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Items: 31

1.

Untargeted voltammetric approaches for characterization of oxidation patterns in white wines.

Gonzalez A, Vidal S, Ugliano M.

Food Chem. 2018 Dec 15;269:1-8. doi: 10.1016/j.foodchem.2018.06.104. Epub 2018 Jun 27.

PMID:
30100410
2.

Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes.

Zapparoli G, Lorenzini M, Tosi E, Azzolini M, Slaghenaufi D, Ugliano M, Simonato B.

Food Chem. 2018 Oct 15;263:42-50. doi: 10.1016/j.foodchem.2018.04.110. Epub 2018 Apr 25.

PMID:
29784326
3.

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines.

Petrozziello M, Torchio F, Piano F, Giacosa S, Ugliano M, Bosso A, Rolle L.

Front Chem. 2018 Apr 27;6:137. doi: 10.3389/fchem.2018.00137. eCollection 2018.

5.

The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega).

Negri S, Lovato A, Boscaini F, Salvetti E, Torriani S, Commisso M, Danzi R, Ugliano M, Polverari A, Tornielli GB, Guzzo F.

Front Plant Sci. 2017 Jun 21;8:1002. doi: 10.3389/fpls.2017.01002. eCollection 2017.

6.
7.

Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen.

Arapitsas P, Ugliano M, Perenzoni D, Angeli A, Pangrazzi P, Mattivi F.

J Chromatogr A. 2016 Jan 15;1429:155-65. doi: 10.1016/j.chroma.2015.12.010. Epub 2015 Dec 8.

PMID:
26709023
8.

Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.

Ferreira V, Carrascon V, Bueno M, Ugliano M, Fernandez-Zurbano P.

J Agric Food Chem. 2015 Dec 30;63(51):10928-37. doi: 10.1021/acs.jafc.5b02988. Epub 2015 Dec 21.

PMID:
26654524
9.

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.

Han G, Ugliano M, Currie B, Vidal S, Diéval JB, Waterhouse AL.

J Sci Food Agric. 2015 Jan;95(1):36-43. doi: 10.1002/jsfa.6694. Epub 2014 Jun 16.

PMID:
24737051
10.

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue.

Rodriguez-Mendez ML, Apetrei C, Gay M, Medina-Plaza C, de Saja JA, Vidal S, Aagaard O, Ugliano M, Wirth J, Cheynier V.

Food Chem. 2014 Jul 15;155:91-7. doi: 10.1016/j.foodchem.2014.01.021. Epub 2014 Jan 23.

PMID:
24594159
11.

Oxygen contribution to wine aroma evolution during bottle aging.

Ugliano M.

J Agric Food Chem. 2013 Jul 3;61(26):6125-36. doi: 10.1021/jf400810v. Epub 2013 Jun 21. Review.

PMID:
23725213
12.

Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

Gambuti A, Rinaldi A, Ugliano M, Moio L.

J Agric Food Chem. 2013 Feb 27;61(8):1618-27. doi: 10.1021/jf302822b. Epub 2012 Nov 12.

PMID:
23110349
13.

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.

Ugliano M, Dieval JB, Siebert TE, Kwiatkowski M, Aagaard O, Vidal S, Waters EJ.

J Agric Food Chem. 2012 Sep 5;60(35):8561-70. doi: 10.1021/jf3014348. Epub 2012 Aug 24.

PMID:
22900817
14.

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.

Winter G, Henschke PA, Higgins VJ, Ugliano M, Curtin CD.

AMB Express. 2011 Nov 2;1:36. doi: 10.1186/2191-0855-1-36.

15.

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.

Torrea D, Varela C, Ugliano M, Ancin-Azpilicueta C, Leigh Francis I, Henschke PA.

Food Chem. 2011 Aug 1;127(3):1072-83. doi: 10.1016/j.foodchem.2011.01.092. Epub 2011 Jan 28.

PMID:
25214098
16.

Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.

Ugliano M, Kwiatkowski M, Vidal S, Capone D, Siebert T, Dieval JB, Aagaard O, Waters EJ.

J Agric Food Chem. 2011 Mar 23;59(6):2564-72. doi: 10.1021/jf1043585. Epub 2011 Feb 18.

PMID:
21332202
17.

Formation of Damascenone under both commercial and model fermentation conditions.

Lloyd ND, Capone DL, Ugliano M, Taylor DK, Skouroumounis GK, Sefton MA, Elsey GM.

J Agric Food Chem. 2011 Feb 23;59(4):1338-43. doi: 10.1021/jf103741n. Epub 2011 Jan 21.

PMID:
21254776
18.

Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.

Ugliano M, Travis B, Francis IL, Henschke PA.

J Agric Food Chem. 2010 Dec 8;58(23):12417-25. doi: 10.1021/jf1027137. Epub 2010 Nov 10.

PMID:
21067239
19.

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.

Ugliano M, Kolouchova R, Henschke PA.

J Ind Microbiol Biotechnol. 2011 Mar;38(3):423-9. doi: 10.1007/s10295-010-0786-6. Epub 2010 Jul 29.

PMID:
20668912
20.

Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation.

Ugliano M, Henschke PA.

Anal Chim Acta. 2010 Feb 15;660(1-2):87-91. doi: 10.1016/j.aca.2009.09.049. Epub 2009 Oct 7.

PMID:
20103148
21.

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.

Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA.

J Agric Food Chem. 2009 Jun 10;57(11):4948-55. doi: 10.1021/jf8037693.

PMID:
19391591
22.

Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.

Ugliano M, Siebert T, Mercurio M, Capone D, Henschke PA.

J Agric Food Chem. 2008 Oct 8;56(19):9175-82. doi: 10.1021/jf801273k. Epub 2008 Sep 13.

PMID:
18788746
23.

Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.

Ugliano M, Moio L.

Anal Chim Acta. 2008 Jul 21;621(1):79-85. doi: 10.1016/j.aca.2008.03.002. Epub 2008 Mar 13.

PMID:
18573373
24.

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

Vilanova M, Ugliano M, Varela C, Siebert T, Pretorius IS, Henschke PA.

Appl Microbiol Biotechnol. 2007 Nov;77(1):145-57. Epub 2007 Sep 11.

PMID:
17846763
25.

Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.

Ugliano M, Bartowsky EJ, McCarthy J, Moio L, Henschke PA.

J Agric Food Chem. 2006 Aug 23;54(17):6322-31.

PMID:
16910726
27.

A beta-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses.

Spano G, Rinaldi A, Ugliano M, Moio L, Beneduce L, Massa S.

J Appl Microbiol. 2005;98(4):855-61.

28.
29.

Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine.

Moio L, Ugliano M, Genovese A, Gambuti A, Pessina R, Piombino P.

J Agric Food Chem. 2004 Feb 25;52(4):891-7.

PMID:
14969547
30.
31.

Reducing phosphine after the smoking process using an oxidative treatment.

Nota G, Naviglio D, Romano R, Ugliano M, Sabia V.

J Agric Food Chem. 2000 Feb;48(2):520-3.

PMID:
10691669

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