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Items: 1 to 20 of 143

1.

Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties.

Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Martínez MC, Santiago JL, Simal-Gándara J.

Food Chem. 2012 Dec 15;135(4):2771-82. doi: 10.1016/j.foodchem.2012.06.104. Epub 2012 Jul 14.

PMID:
22980871
2.

Aroma potential of Brancellao grapes from different cluster positions.

Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Santiago JL, Martínez MC, Simal-Gándara J.

Food Chem. 2012 May 1;132(1):112-24. doi: 10.1016/j.foodchem.2011.10.042. Epub 2011 Oct 19.

PMID:
26434270
3.

Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.

Yilmaztekin M, Kocabey N, Hayaloglu AA.

J Food Sci. 2015 Mar;80(3):C556-63. doi: 10.1111/1750-3841.12767. Epub 2015 Feb 9.

PMID:
25677953
4.

Evolution of flavonoids in Mouratón berries taken from both bunch halves.

Figueiredo-González M, Cancho-Grande B, Boso S, Santiago JL, Martínez MC, Simal-Gándara J.

Food Chem. 2013 Jun 1;138(2-3):1868-77. doi: 10.1016/j.foodchem.2012.11.083. Epub 2012 Nov 27.

PMID:
23411319
5.

Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

Vilanova M, Campo E, Escudero A, Graña M, Masa A, Cacho J.

Anal Chim Acta. 2012 Mar 30;720:104-11. doi: 10.1016/j.aca.2012.01.026. Epub 2012 Jan 24.

PMID:
22365127
6.

Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.

J Agric Food Chem. 2009 Jan 14;57(1):265-73. doi: 10.1021/jf8020199.

PMID:
19072054
7.

Wine aroma compounds in grapes: a critical review.

González-Barreiro C, Rial-Otero R, Cancho-Grande B, Simal-Gándara J.

Crit Rev Food Sci Nutr. 2015;55(2):202-18. doi: 10.1080/10408398.2011.650336. Review.

PMID:
24915400
8.

Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.

Pedneault K, Dorais M, Angers P.

J Agric Food Chem. 2013 Nov 6;61(44):10418-38. doi: 10.1021/jf402473u. Epub 2013 Oct 24.

PMID:
24151907
9.

Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.).

Kalua CM, Boss PK.

J Agric Food Chem. 2009 May 13;57(9):3818-30. doi: 10.1021/jf803471n.

PMID:
19309150
10.

Melatonin treatment of pre-veraison grape berries to increase size and synchronicity of berries and modify wine aroma components.

Meng JF, Xu TF, Song CZ, Yu Y, Hu F, Zhang L, Zhang ZW, Xi ZM.

Food Chem. 2015 Oct 15;185:127-34. doi: 10.1016/j.foodchem.2015.03.140. Epub 2015 Apr 4.

PMID:
25952850
11.

Study of the terpene profile at harvest and during berry development of Vitis vinifera L. aromatic varieties Aleatico, Brachetto, Malvasia di Candia aromatica and Moscato bianco.

D'Onofrio C, Matarese F, Cuzzola A.

J Sci Food Agric. 2017 Jul;97(9):2898-2907. doi: 10.1002/jsfa.8126. Epub 2016 Nov 28.

PMID:
27801497
12.

Identification of muscadine wine sulfur volatiles: pectinase versus skin-contact maceration.

Gürbüz O, Rouseff J, Talcott ST, Rouseff R.

J Agric Food Chem. 2013 Jan 23;61(3):532-9. doi: 10.1021/jf304074m. Epub 2013 Jan 14.

PMID:
23289372
13.

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained.

Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2013 Aug 15;139(1-4):1052-61. doi: 10.1016/j.foodchem.2012.12.048. Epub 2013 Jan 17.

PMID:
23561209
14.
15.

Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components.

Koundouras S, Marinos V, Gkoulioti A, Kotseridis Y, van Leeuwen C.

J Agric Food Chem. 2006 Jul 12;54(14):5077-86.

PMID:
16819919
16.

Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.

Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J.

J Agric Food Chem. 2016 Feb 17;64(6):1344-54. doi: 10.1021/acs.jafc.5b05187. Epub 2016 Feb 3.

PMID:
26808836
17.

Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.

Sun Q, Gates MJ, Lavin EH, Acree TE, Sacks GL.

J Agric Food Chem. 2011 Oct 12;59(19):10657-64. doi: 10.1021/jf2026204. Epub 2011 Sep 13.

PMID:
21879766
18.

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.

Verzera A, Tripodi G, Dima G, Condurso C, Scacco A, Cincotta F, Giglio DM, Santangelo T, Sparacio A.

J Sci Food Agric. 2016 Jan 15;96(1):150-9. doi: 10.1002/jsfa.7075. Epub 2015 Feb 2.

PMID:
25581439
19.

Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.

Šuklje K, Zhang X, Antalick G, Clark AC, Deloire A, Schmidtke LM.

J Agric Food Chem. 2016 Feb 3;64(4):870-80. doi: 10.1021/acs.jafc.5b05158. Epub 2016 Jan 22.

PMID:
26761394
20.

Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.

Castillo-Muñoz N, Fernández-González M, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.

J Agric Food Chem. 2009 Sep 9;57(17):7883-91. doi: 10.1021/jf9002736.

PMID:
19673489

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