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1.
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.
J Sci Food Agric
; 97(12): 4046-4057, 2017 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-28199009
2.
Predicting Bordeaux red wine origins and vintages from raw gas chromatograms.
Commun Chem
; 6(1): 247, 2023 Dec 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-38052884
3.
Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction.
Food Chem
; 411: 135454, 2023 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36681024
4.
Highlighting the varietal origin of eugenol in Armagnac wine spirits from Baco blanc, a hybrid grape variety.
Food Chem
; 426: 136405, 2023 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37356245
5.
First combined in vivo X-ray tomography and high-resolution molecular electron paramagnetic resonance (EPR) imaging of the mouse knee joint taking into account the disappearance kinetics of the EPR probe.
Mol Imaging
; 11(3): 220-8, 2012 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22554486
6.
Dietary Management of Food Allergy.
Immunol Allergy Clin North Am
; 41(2): 233-270, 2021 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-33863482
7.
Author Correction: Predicting Bordeaux red wine origins and vintages from raw gas chromatograms.
Commun Chem
; 7(1): 12, 2024 Jan 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-38212596
8.
Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines.
J Agric Food Chem
; 67(25): 7098-7109, 2019 Jun 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-31199133
9.
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine.
Anal Chim Acta
; 1001: 168-178, 2018 Feb 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-29291800
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.
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines.
Food Chem
; 217: 294-302, 2017 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27664637
12.
Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine.
Front Chem
; 5: 56, 2017.
Artículo
en Inglés
| MEDLINE | ID: mdl-28824904
13.
N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.
J Agric Food Chem
; 65(11): 2345-2356, 2017 Mar 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-28110533
14.
A Community-Based Nutrition and Physical Activity Intervention for Children Who Are Overweight or Obese and Their Caregivers.
J Obes
; 2017: 2746595, 2017.
Artículo
en Inglés
| MEDLINE | ID: mdl-29312784
15.
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution.
J Agric Food Chem
; 64(40): 7576-7584, 2016 Oct 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-27689433
16.
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
17.
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits.
Food Chem
; 203: 41-48, 2016 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26948587
18.
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.
J Chromatogr A
; 1442: 26-32, 2016 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26971020
19.
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
20.
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.
J Agric Food Chem
; 63(40): 8879-89, 2015 Oct 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-26365759