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Journal Abstract Search

231 related items for PubMed ID: 32156353

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  • 3. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.
    Antalick G, Tempère S, Šuklje K, Blackman JW, Deloire A, de Revel G, Schmidtke LM.
    J Agric Food Chem; 2015 Oct 21; 63(41):9103-11. PubMed ID: 26434979
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  • 4. Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.
    Niimi J, Boss PK, Bastian SEP.
    Food Res Int; 2018 Apr 21; 106():304-316. PubMed ID: 29579931
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  • 5. Sensory characterization of young South American red wines classified by varietal and origin.
    Llobodanin LG, Barroso LP, Castro IA.
    J Food Sci; 2014 Aug 21; 79(8):S1595-603. PubMed ID: 25039987
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  • 6. Selection of potential impact odorants and sensory validation of their importance in typical chardonnay wines.
    Lorrain B, Ballester J, Thomas-Danguin T, Blanquet J, Meunier JM, Le Fur Y.
    J Agric Food Chem; 2006 May 31; 54(11):3973-81. PubMed ID: 16719523
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  • 7. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches.
    Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM.
    Food Res Int; 2018 Jul 31; 109():561-571. PubMed ID: 29803484
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  • 9. Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis.
    Schelezki OJ, Antalick G, Šuklje K, Jeffery DW.
    Food Chem; 2020 Mar 30; 309():125698. PubMed ID: 31718838
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  • 10. Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
    Lee SJ, Noble AC.
    J Agric Food Chem; 2003 Dec 31; 51(27):8036-44. PubMed ID: 14690393
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  • 11. Chemical and sensory profiles of rosé wines from Australia.
    Wang J, Capone DL, Wilkinson KL, Jeffery DW.
    Food Chem; 2016 Apr 01; 196():682-93. PubMed ID: 26593542
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  • 14. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
    Forde CG, Cox A, Williams ER, Boss PK.
    J Agric Food Chem; 2011 Mar 23; 59(6):2573-83. PubMed ID: 21332199
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  • 17. Characterisation of Australian Verdelho wines from the Queensland Granite Belt region.
    Sonni F, Moore EG, Chinnici F, Riponi C, Smyth HE.
    Food Chem; 2016 Apr 01; 196():1163-71. PubMed ID: 26593603
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  • 19. 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
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