Reversed-Phase High-Performance Liquid Chromatography–Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection

(2010) Lucija Janeš et al.   ANALYTICA CHIMICA ACTA

Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blanc Microferments

(2010) Parimal Patel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

(2010) Sang Mi Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution ofS-Cysteinylated andS-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

(2010) Aurélie Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A HPLC fluorescence-based method for glutathione derivatives quantification in must and wine

(2009) Stéphanie Marchand et al.   ANALYTICA CHIMICA ACTA

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

(2009) M. Ángeles Pozo-Bayón et al.   FOOD RESEARCH INTERNATIONAL

Browning susceptibility of white wine and antioxidant effect of glutathione

(2009) Leina El Hosry et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

(2009) Maria Ángeles Pozo-Bayón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines

(2009) Maria Ángeles Pozo-Bayón et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid

(2008) Ioannis G. Roussis et al.   FLAVOUR AND FRAGRANCE JOURNAL

Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione andN-acetylcysteine

(2008) Despima Papadopoulou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY