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1.
Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.
Chem Senses
; 39(6): 471-87, 2014 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-24718416
2.
Quantitation of resveratrol in red wines by means of stable isotope dilution analysis-ultra-performance liquid chromatography-Quan-time-of-flight mass spectrometry and cross validation.
Anal Chem
; 83(9): 3398-405, 2011 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-21438545
3.
Compositional and sensory characterization of red wine polymers.
J Agric Food Chem
; 61(9): 2045-61, 2013 Mar 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-23387831
4.
Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
J Agric Food Chem
; 59(16): 8866-74, 2011 Aug 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-21744781
5.
Matrix-calibrated LC-MS/MS quantitation and sensory evaluation of oak Ellagitannins and their transformation products in red wines.
J Agric Food Chem
; 58(10): 6360-9, 2010 May 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-20441220
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