181 related articles for article (PubMed ID: 28960073)
1. Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.
Ferreira V; Franco-Luesma E; Vela E; López R; Hernández-Orte P
J Agric Food Chem; 2018 Mar; 66(10):2237-2246. PubMed ID: 28960073
[TBL] [Abstract][Full Text] [Related]
2. Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.
Vela E; Hernandez-Orte P; Franco-Luesma E; Ferreira V
Food Chem; 2018 Mar; 243():222-230. PubMed ID: 29146332
[TBL] [Abstract][Full Text] [Related]
3. Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications.
Kreitman GY; Danilewicz JC; Jeffery DW; Elias RJ
J Agric Food Chem; 2017 Mar; 65(12):2564-2571. PubMed ID: 28260381
[TBL] [Abstract][Full Text] [Related]
4. Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.
Franco-Luesma E; Ferreira V
Food Chem; 2016 May; 199():42-50. PubMed ID: 26775942
[TBL] [Abstract][Full Text] [Related]
5. The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage.
Vela E; Hernández-Orte P; Franco-Luesma E; Ferreira V
Food Chem; 2017 Sep; 231():212-221. PubMed ID: 28449999
[TBL] [Abstract][Full Text] [Related]
6. Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron- and Copper-Catalyzed Oxidation.
Kreitman GY; Danilewicz JC; Jeffery DW; Elias RJ
J Agric Food Chem; 2016 May; 64(20):4105-13. PubMed ID: 27133088
[TBL] [Abstract][Full Text] [Related]
7. Loss and formation of malodorous volatile sulfhydryl compounds during wine storage.
Kreitman GY; Elias RJ; Jeffery DW; Sacks GL
Crit Rev Food Sci Nutr; 2019; 59(11):1728-1752. PubMed ID: 29451805
[TBL] [Abstract][Full Text] [Related]
8. The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.
Bekker MZ; Mierczynska-Vasilev A; Smith PA; Wilkes EN
Food Chem; 2016 Sep; 207():148-56. PubMed ID: 27080891
[TBL] [Abstract][Full Text] [Related]
9. Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation.
Kreitman GY; Danilewicz JC; Jeffery DW; Elias RJ
J Agric Food Chem; 2016 May; 64(20):4095-104. PubMed ID: 27133282
[TBL] [Abstract][Full Text] [Related]
10. Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms.
Franco-Luesma E; Ferreira V
J Chromatogr A; 2014 Sep; 1359():8-15. PubMed ID: 25064535
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling.
Bekker MZ; Wilkes EN; Smith PA
Food Chem; 2018 Apr; 245():676-686. PubMed ID: 29287425
[TBL] [Abstract][Full Text] [Related]
12. Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature.
Franco-Luesma E; Ferreira V
J Agric Food Chem; 2016 Aug; 64(32):6317-26. PubMed ID: 27425214
[TBL] [Abstract][Full Text] [Related]
13. A method for the quantitative and reversible trapping of sulfidic gases from headspaces and its application to the study of wine reductive off-odors.
Ferreira V; Sánchez-Gimeno D; Ontañón I
Food Chem; 2023 Sep; 421():136092. PubMed ID: 37087988
[TBL] [Abstract][Full Text] [Related]
14. Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine.
Bekker MZ; Kreitman GY; Jeffery DW; Danilewicz JC
J Agric Food Chem; 2018 Dec; 66(51):13483-13491. PubMed ID: 30539626
[TBL] [Abstract][Full Text] [Related]
15. Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms.
Ontañón I; Vela E; Hernández-Orte P; Ferreira V
J Chromatogr A; 2019 Jul; 1596():152-160. PubMed ID: 30837163
[TBL] [Abstract][Full Text] [Related]
16. Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions.
Zhang X; Bekker MZ; Kulcsar AC; Nandorfy DE; Clark AC
J Agric Food Chem; 2024 May; 72(19):11051-11061. PubMed ID: 38698723
[TBL] [Abstract][Full Text] [Related]
17. Brine-Releasable Hydrogen Sulfide in Wine: Mechanism of Release from Copper Complexes and Effects of Glutathione.
Allison RB; Sacks GL
J Agric Food Chem; 2021 Nov; 69(44):13164-13172. PubMed ID: 34709813
[TBL] [Abstract][Full Text] [Related]
18. Effects of five metals on the evolution of hydrogen sulfide, methanethiol, and dimethyl sulfide during anaerobic storage of Chardonnay and Shiraz wines.
Viviers MZ; Smith ME; Wilkes E; Smith P
J Agric Food Chem; 2013 Dec; 61(50):12385-96. PubMed ID: 24219788
[TBL] [Abstract][Full Text] [Related]
19. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.
Kinzurik MI; Deed RC; Herbst-Johnstone M; Slaghenaufi D; Guzzon R; Gardner RC; Larcher R; Fedrizzi B
Food Microbiol; 2020 Aug; 89():103435. PubMed ID: 32138993
[TBL] [Abstract][Full Text] [Related]
20. Stability of volatile sulfur compounds (VSCs) in sampling bags - impact of temperature.
Le H; Sivret EC; Parcsi G; Stuetz RM
Water Sci Technol; 2013; 68(8):1880-7. PubMed ID: 24185074
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]