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Food Chemistry
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April 23, 2018
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Olaf J Schelezki, Katja Šuklje, Paul K Boss, et al.
Food Chemistry
|
June 9, 2019
Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc
Liang Chen, Dimitra L Capone, Emily L Nicholson, et al.
Food Chemistry
|
November 24, 2015
Chemical and sensory profiles of rosé wines from Australia
Jiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Food Chemistry
|
May 10, 2025
Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species
Yu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
Journal of Agricultural and Food Chemistry
|
January 19, 2010
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol
Dimitra L Capone, Mark A Sefton, Yoji Hayasaka, et al.
Journal of Agricultural and Food Chemistry
|
December 13, 2022
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, et al.
Food Chemistry
|
April 19, 2025
Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines
Elli Goulioti, David W Jeffery, Somaya Sachot, et al.
Advances in Food and Nutrition Research
|
August 24, 2025
Fluorescence spectroscopy for grape and wine compositional analysis and quality control
Shuyue Fan, Keren A Bindon, Adam M Gilmore, et al.
Journal of Agricultural and Food Chemistry
|
September 28, 2011
Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS
Dimitra L Capone, Kevin H Pardon, Antonio G Cordente, et al.
Journal of Agricultural and Food Chemistry
|
May 3, 2016
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation
Gal Y Kreitman, John C Danilewicz, David W Jeffery, et al.
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of 11
Search research articles
Search
Showing results (31-40 of 101) with videos related to
Sort By:
Page
of 11
Food Chemistry
|
April 23, 2018
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Olaf J Schelezki, Katja Šuklje, Paul K Boss, et al.
Food Chemistry
|
June 9, 2019
Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc
Liang Chen, Dimitra L Capone, Emily L Nicholson, et al.
Food Chemistry
|
November 24, 2015
Chemical and sensory profiles of rosé wines from Australia
Jiaming Wang, Dimitra L Capone, Kerry L Wilkinson, et al.
Food Chemistry
|
May 10, 2025
Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species
Yu Hou, Marlize Z Bekker, Tracey E Siebert, et al.
Journal of Agricultural and Food Chemistry
|
January 19, 2010
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol
Dimitra L Capone, Mark A Sefton, Yoji Hayasaka, et al.
Journal of Agricultural and Food Chemistry
|
December 13, 2022
Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin
Daniela Fracassetti, Davide Ballabio, Melissa Mastro, et al.
Food Chemistry
|
April 19, 2025
Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines
Elli Goulioti, David W Jeffery, Somaya Sachot, et al.
Advances in Food and Nutrition Research
|
August 24, 2025
Fluorescence spectroscopy for grape and wine compositional analysis and quality control
Shuyue Fan, Keren A Bindon, Adam M Gilmore, et al.
Journal of Agricultural and Food Chemistry
|
September 28, 2011
Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS
Dimitra L Capone, Kevin H Pardon, Antonio G Cordente, et al.
Journal of Agricultural and Food Chemistry
|
May 3, 2016
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation
Gal Y Kreitman, John C Danilewicz, David W Jeffery, et al.
Page
of 11