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.
136 related articles for article (PubMed ID: 26251893)
1. Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine. Carrasco-Sánchez V; John A; Marican A; Santos LS; Laurie VF Molecules; 2015 Aug; 20(8):14312-25. PubMed ID: 26251893 [TBL] [Abstract][Full Text] [Related]
2. The binding of 4-ethylguaiacol with polyaniline-based materials in wines. Marican A; Carrasco-Sánchez V; John A; Laurie VF; Santos LS Food Chem; 2014 Sep; 159():486-92. PubMed ID: 24767086 [TBL] [Abstract][Full Text] [Related]
3. A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines. Milheiro J; Filipe-Ribeiro L; Cosme F; Nunes FM J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Jan; 1041-1042():183-190. PubMed ID: 27852533 [TBL] [Abstract][Full Text] [Related]
4. Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality. Filipe-Ribeiro L; Milheiro J; Matos CC; Cosme F; Nunes FM Food Chem; 2017 Aug; 229():242-251. PubMed ID: 28372170 [TBL] [Abstract][Full Text] [Related]
5. Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine. Nieto-Rojo R; Ancín-Azpilicueta C; Garrido JJ Food Chem; 2014; 152():399-406. PubMed ID: 24444954 [TBL] [Abstract][Full Text] [Related]
6. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches. Milheiro J; Filipe-Ribeiro L; Vilela A; Cosme F; Nunes FM Crit Rev Food Sci Nutr; 2019; 59(9):1367-1391. PubMed ID: 29257912 [TBL] [Abstract][Full Text] [Related]
7. Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork. Gallardo-Chacón JJ; Karbowiak T Food Chem; 2015 Aug; 181():222-6. PubMed ID: 25794743 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions. Petrozziello M; Asproudi A; Guaita M; Borsa D; Motta S; Panero L; Bosso A Food Chem; 2014 Apr; 149():197-202. PubMed ID: 24295695 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency. Filipe-Ribeiro L; Cosme F; Nunes FM Food Chem; 2018 Mar; 242():591-600. PubMed ID: 29037734 [TBL] [Abstract][Full Text] [Related]
12. Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine. Pollnitz AP; Pardon KH; Sefton MA J Chromatogr A; 2000 Mar; 874(1):101-9. PubMed ID: 10768504 [TBL] [Abstract][Full Text] [Related]
13. 4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations. Rayne S; Eggers NJ J Environ Sci Health B; 2007 Nov; 42(8):887-97. PubMed ID: 17978957 [TBL] [Abstract][Full Text] [Related]
14. New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour. Filipe-Ribeiro L; Cosme F; Nunes FM Food Res Int; 2020 Mar; 129():108855. PubMed ID: 32036903 [TBL] [Abstract][Full Text] [Related]
15. Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography. Martorell N; Martí MP; Mestres M; Busto O; Guasch J J Chromatogr A; 2002 Nov; 975(2):349-54. PubMed ID: 12456088 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage. Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo-Mínguez F; Gómez-Plaza E J Agric Food Chem; 2003 Aug; 51(18):5444-9. PubMed ID: 12926895 [TBL] [Abstract][Full Text] [Related]
20. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production. Álvarez Gaona IJ; Assof MV; Jofré VP; Combina M; Ciklic IF World J Microbiol Biotechnol; 2021 Jan; 37(1):6. PubMed ID: 33392812 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]