Evaluation of Wine Colour Under Accelerated and Oak-Cask Ageing Using CIELab and Chemometric Approaches

Tracking bioactive compounds with colour changes in foods – A review

(2013) Voltaire Sant'Anna et al.   DYES AND PIGMENTS

Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry

(2013) M. Figueiredo-González et al.   FOOD CHEMISTRY

Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker

(2013) A. Serra-Cayuela et al.   FOOD RESEARCH INTERNATIONAL

Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

(2013) Vanda Pereira et al.   MOLECULES

Oxidation mechanisms occurring in wines

(2011) Carla Maria Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Development of a fast and reliable method for long- and short-term wine age prediction

(2011) Ana C. Pereira et al.   TALANTA

Wine Oxidation and the Role of Cork

(2010) Thomas Karbowiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

(2010) V. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Characterization of wines using compositional profiles and chemometrics

(2010) Javier Saurina   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Review of the most common pre-processing techniques for near-infrared spectra

(2009) Åsmund Rinnan et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Mechanisms of oxidative browning of wine

(2007) Hua Li et al.   FOOD CHEMISTRY