Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

(2011) Shu Yang Sun et al.   FOOD CHEMISTRY

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China)

(2010) Shu Yang Sun et al.   FLAVOUR AND FRAGRANCE JOURNAL

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

(2010) Ellena S. King et al.   FOOD CHEMISTRY

Antiproliferative effects of cherry juice and wine in Chinese hamster lung fibroblast cells and their phenolic constituents and antioxidant activities

(2010) Kyung Mi Yoo et al.   FOOD CHEMISTRY

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

(2010) E. Gómez García-Carpintero et al.   FOOD RESEARCH INTERNATIONAL

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

(2009) Ana M. Molina et al.   FOOD CHEMISTRY

Analysis of key aroma components in cider from Shaanxi (China)Fujiapple

(2009) Bangzhu Peng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polyphenolic profile and antioxidant activity of five apple cultivars grown under organic and conventional agricultural practices

(2009) Athanasios Valavanidis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE

The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

(2008) Pawel Satora et al.   FOOD CHEMISTRY

Headspace-based techniques to identify the principal volatile compounds in red grape cultivars

(2008) M. Carmen González-Mas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY