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Journal Abstract Search

473 related items for PubMed ID: 30884689

  • 1. 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; 119():554-563. PubMed ID: 30884689
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  • 2. 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; 86(4):1258-1272. PubMed ID: 33733488
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  • 3. Volatile Profile Characterization of Croatian Commercial Sparkling Wines.
    Jagatić Korenika AM, Preiner D, Tomaz I, Jeromel A.
    Molecules; 2020 Sep 22; 25(18):. PubMed ID: 32971979
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  • 8. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ, Suárez Valles B, García Hevia A, Picinelli Lobo A.
    J Food Sci; 2014 Jan 22; 79(1):S92-9. PubMed ID: 24313985
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  • 11. Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties.
    Ge YL, Xia NY, Wang YC, Zhang HL, Yang WM, Duan CQ, Pan QH.
    Molecules; 2024 Jul 09; 29(14):. PubMed ID: 39064829
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  • 12. Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.
    Gallardo-Chacón J, Vichi S, López-Tamames E, Buxaderas S.
    J Agric Food Chem; 2009 Apr 22; 57(8):3279-85. PubMed ID: 19281176
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  • 14. Effect of short ageing on lees on the mannoprotein content, aromatic profile, and sensorial character of white wines.
    Juega M, Carrascosa AV, Martinez-Rodriguez AJ.
    J Food Sci; 2015 Feb 22; 80(2):M384-8. PubMed ID: 25586896
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  • 15. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.
    Niu Y, Wang P, Xiao Z, Zhu J, Sun X, Wang R.
    Food Chem; 2019 Mar 01; 275():143-153. PubMed ID: 30724180
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  • 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
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  • 17. Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
    González-Lázaro M, Martínez-Lapuente L, Guadalupe Z, Ayestaran B, Bueno-Herrera M, López de la Cuesta P, Pérez-Magariño S.
    J Sci Food Agric; 2020 Apr 24; 100(6):2618-2629. PubMed ID: 31975420
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  • 18. Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
    Issa-Issa H, Guclu G, Noguera-Artiaga L, López-Lluch D, Poveda R, Kelebek H, Selli S, Carbonell-Barrachina ÁA.
    Food Chem; 2020 Jun 30; 316():126353. PubMed ID: 32044705
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  • 19. 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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  • 20. 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
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