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Items: 1 to 20 of 87

1.

Influence of fatty acids on wine foaming.

Gallart M, López-Tamames E, Suberbiola G, Buxaderas S.

J Agric Food Chem. 2002 Nov 20;50(24):7042-5.

PMID:
12428957
2.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1378-1386. doi: 10.1021/acs.jafc.6b05678. Epub 2017 Feb 13.

PMID:
28128557
3.

Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines.

Coelho E, Reis A, Domingues MR, Rocha SM, Coimbra MA.

J Agric Food Chem. 2011 Apr 13;59(7):3168-79. doi: 10.1021/jf104033c. Epub 2011 Mar 4.

PMID:
21375299
4.

Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging.

Girbau-Solà T, López-Barajas M, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2002 Sep 25;50(20):5600-4.

PMID:
12236684
5.

Role of major wine constituents in the foam properties of white and rosé sparkling wines.

Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Magariño S.

Food Chem. 2015 May 1;174:330-8. doi: 10.1016/j.foodchem.2014.10.080. Epub 2014 Oct 22.

PMID:
25529689
6.

Foamability and foam stability of molecular reconstituted model sparkling wines.

Coelho E, Rocha SM, Coimbra MA.

J Agric Food Chem. 2011 Aug 24;59(16):8770-8. doi: 10.1021/jf2010657. Epub 2011 Jul 22.

PMID:
21736312
7.

Sensory and foaming properties of sparkling cider.

Picinelli Lobo A, Fernández Tascón N, Rodríguez Madrera R, Suárez Valles B.

J Agric Food Chem. 2005 Dec 28;53(26):10051-6.

PMID:
16366693
8.

Prediction of wine foaming.

López-Barajas M, López-Tamames E, Buxaderas S, Tomás X, de La Torre MC.

J Agric Food Chem. 1999 Sep;47(9):3743-8.

PMID:
10552716
9.
10.

Influence of lysozyme treatments on champagne base wine foaming properties.

Marchal R, Chaboche D, Douillard R, Jeandet P.

J Agric Food Chem. 2002 Mar 13;50(6):1420-8.

PMID:
11879014
11.

Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging.

Díaz-Maroto MC, Schneider R, Baumes R.

J Agric Food Chem. 2005 May 4;53(9):3503-9.

PMID:
15853394
12.

Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines.

Núñez YP, Carrascosa AV, Gonzalez R, Polo MC, Martínez-Rodríguez A.

J Agric Food Chem. 2006 Oct 4;54(20):7898-903.

PMID:
17002468
13.

Influence of Fatty acids on foaming properties of cider.

Margolles Cabrales I, Arias Abrodo P, Blanco-Gomis D.

J Agric Food Chem. 2003 Oct 8;51(21):6314-6.

PMID:
14518961
14.

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).

Esteruelas M, González-Royo E, Kontoudakis N, Orte A, Cantos A, Canals JM, Zamora F.

J Sci Food Agric. 2015 Aug 15;95(10):2071-80. doi: 10.1002/jsfa.6922. Epub 2014 Oct 21.

PMID:
25242464
15.

Stable carbon isotopic composition of the wine and CO2 bubbles of sparkling wines: detecting C4 sugar additions.

Martinelli LA, Moreira MZ, Ometto JP, Alcarde AR, Rizzon LA, Stange E, Ehleringer JR.

J Agric Food Chem. 2003 Apr 23;51(9):2625-31.

PMID:
12696948
16.

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method.

Nunez YP, Carrascosa AV, González R, Polo MC, Martínez-Rodríguez AJ.

J Agric Food Chem. 2005 Sep 7;53(18):7232-7.

PMID:
16131135
17.

Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.

Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC.

J Agric Food Chem. 2004 Oct 20;52(21):6640-5.

PMID:
15479034
18.

Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction.

Horák T, Culík J, Jurková M, Cejka P, Kellner V.

J Chromatogr A. 2008 Jul 4;1196-1197:96-9. doi: 10.1016/j.chroma.2008.05.014. Epub 2008 May 13.

PMID:
18508065
19.

Contribution of yeast and base wine supplementation to sparkling wine composition.

Martí-Raga M, Martín V, Gil M, Sancho M, Zamora F, Mas A, Beltran G.

J Sci Food Agric. 2016 Dec;96(15):4962-4972. doi: 10.1002/jsfa.7905. Epub 2016 Aug 18.

PMID:
27417558
20.

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