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Journal Abstract Search

489 related items for PubMed ID: 30309569

  • 1. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta.
    de Castilhos MBM, Del Bianchi VL, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    Food Chem; 2019 Jan 30; 272():462-470. PubMed ID: 30309569
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  • 3. Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS.
    Moyano L, Varo MÁ, Núñez L, López-Toledano A, Serratosa MP.
    J Food Sci; 2024 Aug 30; 89(8):4926-4940. PubMed ID: 38980995
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  • 4. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG, Sánchez-Palomo E, Gómez Gallego MA, González-Viñas MA.
    J Food Sci; 2011 Oct 30; 76(8):C1169-80. PubMed ID: 22417581
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  • 7. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I.
    J Sci Food Agric; 2019 Mar 30; 99(5):2108-2123. PubMed ID: 30298616
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  • 9. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M, Kocabey N, Hayaloglu AA.
    J Food Sci; 2015 Mar 30; 80(3):C556-63. PubMed ID: 25677953
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  • 10. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S, Lopez R, Ferreira V, Coimbra MA, Rocha SM.
    Molecules; 2020 Jan 09; 25(2):. PubMed ID: 31936556
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  • 11. Analytical characterisation of Negroamaro red wines by "Aroma Wheels".
    Capone S, Tufariello M, Siciliano P.
    Food Chem; 2013 Dec 01; 141(3):2906-15. PubMed ID: 23871040
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  • 12. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Welke JE, Manfroi V, Zanus M, Lazarotto M, Alcaraz Zini C.
    J Chromatogr A; 2012 Feb 24; 1226():124-39. PubMed ID: 22277184
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  • 14. Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.
    Vilanova M, Genisheva Z, Tubio M, Álvarez K, Lissarrague JR, Oliveira JM.
    Molecules; 2017 Sep 08; 22(9):. PubMed ID: 28885582
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  • 15. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
    Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J.
    J Agric Food Chem; 2016 Feb 17; 64(6):1344-54. PubMed ID: 26808836
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  • 16. 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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  • 17. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
    Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E.
    Food Chem; 2014 Dec 15; 165():506-14. PubMed ID: 25038705
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  • 18. 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 15; 119():554-563. PubMed ID: 30884689
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  • 20. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z, Liu X, Huang Y, Lu J, Zhang Y.
    J Food Biochem; 2019 Oct 15; 43(10):e12684. PubMed ID: 31608471
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