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Journal of Agricultural and Food Chemistry
|
April 5, 2011
Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine
Dimitra L Capone, Mark A Sefton, David W Jeffery
Food Chemistry
|
September 6, 2022
Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine
Xingchen Wang, Dimitra L Capone, Aurélie Roland, et al.
Food Chemistry
|
April 23, 2021
Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine
Xingchen Wang, Dimitra L Capone, Aurélie Roland, et al.
Food Chemistry
|
November 14, 2019
Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis
Olaf J Schelezki, Guillaume Antalick, Katja Šuklje, et al.
The Plant Journal : for Cell and Molecular Biology
|
December 13, 2025
Genes involved in small peptide biosynthesis are implicated in water stress responses of grapevine
Rochelle Schlank, David W Jeffery, Catherine M Kidman, et al.
Analytical Chemistry
|
January 7, 2015
Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) analysis
Dimitra L Capone, Renata Ristic, Kevin H Pardon, et al.
Food Chemistry
|
February 28, 2016
Rosé wine volatile composition and the preferences of Chinese wine professionals
Jiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Journal of Agricultural and Food Chemistry
|
April 28, 2018
Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones
Liang Chen, Dimitra L Capone, Federico A Tondini, et al.
Foods (Basel, Switzerland)
|
September 15, 2020
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions
Richard G Ntuli, Ravi Ponangi, David W Jeffery, et al.
Journal of Agricultural and Food Chemistry
|
September 23, 2025
Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction
Yu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
Page
of 11
Search research articles
Search
Showing results (21-30 of 101) with videos related to
Sort By:
Page
of 11
Journal of Agricultural and Food Chemistry
|
April 5, 2011
Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine
Dimitra L Capone, Mark A Sefton, David W Jeffery
Food Chemistry
|
September 6, 2022
Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine
Xingchen Wang, Dimitra L Capone, Aurélie Roland, et al.
Food Chemistry
|
April 23, 2021
Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine
Xingchen Wang, Dimitra L Capone, Aurélie Roland, et al.
Food Chemistry
|
November 14, 2019
Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis
Olaf J Schelezki, Guillaume Antalick, Katja Šuklje, et al.
The Plant Journal : for Cell and Molecular Biology
|
December 13, 2025
Genes involved in small peptide biosynthesis are implicated in water stress responses of grapevine
Rochelle Schlank, David W Jeffery, Catherine M Kidman, et al.
Analytical Chemistry
|
January 7, 2015
Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) analysis
Dimitra L Capone, Renata Ristic, Kevin H Pardon, et al.
Food Chemistry
|
February 28, 2016
Rosé wine volatile composition and the preferences of Chinese wine professionals
Jiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Journal of Agricultural and Food Chemistry
|
April 28, 2018
Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones
Liang Chen, Dimitra L Capone, Federico A Tondini, et al.
Foods (Basel, Switzerland)
|
September 15, 2020
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions
Richard G Ntuli, Ravi Ponangi, David W Jeffery, et al.
Journal of Agricultural and Food Chemistry
|
September 23, 2025
Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction
Yu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
Page
of 11