Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage

Effects of ultrasound on the formation of oxidative pigments in a model red wine solution containing glutathione

(2021) Bo-Yu Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Roles of free radical on the formation of acetaldehyde in model wine solutions under different ultrasound parameters: A key bridge-link compound for red wine coloration during ageing

(2021) Zhen-Dan Xue et al.   ULTRASONICS SONOCHEMISTRY

Co-pigmentation of caffeic acid and catechin on wine color and the effect of ultrasound in model wine solutions

(2020) Zhen-Dan Xue et al.   JOURNAL OF AOAC INTERNATIONAL

The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage

(2019) Yilin You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine

(2019) Qing-An Zhang et al.   ULTRASONICS SONOCHEMISTRY

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

(2019) Xizhe Fu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage

(2017) Qing-An Zhang et al.   FOOD CHEMISTRY

Effect of ultrasound on the interaction between (−)-epicatechin gallate and bovine serum albumin in a model wine

(2017) Qing-An Zhang et al.   ULTRASONICS SONOCHEMISTRY

Emerging technology to develop novel red winemaking practices: An overview

(2016) Maria Lisa Clodoveo et al.   Innovative Food Science & Emerging Technologies

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study

(2015) Qing-An Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

(2012) Yang Tao et al.   Innovative Food Science & Emerging Technologies

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

(2012) Fei He et al.   MOLECULES

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

(2010) Angelita Gambuti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

(2010) E. Puértolas et al.   FOOD CHEMISTRY

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

(2008) S. Kallithraka et al.   FOOD CHEMISTRY

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

(2008) S GONZALEZMANZANO et al.   FOOD CHEMISTRY

Prediction of Wine Color Attributes from the Phenolic Profiles of Red Grapes (Vitis vinifera)

(2008) Jacob S. Jensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY