chem; 2014 May; 150():113-8. PubMed ID: 24360427
[TBL] [Abstract][Full Text] [Related]
10. Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy.
Bevin CJ; Fergusson AJ; Perry WB; Janik LJ; Cozzolino D
J Agric Food Chem; 2006 Dec; 54(26):9713-8. PubMed ID: 17177491
[TBL] [Abstract][Full Text] [Related]
11. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.
Jiang B; Zhang ZW
Molecules; 2012 Jul; 17(8):8804-21. PubMed ID: 22832882
[TBL] [Abstract][Full Text] [Related]
12. Classification of Sparkling Wine Style and Quality by MIR Spectroscopy.
Culbert J; Cozzolino D; Ristic R; Wilkinson K
Molecules; 2015 May; 20(5):8341-56. PubMed ID: 26007169
[TBL] [Abstract][Full Text] [Related]
13. Effect of red grapes co-winemaking in polyphenols and color of wines.
Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR
J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193
[TBL] [Abstract][Full Text] [Related]
14. Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines.
Sen I; Ozturk B; Tokatli F; Ozen B
Talanta; 2016 Dec; 161():130-137. PubMed ID: 27769388
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
Landrault N; Poucheret P; Ravel P; Gasc F; Cros G; Teissedre PL
J Agric Food Chem; 2001 Jul; 49(7):3341-8. PubMed ID: 11453773
[TBL] [Abstract][Full Text] [Related]
16. Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China.
Jin ZM; He JJ; Bi HQ; Cui XY; Duan CQ
Molecules; 2009 Dec; 14(12):4922-35. PubMed ID: 20032869
[TBL] [Abstract][Full Text] [Related]
17. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
Fanzone M; Zamora F; Jofré V; Assof M; Gómez-Cordovés C; Peña-Neira Á
J Sci Food Agric; 2012 Feb; 92(3):704-18. PubMed ID: 21919008
[TBL] [Abstract][Full Text] [Related]
18. Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region.
Radovanović BC; Radovanović AN; Souquet JM
J Sci Food Agric; 2010 Nov; 90(14):2455-61. PubMed ID: 20648551
[TBL] [Abstract][Full Text] [Related]
19. Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.
Ivanova-Petropulos V; Ricci A; Nedelkovski D; Dimovska V; Parpinello GP; Versari A
Food Chem; 2015 Mar; 171():412-20. PubMed ID: 25308688
[TBL] [Abstract][Full Text] [Related]
20. An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of Mao Luang ripe fruits (Antidesma bunius) harvested from Phupan Valley in Northeast Thailand.
Samappito S; Butkhup L
Pak J Biol Sci; 2008 Jul; 11(13):1654-61. PubMed ID: 18819615
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]