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1.
Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie.
Molecules
; 27(8)2022 Apr 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-35458728
2.
Reduced obesity, diabetes, and steatosis upon cinnamon and grape pomace are associated with changes in gut microbiota and markers of gut barrier.
Am J Physiol Endocrinol Metab
; 314(4): E334-E352, 2018 04 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28874357
3.
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.
Foods
; 12(12)2023 Jun 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37372570
4.
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds.
Food Chem
; 384: 132307, 2022 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35413769
5.
Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages.
Food Chem
; 126(4): 1991-9, 2011 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25213988
6.
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
Food Chem
; 126(4): 1971-7, 2011 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25213985
7.
Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties.
Molecules
; 16(2): 1519-32, 2011 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-21317842
8.
Use of alimentary film for selective sorption of haloanisoles from contaminated red wine.
Food Chem
; 350: 128364, 2021 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33461824
9.
Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels.
Food Chem
; 342: 128223, 2021 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-33069531
10.
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting; Identification and Sensory Evaluation.
Foods
; 9(10)2020 Oct 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-33081146
11.
Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines.
Biomolecules
; 9(12)2019 11 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-31783641
12.
Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
J Agric Food Chem
; 65(16): 3320-3329, 2017 Apr 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-28366000
13.
Hopeaphenol: the first resveratrol tetramer in wines from North Africa.
J Agric Food Chem
; 54(25): 9559-64, 2006 Dec 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-17147446
14.
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions.
Food Chem
; 203: 292-300, 2016 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26948617
15.
Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
J Food Sci
; 80(12): C2701-10, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26552030
16.
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
Food Chem
; 140(1-2): 168-77, 2013 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23578629
17.
Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
J Agric Food Chem
; 57(2): 545-53, 2009 Jan 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-19105642
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