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Journal Abstract Search

226 related items for PubMed ID: 21867895

  • 21. Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region.
    Belák Á, Kovács M, Ittzés A, Pomázi A.
    Food Microbiol; 2024 Oct; 123():104582. PubMed ID: 39038888
    [Abstract] [Full Text] [Related]

  • 22. Vin Santo.
    Domizio P, Lencioni L.
    Adv Food Nutr Res; 2011 Oct; 63():41-100. PubMed ID: 21867892
    [Abstract] [Full Text] [Related]

  • 23. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
    Thibon C, Shinkaruk S, Jourdes M, Bennetau B, Dubourdieu D, Tominaga T.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):190-6. PubMed ID: 20103162
    [Abstract] [Full Text] [Related]

  • 24. Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
    Fedrizzi B, Zapparoli G, Finato F, Tosi E, Turri A, Azzolini M, Versini G.
    J Agric Food Chem; 2011 Mar 09; 59(5):1804-13. PubMed ID: 21314124
    [Abstract] [Full Text] [Related]

  • 25. High-proline proteins in experimental hazy white wine produced from partially botrytized grapes.
    Perutka Z, Šufeisl M, Strnad M, Šebela M.
    Biotechnol Appl Biochem; 2019 May 09; 66(3):398-411. PubMed ID: 30715757
    [Abstract] [Full Text] [Related]

  • 26. Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum.
    Morales-Valle H, Silva LC, Paterson RR, Venâncio A, Lima N.
    Food Microbiol; 2011 Aug 09; 28(5):1048-53. PubMed ID: 21569951
    [Abstract] [Full Text] [Related]

  • 27. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.
    Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T.
    J Agric Food Chem; 2016 Jun 22; 64(24):5020-30. PubMed ID: 27226011
    [Abstract] [Full Text] [Related]

  • 28. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes.
    Lleixà J, Kioroglou D, Mas A, Portillo MDC.
    Int J Food Microbiol; 2018 Sep 20; 281():36-46. PubMed ID: 29807290
    [Abstract] [Full Text] [Related]

  • 29. Protection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography.
    Kiss J, Sass-Kiss A.
    J Agric Food Chem; 2005 Dec 28; 53(26):10042-50. PubMed ID: 16366692
    [Abstract] [Full Text] [Related]

  • 30. CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties.
    Rolle L, Giordano M, Giacosa S, Vincenzi S, Río Segade S, Torchio F, Perrone B, Gerbi V.
    Anal Chim Acta; 2012 Jun 30; 732():105-13. PubMed ID: 22688041
    [Abstract] [Full Text] [Related]

  • 31. Removal of ochratoxin A from contaminated red wines by repassage over grape pomaces.
    Solfrizzo M, Avantaggiato G, Panzarini G, Visconti A.
    J Agric Food Chem; 2010 Jan 13; 58(1):317-23. PubMed ID: 19919032
    [Abstract] [Full Text] [Related]

  • 32. Carbonic maceration wines: characteristics and winemaking process.
    Tesniere C, Flanzy C.
    Adv Food Nutr Res; 2011 Jan 13; 63():1-15. PubMed ID: 21867890
    [Abstract] [Full Text] [Related]

  • 33. Fungi and mycotoxins in vineyards and grape products.
    Hocking AD, Leong SL, Kazi BA, Emmett RW, Scott ES.
    Int J Food Microbiol; 2007 Oct 20; 119(1-2):84-8. PubMed ID: 17765989
    [Abstract] [Full Text] [Related]

  • 34. Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.
    Caputi L, Carlin S, Ghiglieno I, Stefanini M, Valenti L, Vrhovsek U, Mattivi F.
    J Agric Food Chem; 2011 May 25; 59(10):5565-71. PubMed ID: 21510710
    [Abstract] [Full Text] [Related]

  • 35. [Antioxidant and antiradical properties of red grape wines].
    Ageeva NM, Markosov VA, Muzychenko GF, Bessonov VV, Khanferyan RA.
    Vopr Pitan; 2015 May 25; 84(2):63-7. PubMed ID: 26841558
    [Abstract] [Full Text] [Related]

  • 36.
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  • 37. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
    Gil M, Kontoudakis N, González E, Esteruelas M, Fort F, Canals JM, Zamora F.
    J Agric Food Chem; 2012 Aug 15; 60(32):7988-8001. PubMed ID: 22823470
    [Abstract] [Full Text] [Related]

  • 38.
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  • 39. Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.
    Gómez-Míguez M, Heredia FJ.
    J Agric Food Chem; 2004 Aug 11; 52(16):5117-23. PubMed ID: 15291484
    [Abstract] [Full Text] [Related]

  • 40. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.
    Neves AC, Spranger MI, Zhao Y, Leandro MC, Sun B.
    J Agric Food Chem; 2010 Nov 24; 58(22):11775-82. PubMed ID: 21028822
    [Abstract] [Full Text] [Related]

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