133 related articles for article (PubMed ID: 37971953)
1. NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine.
Gabler AM; Ludwig A; Frank O; Dawid C
J Agric Food Chem; 2023 Nov; 71(47):18454-18465. PubMed ID: 37971953
[TBL] [Abstract][Full Text] [Related]
2. NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine.
Gabler AM; Kreißl J; Schweiger J; Frank O; Dawid C
J Agric Food Chem; 2023 Nov; 71(47):18466-18477. PubMed ID: 37970809
[TBL] [Abstract][Full Text] [Related]
3. Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants.
Gabler AM; Ludwig A; Biener F; Waldner M; Dawid C; Frank O
Foods; 2024 Feb; 13(4):. PubMed ID: 38397504
[TBL] [Abstract][Full Text] [Related]
4. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.
Hufnagel JC; Hofmann T
J Agric Food Chem; 2008 Feb; 56(4):1376-86. PubMed ID: 18193832
[TBL] [Abstract][Full Text] [Related]
5. Compositional and sensory characterization of red wine polymers.
Wollmann N; Hofmann T
J Agric Food Chem; 2013 Mar; 61(9):2045-61. PubMed ID: 23387831
[TBL] [Abstract][Full Text] [Related]
6. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
Frank S; Wollmann N; Schieberle P; Hofmann T
J Agric Food Chem; 2011 Aug; 59(16):8866-74. PubMed ID: 21744781
[TBL] [Abstract][Full Text] [Related]
7. Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.
Hufnagel JC; Hofmann T
J Agric Food Chem; 2008 Oct; 56(19):9190-9. PubMed ID: 18710249
[TBL] [Abstract][Full Text] [Related]
8. Quantitative Proton NMR Spectroscopy for Basic Taste Recombinant Reconstitution Using the Taste Recombinant Database.
Hammerl R; Frank O; Hofmann T
J Agric Food Chem; 2021 Dec; 69(48):14713-14721. PubMed ID: 34817998
[TBL] [Abstract][Full Text] [Related]
9. Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.
Sáenz-Navajas MP; Ferreira V; Dizy M; Fernández-Zurbano P
Anal Chim Acta; 2010 Jul; 673(2):151-9. PubMed ID: 20599029
[TBL] [Abstract][Full Text] [Related]
10. Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine body.
Skogerson K; Runnebaum R; Wohlgemuth G; de Ropp J; Heymann H; Fiehn O
J Agric Food Chem; 2009 Aug; 57(15):6899-907. PubMed ID: 19588931
[TBL] [Abstract][Full Text] [Related]
11. Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.
Vidal L; Antúnez L; Rodríguez-Haralambides A; Giménez A; Medina K; Boido E; Ares G
Food Res Int; 2018 Oct; 112():25-37. PubMed ID: 30131135
[TBL] [Abstract][Full Text] [Related]
12. Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach.
Ferrero-Del-Teso S; Arapitsas P; Jeffery DW; Ferreira C; Mattivi F; Fernández-Zurbano P; Sáenz-Navajas MP
Food Chem; 2024 Mar; 437(Pt 1):137726. PubMed ID: 37907002
[TBL] [Abstract][Full Text] [Related]
13. Investigating the Role of Odorant-Polymer Interactions in the Aroma Perception of Red Wine: A Density Functional Theory-Based Approach.
Koch TB; Gabler AM; Biener F; Kreißl J; Frank O; Dawid C; Briesen H
J Agric Food Chem; 2023 Dec; 71(50):20231-20242. PubMed ID: 38062740
[TBL] [Abstract][Full Text] [Related]
14. First evidence of epicatechin vanillate in grape seed and red wine.
Ma W; Waffo-Téguo P; Jourdes M; Li H; Teissedre PL
Food Chem; 2018 Sep; 259():304-310. PubMed ID: 29680058
[TBL] [Abstract][Full Text] [Related]
15. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.
Gonzalo-Diago A; Dizy M; Fernández-Zurbano P
Food Chem; 2014 Jul; 154():187-98. PubMed ID: 24518332
[TBL] [Abstract][Full Text] [Related]
16. Matrix-calibrated LC-MS/MS quantitation and sensory evaluation of oak Ellagitannins and their transformation products in red wines.
Stark T; Wollmann N; Wenker K; Lösch S; Glabasnia A; Hofmann T
J Agric Food Chem; 2010 May; 58(10):6360-9. PubMed ID: 20441220
[TBL] [Abstract][Full Text] [Related]
17. Instrumental measurement of bitter taste in red wine using an electronic tongue.
Rudnitskaya A; Nieuwoudt HH; Muller N; Legin A; du Toit M; Bauer FF
Anal Bioanal Chem; 2010 Aug; 397(7):3051-60. PubMed ID: 20549490
[TBL] [Abstract][Full Text] [Related]
18. Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach.
Dirndorfer S; Hammerl R; Kitajima S; Kitada R; Frank O; Dunkel A; Hofmann T
J Agric Food Chem; 2022 Jan; 70(1):247-259. PubMed ID: 34965128
[TBL] [Abstract][Full Text] [Related]
19. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.
Glabasnia A; Hofmann T
J Agric Food Chem; 2006 May; 54(9):3380-90. PubMed ID: 16637699
[TBL] [Abstract][Full Text] [Related]
20. Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy.
Yu H; Wang X; Xie J; Ai L; Chen C; Tian H
J Chromatogr A; 2022 Aug; 1676():463193. PubMed ID: 35709603
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
