316 related articles for article (PubMed ID: 19646576)
1. Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose.
Berna AZ; Trowell S; Clifford D; Cynkar W; Cozzolino D
Anal Chim Acta; 2009 Aug; 648(2):146-52. PubMed ID: 19646576
[TBL] [Abstract][Full Text] [Related]
2. Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.
Berna AZ; Trowell S; Cynkar W; Cozzolino D
J Agric Food Chem; 2008 May; 56(9):3238-44. PubMed ID: 18412363
[TBL] [Abstract][Full Text] [Related]
3. Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. II: Classification of Canadian and Czech ice wines using statistical evaluation of the data.
Setkova L; Risticevic S; Pawliszyn J
J Chromatogr A; 2007 Apr; 1147(2):224-40. PubMed ID: 17353019
[TBL] [Abstract][Full Text] [Related]
4. Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. I. Method development and optimization.
Setkova L; Risticevic S; Pawliszyn J
J Chromatogr A; 2007 Apr; 1147(2):213-23. PubMed ID: 17359985
[TBL] [Abstract][Full Text] [Related]
5. Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data.
Welke JE; Manfroi V; Zanus M; Lazzarotto M; Alcaraz Zini C
Food Chem; 2013 Dec; 141(4):3897-905. PubMed ID: 23993563
[TBL] [Abstract][Full Text] [Related]
6. Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine body.
Skogerson K; Runnebaum R; Wohlgemuth G; de Ropp J; Heymann H; Fiehn O
J Agric Food Chem; 2009 Aug; 57(15):6899-907. PubMed ID: 19588931
[TBL] [Abstract][Full Text] [Related]
7. Rapid tool for distinction of wines based on the global volatile signature.
Rocha SM; Coutinho P; Barros A; Delgadillo I; Coimbra MA
J Chromatogr A; 2006 May; 1114(2):188-97. PubMed ID: 16620852
[TBL] [Abstract][Full Text] [Related]
8. Pitfalls encountered during quantitative determination of 3-alkyl-2-methoxypyrazines in grape must and wine using gas chromatography-mass spectrometry with stable isotope dilution analysis. Comprehensive two-dimensional gas chromatography-mass spectrometry and on-line liquid chromatography-multidimensional gas chromatography-mass spectrometry as potential loopholes.
Schmarr HG; Ganss S; Koschinski S; Fischer U; Riehle C; Kinnart J; Potouridis T; Kutyrev M
J Chromatogr A; 2010 Oct; 1217(43):6769-77. PubMed ID: 20637469
[TBL] [Abstract][Full Text] [Related]
9. The influence of yeast on the aroma of Sauvignon Blanc wine.
Swiegers JH; Kievit RL; Siebert T; Lattey KA; Bramley BR; Francis IL; King ES; Pretorius IS
Food Microbiol; 2009 Apr; 26(2):204-11. PubMed ID: 19171264
[TBL] [Abstract][Full Text] [Related]
10. Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. III. Relative characterization of Canadian and Czech ice wines using self-organizing maps.
Giraudel JL; Setkova L; Pawliszyn J; Montury M
J Chromatogr A; 2007 Apr; 1147(2):241-53. PubMed ID: 17346718
[TBL] [Abstract][Full Text] [Related]
11. Classification of Tempranillo wines according to geographic origin: combination of mass spectrometry based electronic nose and chemometrics.
Cynkar W; Dambergs R; Smith P; Cozzolino D
Anal Chim Acta; 2010 Feb; 660(1-2):227-31. PubMed ID: 20103167
[TBL] [Abstract][Full Text] [Related]
12. Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method.
Alberts P; Stander MA; Paul SO; de Villiers A
J Agric Food Chem; 2009 Oct; 57(20):9347-55. PubMed ID: 19807097
[TBL] [Abstract][Full Text] [Related]
13. Multi-element analysis of South African wines by ICP-MS and their classification according to geographical origin.
Coetzee PP; Steffens FE; Eiselen RJ; Augustyn OP; Balcaen L; Vanhaecke F
J Agric Food Chem; 2005 Jun; 53(13):5060-6. PubMed ID: 15969475
[TBL] [Abstract][Full Text] [Related]
14. Geographic classification of spanish and Australian tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis.
Liu L; Cozzolino D; Cynkar WU; Gishen M; Colby CB
J Agric Food Chem; 2006 Sep; 54(18):6754-9. PubMed ID: 16939336
[TBL] [Abstract][Full Text] [Related]
15. Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition.
Tredoux A; de Villiers A; Májek P; Lynen F; Crouch A; Sandra P
J Agric Food Chem; 2008 Jun; 56(12):4286-96. PubMed ID: 18491916
[TBL] [Abstract][Full Text] [Related]
16. Headspace solid phase microextraction and gas chromatography-quadrupole mass spectrometry methodology for analysis of volatile compounds of marine salt as potential origin biomarkers.
Silva I; Rocha SM; Coimbra MA
Anal Chim Acta; 2009 Mar; 635(2):167-74. PubMed ID: 19216874
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
Benkwitz F; Nicolau L; Lund C; Beresford M; Wohlers M; Kilmartin PA
J Agric Food Chem; 2012 Jun; 60(25):6293-302. PubMed ID: 22663147
[TBL] [Abstract][Full Text] [Related]
18. Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.
Ziółkowska A; Wąsowicz E; Jeleń HH
Food Chem; 2016 Dec; 213():714-720. PubMed ID: 27451239
[TBL] [Abstract][Full Text] [Related]
19. A useful approach for the differentiation of wines according to geographical origin based on global volatile patterns.
Perestrelo R; Silva C; Câmara JS
J Sep Sci; 2014 Aug; 37(15):1974-81. PubMed ID: 24830411
[TBL] [Abstract][Full Text] [Related]
20. Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentations.
Malherbe S; Watts V; Nieuwoudt HH; Bauer FF; du Toit M
J Agric Food Chem; 2009 Jun; 57(12):5161-6. PubMed ID: 19469561
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
