163 related articles for article (PubMed ID: 19799657)
1. Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life.
Fu Y; Lim LT; McNicholas PD
J Food Sci; 2009 Oct; 74(8):C608-18. PubMed ID: 19799657
[TBL] [Abstract][Full Text] [Related]
2. Effect of packaging material on enological parameters and volatile compounds of dry white wine.
Revi M; Badeka A; Kontakos S; Kontominas MG
Food Chem; 2014; 152():331-9. PubMed ID: 24444945
[TBL] [Abstract][Full Text] [Related]
3. Investigation of the potential utility of single-bounce attenuated total reflectance Fourier transform infrared spectroscopy in the analysis of distilled liquors and wines.
Cocciardi RA; Ismail AA; Sedman J
J Agric Food Chem; 2005 Apr; 53(8):2803-9. PubMed ID: 15826022
[TBL] [Abstract][Full Text] [Related]
4. Resistance to oxidation of white wines assessed by voltammetric means.
Rodrigues A; Silva Ferreira AC; Guedes de Pinho P; Bento F; Geraldo D
J Agric Food Chem; 2007 Dec; 55(26):10557-62. PubMed ID: 18034459
[TBL] [Abstract][Full Text] [Related]
5. Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.
Tao J; Dykes SI; Kilmartin PA
J Agric Food Chem; 2007 Jul; 55(15):6104-9. PubMed ID: 17602651
[TBL] [Abstract][Full Text] [Related]
6. Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
Han G; Ugliano M; Currie B; Vidal S; Diéval JB; Waterhouse AL
J Sci Food Agric; 2015 Jan; 95(1):36-43. PubMed ID: 24737051
[TBL] [Abstract][Full Text] [Related]
7. [Determination of polyphenolic complex in wines by electrochemical methods and using the enzymes tyrosinase and laccase].
Shleev SV; Chekanova SA; Koroleva OV; Stepanova EV; Telegin IuA; Sen'kina ZE
Prikl Biokhim Mikrobiol; 2004; 40(3):359-65. PubMed ID: 15283342
[TBL] [Abstract][Full Text] [Related]
8. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
Gliguem H; Birlouez-Aragon I
J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
[TBL] [Abstract][Full Text] [Related]
9. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.
Hopfer H; Buffon PA; Ebeler SE; Heymann H
J Agric Food Chem; 2013 Apr; 61(13):3320-34. PubMed ID: 23458342
[TBL] [Abstract][Full Text] [Related]
10. Changes in the polyphenolic and volatile contents of "fino" sherry wine exposed to ultraviolet and visible radiation during storage.
Benítez P; Castro R; García Barroso C
J Agric Food Chem; 2003 Oct; 51(22):6482-7. PubMed ID: 14558766
[TBL] [Abstract][Full Text] [Related]
11. Ripper procedure for determining sulfur dioxide in wine: collaborative study.
Vahl JM; Converse JE
J Assoc Off Anal Chem; 1980 Mar; 63(2):194-9. PubMed ID: 7430025
[TBL] [Abstract][Full Text] [Related]
12. Effect of bottle colour and storage conditions on browning of orange wine.
Selli S; Canbaş A; Unal U
Nahrung; 2002 Apr; 46(2):64-7. PubMed ID: 12017992
[TBL] [Abstract][Full Text] [Related]
13. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.
Sánchez-Iglesias M; González-Sanjosé ML; Pérez-Magariño S; Ortega-Heras M; González-Huerta C
J Agric Food Chem; 2009 Dec; 57(24):11498-509. PubMed ID: 19943618
[TBL] [Abstract][Full Text] [Related]
14. Oxygen and SO
Carrascón V; Bueno M; Fernandez-Zurbano P; Ferreira V
J Agric Food Chem; 2017 Nov; 65(43):9488-9495. PubMed ID: 28965399
[TBL] [Abstract][Full Text] [Related]
15. A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine.
Puértolas E; Saldaña G; Condón S; Alvarez I; Raso J
J Food Sci; 2009; 74(9):C647-52. PubMed ID: 20492096
[TBL] [Abstract][Full Text] [Related]
16. Quality changes of fresh-cut kohlrabi sticks under modified atmosphere packaging.
Escalona VH; Aguayo E; Artés F
J Food Sci; 2007 Jun; 72(5):S303-7. PubMed ID: 17995746
[TBL] [Abstract][Full Text] [Related]
17. Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.
Tarasov A; Garzelli F; Schuessler C; Fritsch S; Loisel C; Pons A; Patz CD; Rauhut D; Jung R
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684839
[TBL] [Abstract][Full Text] [Related]
18. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
19. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
Zafrilla P; Morillas J; Mulero J; Cayuela JM; Martínez-Cachá A; Pardo F; López Nicolás JM
J Agric Food Chem; 2003 Jul; 51(16):4694-700. PubMed ID: 14705898
[TBL] [Abstract][Full Text] [Related]
20. Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures.
Brotto L; Battistutta F; Tat L; Comuzzo P; Zironi R
J Agric Food Chem; 2010 Mar; 58(6):3567-72. PubMed ID: 20187636
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]