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Journal Abstract Search

267 related items for PubMed ID: 28036078

  • 1. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine.
    Wang SY, Li YQ, Li T, Yang HY, Ren J, Zhang BL, Zhu BQ.
    Molecules; 2016 Dec 29; 22(1):. PubMed ID: 28036078
    [Abstract] [Full Text] [Related]

  • 2. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S, Laaksonen O, Yang B.
    Food Microbiol; 2019 Jun 29; 80():25-39. PubMed ID: 30704594
    [Abstract] [Full Text] [Related]

  • 3. Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
    Ugliano M, Siebert T, Mercurio M, Capone D, Henschke PA.
    J Agric Food Chem; 2008 Oct 08; 56(19):9175-82. PubMed ID: 18788746
    [Abstract] [Full Text] [Related]

  • 4. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
    Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X.
    J Food Sci; 2023 Apr 08; 88(4):1392-1408. PubMed ID: 36855306
    [Abstract] [Full Text] [Related]

  • 5. The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine.
    Liu PT, Yu KJ, Li YT, Duan CQ, Yan GL.
    Food Res Int; 2018 Dec 08; 114():214-222. PubMed ID: 30361019
    [Abstract] [Full Text] [Related]

  • 6. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.
    Liu PT, Duan CQ, Yan GL.
    Molecules; 2019 Feb 01; 24(3):. PubMed ID: 30717212
    [Abstract] [Full Text] [Related]

  • 7. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.
    J Agric Food Chem; 2009 Jan 14; 57(1):265-73. PubMed ID: 19072054
    [Abstract] [Full Text] [Related]

  • 8. Characterization of odor-active compounds in guava wine.
    Pino JA, Queris O.
    J Agric Food Chem; 2011 May 11; 59(9):4885-90. PubMed ID: 21417409
    [Abstract] [Full Text] [Related]

  • 9. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á.
    Food Res Int; 2019 May 11; 119():554-563. PubMed ID: 30884689
    [Abstract] [Full Text] [Related]

  • 10. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
    Lukić I, Budić-Leto I, Bubola M, Damijanić K, Staver M.
    Food Chem; 2017 Jun 01; 224():251-261. PubMed ID: 28159263
    [Abstract] [Full Text] [Related]

  • 11. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
    Liu SX, Yang HY, Li SY, Zhang JY, Li T, Zhu BQ, Zhang BL.
    Molecules; 2015 Nov 04; 20(11):19865-77. PubMed ID: 26556321
    [Abstract] [Full Text] [Related]

  • 12. Characterization of Odorants in a 10-Year-Old Riesling Wine.
    Dein M, Kerley T, Munafo JP.
    J Agric Food Chem; 2021 Sep 29; 69(38):11372-11381. PubMed ID: 34547201
    [Abstract] [Full Text] [Related]

  • 13. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 29; 99(12):5444-5456. PubMed ID: 31081146
    [Abstract] [Full Text] [Related]

  • 14. Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.
    Muñoz-González C, Pérez-Jiménez M, Criado C, Pozo-Bayón MÁ.
    Molecules; 2019 Sep 06; 24(18):. PubMed ID: 31500122
    [Abstract] [Full Text] [Related]

  • 15. Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae.
    Li N, Wang L, Yin J, Ma N, Tao Y.
    Food Res Int; 2022 Mar 06; 153():110959. PubMed ID: 35227481
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis.
    Tian H, Xiong J, Sun J, Du F, Xu G, Yu H, Chen C, Lou X.
    Food Chem; 2024 Oct 30; 456():139982. PubMed ID: 38876062
    [Abstract] [Full Text] [Related]

  • 18. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.
    Dellacassa E, Trenchs O, Fariña L, Debernardis F, Perez G, Boido E, Carrau F.
    Int J Food Microbiol; 2017 Jan 16; 241():161-167. PubMed ID: 27783969
    [Abstract] [Full Text] [Related]

  • 19. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
    Xiao Z, Liu S, Gu Y, Xu N, Shang Y, Zhu J.
    J Food Sci; 2014 Mar 16; 79(3):C284-94. PubMed ID: 24611827
    [Abstract] [Full Text] [Related]

  • 20. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH, Majcher M, Dziadas M, Zawirska-Wojtasiak R, Czaczyk K, Wąsowicz E.
    J Chromatogr A; 2011 Oct 21; 1218(42):7566-73. PubMed ID: 21831389
    [Abstract] [Full Text] [Related]

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