Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine

Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice

(2016) Zhiying Yi et al.   Food Analytical Methods

Chemical and sensory profiles of rosé wines from Australia

(2016) Jiaming Wang et al.   FOOD CHEMISTRY

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest

(2016) Igor Lukić et al.   FOOD CHEMISTRY

Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

(2016) Andreas Bimpilas et al.   FOOD CHEMISTRY

Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

(2016) Kai Hu et al.   JOURNAL OF FOOD SCIENCE

Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines

(2015) M. Bonada et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Review on Progressive Freeze Concentration Designs

(2015) Shafirah Samsuri et al.   CHEMICAL ENGINEERING COMMUNICATIONS

Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

(2015) Patricia Reboredo-Rodríguez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

(2015) Andreas Bimpilas et al.   FOOD CHEMISTRY

Evolution of phenolic compounds and sensory in bottled red wines and their co-development

(2015) Yuan Gao et al.   FOOD CHEMISTRY

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

(2015) Margaux Cameleyre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Polyphenol Profile and Inhibitory Activities Against Oxidation and α-Glucosidase in Mulberry (GenusMorus) Cultivars from China

(2015) Qing Jin et al.   JOURNAL OF FOOD SCIENCE

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation

(2015) Siriwan Panprivech et al.   MOLECULES

A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines

(2015) Marine Lambert et al.   MOLECULES

Copigmentation, colour and antioxidant activity of single-cultivar red wines

(2014) J. Heras-Roger et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

(2014) Jian Cai et al.   FOOD CHEMISTRY

Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

(2014) Marine Gammacurta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors Affecting Skin Tannin Extractability in Ripening Grapes

(2014) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors Influencing the Aroma Composition of Chardonnay Wines

(2014) Joanna M. Gambetta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Climatic Conditions and Soil Properties on Cabernet Sauvignon Berry Growth and Anthocyanin Profiles

(2014) Guo Cheng et al.   MOLECULES

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

(2013) Bianxia Bai et al.   FOOD CHEMISTRY

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

(2013) Maurizio Ugliano   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine Matrix Compounds Affect Perception of Wine Aromas

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

Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking

(2013) Ana Marquez et al.   Journal of Chemistry

Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS

(2012) Violeta Ivanova et al.   Food Analytical Methods

Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

(2012) M.E. Alañón et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age

(2012) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio

(2012) Belén Gordillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

One option for the management of wastewater from tofu production: Freeze concentration in a falling-film system

(2012) F. Belén et al.   JOURNAL OF FOOD ENGINEERING

Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

(2010) E. Sánchez-Palomo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Optimization on anthocyanins extraction from wine grape skins using orthogonal test design

(2010) Zheng Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Freeze concentration of whey in a falling-film based pilot plant: Process and characterization

(2010) J. Sánchez et al.   JOURNAL OF FOOD ENGINEERING

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

(2010) Bao Jiang et al.   MOLECULES

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Comparison of Volatile Profiles of Nine Litchi (Litchi chinensisSonn.) Cultivars from Southern China

(2009) Yuwen Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY