260 related articles for article (PubMed ID: 20103162)
21. New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar).
Starkenmann C; Niclass Y
J Agric Food Chem; 2011 Apr; 59(7):3358-65. PubMed ID: 21375341
[TBL] [Abstract][Full Text] [Related]
22. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
[TBL] [Abstract][Full Text] [Related]
23. Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
Dennis EG; Keyzers RA; Kalua CM; Maffei SM; Nicholson EL; Boss PK
J Agric Food Chem; 2012 Mar; 60(10):2638-46. PubMed ID: 22332880
[TBL] [Abstract][Full Text] [Related]
24. Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.
Helwi P; Guillaumie S; Thibon C; Keime C; Habran A; Hilbert G; Gomes E; Darriet P; Delrot S; van Leeuwen C
BMC Plant Biol; 2016 Aug; 16(1):173. PubMed ID: 27498539
[TBL] [Abstract][Full Text] [Related]
25. Multiresidue determination of 11 new fungicides in grapes and wines by liquid-liquid extraction/clean-up and programmable temperature vaporization injection with analyte protectants/gas chromatography/ion trap mass spectrometry.
González-Rodríguez RM; Cancho-Grande B; Simal-Gándara J
J Chromatogr A; 2009 Aug; 1216(32):6033-42. PubMed ID: 19576591
[TBL] [Abstract][Full Text] [Related]
26. Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.
Ugliano M; Bartowsky EJ; McCarthy J; Moio L; Henschke PA
J Agric Food Chem; 2006 Aug; 54(17):6322-31. PubMed ID: 16910726
[TBL] [Abstract][Full Text] [Related]
27. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
Parker M; Capone DL; Francis IL; Herderich MJ
J Agric Food Chem; 2018 Mar; 66(10):2281-2286. PubMed ID: 28220693
[TBL] [Abstract][Full Text] [Related]
28. 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]
29. Botrytized wines.
Magyar I
Adv Food Nutr Res; 2011; 63():147-206. PubMed ID: 21867895
[TBL] [Abstract][Full Text] [Related]
30. Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts.
Harsch MJ; Gardner RC
Appl Microbiol Biotechnol; 2013 Jan; 97(1):223-35. PubMed ID: 22684328
[TBL] [Abstract][Full Text] [Related]
31. Proteomic approach to identify champagne wine proteins as modified by Botrytis cinerea infection.
Cilindre C; Jégou S; Hovasse A; Schaeffer C; Castro AJ; Clément C; Van Dorsselaer A; Jeandet P; Marchal R
J Proteome Res; 2008 Mar; 7(3):1199-208. PubMed ID: 18205300
[TBL] [Abstract][Full Text] [Related]
32. Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc.
Chen L; Capone DL; Nicholson EL; Jeffery DW
Food Chem; 2019 Oct; 295():637-645. PubMed ID: 31174806
[TBL] [Abstract][Full Text] [Related]
33. Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
Thibon C; Böcker C; Shinkaruk S; Moine V; Darriet P; Dubourdieu D
Food Chem; 2016 May; 199():711-9. PubMed ID: 26776028
[TBL] [Abstract][Full Text] [Related]
34. Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines.
Sarrazin E; Shinkaruk S; Pons M; Thibon C; Bennetau B; Darriet P
J Agric Food Chem; 2010 Oct; 58(19):10606-13. PubMed ID: 20857980
[TBL] [Abstract][Full Text] [Related]
35. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
Figueiredo-González M; Cancho-Grande B; Simal-Gándara J
Food Chem; 2013 Sep; 140(1-2):217-24. PubMed ID: 23578636
[TBL] [Abstract][Full Text] [Related]
36. Fate of key odorants in Sauternes wines through aging.
Bailly S; Jerkovic V; Meurée A; Timmermans A; Collin S
J Agric Food Chem; 2009 Sep; 57(18):8557-63. PubMed ID: 19754174
[TBL] [Abstract][Full Text] [Related]
37. A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
Tominaga T; Dubourdieu D
J Agric Food Chem; 2006 Jan; 54(1):29-33. PubMed ID: 16390173
[TBL] [Abstract][Full Text] [Related]
38. Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
Howell KS; Swiegers JH; Elsey GM; Siebert TE; Bartowsky EJ; Fleet GH; Pretorius IS; de Barros Lopes MA
FEMS Microbiol Lett; 2004 Nov; 240(2):125-9. PubMed ID: 15522498
[TBL] [Abstract][Full Text] [Related]
39. A comparison of a gas chromatographic with electron-capture detection and a gas chromatographic with mass spectrometric detection screening methods for the analysis of famoxadone in grapes and wines.
de Melo Abreu S; Caboni P; Cabras P; Alves A; Garau VL
J Chromatogr A; 2006 Jan; 1103(2):362-7. PubMed ID: 16387319
[TBL] [Abstract][Full Text] [Related]
40. Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
Kennison KR; Wilkinson KL; Williams HG; Smith JH; Gibberd MR
J Agric Food Chem; 2007 Dec; 55(26):10897-901. PubMed ID: 18052239
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
