These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
275 related articles for article (PubMed ID: 25306363)
1. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation. Oliva J; Martínez-Gil AM; Lorenzo C; Cámara MA; Salinas MR; Barba A; Garde-Cerdán T Food Chem; 2015 Mar; 170():401-6. PubMed ID: 25306363 [TBL] [Abstract][Full Text] [Related]
2. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides. Mulero J; Martínez G; Oliva J; Cermeño S; Cayuela JM; Zafrilla P; Martínez-Cachá A; Barba A Food Chem; 2015 Aug; 180():25-31. PubMed ID: 25766797 [TBL] [Abstract][Full Text] [Related]
3. Influence of several fungicides on the antioxidant activity of red wines (var. Monastrell). Oliva J; Mulero J; Payá P; Cámara MA; Barba A J Environ Sci Health B; 2009 Aug; 44(6):546-52. PubMed ID: 20183061 [TBL] [Abstract][Full Text] [Related]
4. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines. Noguerol-Pato R; Fernández-Cruz T; Sieiro-Sampedro T; González-Barreiro C; Cancho-Grande B; Cilla-García DA; García-Pastor M; Martínez-Soria MT; Sanz-Asensio J; Simal-Gándara J J Agric Food Chem; 2016 Feb; 64(6):1344-54. PubMed ID: 26808836 [TBL] [Abstract][Full Text] [Related]
5. Effect of the use of recent commercial fungicides [under good and critical agricultural practices] on the aroma composition of Monastrell red wines. Oliva J; Zalacain A; Payá P; Salinas MR; Barba A Anal Chim Acta; 2008 Jun; 617(1-2):107-18. PubMed ID: 18486646 [TBL] [Abstract][Full Text] [Related]
6. Influence of fungicides on grape yeast content and its evolution in the fermentation. Oliva J; Cayuela M; Paya P; Martinez-Cacha A; Cámara MA; Barba A Commun Agric Appl Biol Sci; 2007; 72(2):181-9. PubMed ID: 18399439 [TBL] [Abstract][Full Text] [Related]
7. Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis. Noguerol-Pato R; Torrado-Agrasar A; González-Barreiro C; Cancho-Grande B; Simal-Gándara J Food Chem; 2014 Mar; 146():234-41. PubMed ID: 24176337 [TBL] [Abstract][Full Text] [Related]
8. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine. Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054 [TBL] [Abstract][Full Text] [Related]
9. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines. Sieiro-Sampedro T; Figueiredo-González M; Garzón-Vidueira R; Cancho-Grande B; González-Barreiro C; Cámara MA; Oliva J; Rial-Otero R Food Chem; 2023 Mar; 403():134324. PubMed ID: 36174342 [TBL] [Abstract][Full Text] [Related]
10. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines. Briz-Cid N; Rial-Otero R; Cámara MA; Oliva J; Simal-Gandara J Int J Mol Sci; 2019 Mar; 20(6):. PubMed ID: 30909373 [TBL] [Abstract][Full Text] [Related]
11. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines: effects of clarification and filtration processes. Oliva J; Payá P; Cámara MA; Barba A J Environ Sci Health B; 2007; 42(7):775-81. PubMed ID: 17763033 [TBL] [Abstract][Full Text] [Related]
12. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey. Yilmaztekin M; Kocabey N; Hayaloglu AA J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953 [TBL] [Abstract][Full Text] [Related]
13. 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.). Urcan DE; Giacosa S; Torchio F; Río Segade S; Raimondi S; Bertolino M; Gerbi V; Pop N; Rolle L Food Chem; 2017 Mar; 219():346-356. PubMed ID: 27765237 [TBL] [Abstract][Full Text] [Related]
14. Residues of the fungicide famoxadone in grapes and its fate during wine production. De Melo Abreu S; Caboni P; Pirisi FM; Cabras P; Alves A; Garau VL Food Addit Contam; 2006 Mar; 23(3):289-94. PubMed ID: 16517530 [TBL] [Abstract][Full Text] [Related]
15. Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine. Vaquero-Fernández L; Sanz-Asensio J; Fernández-Zurbano P; López-Alonso M; Martínez-Soria MT J Sci Food Agric; 2013 Jun; 93(8):1960-6. PubMed ID: 23258318 [TBL] [Abstract][Full Text] [Related]
16. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process. Sieiro-Sampedro T; Figueiredo-González M; González-Barreiro C; Simal-Gandara J; Cancho-Grande B; Rial-Otero R Food Chem; 2019 Dec; 300():125223. PubMed ID: 31362157 [TBL] [Abstract][Full Text] [Related]
17. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety. Martínez-Gil AM; Garde-Cerdán T; Lorenzo C; Lara JF; Pardo F; Salinas MR J Food Sci; 2012 Jan; 77(1):C71-9. PubMed ID: 22260103 [TBL] [Abstract][Full Text] [Related]
18. Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties. Moreno-Pérez A; Vila-López R; Fernández-Fernández JI; Martínez-Cutillas A; Gil-Muñoz R Food Chem; 2013 Aug; 139(1-4):770-6. PubMed ID: 23561172 [TBL] [Abstract][Full Text] [Related]
19. Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines. Dachery B; Hernandes KC; Veras FF; Schmidt L; Augusti PR; Manfroi V; Zini CA; Welke JE Food Res Int; 2019 Dec; 126():108687. PubMed ID: 31732020 [TBL] [Abstract][Full Text] [Related]
20. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Geffroy O; Lopez R; Serrano E; Dufourcq T; Gracia-Moreno E; Cacho J; Ferreira V Food Chem; 2015 Nov; 187():243-53. PubMed ID: 25977023 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]