191 related articles for article (PubMed ID: 26213946)
1. Colorimetric Sensor Array for White Wine Tasting.
Chung S; Park TS; Park SH; Kim JY; Park S; Son D; Bae YM; Cho SI
Sensors (Basel); 2015 Jul; 15(8):18197-208. PubMed ID: 26213946
[TBL] [Abstract][Full Text] [Related]
2. Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines.
Cretin BN; Waffo-Teguo P; Dubourdieu D; Marchal A
Food Chem; 2019 Jan; 272():388-395. PubMed ID: 30309559
[TBL] [Abstract][Full Text] [Related]
3. Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.
Sáenz-Navajas MP; Ferreira V; Dizy M; Fernández-Zurbano P
Anal Chim Acta; 2010 Jul; 673(2):151-9. PubMed ID: 20599029
[TBL] [Abstract][Full Text] [Related]
4. Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array.
Ouyang Q; Zhao J; Chen Q; Lin H
Food Chem; 2013 Jun; 138(2-3):1320-4. PubMed ID: 23411249
[TBL] [Abstract][Full Text] [Related]
5. A novel chemical detector using colorimetric sensor array and pattern recognition methods for the concentration analysis of NH3.
Luo XG; Liu P; Hou CJ; Huo DQ; Dong JL; Fa HB; Yang M
Rev Sci Instrum; 2010 Oct; 81(10):105113. PubMed ID: 21034125
[TBL] [Abstract][Full Text] [Related]
6. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
[TBL] [Abstract][Full Text] [Related]
7. Optimization and validation of a taste dilution analysis to characterize wine taste.
Lopez R; Mateo-Vivaracho L; Cacho J; Ferreira V
J Food Sci; 2007 Aug; 72(6):S345-51. PubMed ID: 17995689
[TBL] [Abstract][Full Text] [Related]
8. An integrative salivary approach regarding palate cleansers in wine tasting.
Taladrid D; Lorente L; Bartolomé B; Moreno-Arribas MV; Laguna L
J Texture Stud; 2019 Feb; 50(1):75-82. PubMed ID: 30198574
[TBL] [Abstract][Full Text] [Related]
9. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.
Sáenz-Navajas MP; Campo E; Avizcuri JM; Valentin D; Fernández-Zurbano P; Ferreira V
Anal Chim Acta; 2012 Jun; 732():64-72. PubMed ID: 22688035
[TBL] [Abstract][Full Text] [Related]
10. Assignation of sweet cherry selections to 3 taste groupings based on perceived sweetness and sourness.
Ross CF; Chauvin MA; Whiting M
J Food Sci; 2010; 75(1):S48-54. PubMed ID: 20492202
[TBL] [Abstract][Full Text] [Related]
11. Instrumental measurement of bitter taste in red wine using an electronic tongue.
Rudnitskaya A; Nieuwoudt HH; Muller N; Legin A; du Toit M; Bauer FF
Anal Bioanal Chem; 2010 Aug; 397(7):3051-60. PubMed ID: 20549490
[TBL] [Abstract][Full Text] [Related]
12. Relationship between the sensory-determined astringency and the flavanolic composition of red wines.
Quijada-Morín N; Regueiro J; Simal-Gándara J; Tomás E; Rivas-Gonzalo JC; Escribano-Bailón MT
J Agric Food Chem; 2012 Dec; 60(50):12355-61. PubMed ID: 23176406
[TBL] [Abstract][Full Text] [Related]
13. Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.
Coste A; Sousa P; Malfeito-Ferreira M
Food Res Int; 2018 Apr; 106():11-21. PubMed ID: 29579904
[TBL] [Abstract][Full Text] [Related]
14. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.
García-Marino M; Hernández-Hierro JM; Rivas-Gonzalo JC; Escribano-Bailón MT
Anal Chim Acta; 2010 Feb; 660(1-2):134-42. PubMed ID: 20103154
[TBL] [Abstract][Full Text] [Related]
15. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.
Hufnagel JC; Hofmann T
J Agric Food Chem; 2008 Feb; 56(4):1376-86. PubMed ID: 18193832
[TBL] [Abstract][Full Text] [Related]
16. Potential Use of
Oyón-Ardoiz M; Manjón E; Escribano-Bailón MT; García-Estévez I
J Agric Food Chem; 2024 May; 72(20):11606-11616. PubMed ID: 38722802
[TBL] [Abstract][Full Text] [Related]
17. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
Bindon K; Holt H; Williamson PO; Varela C; Herderich M; Francis IL
Food Chem; 2014 Jul; 154():90-101. PubMed ID: 24518320
[TBL] [Abstract][Full Text] [Related]
18. Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.
Parpinello GP; Plumejeau F; Maury C; Versari A
J Sci Food Agric; 2012 Apr; 92(6):1238-44. PubMed ID: 22083846
[TBL] [Abstract][Full Text] [Related]
19. Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs).
Pastore A; Badocco D; Cappellin L; Tubiana M; Pastore P
Food Chem; 2024 Sep; 452():139513. PubMed ID: 38713982
[TBL] [Abstract][Full Text] [Related]
20. Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine.
Fayad S; Cretin BN; Marchal A
Food Chem; 2020 May; 311():125881. PubMed ID: 31767487
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
