133 related articles for article (PubMed ID: 24295695)
21. Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
de Ávila LD; Ayub MA
Braz J Microbiol; 2013; 44(1):81-7. PubMed ID: 24159287
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
Hixson JL; Sleep NR; Capone DL; Elsey GM; Curtin CD; Sefton MA; Taylor DK
J Agric Food Chem; 2012 Mar; 60(9):2293-8. PubMed ID: 22324721
[TBL] [Abstract][Full Text] [Related]
24. Mixed-mode solid-phase extraction followed by dispersive liquid-liquid microextraction for the sensitive determination of ethylphenols in red wines.
Carpinteiro I; Abuín B; Rodríguez I; Ramil M; Cela R
J Chromatogr A; 2012 Mar; 1229():79-85. PubMed ID: 22325019
[TBL] [Abstract][Full Text] [Related]
25. Detection of Brettanomyces spp. in red wines using real-time PCR.
Tofalo R; Schirone M; Corsetti A; Suzzi G
J Food Sci; 2012 Sep; 77(9):M545-9. PubMed ID: 22908955
[TBL] [Abstract][Full Text] [Related]
26. Voltammetric electronic tongue to identify Brett character in wines. On-site quantification of its ethylphenol metabolites.
González-Calabuig A; Del Valle M
Talanta; 2018 Mar; 179():70-74. PubMed ID: 29310296
[TBL] [Abstract][Full Text] [Related]
27. Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.
Mazauric JP; Salmon JM
J Agric Food Chem; 2005 Jul; 53(14):5647-53. PubMed ID: 15998128
[TBL] [Abstract][Full Text] [Related]
28. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.
Gonzalo-Diago A; Dizy M; Fernández-Zurbano P
Food Chem; 2014 Jul; 154():187-98. PubMed ID: 24518332
[TBL] [Abstract][Full Text] [Related]
29. Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.
Zhang R; Wu Q; Xu Y
J Agric Food Chem; 2014 Aug; 62(33):8302-7. PubMed ID: 25065507
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Application of headspace solid-phase microextraction to the determination of sulphur compounds with low volatility in wines.
Mestres M; Busto O; Guasch J
J Chromatogr A; 2002 Feb; 945(1-2):211-9. PubMed ID: 11860137
[TBL] [Abstract][Full Text] [Related]
32. Ultrasound-assisted emulsification-microextraction for the sensitive determination of Brett character responsible compounds in wines.
Pizarro C; Sáenz-González C; Pérez-del-Notario N; González-Sáiz JM
J Chromatogr A; 2011 Dec; 1218(50):8975-81. PubMed ID: 22047819
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Assessment of volatile and sensory profiles between base and sparkling wines.
Torrens J; Riu-Aumatell M; Vichi S; López-Tamames E; Buxaderas S
J Agric Food Chem; 2010 Feb; 58(4):2455-61. PubMed ID: 20092322
[TBL] [Abstract][Full Text] [Related]
35. Potentialities of two solventless extraction approaches--stir bar sorptive extraction and headspace solid-phase microextraction for determination of higher alcohol acetates, isoamyl esters and ethyl esters in wines.
Perestrelo R; Nogueira JM; Câmara JS
Talanta; 2009 Dec; 80(2):622-30. PubMed ID: 19836529
[TBL] [Abstract][Full Text] [Related]
36. Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal.
Schumaker MR; Chandra M; Malfeito-Ferreira M; Ross CF
Food Res Int; 2017 Oct; 100(Pt 1):161-167. PubMed ID: 28873675
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
Sun B; Neves AC; Fernandes TA; Fernandes AL; Mateus N; De Freitas V; Leandro C; Spranger MI
J Agric Food Chem; 2011 Jun; 59(12):6550-7. PubMed ID: 21561162
[TBL] [Abstract][Full Text] [Related]
39. Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.
Caboni P; Sarais G; Cabras M; Angioni A
J Agric Food Chem; 2007 Sep; 55(18):7288-93. PubMed ID: 17676867
[TBL] [Abstract][Full Text] [Related]
40. Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine.
Hixson JL; Hayasaka Y; Curtin CD; Sefton MA; Taylor DK
J Agric Food Chem; 2016 Dec; 64(49):9401-9411. PubMed ID: 27960298
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]