标题
Visual Representation of Red Wine Color: Methodology, Comparison and Applications
作者
关键词
-
出版物
Foods
Volume 12, Issue 5, Pages 924
出版商
MDPI AG
发表日期
2023-02-22
DOI
10.3390/foods12050924
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Visual and photographic assessment of wine color
- (2022) Mark D. Fairchild COLOR RESEARCH AND APPLICATION
- Bottle Aging and Storage of Wines: A Review
- (2021) Javier Echave et al. MOLECULES
- A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale
- (2021) Patrick C. Setford et al. FOOD AND BIOPRODUCTS PROCESSING
- An innovative method for preventing honey crystallization
- (2020) Sonia Amariei et al. Innovative Food Science & Emerging Technologies
- Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids
- (2020) Xing-jie Wang et al. FOOD CHEMISTRY
- A Combined Phenolic Extraction and Fermentation Reactor Engineering Model for Multiphase Red Wine Fermentations
- (2019) Konrad V. Miller et al. BIOTECHNOLOGY AND BIOENGINEERING
- Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study
- (2019) Yunkui Li et al. Frontiers in Chemistry
- Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters
- (2019) C. Garcia-Hernandez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning
- (2018) Lingjun Ma et al. ANALYTICA CHIMICA ACTA
- Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions
- (2018) Ping Yang et al. MOLECULES
- Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory
- (2018) Yunkui Li et al. Frontiers in Chemistry
- Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios
- (2018) Patrick C. Setford et al. FOOD RESEARCH INTERNATIONAL
- Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
- (2018) Belén Ayestarán et al. FOOD CHEMISTRY
- Characterisation of liquid food colour from digital images
- (2017) Luis Ignacio Segura et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products
- (2017) Ignacio García-Estévez et al. MOLECULES
- Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation
- (2015) Si-Yu Li et al. JOURNAL OF FOOD SCIENCE
- Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity
- (2014) Ellen Silva Lago-Vanzela et al. FOOD RESEARCH INTERNATIONAL
- The Combined Effects of Storage Temperature and Packaging on the Sensory, Chemical, and Physical Properties of a Cabernet Sauvignon Wine
- (2013) Helene Hopfer 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
- Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines
- (2010) Elvira Soto Vázquez et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard
- (2008) Dolores Hernanz et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started