184 related articles for article (PubMed ID: 29748090)
21. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
Welke JE; Manfroi V; Zanus M; Lazarotto M; Alcaraz Zini C
J Chromatogr A; 2012 Feb; 1226():124-39. PubMed ID: 22277184
[TBL] [Abstract][Full Text] [Related]
22. Phenolic compounds of mountain tea from the Balkans: LC/DAD/ESI/MSn profile and content.
Petreska J; Stefkov G; Kulevanova S; Alipieva K; Bankova V; Stefova M
Nat Prod Commun; 2011 Jan; 6(1):21-30. PubMed ID: 21366039
[TBL] [Abstract][Full Text] [Related]
23. Red Wine Dryness Perception Related to Physicochemistry.
Watrelot AA; Heymann H; Waterhouse AL
J Agric Food Chem; 2020 Mar; 68(10):2964-2972. PubMed ID: 30983339
[TBL] [Abstract][Full Text] [Related]
24. Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts.
Lukić I; Radeka S; Budić-Leto I; Bubola M; Vrhovsek U
Food Chem; 2019 Dec; 300():125251. PubMed ID: 31357018
[TBL] [Abstract][Full Text] [Related]
25. Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Zhang M; Xu Q; Duan C; Qu W; Wu Y
J Food Sci; 2007 Jun; 72(5):C248-52. PubMed ID: 17995710
[TBL] [Abstract][Full Text] [Related]
26. Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).
Wang H; Miao Y; Xu X; Ye P; Wu H; Wang B; Shi X
Foods; 2022 Oct; 11(21):. PubMed ID: 36359945
[TBL] [Abstract][Full Text] [Related]
27. New flavanol O-glycosides in grape and wine.
Zerbib M; Mazauric JP; Meudec E; Le Guernevé C; Lepak A; Nidetzky B; Cheynier V; Terrier N; Saucier C
Food Chem; 2018 Nov; 266():441-448. PubMed ID: 30381210
[TBL] [Abstract][Full Text] [Related]
28. Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap).
Barnaba C; Larcher R; Nardin T; Dellacassa E; Nicolini G
Food Chem; 2018 Nov; 267():196-203. PubMed ID: 29934156
[TBL] [Abstract][Full Text] [Related]
29. Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications.
Huang L; Alcazar Magana A; Skinkis PA; Osborne J; Qian YL; Qian MC
Molecules; 2022 Jul; 27(14):. PubMed ID: 35889392
[TBL] [Abstract][Full Text] [Related]
30. Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry.
Song H; Wang X; Li A; Liu J; Tao YS
J Food Sci; 2020 Jul; 85(7):2032-2040. PubMed ID: 32567698
[TBL] [Abstract][Full Text] [Related]
31. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
Cáceres-Mella A; Peña-Neira A; Avilés-Gálvez P; Medel-Marabolí M; Del Barrio-Galán R; López-Solís R; Canals JM
J Sci Food Agric; 2014 Mar; 94(4):666-76. PubMed ID: 23847104
[TBL] [Abstract][Full Text] [Related]
32. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
Benkwitz F; Nicolau L; Lund C; Beresford M; Wohlers M; Kilmartin PA
J Agric Food Chem; 2012 Jun; 60(25):6293-302. PubMed ID: 22663147
[TBL] [Abstract][Full Text] [Related]
33. Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry.
Di Lecce G; Arranz S; Jáuregui O; Tresserra-Rimbau A; Quifer-Rada P; Lamuela-Raventós RM
Food Chem; 2014 Feb; 145():874-82. PubMed ID: 24128559
[TBL] [Abstract][Full Text] [Related]
34. Phenolic profiles of Serbian autochthonous variety 'Prokupac' and monovarietal international wines from the Central Serbia wine region.
Pantelić M; Dabić Zagorac D; Gašić U; Jović S; Bešlić Z; Todić S; Natić M
Nat Prod Res; 2018 Oct; 32(19):2356-2359. PubMed ID: 29172692
[TBL] [Abstract][Full Text] [Related]
35. Free and glycosylated simple phenol profiling in Apulian Italian wines.
Barnaba C; Dellacassa E; Nicolini G; Nardin T; Malacarne M; Larcher R
Food Chem; 2016 Sep; 206():260-6. PubMed ID: 27041324
[TBL] [Abstract][Full Text] [Related]
36. Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication.
Li SY; Zhu BQ; Reeves MJ; Duan CQ
J Food Sci; 2018 Jan; 83(1):30-38. PubMed ID: 29210459
[TBL] [Abstract][Full Text] [Related]
37. The use of high performance liquid chromatography-quadrupole time-of-flight mass spectrometry coupled to advanced data mining and chemometric tools for discrimination and classification of red wines according to their variety.
Vaclavik L; Lacina O; Hajslova J; Zweigenbaum J
Anal Chim Acta; 2011 Jan; 685(1):45-51. PubMed ID: 21168550
[TBL] [Abstract][Full Text] [Related]
38. Validated modeling for German white wine varietal authentication based on headspace solid-phase microextraction online coupled with gas chromatography mass spectrometry fingerprinting.
Springer AE; Riedl J; Esslinger S; Roth T; Glomb MA; Fauhl-Hassek C
J Agric Food Chem; 2014 Jul; 62(28):6844-51. PubMed ID: 25000414
[TBL] [Abstract][Full Text] [Related]
39. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
Pozo-Bayón MA; Hernández MT; Martín-Alvarez PJ; Polo MC
J Agric Food Chem; 2003 Mar; 51(7):2089-95. PubMed ID: 12643678
[TBL] [Abstract][Full Text] [Related]
40. Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments.
Alberts P; Stander MA; de Villiers A
J Chromatogr A; 2012 Apr; 1235():92-102. PubMed ID: 22440662
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
