122 related articles for article (PubMed ID: 31767487)
1. Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine.
Fayad S; Cretin BN; Marchal A
Food Chem; 2020 May; 311():125881. PubMed ID: 31767487
[TBL] [Abstract][Full Text] [Related]
2. Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines.
Cretin BN; Waffo-Teguo P; Dubourdieu D; Marchal A
Food Chem; 2019 Jan; 272():388-395. PubMed ID: 30309559
[TBL] [Abstract][Full Text] [Related]
3. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages.
Fayad S; Le Scanff M; Waffo-Teguo P; Marchal A
Food Chem; 2021 Aug; 352():129293. PubMed ID: 33657485
[TBL] [Abstract][Full Text] [Related]
4. Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development.
Landrault N; Larronde F; Delaunay JC; Castagnino C; Vercauteren J; Merillon JM; Gasc F; Cros G; Teissedre PL
J Agric Food Chem; 2002 Mar; 50(7):2046-52. PubMed ID: 11902955
[TBL] [Abstract][Full Text] [Related]
5. Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis.
Estier T; Marchal A
Food Chem; 2024 Sep; 451():139503. PubMed ID: 38714111
[TBL] [Abstract][Full Text] [Related]
6. Identification and quantification of new isomers of isopropyl-malic acid in wine by LC-IT and LC-Q-Orbitrap.
Ricciutelli M; Moretti S; Galarini R; Sagratini G; Mari M; Lucarini S; Vittori S; Caprioli G
Food Chem; 2019 Oct; 294():390-396. PubMed ID: 31126479
[TBL] [Abstract][Full Text] [Related]
7. Identification of new natural sweet compounds in wine using centrifugal partition chromatography-gustatometry and Fourier transform mass spectrometry.
Marchal A; Waffo-Téguo P; Génin E; Mérillon JM; Dubourdieu D
Anal Chem; 2011 Dec; 83(24):9629-37. PubMed ID: 22044220
[TBL] [Abstract][Full Text] [Related]
8. New acylated flavonols identified in Vitis vinifera grapes and wines.
Favre G; González-Neves G; Piccardo D; Gómez-Alonso S; Pérez-Navarro J; Hermosín-Gutiérrez I
Food Res Int; 2018 Oct; 112():98-107. PubMed ID: 30131163
[TBL] [Abstract][Full Text] [Related]
9. Hopeaphenol: the first resveratrol tetramer in wines from North Africa.
Guebailia HA; Chira K; Richard T; Mabrouk T; Furiga A; Vitrac X; Monti JP; Delaunay JC; Mérillon JM
J Agric Food Chem; 2006 Dec; 54(25):9559-64. PubMed ID: 17147446
[TBL] [Abstract][Full Text] [Related]
10. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
[TBL] [Abstract][Full Text] [Related]
11. Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners.
Marchal A; Génin E; Waffo-Téguo P; Bibès A; Da Costa G; Mérillon JM; Dubourdieu D
Anal Chim Acta; 2015 Jan; 853():425-434. PubMed ID: 25467487
[TBL] [Abstract][Full Text] [Related]
12. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
[TBL] [Abstract][Full Text] [Related]
13. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
Nixdorf SL; Hermosín-Gutiérrez I
Anal Chim Acta; 2010 Feb; 659(1-2):208-15. PubMed ID: 20103126
[TBL] [Abstract][Full Text] [Related]
14. Quantification of furanic derivatives in fortified wines by a highly sensitive and ultrafast analytical strategy based on digitally controlled microextraction by packed sorbent combined with ultrahigh pressure liquid chromatography.
Perestrelo R; Silva CL; Câmara JS
J Chromatogr A; 2015 Feb; 1381():54-63. PubMed ID: 25618358
[TBL] [Abstract][Full Text] [Related]
15. Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.
Cretin BN; Dubourdieu D; Marchal A
Anal Bioanal Chem; 2016 May; 408(14):3789-99. PubMed ID: 27000563
[TBL] [Abstract][Full Text] [Related]
16. Analysis of ochratoxin A in grapes, musts and wines by LC-MS/MS: first comparison of stable isotope dilution assay and diastereomeric dilution assay methods.
Roland A; Bros P; Bouisseau A; Cavelier F; Schneider R
Anal Chim Acta; 2014 Mar; 818():39-45. PubMed ID: 24626401
[TBL] [Abstract][Full Text] [Related]
17. Methyl Salicylate Glycosides in Some Italian Varietal Wines.
Carlin S; Masuero D; Guella G; Vrhovsek U; Mattivi F
Molecules; 2019 Sep; 24(18):. PubMed ID: 31500198
[TBL] [Abstract][Full Text] [Related]
18. Development of a novel microextraction by packed sorbent-based approach followed by ultrahigh pressure liquid chromatography as a powerful technique for quantification phenolic constituents of biological interest in wines.
Gonçalves J; Mendes B; Silva CL; Câmara JS
J Chromatogr A; 2012 Mar; 1229():13-23. PubMed ID: 22305355
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
Landrault N; Poucheret P; Ravel P; Gasc F; Cros G; Teissedre PL
J Agric Food Chem; 2001 Jul; 49(7):3341-8. PubMed ID: 11453773
[TBL] [Abstract][Full Text] [Related]
20. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
Li SY; Duan CQ
Crit Rev Food Sci Nutr; 2019; 59(12):1840-1867. PubMed ID: 29381384
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
