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Items: 7

1.

Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.

Wang XC, Li AH, Dizy M, Ullah N, Sun WX, Tao YS.

Food Chem. 2017 Aug 1;228:550-559. doi: 10.1016/j.foodchem.2017.01.113. Epub 2017 Jan 25.

PMID:
28317762
2.

A novel spectral fingerprint analysis to discriminate dry red wines.

Wen Y, Tao YS, Hou XF, Dizy M.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Jan;34(1):133-40.

PMID:
24783548
3.

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.

Gonzalo-Diago A, Dizy M, Fernández-Zurbano P.

Food Chem. 2014 Jul 1;154:187-98. doi: 10.1016/j.foodchem.2013.12.096. Epub 2014 Jan 7.

PMID:
24518332
4.

Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition.

Gonzalo-Diago A, Dizy M, Fernández-Zurbano P.

J Agric Food Chem. 2013 Sep 18;61(37):8861-70. doi: 10.1021/jf401041q. Epub 2013 Sep 4.

PMID:
23889258
5.

Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception.

Sáenz-Navajas MP, Tao YS, Dizy M, Ferreira V, Fernández-Zurbano P.

J Agric Food Chem. 2010 Dec 8;58(23):12407-16. doi: 10.1021/jf102546f. Epub 2010 Nov 8.

PMID:
21058645
6.

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

Sáenz-Navajas MP, Ferreira V, Dizy M, Fernández-Zurbano P.

Anal Chim Acta. 2010 Jul 19;673(2):151-9. doi: 10.1016/j.aca.2010.05.038. Epub 2010 Jun 4.

PMID:
20599029
7.

High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol.

G-Alegría E, López I, Ruiz JI, Sáenz J, Fernández E, Zarazaga M, Dizy M, Torres C, Ruiz-Larrea F.

FEMS Microbiol Lett. 2004 Jan 15;230(1):53-61.

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