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Comprehensive Reviews in Food Science and Food Safety
|
August 1, 2022
Red wine coloration: A review of pigmented molecules, reactions, and applications
Xin-Ke Zhang, David W Jeffery, De-Mei Li, et al.
Molecules (Basel, Switzerland)
|
May 5, 2015
Potential grape-derived contributions to volatile ester concentrations in wine
Paul K Boss, Anthony D Pearce, Yanjia Zhao, et al.
Food Chemistry
|
June 3, 2021
Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine
Ranaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Food Chemistry
|
August 5, 2020
Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling
Ranaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Plants (Basel, Switzerland)
|
April 13, 2023
Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators
Claire E J Armstrong, Pietro Previtali, Paul K Boss, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2023
Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer
Ross D Sanders, Paul K Boss, Dimitra L Capone, et al.
Journal of Agricultural and Food Chemistry
|
April 22, 2014
Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies
Christine M Mayr, Jason P Geue, Helen E Holt, et al.
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Sara Ferrero-Del-Teso, Alejandro Suárez, David W Jeffery, et al.
Food Chemistry
|
May 17, 2025
Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin
Elli Goulioti, David W Jeffery, Panagiotis-Loukas Gialouris, et al.
Foods (Basel, Switzerland)
|
November 6, 2019
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of <i>Ganoderma lucidum</i> Extract
Anh N H Nguyen, Dimitra L Capone, Trent E Johnson, et al.
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of 11
Search research articles
Search
Showing results (81-90 of 101) with videos related to
Sort By:
Page
of 11
Comprehensive Reviews in Food Science and Food Safety
|
August 1, 2022
Red wine coloration: A review of pigmented molecules, reactions, and applications
Xin-Ke Zhang, David W Jeffery, De-Mei Li, et al.
Molecules (Basel, Switzerland)
|
May 5, 2015
Potential grape-derived contributions to volatile ester concentrations in wine
Paul K Boss, Anthony D Pearce, Yanjia Zhao, et al.
Food Chemistry
|
June 3, 2021
Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine
Ranaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Food Chemistry
|
August 5, 2020
Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling
Ranaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Plants (Basel, Switzerland)
|
April 13, 2023
Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators
Claire E J Armstrong, Pietro Previtali, Paul K Boss, et al.
Journal of Agricultural and Food Chemistry
|
April 20, 2023
Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer
Ross D Sanders, Paul K Boss, Dimitra L Capone, et al.
Journal of Agricultural and Food Chemistry
|
April 22, 2014
Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies
Christine M Mayr, Jason P Geue, Helen E Holt, et al.
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Sara Ferrero-Del-Teso, Alejandro Suárez, David W Jeffery, et al.
Food Chemistry
|
May 17, 2025
Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin
Elli Goulioti, David W Jeffery, Panagiotis-Loukas Gialouris, et al.
Foods (Basel, Switzerland)
|
November 6, 2019
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of <i>Ganoderma lucidum</i> Extract
Anh N H Nguyen, Dimitra L Capone, Trent E Johnson, et al.
Page
of 11