These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

547 related items for PubMed ID: 30884641

  • 1. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E, Delgado JA, Ferrer MA, Viñas MAG.
    Food Res Int; 2019 May; 119():135-142. PubMed ID: 30884641
    [Abstract] [Full Text] [Related]

  • 2. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.
    Sánchez-Palomo E, Trujillo M, García Ruiz A, González Viñas MA.
    Food Res Int; 2017 Oct; 100(Pt 1):201-208. PubMed ID: 28873679
    [Abstract] [Full Text] [Related]

  • 3. Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines.
    Sánchez-Palomo E, Alonso-Villegas R, González Viñas MA.
    Food Chem; 2015 Apr 15; 173():1195-202. PubMed ID: 25466143
    [Abstract] [Full Text] [Related]

  • 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 15; 76(8):C1169-80. PubMed ID: 22417581
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
    Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL.
    J Agric Food Chem; 2018 Mar 21; 66(11):2838-2850. PubMed ID: 29485286
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
    [Abstract] [Full Text] [Related]

  • 13. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA, Sevindik O, Kelebek H, Selli S.
    J Mass Spectrom; 2018 May 30; 53(5):444-454. PubMed ID: 29469168
    [Abstract] [Full Text] [Related]

  • 14. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
    Siebert TE, Barter SR, de Barros Lopes MA, Herderich MJ, Francis IL.
    Food Chem; 2018 Aug 01; 256():286-296. PubMed ID: 29606450
    [Abstract] [Full Text] [Related]

  • 15. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferreira V.
    J Agric Food Chem; 2011 Mar 23; 59(6):2543-53. PubMed ID: 21348497
    [Abstract] [Full Text] [Related]

  • 16. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
    Martínez-Pinilla O, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Ortega-Heras M.
    J Sci Food Agric; 2013 Dec 23; 93(15):3720-9. PubMed ID: 23640744
    [Abstract] [Full Text] [Related]

  • 17. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 23; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No 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 23; 79(3):C284-94. PubMed ID: 24611827
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 28.