445 related articles for article (PubMed ID: 30744840)
1. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.
Yang Y; Jin GJ; Wang XJ; Kong CL; Liu J; Tao YS
Food Chem; 2019 Jun; 284():155-161. PubMed ID: 30744840
[TBL] [Abstract][Full Text] [Related]
2. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids.
Wang XJ; Li YK; Song HC; Tao YS; Russo N
Food Chem; 2021 Mar; 341(Pt 2):128288. PubMed ID: 33039738
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Evolution of volatile compounds during the development of Muscat grape 'Shine Muscat' (Vitis labrusca × V. vinifera).
Wu Y; Zhang W; Song S; Xu W; Zhang C; Ma C; Wang L; Wang S
Food Chem; 2020 Mar; 309():125778. PubMed ID: 31704071
[TBL] [Abstract][Full Text] [Related]
5. Dynamic changes in monoterpene accumulation and biosynthesis during grape ripening in three Vitis vinifera L. cultivars.
Yue X; Ren R; Ma X; Fang Y; Zhang Z; Ju Y
Food Res Int; 2020 Nov; 137():109736. PubMed ID: 33233302
[TBL] [Abstract][Full Text] [Related]
6. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
[TBL] [Abstract][Full Text] [Related]
7. Identification of wine aroma precursors in Moscato Giallo grape juice: a nuclear magnetic resonance and liquid chromatography-mass spectrometry tandem study.
Schievano E; D'Ambrosio M; Mazzaretto I; Ferrarini R; Magno F; Mammi S; Favaro G
Talanta; 2013 Nov; 116():841-51. PubMed ID: 24148483
[TBL] [Abstract][Full Text] [Related]
8. Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors.
Muñoz-González C; Cueva C; Ángeles Pozo-Bayón M; Victoria Moreno-Arribas M
Food Chem; 2015 Nov; 187():112-9. PubMed ID: 25977005
[TBL] [Abstract][Full Text] [Related]
9. Effect of cluster zone leaf removal on monoterpene profiles of Sauvignon Blanc grapes and wines.
Yue X; Ma X; Tang Y; Wang Y; Wu B; Jiao X; Zhang Z; Ju Y
Food Res Int; 2020 May; 131():109028. PubMed ID: 32247455
[TBL] [Abstract][Full Text] [Related]
10. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
Yilmaztekin M; Kocabey N; Hayaloglu AA
J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
[TBL] [Abstract][Full Text] [Related]
11. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
[TBL] [Abstract][Full Text] [Related]
12. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Siebert TE; Barter SR; de Barros Lopes MA; Herderich MJ; Francis IL
Food Chem; 2018 Aug; 256():286-296. PubMed ID: 29606450
[TBL] [Abstract][Full Text] [Related]
13. Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae.
Li N; Wang QQ; Xu YH; Li AH; Tao YS
Food Chem; 2020 Dec; 332():127426. PubMed ID: 32619948
[TBL] [Abstract][Full Text] [Related]
14. 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).
Urcan DE; Giacosa S; Torchio F; Río Segade S; Raimondi S; Bertolino M; Gerbi V; Pop N; Rolle L
Food Chem; 2017 Mar; 219():346-356. PubMed ID: 27765237
[TBL] [Abstract][Full Text] [Related]
15. Use of density sorting for the selection of aromatic grape berries with different volatile profile.
Pollon M; Torchio F; Giacosa S; Segade SR; Rolle L
Food Chem; 2019 Mar; 276():562-571. PubMed ID: 30409633
[TBL] [Abstract][Full Text] [Related]
16. Chemical and sensory profiles of rosé wines from Australia.
Wang J; Capone DL; Wilkinson KL; Jeffery DW
Food Chem; 2016 Apr; 196():682-93. PubMed ID: 26593542
[TBL] [Abstract][Full Text] [Related]
17. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
Tetik MA; Sevindik O; Kelebek H; Selli S
J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
[TBL] [Abstract][Full Text] [Related]
18. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
García-Carpintero EG; Sánchez-Palomo E; Gómez Gallego MA; González-Viñas MA
J Food Sci; 2011 Oct; 76(8):C1169-80. PubMed ID: 22417581
[TBL] [Abstract][Full Text] [Related]
19. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
[TBL] [Abstract][Full Text] [Related]
20. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
Vararu F; Moreno-García J; Zamfir CI; Cotea VV; Moreno J
Food Chem; 2016 Apr; 197(Pt A):373-81. PubMed ID: 26616963
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]