199 related articles for article (PubMed ID: 24444945)
1. 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]
2. The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay.
Hopfer H; Ebeler SE; Heymann H
J Agric Food Chem; 2012 Oct; 60(43):10743-54. PubMed ID: 23035911
[TBL] [Abstract][Full Text] [Related]
3. Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials.
Leelaphiwat P; Auras RA; Burgess GJ; Harte JB; Chonhenchob V
J Sci Food Agric; 2018 Mar; 98(4):1545-1553. PubMed ID: 28815626
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.
Peyches-Bach A; Dombre C; Moutounet M; Peyron S; Chalier P
J Agric Food Chem; 2012 Jul; 60(27):6772-81. PubMed ID: 22703340
[TBL] [Abstract][Full Text] [Related]
7. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite.
Pati S; Crupi P; Savastano ML; Benucci I; Esti M
J Sci Food Agric; 2020 Jan; 100(2):775-784. PubMed ID: 31605378
[TBL] [Abstract][Full Text] [Related]
8. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.
Jung H; Lee SJ; Lim JH; Kim BK; Park KJ
Food Chem; 2014; 152():624-32. PubMed ID: 24444985
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines.
Díaz-Maroto MC; López Viñas M; Marchante L; Alañón ME; Díaz-Maroto IJ; Pérez-Coello MS
Molecules; 2021 Jan; 26(1):. PubMed ID: 33466330
[TBL] [Abstract][Full Text] [Related]
10. Sensory attributes and volatile composition of a dry white wine under different packing configurations.
Moreira N; Lopes P; Ferreira H; Cabral M; Guedes de Pinho P
J Food Sci Technol; 2018 Jan; 55(1):424-430. PubMed ID: 29358836
[TBL] [Abstract][Full Text] [Related]
11. Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.
Muñoz-González C; Martín-Álvarez PJ; Moreno-Arribas MV; Pozo-Bayón MÁ
J Agric Food Chem; 2014 Jan; 62(1):66-73. PubMed ID: 24328128
[TBL] [Abstract][Full Text] [Related]
12. Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings.
Fumi MD; Lambri M; De Faveri DM
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 May; 26(5):759-66. PubMed ID: 19680948
[TBL] [Abstract][Full Text] [Related]
13. Wine flavor: chemistry in a glass.
Polásková P; Herszage J; Ebeler SE
Chem Soc Rev; 2008 Nov; 37(11):2478-89. PubMed ID: 18949121
[TBL] [Abstract][Full Text] [Related]
14. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.
Robinson AL; Ebeler SE; Heymann H; Boss PK; Solomon PS; Trengove RD
J Agric Food Chem; 2009 Nov; 57(21):10313-22. PubMed ID: 19845354
[TBL] [Abstract][Full Text] [Related]
15. Comparative evolution of oxygen, carbon dioxide, nitrogen, and sulfites during storage of a rosé wine bottled in PET and glass.
Toussaint M; Vidal JC; Salmon JM
J Agric Food Chem; 2014 Apr; 62(13):2946-55. PubMed ID: 24606566
[TBL] [Abstract][Full Text] [Related]
16. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
Ferreira V; Bueno M; Franco-Luesma E; Culleré L; Fernández-Zurbano P
J Agric Food Chem; 2014 Oct; 62(41):10015-27. PubMed ID: 25284059
[TBL] [Abstract][Full Text] [Related]
17. Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry.
Leelaphiwat P; Harte JB; Auras RA; Ong PK; Chonhenchob V
J Sci Food Agric; 2017 Apr; 97(6):1854-1860. PubMed ID: 27507120
[TBL] [Abstract][Full Text] [Related]
18. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
Frank S; Wollmann N; Schieberle P; Hofmann T
J Agric Food Chem; 2011 Aug; 59(16):8866-74. PubMed ID: 21744781
[TBL] [Abstract][Full Text] [Related]
19. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels.
Castro-Vázquez L; Alañón ME; Calvo E; Cejudo MJ; Díaz-Maroto MC; Pérez-Coello MS
J Chromatogr A; 2011 Jul; 1218(30):4910-7. PubMed ID: 21227438
[TBL] [Abstract][Full Text] [Related]
20. Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
Dury-Brun C; Lequin S; Chalier P; Desobry S; Voilley A
J Agric Food Chem; 2007 Feb; 55(4):1411-7. PubMed ID: 17263545
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]