148 related articles for article (PubMed ID: 34522781)
1. From bench to bar side: Evaluating the
Klaschik S; Ellerkmann RK; Gehlen J; Frede S; Hilbert T
Open Life Sci; 2021; 16(1):872-883. PubMed ID: 34522781
[TBL] [Abstract][Full Text] [Related]
2. Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.
Niimi J; Boss PK; Bastian SEP
Food Res Int; 2018 Apr; 106():304-316. PubMed ID: 29579931
[TBL] [Abstract][Full Text] [Related]
3. Extracts from red muscadine and cabernet sauvignon wines induce cell death in MOLT-4 human leukemia cells.
Mertens-Talcott SU; Percival SS; Talcott ST
Food Chem; 2008 Jun; 108(3):824-32. PubMed ID: 26065741
[TBL] [Abstract][Full Text] [Related]
4. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
[TBL] [Abstract][Full Text] [Related]
5. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines.
Tu Q; Liu S; Li Y; Zhang L; Wang Z; Yuan C
Food Chem X; 2022 Oct; 15():100409. PubMed ID: 36211762
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
Popovic-Djordjevic J; Pejin B; Dramicanin A; Jovic S; Vujovic D; Zunic D; Ristic R
Curr Pharm Biotechnol; 2017; 18(4):343-350. PubMed ID: 28294060
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Antioxidants in Sicilian wines: analytic and compositive aspects.
Dugo G; Salvo F; Dugo P; La Torre GL; Mondello L
Drugs Exp Clin Res; 2003; 29(5-6):189-202. PubMed ID: 15134374
[TBL] [Abstract][Full Text] [Related]
10. Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging.
Qian X; Jia F; Cai J; Shi Y; Duan C; Lan Y
Foods; 2021 Dec; 11(1):. PubMed ID: 35010200
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis.
Ivić I; Kopjar M; Obhođaš J; Vinković A; Babić J; Mesić J; Pichler A
Membranes (Basel); 2022 Oct; 12(10):. PubMed ID: 36295766
[TBL] [Abstract][Full Text] [Related]
14. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.
Lukić K; Ćurko N; Tomašević M; Kovačević Ganić K
Foods; 2020 Aug; 9(8):. PubMed ID: 32752199
[TBL] [Abstract][Full Text] [Related]
15. Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China.
Chen Z; Wu YP; Lan YB; Cui YZ; Shi TH; Hua YB; Duan CQ; Pan QH
Foods; 2023 Jul; 12(14):. PubMed ID: 37509760
[TBL] [Abstract][Full Text] [Related]
16. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.
Antalick G; Tempère S; Šuklje K; Blackman JW; Deloire A; de Revel G; Schmidtke LM
J Agric Food Chem; 2015 Oct; 63(41):9103-11. PubMed ID: 26434979
[TBL] [Abstract][Full Text] [Related]
17. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.
Hopfer H; Buffon PA; Ebeler SE; Heymann H
J Agric Food Chem; 2013 Apr; 61(13):3320-34. PubMed ID: 23458342
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines.
Sharma AK; Singh PN; Sawant SD
Indian J Microbiol; 2012 Sep; 52(3):495-9. PubMed ID: 23997346
[TBL] [Abstract][Full Text] [Related]
19. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.
McRae JM; Dambergs RG; Kassara S; Parker M; Jeffery DW; Herderich MJ; Smith PA
J Agric Food Chem; 2012 Oct; 60(40):10093-102. PubMed ID: 22967212
[TBL] [Abstract][Full Text] [Related]
20. Study of resveratrol and antioxidant activity in Georgian brand red wines and a number of foreign red wines.
Chkhikvishvili I; Gogia N; Sirbiladze G
Georgian Med News; 2008 Jun; (159):53-7. PubMed ID: 18633153
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
