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Journal Abstract Search

242 related items for PubMed ID: 19292460

  • 1. A thorough study on the use of quantitative 1H NMR in Rioja red wine fermentation processes.
    López-Rituerto E, Cabredo S, López M, Avenoza A, Busto JH, Peregrina JM.
    J Agric Food Chem; 2009 Mar 25; 57(6):2112-8. PubMed ID: 19292460
    [Abstract] [Full Text] [Related]

  • 2. Time course of the evolution of malic and lactic acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR (qHNMR) spectroscopy.
    Avenoza A, Busto JH, Canal N, Peregrina JM.
    J Agric Food Chem; 2006 Jun 28; 54(13):4715-20. PubMed ID: 16787019
    [Abstract] [Full Text] [Related]

  • 3. 2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: international collaborative study report.
    Thomas F, Jamin E.
    Anal Chim Acta; 2009 Sep 01; 649(1):98-105. PubMed ID: 19664468
    [Abstract] [Full Text] [Related]

  • 4. Quantitative 2H NMR spectroscopy with 1H lock extender.
    Vignali C, Caligiani A, Palla G.
    J Magn Reson; 2007 Jul 01; 187(1):120-5. PubMed ID: 17485230
    [Abstract] [Full Text] [Related]

  • 5. Investigations of La Rioja terroir for wine production using 1H NMR metabolomics.
    López-Rituerto E, Savorani F, Avenoza A, Busto JH, Peregrina JM, Engelsen SB.
    J Agric Food Chem; 2012 Apr 04; 60(13):3452-61. PubMed ID: 22397579
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.
    Isabel L, Santamaria P, Tenorio C, Garijo P, Gutierrez AR, Lopez R.
    J Microbiol Biotechnol; 2009 Sep 04; 19(9):1005-12. PubMed ID: 19809259
    [Abstract] [Full Text] [Related]

  • 7. Evidence of metabolic transformations of amino acids into higher alcohols through (13)C NMR studies of wine alcoholic fermentation.
    López-Rituerto E, Avenoza A, Busto JH, Peregrina JM.
    J Agric Food Chem; 2010 Apr 28; 58(8):4923-7. PubMed ID: 20369806
    [Abstract] [Full Text] [Related]

  • 8. Characterization of metabolites in intact Streptomyces citricolor culture supernatants using high-resolution nuclear magnetic resonance and directly coupled high-pressure liquid chromatography-nuclear magnetic resonance spectroscopy.
    Abel CB, Lindon JC, Noble D, Rudd BA, Sidebottom PJ, Nicholson JK.
    Anal Biochem; 1999 Jun 01; 270(2):220-30. PubMed ID: 10334839
    [Abstract] [Full Text] [Related]

  • 9. Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
    Lee JE, Hong YS, Lee CH.
    J Agric Food Chem; 2009 Jun 10; 57(11):4810-7. PubMed ID: 19441818
    [Abstract] [Full Text] [Related]

  • 10. Evidence of vintage effects on grape wines using 1H NMR-based metabolomic study.
    Lee JE, Hwang GS, Van Den Berg F, Lee CH, Hong YS.
    Anal Chim Acta; 2009 Aug 19; 648(1):71-6. PubMed ID: 19616691
    [Abstract] [Full Text] [Related]

  • 11. Determination of primary amino acids in wines by high performance liquid magneto-chromatography.
    Barrado E, Rodriguez JA, Castrillejo Y.
    Talanta; 2009 May 15; 78(3):672-5. PubMed ID: 19269410
    [Abstract] [Full Text] [Related]

  • 12. Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation.
    Hsieh CW, Lu YR, Lin SM, Lai TY, Chiou RY.
    J Agric Food Chem; 2013 Jul 31; 61(30):7276-83. PubMed ID: 23819585
    [Abstract] [Full Text] [Related]

  • 13. Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy.
    Caligiani A, Acquotti D, Palla G, Bocchi V.
    Anal Chim Acta; 2007 Feb 28; 585(1):110-9. PubMed ID: 17386654
    [Abstract] [Full Text] [Related]

  • 14. Determination of amino acids in grape-derived products: a review.
    Callejón RM, Troncoso AM, Morales ML.
    Talanta; 2010 Jun 15; 81(4-5):1143-52. PubMed ID: 20441877
    [Abstract] [Full Text] [Related]

  • 15. (1)H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains.
    Son HS, Hwang GS, Kim KM, Kim EY, van den Berg F, Park WM, Lee CH, Hong YS.
    Anal Chem; 2009 Feb 01; 81(3):1137-45. PubMed ID: 19115855
    [Abstract] [Full Text] [Related]

  • 16. Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
    Hernández-Orte P, Peña A, Pardo I, Cacho J, Ferreira V.
    Food Sci Technol Int; 2012 Apr 01; 18(2):103-12. PubMed ID: 22377626
    [Abstract] [Full Text] [Related]

  • 17. NMR study of histidine metabolism during alcoholic and malolactic fermentations of wine and their influence on histamine production.
    López-Rituerto E, Avenoza A, Busto JH, Peregrina JM.
    J Agric Food Chem; 2013 Oct 02; 61(39):9464-9. PubMed ID: 24053312
    [Abstract] [Full Text] [Related]

  • 18. Metabolomic by 1H NMR spectroscopy differentiates "Fiano di Avellino" white wines obtained with different yeast strains.
    Mazzei P, Spaccini R, Francesca N, Moschetti G, Piccolo A.
    J Agric Food Chem; 2013 Nov 13; 61(45):10816-22. PubMed ID: 24117410
    [Abstract] [Full Text] [Related]

  • 19. Proton nuclear magnetic resonance and Raman spectroscopic studies of Japanese sake, an alcoholic beverage.
    Nose A, Myojin M, Hojo M, Ueda T, Okuda T.
    J Biosci Bioeng; 2005 May 13; 99(5):493-501. PubMed ID: 16233822
    [Abstract] [Full Text] [Related]

  • 20. 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 12; 57(15):6899-907. PubMed ID: 19588931
    [Abstract] [Full Text] [Related]

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