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Journal Abstract Search

153 related items for PubMed ID: 35421644

  • 1. Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes.
    Boido E, Fariña L, Carrau F, Cozzolino D, Dellacassa E.
    Food Chem; 2022 Sep 01; 387():132927. PubMed ID: 35421644
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  • 7. Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds.
    Tian MB, Liu Y, Lu HC, Hu L, Wang Y, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J.
    Food Chem; 2023 Mar 01; 403():134421. PubMed ID: 36358073
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  • 8. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.
    Hernandez-Orte P, Concejero B, Astrain J, Lacau B, Cacho J, Ferreira V.
    J Sci Food Agric; 2015 Mar 15; 95(4):688-701. PubMed ID: 24852393
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  • 10. Rapid Determination of Wine Grape Maturity Level from pH, Titratable Acidity, and Sugar Content Using Non-Destructive In Situ Infrared Spectroscopy and Multi-Head Attention Convolutional Neural Networks.
    Kalopesa E, Gkrimpizis T, Samarinas N, Tsakiridis NL, Zalidis GC.
    Sensors (Basel); 2023 Nov 30; 23(23):. PubMed ID: 38067909
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  • 11. Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest.
    Chen K, Wen J, Ma L, Wen H, Li J.
    Food Chem; 2019 Aug 15; 289():645-656. PubMed ID: 30955659
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  • 14. 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 15; 80(3):C556-63. PubMed ID: 25677953
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  • 16. Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging.
    Marín-San Román S, Fernández-Novales J, Cebrián-Tarancón C, Sánchez-Gómez R, Diago MP, Garde-Cerdán T.
    J Agric Food Chem; 2023 Feb 08; 71(5):2616-2627. PubMed ID: 36700632
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