Related references
Note: Only part of the references are listed.Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine
Hua Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine
Hua Yang et al.
FOOD CHEMISTRY (2020)
Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines
Lourdes Marchante et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Alternative Methods to SO2 for Microbiological Stabilization of Wine
Maria Tiziana Lisanti et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms
Antonio Castro Marin et al.
FOOD CHEMISTRY (2019)
Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae
Hua Yang et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite
Dusan Tomic et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Effect of glutathione during bottle storage of sparkling wine
Vanessa Webber et al.
FOOD CHEMISTRY (2017)
Evaluation of Tempranillo and Albarino SO2-free wines produced by different chemical alternatives and winemaking procedures
Raul Ferrer-Gallego et al.
FOOD RESEARCH INTERNATIONAL (2017)
Image analysis to evaluate the browning degree of banana (Musa spp.) peel
Jeong-Seok Cho et al.
FOOD CHEMISTRY (2016)
Antioxidant properties of different products and additives in white wine
Piergiorgio Comuzzo et al.
FOOD CHEMISTRY (2015)
Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging
Juan Jose Rodriguez-Bencomo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
Matilde Garcia-Marino et al.
FOOD RESEARCH INTERNATIONAL (2013)
Role of Glutathione in Winemaking: A Review
Engela C. Kritzinger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Biotechnological Strategies for Controlling Wine Oxidation
Piergiorgio Comuzzo et al.
FOOD ENGINEERING REVIEWS (2013)
A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
Carien Coetzee et al.
FOOD RESEARCH INTERNATIONAL (2012)
Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment
Marc P. Bradshaw et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Oxidation mechanisms occurring in wines
Carla Maria Oliveira et al.
FOOD RESEARCH INTERNATIONAL (2011)
Controlling the Fenton Reaction in Wine
Ryan J. Elias et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Study of the structure and biosynthetic pathway of lignin in stone cells of pear
Yongping Cai et al.
SCIENTIA HORTICULTURAE (2010)
Formation of Pigment Precursor (+)-1-Methylene-6-hydroxy-2H-furan-5-one-catechin Isomers from (+)-Catechin and a Degradation Product of Ascorbic Acid in a Model Wine System
Celia Barril et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Uncovering the influence of antioxidants on polyphenol oxidation in wines using an electrochemical method: Cyclic voltammetry
Olga Makhotkina et al.
JOURNAL OF ELECTROANALYTICAL CHEMISTRY (2009)
Immobilized yeasts in κ-carragenate to prevent browning in white wines
Julieta Merida et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Application of absorbance values used in wineries for estimating CIELAB parameters in red wines
S Pérez-Magariño et al.
FOOD CHEMISTRY (2003)
Ascorbic acid-induced browning of (+)-catechin in a model wine system
MP Bradshaw et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
