124 related articles for article (PubMed ID: 19680868)
1. Haloanisole and halophenol contamination in Spanish aged red wines.
Copete ML; Zalacain A; Lorenzo C; Carot JM; Esteve MD; Climent M; Salinas MR
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jan; 26(1):32-8. PubMed ID: 19680868
[TBL] [Abstract][Full Text] [Related]
2. Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines.
Pizarro C; Pérez-del-Notario N; González-Sáiz JM
J Chromatogr A; 2007 Sep; 1166(1-2):1-8. PubMed ID: 17727868
[TBL] [Abstract][Full Text] [Related]
3. Comparison of stir bar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisoles by gas chromatography-ion trap tandem mass spectrometry.
Maggi L; Zalacain A; Mazzoleni V; Alonso GL; Salinas MR
Talanta; 2008 May; 75(3):753-9. PubMed ID: 18585142
[TBL] [Abstract][Full Text] [Related]
4. Non-destructive method to determine halophenols and haloanisoles in cork stoppers by headspace sorptive extraction.
Lorenzo C; Zalacain A; Alonso GL; Salinas MA
J Chromatogr A; 2006 May; 1114(2):250-4. PubMed ID: 16516907
[TBL] [Abstract][Full Text] [Related]
5. Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.
Marín J; Zalacain A; De Miguel C; Alonso GL; Salinas MR
J Chromatogr A; 2005 Dec; 1098(1-2):1-6. PubMed ID: 16266714
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry.
Pizarro C; Sáenz-González C; Pérez-del-Notario N; González-Sáiz JM
J Chromatogr A; 2011 Mar; 1218(12):1576-84. PubMed ID: 21295311
[TBL] [Abstract][Full Text] [Related]
8. Optimisation of a dispersive liquid-liquid microextraction method for the simultaneous determination of halophenols and haloanisoles in wines.
Pizarro C; Sáenz-González C; Perez-del-Notario N; González-Sáiz JM
J Chromatogr A; 2010 Dec; 1217(49):7630-7. PubMed ID: 21035812
[TBL] [Abstract][Full Text] [Related]
9. Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry.
Franc C; David F; de Revel G
J Chromatogr A; 2009 Apr; 1216(15):3318-27. PubMed ID: 19233369
[TBL] [Abstract][Full Text] [Related]
10. Optimisation of a headspace solid-phase microextraction with on-fiber derivatisation method for the direct determination of haloanisoles and halophenols in wine.
Pizarro C; Pérez-del-Notario N; González-Sáiz JM
J Chromatogr A; 2007 Mar; 1143(1-2):26-35. PubMed ID: 17258751
[TBL] [Abstract][Full Text] [Related]
11. Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine.
Gómez-Ariza JL; García-Barrera T; Lorenzo F; Beltrán R
J Chromatogr A; 2006 Apr; 1112(1-2):133-40. PubMed ID: 16427061
[TBL] [Abstract][Full Text] [Related]
12. Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection.
Fariña L; Boido E; Carrau F; Dellacassa E
J Chromatogr A; 2007 Jul; 1157(1-2):46-50. PubMed ID: 17517420
[TBL] [Abstract][Full Text] [Related]
13. Method for the gas chromatographic assay with mass selective detection of trichloro compounds in corks and wines applied to elucidate the potential cause of cork taint.
Soleas GJ; Yan J; Seaver T; Goldberg DM
J Agric Food Chem; 2002 Feb; 50(5):1032-9. PubMed ID: 11853476
[TBL] [Abstract][Full Text] [Related]
14. Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.
Miki A; Isogai A; Utsunomiya H; Iwata H
J Biosci Bioeng; 2005 Aug; 100(2):178-83. PubMed ID: 16198261
[TBL] [Abstract][Full Text] [Related]
15. Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole on ng L-1 to pgL-1 levels in wine by solid-phase microextraction and gas chromatography-high-resolution mass spectrometry.
Jönsson S; Uusitalo T; van Bavel B; Gustafsson IB; Lindström G
J Chromatogr A; 2006 Apr; 1111(1):71-5. PubMed ID: 16464462
[TBL] [Abstract][Full Text] [Related]
16. Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
De Simón BF; Cadahía E; Jalocha J
J Agric Food Chem; 2003 Dec; 51(26):7671-8. PubMed ID: 14664527
[TBL] [Abstract][Full Text] [Related]
17. Comparative study of two chromatographic methods for quantifying 2,4,6-trichloranisole in wines.
Riu M; Mestres M; Busto O; Guasch J
J Chromatogr A; 2007 Jan; 1138(1-2):18-25. PubMed ID: 17109869
[TBL] [Abstract][Full Text] [Related]
18. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.
Fernández de Simón B; Cadahía E; Sanz M; Poveda P; Perez-Magariño S; Ortega-Heras M; González-Huerta C
J Agric Food Chem; 2008 Oct; 56(19):9046-55. PubMed ID: 18778067
[TBL] [Abstract][Full Text] [Related]
19. Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
Llaudy Mdel C; Canals R; González-Manzano S; Canals JM; Santos-Buelga C; Zamora F
J Agric Food Chem; 2006 Jun; 54(12):4246-52. PubMed ID: 16756353
[TBL] [Abstract][Full Text] [Related]
20. Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry. Application to the analysis of red and white wines from different Spanish regions.
Aznar M; Arroyo T
J Chromatogr A; 2007 Sep; 1165(1-2):151-7. PubMed ID: 17675046
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]