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Journal Abstract Search

189 related items for PubMed ID: 36358073

  • 1. 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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  • 3. Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.
    Xu XQ, Cheng G, Duan LL, Jiang R, Pan QH, Duan CQ, Wang J.
    Food Chem; 2015 Aug 15; 181():198-206. PubMed ID: 25794740
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  • 6. Volatomic differences among Vitis amurensis cultivars and its hybrids with V. vinifera revealed the effects of genotype, region, and vintage on grape aroma.
    Li MY, Pei XX, Shi N, Yang YM, Fan ST, Sun YF, Kong QS, Duan CQ, Yu K, Wang J.
    Food Res Int; 2024 Sep 15; 191():114726. PubMed ID: 39059919
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  • 7. Influence of attenuated reflected solar radiation from the vineyard floor on volatile compounds in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.
    Wang Y, Li HQ, Gao XT, Lu HC, Peng WT, Chen W, Li SD, Li SP, Duan CQ, Wang J.
    Food Res Int; 2020 Nov 15; 137():109688. PubMed ID: 33233263
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  • 8. Volatilomics of Cabernet Sauvignon grapes and sensory perception of wines are affected by canopy side in vineyards with different row orientations.
    Lu HC, Tian MB, Shi N, Li HQ, Li MY, Cheng CF, Chen W, Li SD, He F, Duan CQ, Schubert A, Wang J.
    Food Chem; 2024 Dec 01; 460(Pt 1):140508. PubMed ID: 39047494
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  • 11. Changes in global aroma profiles of Cabernet Sauvignon in response to cluster thinning.
    Wang Y, He YN, He L, He F, Chen W, Duan CQ, Wang J.
    Food Res Int; 2019 Aug 01; 122():56-65. PubMed ID: 31229111
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  • 12. Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines.
    Li W, Yao H, Chen K, Ju Y, Min Z, Sun X, Cheng Z, Liao Z, Zhang K, Fang Y.
    Food Chem; 2021 Jul 30; 351():129308. PubMed ID: 33652297
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  • 15. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L.
    Food Res Int; 2017 Aug 30; 98():59-67. PubMed ID: 28610733
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  • 16. Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
    Sun Q, Gates MJ, Lavin EH, Acree TE, Sacks GL.
    J Agric Food Chem; 2011 Oct 12; 59(19):10657-64. PubMed ID: 21879766
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  • 17. Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain.
    Moreno-Olivares JD, Giménez-Bañón MJ, Paladines-Quezada DF, Gómez-Martínez JC, Cebrián-Pérez A, Fernández-Fernández JI, Bleda-Sánchez JA, Gil-Muñoz R.
    Molecules; 2020 Aug 27; 25(17):. PubMed ID: 32867325
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  • 20. 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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