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Journal Abstract Search

330 related items for PubMed ID: 29146365

  • 21. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.
    Raposo R, Ruiz-Moreno MJ, Garde-Cerdán T, Puertas B, Moreno-Rojas JM, Gonzalo-Diago A, Guerrero RF, Ortiz V, Cantos-Villar E.
    Food Chem; 2016 Feb 01; 192():25-33. PubMed ID: 26304316
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  • 22. Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification.
    Li JC, Li SY, He F, Yuan ZY, Liu T, Reeves MJ, Duan CQ.
    Molecules; 2016 Apr 20; 21(4):431. PubMed ID: 27104511
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  • 23. Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines.
    Marchante L, Márquez K, Contreras D, Izquierdo-Cañas PM, García-Romero E, Díaz-Maroto MC.
    J Sci Food Agric; 2020 Jun 20; 100(8):3401-3407. PubMed ID: 32162341
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  • 24. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
    Torchio F, Urcan DE, Lin L, Gerbi V, Giacosa S, Río Segade S, Pop N, Lambri M, Rolle L.
    Food Chem; 2016 Mar 01; 194():247-56. PubMed ID: 26471551
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  • 25. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.
    Avizcuri-Inac JM, Gonzalo-Diago A, Sanz-Asensio J, Martínez-Soria MT, López-Alonso M, Dizy-Soto M, Echávarri-Granado JF, Vaquero-Fernández L, Fernández-Zurbano P.
    J Agric Food Chem; 2013 Feb 06; 61(5):1124-37. PubMed ID: 23293882
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  • 26. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite.
    Pati S, Crupi P, Savastano ML, Benucci I, Esti M.
    J Sci Food Agric; 2020 Jan 30; 100(2):775-784. PubMed ID: 31605378
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  • 27. Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.
    Casassa LF, Bolcato EA, Sari SE.
    Food Chem; 2015 May 01; 174():110-8. PubMed ID: 25529659
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  • 28. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y, Caillé S, Samson A, Barbeau G, Cheynier V.
    Anal Chim Acta; 2012 Jun 30; 732():91-9. PubMed ID: 22688039
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  • 29. Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition.
    Agazzi FM, Nelson J, Tanabe CK, Doyle C, Boulton RB, Buscema F.
    Food Chem; 2018 Dec 15; 269():103-110. PubMed ID: 30100411
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  • 30. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.
    Borazan AA, Bozan B.
    Food Chem; 2013 May 01; 138(1):389-95. PubMed ID: 23265503
    [Abstract] [Full Text] [Related]

  • 31. Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.
    Marquez A, Serratosa MP, Merida J.
    Food Chem; 2014 Mar 01; 146():507-14. PubMed ID: 24176375
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  • 32. Characterization of the color parameters and monomeric phenolic composition of 'Tempranillo' and 'Graciano' wines made by carbonic maceration.
    Portu J, Rosa Gutiérrez-Viguera A, González-Arenzana L, Santamaría P.
    Food Chem; 2023 Apr 16; 406():134327. PubMed ID: 36470081
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  • 33. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract.
    Portu J, López R, Baroja E, Santamaría P, Garde-Cerdán T.
    Food Chem; 2016 Jun 15; 201():213-21. PubMed ID: 26868568
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  • 34. Winemaking with vine-shoots. Modulating the composition of wines by using their own resources.
    Cebrián-Tarancón C, Sánchez-Gómez R, Cabrita MJ, García R, Zalacain A, Alonso GL, Salinas MR.
    Food Res Int; 2019 Jul 15; 121():117-126. PubMed ID: 31108731
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  • 35. Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine.
    Gabriele M, Gerardi C, Lucejko JJ, Longo V, Pucci L, Domenici V.
    Food Chem; 2018 Apr 15; 245():1105-1112. PubMed ID: 29287328
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  • 36. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
    Pérez-Magariño S, González-San José ML.
    J Agric Food Chem; 2004 Mar 10; 52(5):1181-9. PubMed ID: 14995118
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  • 37. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C, Souquet JM, Bes M, Cheynier V.
    J Agric Food Chem; 2006 Jun 14; 54(12):4270-6. PubMed ID: 16756356
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  • 38. Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.
    Ruiz-García Y, Romero-Cascales I, Gil-Muñoz R, Fernández-Fernández JI, López-Roca JM, Gómez-Plaza E.
    J Agric Food Chem; 2012 Feb 08; 60(5):1283-90. PubMed ID: 22229261
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  • 39. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).
    Rusjan D, Mikulic-Petkovsek M.
    J Sci Food Agric; 2017 Nov 08; 97(14):4835-4846. PubMed ID: 28382623
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  • 40. Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines.
    Errichiello F, Picariello L, Forino M, Blaiotta G, Petruzziello E, Moio L, Gambuti A.
    Molecules; 2024 Jun 19; 29(12):. PubMed ID: 38930972
    [Abstract] [Full Text] [Related]

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