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400 related items for PubMed ID: 19385596

  • 1. Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication.
    Chinnici F, Durán Guerrero E, Sonni F, Natali N, Natera Marín R, Riponi C.
    J Agric Food Chem; 2009 Jun 10; 57(11):4784-92. PubMed ID: 19385596
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  • 2. Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication.
    Durán-Guerrero E, Chinnici F, Natali N, Riponi C.
    J Sci Food Agric; 2015 Sep 10; 95(12):2395-403. PubMed ID: 25315151
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  • 3. Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars.
    Callejón RM, González AG, Troncoso AM, Morales ML.
    J Chromatogr A; 2008 Sep 12; 1204(1):93-103. PubMed ID: 18692195
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  • 4. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
    Xiao Z, Dai S, Niu Y, Yu H, Zhu J, Tian H, Gu Y.
    J Food Sci; 2011 Oct 12; 76(8):C1125-35. PubMed ID: 22417575
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  • 6. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: a feasibility study.
    Pizarro C, Esteban-Díez I, Sáenz-González C, González-Sáiz JM.
    Anal Chim Acta; 2008 Feb 04; 608(1):38-47. PubMed ID: 18206992
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  • 7. Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentations.
    Malherbe S, Watts V, Nieuwoudt HH, Bauer FF, du Toit M.
    J Agric Food Chem; 2009 Jun 24; 57(12):5161-6. PubMed ID: 19469561
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  • 11. Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content.
    Chinnici F, Durán-Guerrero E, Riponi C.
    J Sci Food Agric; 2016 Aug 24; 96(11):3762-71. PubMed ID: 26676828
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  • 14. Optimization of a Dynamic Headspace-Thermal Desorption-Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars.
    Manzini S, Durante C, Baschieri C, Cocchi M, Sighinolfi S, Totaro S, Marchetti A.
    Talanta; 2011 Aug 15; 85(2):863-9. PubMed ID: 21726711
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  • 15. Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication.
    Corsini L, Castro R, G Barroso C, Durán-Guerrero E.
    Food Chem; 2019 Jan 30; 272():702-708. PubMed ID: 30309601
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  • 17. Traceability of phytosanitary products in the production of a Sherry wine vinegar.
    Durán E, Marín RN, Mejías RC, Barroso CG.
    J Agric Food Chem; 2009 Mar 25; 57(6):2193-9. PubMed ID: 19215135
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  • 18. Defining the typical aroma of sherry vinegar: sensory and chemical approach.
    Callejón RM, Morales ML, Ferreira AC, Troncoso AM.
    J Agric Food Chem; 2008 Sep 10; 56(17):8086-95. PubMed ID: 18651741
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  • 19. Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena.
    Cocchi M, Durante C, Grandi M, Manzini D, Marchetti A.
    Talanta; 2008 Jan 15; 74(4):547-54. PubMed ID: 18371674
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  • 20. Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition.
    Tredoux A, de Villiers A, Májek P, Lynen F, Crouch A, Sandra P.
    J Agric Food Chem; 2008 Jun 25; 56(12):4286-96. PubMed ID: 18491916
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