Detalles de la búsqueda
1.
Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols.
Anal Chem
; 90(18): 10812-10818, 2018 09 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-30148602
2.
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine.
Int J Food Microbiol
; 413: 110583, 2024 Mar 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-38277869
3.
Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines.
J Agric Food Chem
; 71(35): 13066-13078, 2023 Sep 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-37625117
4.
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition.
J Agric Food Chem
; 70(39): 12587-12595, 2022 Oct 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-36129228
5.
Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical Approaches.
J Agric Food Chem
; 69(34): 9895-9904, 2021 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34403583
6.
Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution.
J Agric Food Chem
; 68(39): 10808-10814, 2020 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32915562
7.
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.
J Agric Food Chem
; 68(47): 13319-13330, 2020 Nov 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-32286816
8.
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine.
Food Res Int
; 135: 109294, 2020 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-32527485
9.
Characterisation of mexiletine's translational therapeutic index for suppression of ischaemia-induced ventricular fibrillation in the rat isolated heart.
Sci Rep
; 10(1): 8397, 2020 05 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-32439959
10.
Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.
Food Chem
; 239: 252-259, 2018 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28873567
11.
2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma.
Food Chem
; 237: 364-371, 2017 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28764008
12.
Study of Substituted Ester Formation in Red Wine by the Development of a New Method for Quantitative Determination and Enantiomeric Separation of Their Corresponding Acids.
J Agric Food Chem
; 65(24): 5018-5025, 2017 Jun 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-28590732
13.
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Food Chem
; 194: 196-200, 2016 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26471544
14.
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.
J Agric Food Chem
; 64(2): 451-60, 2016 Jan 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-26735409
15.
Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.
J Agric Food Chem
; 63(48): 10484-91, 2015 Dec 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-26587875
16.
Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
J Agric Food Chem
; 63(44): 9777-88, 2015 Nov 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-26529563
17.
Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.
J Agric Food Chem
; 62(22): 5005-10, 2014 Jun 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-24844693
18.
2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.
J Agric Food Chem
; 62(48): 11620-7, 2014 Dec 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-25412017
19.
Study of sensory interactions among red wine fruity esters in a model solution.
J Agric Food Chem
; 61(36): 8504-13, 2013 Sep 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-23984708
20.
Impact of perceptive interactions on red wine fruity aroma.
J Agric Food Chem
; 60(50): 12260-9, 2012 Dec 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-23214915