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PUBMED FOR HANDHELDS

Journal Abstract Search


628 related items for PubMed ID: 12696960

  • 1. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
    Aznar M, López R, Cacho J, Ferreira V.
    J Agric Food Chem; 2003 Apr 23; 51(9):2700-7. PubMed ID: 12696960
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  • 3. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y, Zhang X, Xiao Z, Song S, Eric K, Jia C, Yu H, Zhu J.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug 01; 879(23):2287-93. PubMed ID: 21727038
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  • 8. 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 09; 25(2):. PubMed ID: 31936556
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  • 11. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
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  • 13. Which impact for beta-damascenone on red wines aroma?
    Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D.
    J Agric Food Chem; 2007 May 16; 55(10):4103-8. PubMed ID: 17447790
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  • 16. 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 15; 134(4):2313-25. PubMed ID: 23442690
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  • 19. 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 31; 54(11):3990-6. PubMed ID: 16719525
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