相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Wines in contact with oak wood: the impact of the variety (Carmenere and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition
Jaime Laqui-Estana et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis
Claudio Cassino et al.
FOOD RESEARCH INTERNATIONAL (2019)
Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage
Zhengwei Zhang et al.
FOOD CHEMISTRY (2019)
MetaboDiff: an R package for differential metabolomic analysis
Andreas Mock et al.
BIOINFORMATICS (2018)
The impact of SO2 on wine flavanols and indoles in relation to wine style and age
Panagiotis Arapitsas et al.
SCIENTIFIC REPORTS (2018)
Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation
S. Tumanov et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches
Farhana R. Pinu
FERMENTATION-BASEL (2018)
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Ignacio Belda et al.
MOLECULES (2017)
Untargeted metabolomic analysis using liquid chromatography quadrupole time-of-flight mass spectrometry for non-volatile profiling of wines
M. Arbulu et al.
ANALYTICA CHIMICA ACTA (2015)
Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine
N. Lloyd et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Wine science in the metabolomics era
M. E. Alanon et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2015)
Protection of methionol against oxidation by oxygen scavenger: An experimental and modelling approach in wine model solution
Clara Dombre et al.
FOOD PACKAGING AND SHELF LIFE (2015)
Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance
J. Azevedo et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
The influence of storage on the chemical age of red wines
Panagiotis Arapitsas et al.
METABOLOMICS (2014)
YMDB: the Yeast Metabolome Database
Timothy Jewison et al.
NUCLEIC ACIDS RESEARCH (2012)
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
M. E. Alanon et al.
FOOD CHEMISTRY (2011)
Identification of metabolic content of selected Amarone wine
Roberto Consonni et al.
FOOD CHEMISTRY (2011)
Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses
Kashif Ali et al.
JOURNAL OF BIOMOLECULAR NMR (2011)
A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine
Yu Cao et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)
Curtis M. Kalua et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
The Flavonoid, Eriodictyol, Induces Long-term Protection in ARPE-19 Cells through Its Effects on Nrf2 Activation and Phase 2 Gene Expression
Jennifer Johnson et al.
INVESTIGATIVE OPHTHALMOLOGY & VISUAL SCIENCE (2009)
Effect size, confidence interval and statistical significance: a practical guide for biologists
Shinichi Nakagawa et al.
BIOLOGICAL REVIEWS (2007)
Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis
Hyung-Kyoon Choi et al.
PROCESS BIOCHEMISTRY (2007)
HMDB: the human metabolome database
David S. Wishart et al.
NUCLEIC ACIDS RESEARCH (2007)
Antioxidant properties of natural components from Salvia plebeia on oxidative stability of ascidian oil
AL Jiang et al.
PROCESS BIOCHEMISTRY (2006)
Review of quality factors on wine ageing in oak barrels
Teresa Garde-Cerdan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood
BF De Simón et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage
LJ Pérez-Prieto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation
M Herrero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Volatile composition of aged wine in used barrels of French oak and of American oak
TG Cerdan et al.
FOOD RESEARCH INTERNATIONAL (2002)