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.
232 related articles for article (PubMed ID: 31500122)
1. Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption. Muñoz-González C; Pérez-Jiménez M; Criado C; Pozo-Bayón MÁ Molecules; 2019 Sep; 24(18):. PubMed ID: 31500122 [TBL] [Abstract][Full Text] [Related]
2. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake. Pérez-Jiménez M; Rocha-Alcubilla N; Pozo-Bayón MÁ J Texture Stud; 2019 Feb; 50(1):62-70. PubMed ID: 30267419 [TBL] [Abstract][Full Text] [Related]
3. Oral persistence of esters is affected by wine matrix composition. Muñoz-González C; Pérez-Jiménez M; Pozo-Bayón MÁ Food Res Int; 2020 Sep; 135():109286. PubMed ID: 32527481 [TBL] [Abstract][Full Text] [Related]
4. Aroma release in the oral cavity after wine intake is influenced by wine matrix composition. Esteban-Fernández A; Muñoz-González C; Jiménez-Girón A; Pérez-Jiménez M; Pozo-Bayón MÁ Food Chem; 2018 Mar; 243():125-133. PubMed ID: 29146318 [TBL] [Abstract][Full Text] [Related]
5. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Gürbüz O; Rouseff JM; Rouseff RL J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525 [TBL] [Abstract][Full Text] [Related]
6. Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions. Muñoz-González C; Feron G; Guichard E; Rodríguez-Bencomo JJ; Martín-Álvarez PJ; Moreno-Arribas MV; Pozo-Bayón MÁ J Agric Food Chem; 2014 Aug; 62(33):8274-88. PubMed ID: 25075966 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility. Perez-Jiménez M; Esteban-Fernández A; Muñoz-González C; Pozo-Bayón MA Molecules; 2020 Apr; 25(7):. PubMed ID: 32276337 [TBL] [Abstract][Full Text] [Related]
10. Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines. Muñoz-González C; Martín-Álvarez PJ; Moreno-Arribas MV; Pozo-Bayón MÁ J Agric Food Chem; 2014 Jan; 62(1):66-73. PubMed ID: 24328128 [TBL] [Abstract][Full Text] [Related]
11. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Bonatto Machado de Castilhos M; Luiz Del Bianchi V; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I Food Chem; 2020 May; 311():126025. PubMed ID: 31869649 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Zhao P; Gao J; Qian M; Li H Molecules; 2017 Jun; 22(7):. PubMed ID: 28672781 [TBL] [Abstract][Full Text] [Related]
14. Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma. Sémon E; Arvisenet G; Guichard E; Le Quéré JL J Mass Spectrom; 2018 Jan; 53(1):65-77. PubMed ID: 28981178 [TBL] [Abstract][Full Text] [Related]
15. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest. Lukić I; Radeka S; Grozaj N; Staver M; Peršurić Đ Food Chem; 2016 Apr; 196():1048-57. PubMed ID: 26593588 [TBL] [Abstract][Full Text] [Related]
16. Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting. Perez-Jiménez M; Chaya C; Pozo-Bayón MÁ Food Chem; 2019 Jul; 285():147-155. PubMed ID: 30797329 [TBL] [Abstract][Full Text] [Related]
17. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Wang SY; Li YQ; Li T; Yang HY; Ren J; Zhang BL; Zhu BQ Molecules; 2016 Dec; 22(1):. PubMed ID: 28036078 [TBL] [Abstract][Full Text] [Related]
18. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method. Ubeda C; Kania-Zelada I; Del Barrio-Galán R; Medel-Marabolí M; Gil M; Peña-Neira Á Food Res Int; 2019 May; 119():554-563. PubMed ID: 30884689 [TBL] [Abstract][Full Text] [Related]
19. Volatile compounds responsible for aroma of Jutrzenka liquer wine. Jeleń HH; Majcher M; Dziadas M; Zawirska-Wojtasiak R; Czaczyk K; Wąsowicz E J Chromatogr A; 2011 Oct; 1218(42):7566-73. PubMed ID: 21831389 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]