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Journal Abstract Search

236 related items for PubMed ID: 24128579

  • 1.
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  • 2. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
    Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2012 Oct 15; 134(4):2313-25. PubMed ID: 23442690
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  • 3. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P, González-Barreiro C, Rial-Otero R, Cancho-Grande B, Simal-Gándara J.
    Crit Rev Food Sci Nutr; 2015 Oct 15; 55(8):1053-73. PubMed ID: 24915355
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  • 4. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
    Figueiredo-González M, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2013 Sep 01; 140(1-2):217-24. PubMed ID: 23578636
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  • 7. Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.
    Figueiredo-González M, Regueiro J, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Jan 15; 143():282-92. PubMed ID: 24054241
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  • 8. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
    Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F.
    Food Chem; 2013 Dec 01; 141(3):2513-21. PubMed ID: 23870989
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  • 10. Characterization of red wines from South America based on sensory properties and antioxidant activity.
    Granato D, Uchida Katayama FC, de Castro IA.
    J Sci Food Agric; 2012 Feb 01; 92(3):526-33. PubMed ID: 21969030
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  • 11. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes.
    Zapparoli G, Lorenzini M, Tosi E, Azzolini M, Slaghenaufi D, Ugliano M, Simonato B.
    Food Chem; 2018 Oct 15; 263():42-50. PubMed ID: 29784326
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  • 13. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains.
    Raymond Eder ML, Fariña L, Dellacassa E, Carrau F, Rosa AL.
    Food Sci Technol Int; 2020 Sep 15; 26(6):512-519. PubMed ID: 32151167
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  • 14. Botrytized wines.
    Magyar I.
    Adv Food Nutr Res; 2011 Sep 15; 63():147-206. PubMed ID: 21867895
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  • 15. Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
    Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR.
    J Agric Food Chem; 2007 Dec 26; 55(26):10897-901. PubMed ID: 18052239
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  • 16. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
    Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC.
    J Agric Food Chem; 2004 Oct 20; 52(21):6640-5. PubMed ID: 15479034
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  • 18. A new process for wine production by penetration of yeast in uncrushed frozen grapes.
    Tsakiris A, Koutinas AA, Psarianos C, Kourkoutas Y, Bekatorou A.
    Appl Biochem Biotechnol; 2010 Oct 20; 162(4):1109-21. PubMed ID: 20151225
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