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PUBMED FOR HANDHELDS

Journal Abstract Search


276 related items for PubMed ID: 19326950

  • 1. Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
    Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D.
    J Agric Food Chem; 2009 May 13; 57(9):3702-8. PubMed ID: 19326950
    [Abstract] [Full Text] [Related]

  • 2. Study of sensory interactions among red wine fruity esters in a model solution.
    Lytra G, Tempere S, Le Floch A, de Revel G, Barbe JC.
    J Agric Food Chem; 2013 Sep 11; 61(36):8504-13. PubMed ID: 23984708
    [Abstract] [Full Text] [Related]

  • 3. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.
    Falcao LD, Lytra G, Darriet P, Barbe JC.
    Food Chem; 2012 May 01; 132(1):230-6. PubMed ID: 26434285
    [Abstract] [Full Text] [Related]

  • 4. Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.
    Lytra G, Cameleyre M, Tempere S, Barbe JC.
    J Agric Food Chem; 2015 Dec 09; 63(48):10484-91. PubMed ID: 26587875
    [Abstract] [Full Text] [Related]

  • 5. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
    Cameleyre M, Lytra G, Tempere S, Barbe JC.
    J Agric Food Chem; 2015 Nov 11; 63(44):9777-88. PubMed ID: 26529563
    [Abstract] [Full Text] [Related]

  • 6. Impact of perceptive interactions on red wine fruity aroma.
    Lytra G, Tempere S, de Revel G, Barbe JC.
    J Agric Food Chem; 2012 Dec 19; 60(50):12260-9. PubMed ID: 23214915
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA, Sevindik O, Kelebek H, Selli S.
    J Mass Spectrom; 2018 May 31; 53(5):444-454. PubMed ID: 29469168
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
    Zhao P, Gao J, Qian M, Li H.
    Molecules; 2017 Jun 24; 22(7):. PubMed ID: 28672781
    [Abstract] [Full Text] [Related]

  • 10. Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
    Barbe JC, Pineau B, Ferreira AC.
    Chem Biodivers; 2008 Jun 24; 5(6):1170-83. PubMed ID: 18618403
    [Abstract] [Full Text] [Related]

  • 11. 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 24; 72(5):C248-52. PubMed ID: 17995710
    [Abstract] [Full Text] [Related]

  • 12. 1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.
    Poitou X, Thibon C, Darriet P.
    J Agric Food Chem; 2017 Jan 18; 65(2):383-393. PubMed ID: 28060498
    [Abstract] [Full Text] [Related]

  • 13. Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wine.
    Lytra G, Tempere S, de Revel G, Barbe JC.
    J Agric Food Chem; 2012 Feb 15; 60(6):1503-9. PubMed ID: 22224424
    [Abstract] [Full Text] [Related]

  • 14. Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.
    Lytra G, Tempere S, de Revel G, Barbe JC.
    J Agric Food Chem; 2014 Jun 04; 62(22):5005-10. PubMed ID: 24844693
    [Abstract] [Full Text] [Related]

  • 15. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
    Pérez-Jiménez M, Rocha-Alcubilla N, Pozo-Bayón MÁ.
    J Texture Stud; 2019 Feb 04; 50(1):62-70. PubMed ID: 30267419
    [Abstract] [Full Text] [Related]

  • 16. Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
    Lee SJ, Noble AC.
    J Agric Food Chem; 2003 Dec 31; 51(27):8036-44. PubMed ID: 14690393
    [Abstract] [Full Text] [Related]

  • 17. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches.
    Siebert TE, Stamatopoulos P, Francis IL, Darriet P.
    J Chromatogr A; 2021 Jan 25; 1637():461803. PubMed ID: 33383243
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines.
    Nikolantonaki M, Darriet P.
    J Agric Food Chem; 2011 Sep 28; 59(18):10191-9. PubMed ID: 21819121
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]


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