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.
171 related articles for article (PubMed ID: 29896953)
1. Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine. Liang C; Ristic R; Jiranek V; Jeffery DW J Agric Food Chem; 2018 Jul; 66(27):7121-7130. PubMed ID: 29896953 [TBL] [Abstract][Full Text] [Related]
2. 1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins. Poitou X; Thibon C; Darriet P J Agric Food Chem; 2017 Jan; 65(2):383-393. PubMed ID: 28060498 [TBL] [Abstract][Full Text] [Related]
3. Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. Ling M; Zhou Y; Lan Y; Cheng C; Wu G; Duan C; Shi Y Molecules; 2021 May; 26(11):. PubMed ID: 34073256 [TBL] [Abstract][Full Text] [Related]
4. Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species. Sun Q; Gates MJ; Lavin EH; Acree TE; Sacks GL J Agric Food Chem; 2011 Oct; 59(19):10657-64. PubMed ID: 21879766 [TBL] [Abstract][Full Text] [Related]
5. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine. Hjelmeland AK; Wylie PL; Ebeler SE Talanta; 2016 Feb; 148():336-45. PubMed ID: 26653458 [TBL] [Abstract][Full Text] [Related]
6. Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine. Liang C; Jeffery DW; Taylor DK Molecules; 2018 May; 23(5):. PubMed ID: 29748522 [TBL] [Abstract][Full Text] [Related]
7. A methyltransferase essential for the methoxypyrazine-derived flavour of wine. Dunlevy JD; Dennis EG; Soole KL; Perkins MV; Davies C; Boss PK Plant J; 2013 Aug; 75(4):606-17. PubMed ID: 23627620 [TBL] [Abstract][Full Text] [Related]
8. Application of plastic polymers in remediating wine with elevated alkyl-methoxypyrazine levels. Botezatu A; Pickering GJ Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1199-206. PubMed ID: 25895134 [TBL] [Abstract][Full Text] [Related]
9. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production. Forde CG; Cox A; Williams ER; Boss PK J Agric Food Chem; 2011 Mar; 59(6):2573-83. PubMed ID: 21332199 [TBL] [Abstract][Full Text] [Related]
10. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds. Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497 [TBL] [Abstract][Full Text] [Related]
11. Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Sanders RD; Boss PK; Capone DL; Kidman CM; Bramley RGV; Nicholson EL; Jeffery DW J Agric Food Chem; 2022 May; 70(17):5417-5426. PubMed ID: 35442040 [TBL] [Abstract][Full Text] [Related]
12. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Schelezki OJ; Šuklje K; Boss PK; Jeffery DW Food Chem; 2018 Sep; 259():196-206. PubMed ID: 29680044 [TBL] [Abstract][Full Text] [Related]
13. Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines. Sivilotti P; Herrera JC; Lisjak K; Baša Česnik H; Sabbatini P; Peterlunger E; Castellarin SD J Agric Food Chem; 2016 Jun; 64(22):4487-96. PubMed ID: 27180819 [TBL] [Abstract][Full Text] [Related]
14. Chemical and Sensory Characterization of Cabernet Sauvignon Wines from the Chinese Loess Plateau Region. Tang K; Xi YR; Ma Y; Zhang HN; Xu Y Molecules; 2019 Mar; 24(6):. PubMed ID: 30901866 [TBL] [Abstract][Full Text] [Related]
15. Correlation of 3-isobutyl-2-methoxypyrazine to 3-isobutyl-2-hydroxypyrazine during maturation of bell pepper (Capsicum annuum) and wine grapes (Vitis vinifera). Ryona I; Leclerc S; Sacks GL J Agric Food Chem; 2010 Sep; 58(17):9723-30. PubMed ID: 20707309 [TBL] [Abstract][Full Text] [Related]
16. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Cai J; Zhu BQ; Wang YH; Lu L; Lan YB; Reeves MJ; Duan CQ Food Chem; 2014 Jul; 154():217-29. PubMed ID: 24518336 [TBL] [Abstract][Full Text] [Related]
17. Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine. Botezatu A; Kemp BS; Pickering GJ Molecules; 2016 Sep; 21(9):. PubMed ID: 27649129 [TBL] [Abstract][Full Text] [Related]
18. Behavior of 3-isobutyl-2-methoxypyrazine biosynthesis related to proposed precursor and intermediate in wine grape. Lei Y; Xie S; Chen H; Guan X; Zhang Z Food Chem; 2019 Mar; 277():609-616. PubMed ID: 30502193 [TBL] [Abstract][Full Text] [Related]
19. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. Canuti V; Conversano M; Calzi ML; Heymann H; Matthews MA; Ebeler SE J Chromatogr A; 2009 Apr; 1216(15):3012-22. PubMed ID: 19233370 [TBL] [Abstract][Full Text] [Related]
20. Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china. Jiang B; Zhang Z Molecules; 2010 Dec; 15(12):9184-96. PubMed ID: 21150828 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]