Monitoring of glutathione concentration during winemaking by a reliable high-performance liquid chromatography analytical method

Role of Glutathione in Winemaking: A Review

(2012) Engela C. Kritzinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of Oxidative Processes in Wine and Value of Reduction Potentials in Enology

(2011) J. C. Danilewicz   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines

(2011) Fulvio Mattivi et al.   ANALYTICA CHIMICA ACTA

Reversed-Phase High-Performance Liquid Chromatography–Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

(2011) Inmaculada Andujar-Ortiz et al.   Food Analytical Methods

Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method

(2011) D. Fracassetti et al.   FOOD CHEMISTRY

Synthesis and Evaluation of Hydrophilic Linkers for Antibody–Maytansinoid Conjugates

(2011) Robert Y. Zhao et al.   JOURNAL OF MEDICINAL CHEMISTRY

Development of a Mild Procedure for the Addition of Bisulfite to Electrophilic Olefins

(2010) Francesco Fini et al.   ADVANCED SYNTHESIS & CATALYSIS

Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection

(2010) Lucija Janeš et al.   ANALYTICA CHIMICA ACTA

Determination of Reduced Cysteine in Oenological Cell Wall Fractions ofSaccharomyces cerevisiae

(2010) Antonio Tirelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution ofS-Cysteinylated andS-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

(2010) Aurélie Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine

(2009) Stéphanie Marchand et al.   ANALYTICA CHIMICA ACTA

Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid

(2008) Ioannis G. Roussis et al.   FLAVOUR AND FRAGRANCE JOURNAL

Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione andN-acetylcysteine

(2008) Despima Papadopoulou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of thiolic compounds as mercury complexes by cold vapor atomic absorption spectrometry and its application to wines

(2007) Emilia Bramanti et al.   TALANTA