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Items: 1 to 20 of 98

1.

Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine.

Fudge AL, Wilkinson KL, Ristic R, Cozzolino D.

Food Chem. 2013 Aug 15;139(1-4):115-9. doi: 10.1016/j.foodchem.2013.01.090. Epub 2013 Feb 9.

PMID:
23561086
2.

Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics.

Fudge AL, Wilkinson KL, Ristic R, Cozzolino D.

J Agric Food Chem. 2012 Jan 11;60(1):52-9. doi: 10.1021/jf203849h. Epub 2011 Dec 16.

PMID:
22129211
3.

Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.

Kennison KR, Gibberd MR, Pollnitz AP, Wilkinson KL.

J Agric Food Chem. 2008 Aug 27;56(16):7379-83. doi: 10.1021/jf800927e. Epub 2008 Aug 5.

PMID:
18680304
4.

Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.

Mayr CM, Parker M, Baldock GA, Black CA, Pardon KH, Williamson PO, Herderich MJ, Francis IL.

J Agric Food Chem. 2014 Mar 19;62(11):2327-36. doi: 10.1021/jf405327s. Epub 2014 Mar 11.

PMID:
24617920
5.

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine.

Kelly D, Zerihun A, Singh DP, Vitzthum von Eckstaedt C, Gibberd M, Grice K, Downey M.

Food Chem. 2012 Nov 15;135(2):787-98. doi: 10.1016/j.foodchem.2012.05.036. Epub 2012 May 11.

PMID:
22868160
6.

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

Parker M, Osidacz P, Baldock GA, Hayasaka Y, Black CA, Pardon KH, Jeffery DW, Geue JP, Herderich MJ, Francis IL.

J Agric Food Chem. 2012 Mar 14;60(10):2629-37. doi: 10.1021/jf2040548. Epub 2012 Feb 28.

PMID:
22324544
7.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR.

J Agric Food Chem. 2007 Dec 26;55(26):10897-901. Epub 2007 Dec 5.

PMID:
18052239
8.
9.

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

Fernández K, Labarca X, Bordeu E, Guesalaga A, Agosin E.

Appl Spectrosc. 2007 Nov;61(11):1163-7.

PMID:
18028694
10.
12.

Discrimination between Shiraz wines from different Australian regions: the role of spectroscopy and chemometrics.

Riovanto R, Cynkar WU, Berzaghi P, Cozzolino D.

J Agric Food Chem. 2011 Sep 28;59(18):10356-60. doi: 10.1021/jf202578f. Epub 2011 Aug 24.

PMID:
21842866
13.

Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy.

Bevin CJ, Fergusson AJ, Perry WB, Janik LJ, Cozzolino D.

J Agric Food Chem. 2006 Dec 27;54(26):9713-8.

PMID:
17177491
14.

Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts.

Edelmann A, Diewok J, Schuster KC, Lendl B.

J Agric Food Chem. 2001 Mar;49(3):1139-45.

PMID:
11312825
15.

High-resolution NMR and diffusion-ordered spectroscopy of port wine.

Nilsson M, Duarte IF, Almeida C, Delgadillo I, Goodfellow BJ, Gil AM, Morris GA.

J Agric Food Chem. 2004 Jun 16;52(12):3736-43.

PMID:
15186090
16.
17.

Feasibility study of FT-MIR spectroscopy and PLS-R for the fast determination of anthocyanins in wine.

Romera-Fernández M, Berrueta LA, Garmón-Lobato S, Gallo B, Vicente F, Moreda JM.

Talanta. 2012 Jan 15;88:303-10. doi: 10.1016/j.talanta.2011.10.045. Epub 2011 Oct 31.

PMID:
22265503
18.

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.

Fernandez K, Agosin E.

J Agric Food Chem. 2007 Sep 5;55(18):7294-300. Epub 2007 Aug 15.

PMID:
17696445
19.

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.

Petrozziello M, Asproudi A, Guaita M, Borsa D, Motta S, Panero L, Bosso A.

Food Chem. 2014 Apr 15;149:197-202. doi: 10.1016/j.foodchem.2013.10.098. Epub 2013 Oct 30.

PMID:
24295695
20.

Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis.

Louw L, Roux K, Tredoux A, Tomic O, Naes T, Nieuwoudt HH, van Rensburg P.

J Agric Food Chem. 2009 Apr 8;57(7):2623-32. doi: 10.1021/jf8037456.

PMID:
19334750
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