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Journal Abstract Search

198 related items for PubMed ID: 34563969

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  • 2. Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS.
    Stój A, Kapusta I, Domagała D.
    Molecules; 2020 Mar 16; 25(6):. PubMed ID: 32188007
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  • 3. Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.
    Yañez L, Saavedra J, Martínez C, Córdova A, Ganga MA.
    J Food Sci; 2012 Aug 16; 77(8):T143-50. PubMed ID: 22809090
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  • 5. Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles.
    Płotka-Wasylka J, Simeonov V, Namieśnik J.
    Molecules; 2018 May 09; 23(5):. PubMed ID: 29747446
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  • 6. Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter.
    Patrignani F, Ndagijimana M, Belletti N, Gardini F, Vernocchi P, Lanciotti R.
    J Food Prot; 2012 Mar 09; 75(3):591-6. PubMed ID: 22410237
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  • 11. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
    Ruiz P, Izquierdo PM, Seseña S, García E, Palop ML.
    J Food Sci; 2012 Oct 09; 77(10):M579-85. PubMed ID: 22924897
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  • 12. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
    Wojdyło A, Samoticha J, Chmielewska J.
    J Food Sci; 2020 Apr 09; 85(4):1070-1081. PubMed ID: 32125714
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  • 17. Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.
    Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas PM.
    Lett Appl Microbiol; 2008 Dec 09; 47(6):594-9. PubMed ID: 19120932
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  • 19. Managing your wine fermentation to reduce the risk of biogenic amine formation.
    Smit AY, Engelbrecht L, du Toit M.
    Front Microbiol; 2012 Dec 09; 3():76. PubMed ID: 22419915
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  • 20. Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition.
    Rodríguez-Nogales JM, Simó G, Pérez-Magariño S, Cano-Mozo E, Fernández-Fernández E, Ruipérez V, Vila-Crespo J.
    Food Chem; 2020 Oct 15; 327():126920. PubMed ID: 32434125
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