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Journal Abstract Search

1321 related items for PubMed ID: 19233370

  • 21. Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine.
    Soares RD, Welke JE, Nicolli KP, Zanus M, Caramão EB, Manfroi V, Zini CA.
    Food Chem; 2015 Sep 15; 183():291-304. PubMed ID: 25863638
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  • 24. Chemometrical development and comprehensive validation of a solid phase microextraction/gas chromatography-mass spectrometry methodology for the determination of important free and bound primary aromatics in Greek wines.
    Metafa M, Economou A.
    J Chromatogr A; 2013 Aug 30; 1305():244-58. PubMed ID: 23891382
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  • 27. Solid-phase microextraction on-fiber derivatization for the analysis of some polyphenols in wine and grapes using gas chromatography-mass spectrometry.
    Viñas P, Campillo N, Martínez-Castillo N, Hernández-Córdoba M.
    J Chromatogr A; 2009 Feb 27; 1216(9):1279-84. PubMed ID: 19150539
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  • 29. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.
    Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD.
    J Agric Food Chem; 2011 Apr 13; 59(7):3273-84. PubMed ID: 21370883
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  • 30. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG, Sánchez-Palomo E, Gómez Gallego MA, González-Viñas MA.
    J Food Sci; 2011 Oct 13; 76(8):C1169-80. PubMed ID: 22417581
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  • 32. Comparison of an Offline SPE-GC-MS and Online HS-SPME-GC-MS Method for the Analysis of Volatile Terpenoids in Wine.
    Williams C, Buica A.
    Molecules; 2020 Feb 04; 25(3):. PubMed ID: 32033055
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  • 33. 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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  • 35. Microextraction and Gas Chromatography/Mass Spectrometry for improved analysis of geosmin and other fungal "off" volatiles in grape juice.
    Morales-Valle H, Silva LC, Paterson RR, Oliveira JM, Venâncio A, Lima N.
    J Microbiol Methods; 2010 Oct 31; 83(1):48-52. PubMed ID: 20655340
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  • 36. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.
    Schelezki OJ, Šuklje K, Boss PK, Jeffery DW.
    Food Chem; 2018 Sep 01; 259():196-206. PubMed ID: 29680044
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  • 37. Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms.
    San Román I, Alonso ML, Bartolomé L, Alonso RM, Fañanás R.
    Talanta; 2014 Jun 01; 123():207-17. PubMed ID: 24725884
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  • 38. Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings.
    Crucello J, Miron LFO, Ferreira VHC, Nan H, Marques MOM, Ritschel PS, Zanus MC, Anderson JL, Poppi RJ, Hantao LW.
    Anal Bioanal Chem; 2018 Jul 01; 410(19):4749-4762. PubMed ID: 29806067
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  • 39. Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS.
    Šuklje K, Carlin S, Stanstrup J, Antalick G, Blackman JW, Meeks C, Deloire A, Schmidtke LM, Vrhovsek U.
    Food Chem; 2019 Mar 30; 277():753-765. PubMed ID: 30502213
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  • 40. Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
    Sun Q, Gates MJ, Lavin EH, Acree TE, Sacks GL.
    J Agric Food Chem; 2011 Oct 12; 59(19):10657-64. PubMed ID: 21879766
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