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1.
Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.
Appl Microbiol Biotechnol
; 91(3): 603-12, 2011 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-21538112
2.
Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
J Agric Food Chem
; 56(10): 3745-8, 2008 May 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-18461962
3.
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
J Agric Food Chem
; 56(10): 3738-44, 2008 May 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-18461961
4.
Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
J Agric Food Chem
; 55(15): 5948-55, 2007 Jul 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-17580875
5.
Fate of pesticides during the winemaking process in relation to malolactic fermentation.
J Agric Food Chem
; 53(8): 3023-6, 2005 Apr 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-15826054
6.
The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
J Agric Food Chem
; 52(11): 3244-52, 2004 Jun 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-15161177
7.
Rates of formation of cis- and trans-oak lactone from 3-methyl-4-hydroxyoctanoic acid.
J Agric Food Chem
; 52(13): 4213-8, 2004 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-15212471
8.
Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection.
J Agric Food Chem
; 58(17): 9454-62, 2010 Sep 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-20707415
9.
Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
J Agric Food Chem
; 56(16): 7379-83, 2008 Aug 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-18680304
10.
Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.
Anal Bioanal Chem
; 381(4): 937-47, 2005 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-15660221
11.
Application of stir bar sorptive extraction for wine analysis.
Anal Bioanal Chem
; 375(7): 948-55, 2003 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-12707766
12.
Quantitative analysis of geraniol, nerol, linalool, and alpha-terpineol in wine.
Anal Bioanal Chem
; 375(4): 517-22, 2003 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-12610703
13.
Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene.
Yeast
; 19(4): 295-301, 2002 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-11870853
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