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Items: 1 to 20 of 52

1.

Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management.

Toci AT, Crupi P, Gambacorta G, Dipalmo T, Antonacci D, Coletta A.

J Mass Spectrom. 2012 Sep;47(9):1104-12. doi: 10.1002/jms.3045.

PMID:
22972778
2.

Geochemical characterization of elements in Vitis vinifera cv. Negroamaro grape berries grown under different soil managements.

Pepi S, Coletta A, Crupi P, Leis M, Russo S, Sansone L, Tassinari R, Chicca M, Vaccaro C.

Environ Monit Assess. 2016 Apr;188(4):211. doi: 10.1007/s10661-016-5203-9. Epub 2016 Mar 7. Erratum in: Environ Monit Assess. 2016 May;188(5):306.

PMID:
26951448
3.

Analytical characterisation of Negroamaro red wines by "Aroma Wheels".

Capone S, Tufariello M, Siciliano P.

Food Chem. 2013 Dec 1;141(3):2906-15. doi: 10.1016/j.foodchem.2013.05.105. Epub 2013 Jun 4.

PMID:
23871040
4.

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.

Xi ZM, Tao YS, Zhang L, Li H.

Food Chem. 2011 Jul 15;127(2):516-22. doi: 10.1016/j.foodchem.2011.01.033. Epub 2011 Jan 13.

PMID:
23140695
5.

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
6.
7.

Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines.

Rodríguez-Bencomo JJ, Cabrera-Valido HM, Pérez-Trujillo JP, Cacho J.

Food Chem. 2011 Aug 1;127(3):1153-62. doi: 10.1016/j.foodchem.2011.01.117. Epub 2011 Feb 1.

PMID:
25214108
8.
9.

Effect of skin contact and pressure on the composition of Sauvignon Blanc must.

Maggu M, Winz R, Kilmartin PA, Trought MC, Nicolau L.

J Agric Food Chem. 2007 Dec 12;55(25):10281-8. Epub 2007 Nov 20.

PMID:
18020411
10.
11.

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS.

Reddy LV, Sudheer Kumar Y, Reddy OV.

Indian J Microbiol. 2010 Jun;50(2):183-91. doi: 10.1007/s12088-010-0028-7. Epub 2010 Mar 16.

14.

Phenolic and volatile composition of wines made from Vitis vinifera cv. Muscat lefko grapes from the island of Samos.

Karagiannis S, Economou A, Lanaridis P.

J Agric Food Chem. 2000 Nov;48(11):5369-75.

PMID:
11087487
15.

Viticultural practice and winemaking effects on metabolic profile of Negroamaro.

De Pascali SA, Coletta A, Del Coco L, Basile T, Gambacorta G, Fanizzi FP.

Food Chem. 2014 Oct 15;161:112-9. doi: 10.1016/j.foodchem.2014.03.128. Epub 2014 Apr 5.

PMID:
24837928
16.
17.
18.

Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region.

Crupi P, Coletta A, Milella RA, Palmisano G, Baiano A, La Notte E, Antonacci D.

J Food Sci. 2010 May;75(4):S191-8. doi: 10.1111/j.1750-3841.2010.01564.x.

PMID:
20546421
19.

Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition.

Tredoux A, de Villiers A, Májek P, Lynen F, Crouch A, Sandra P.

J Agric Food Chem. 2008 Jun 25;56(12):4286-96. doi: 10.1021/jf0734673. Epub 2008 May 21.

PMID:
18491916
20.

Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption.

Coelho E, Coimbra MA, Nogueira JM, Rocha SM.

Anal Chim Acta. 2009 Mar 9;635(2):214-21. doi: 10.1016/j.aca.2009.01.013. Epub 2009 Jan 15.

PMID:
19216881

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