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。Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine
Sofia Voltea et al.
APPLIED SCIENCES-BASEL (2022)
Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition
Seyed Mohammad Bagher Hashemi et al.
FOOD CHEMISTRY (2021)
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants
Pere Pons-Mercade et al.
OENO ONE (2021)
Oxygen and SO2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics
Maurizio Ugliano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study
Florian Bahut et al.
FOOD RESEARCH INTERNATIONAL (2019)
Oxygen consumption rates by different oenological tannins in a model wine solution
Olga Pascual et al.
FOOD CHEMISTRY (2017)
Glutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc Grapes
Alexandre Pons et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Antioxidant properties of different products and additives in white wine
Piergiorgio Comuzzo et al.
FOOD CHEMISTRY (2015)
Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation
Marlena K. Sheridan et al.
FOOD CHEMISTRY (2015)
Microwave-assisted aqueous enzymatic extraction of oil from Isatis indigotica seeds and its evaluation of physicochemical properties, fatty acid compositions and antioxidant activities
Qing-Yan Gai et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Role of Glutathione in Winemaking: A Review
Engela C. Kritzinger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Investigation of Ethyl Radical Quenching by Phenolics and Thiols in Model Wine
Gal Y. Kreitman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Correlation of Antioxidant Content and Absorbance Changes of DPPH During Lipid Oxidation
JuDong Yeo et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
A Method To Quantify Quinone Reaction Rates with Wine Relevant Nucleophiles: A Key to the Understanding of Oxidative Loss of Varietal Thiols
Maria Nikolantonaki et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Glutathione in plants: an integrated overview
Graham Noctor et al.
PLANT CELL AND ENVIRONMENT (2012)
Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System
Francesca Sonni et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Evaluation of the astringency of commercial tannins by means of the SDS-PAGE-based method
Alessandra Rinaldi et al.
FOOD CHEMISTRY (2010)
Clinical effects of sulphite additives
H. Vally et al.
CLINICAL AND EXPERIMENTAL ALLERGY (2009)
Mechanisms of oxidative browning of wine
Hua Li et al.
FOOD CHEMISTRY (2008)
Ethylidene-bridged flavan-3-ols in red wine and correlation with wine age
Jessica Drinkine et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines
Raquel Bautista et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains
Pascale Chalier et al.
FOOD CHEMISTRY (2007)
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility
P Comuzzo et al.
FOOD CHEMISTRY (2006)
Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls
S Razmkhab et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Heterocyclic acetals from glycerol and acetaldehyde in port wines: Evolution with aging
ACD Ferreira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Aggregation of grape seed tannins in model wine - effect of wine polysaccharides
V Riou et al.
FOOD HYDROCOLLOIDS (2002)