Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids

Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry

(2020) Hongcong Song et al.   JOURNAL OF FOOD SCIENCE

Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate

(2019) Cailin Kong et al.   FOOD RESEARCH INTERNATIONAL

Computational aspects of Anthocyanidins and Anthocyanins: a review

(2019) Alessandro Sinopoli et al.   FOOD CHEMISTRY

Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

(2019) María Perez-Jiménez et al.   FOOD CHEMISTRY

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

(2019) Yu Yang et al.   FOOD CHEMISTRY

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

(2019) Yunkui Li et al.   Frontiers in Chemistry

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

(2018) Kai Hu et al.   FOOD RESEARCH INTERNATIONAL

Interactions between wine phenolic compounds and human saliva in astringency perception

(2018) Ignacio García-Estévez et al.   Food & Function

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory

(2018) Yunkui Li et al.   Frontiers in Chemistry

Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols

(2018) Margaux Cameleyre et al.   ANALYTICAL CHEMISTRY

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

(2017) Xing-jie Wang et al.   FOOD CHEMISTRY

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations

(2015) Bo Zhang et al.   FOOD CHEMISTRY

Wine Aroma Compounds in Grapes: A Critical Review

(2013) Carmen González-Barreiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

(2013) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Identification of wine aroma precursors in Moscato Giallo grape juice: A nuclear magnetic resonance and liquid chromatography–mass spectrometry tandem study

(2013) E. Schievano et al.   TALANTA

Wine Matrix Compounds Affect Perception of Wine Aromas

(2013) Remedios R. Villamor et al.   Annual Review of Food Science and Technology

Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

(2012) Remedios R. Villamor et al.   FOOD RESEARCH INTERNATIONAL

Highlights on Anthocyanin Pigmentation and Copigmentation: A Matter of Flavonoid π-Stacking Complexation To Be Described by DFT-D

(2012) Florent Di Meo et al.   Journal of Chemical Theory and Computation

The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must

(2011) Debra Rossouw et al.   FOOD MICROBIOLOGY

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

(2011) Juan José Rodríguez-Bencomo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A consistent and accurate ab initio parametrization of density functional dispersion correction (DFT-D) for the 94 elements H-Pu

(2010) Stefan Grimme et al.   JOURNAL OF CHEMICAL PHYSICS

Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

(2009) C.M. LUND et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Wine Chemistry and Flavor: Looking into the Crystal Glass

(2009) Susan E. Ebeler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

(2009) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY