Detalles de la búsqueda
1.
4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.
Crit Rev Food Sci Nutr
; 59(9): 1367-1391, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-29257912
2.
Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits.
Food Chem
; 405(Pt B): 134897, 2023 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36403473
3.
Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.
Food Res Int
; 172: 113181, 2023 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-37689933
4.
Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines.
Food Chem
; 421: 136154, 2023 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37087993
5.
Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.
Foods
; 12(17)2023 Sep 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-37685245
6.
An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD.
Food Chem
; 350: 129268, 2021 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33621816
7.
Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability.
Food Chem
; 360: 129996, 2021 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34010762
8.
A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation.
Food Chem
; 274: 110-117, 2019 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30372914
9.
A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines.
J Chromatogr B Analyt Technol Biomed Life Sci
; 1041-1042: 183-190, 2017 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27852533
10.
Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.
Data Brief
; 12: 188-202, 2017 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-28443298
11.
Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.
Food Chem
; 229: 242-251, 2017 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28372170
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