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Items: 1 to 20 of 150

1.

Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine.

Hayasaka Y, Parker M, Baldock GA, Pardon KH, Black CA, Jeffery DW, Herderich MJ.

J Agric Food Chem. 2013 Jan 9;61(1):25-33. doi: 10.1021/jf305025j. Epub 2012 Dec 28.

PMID:
23230971
2.

Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke.

Hayasaka Y, Baldock GA, Parker M, Pardon KH, Black CA, Herderich MJ, Jeffery DW.

J Agric Food Chem. 2010 Oct 27;58(20):10989-98. doi: 10.1021/jf103045t. Epub 2010 Oct 5.

PMID:
20923151
3.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR.

J Agric Food Chem. 2007 Dec 26;55(26):10897-901. Epub 2007 Dec 5.

PMID:
18052239
4.

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
5.

Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).

Jensen JS, Demiray S, Egebo M, Meyer AS.

J Agric Food Chem. 2008 Feb 13;56(3):1105-15. doi: 10.1021/jf072541e. Epub 2008 Jan 4.

PMID:
18173238
6.

The effect of phenol composition on the sensory profile of smoke affected wines.

Kelly D, Zerihun A.

Molecules. 2015 May 26;20(6):9536-49. doi: 10.3390/molecules20069536.

7.

Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.

Nicoletti I, Bello C, De Rossi A, Corradini D.

J Agric Food Chem. 2008 Oct 8;56(19):8801-8. doi: 10.1021/jf801411m. Epub 2008 Sep 10.

PMID:
18781764
8.

Tracing phenolic biosynthesis in Vitis vinifera via in situ C-13 labeling and liquid chromatography-diode-array detector-mass spectrometer/mass spectrometer detection.

Chassy AW, Adams DO, Laurie VF, Waterhouse AL.

Anal Chim Acta. 2012 Oct 17;747:51-7. doi: 10.1016/j.aca.2012.08.012. Epub 2012 Aug 21.

PMID:
22986135
9.

Identification of a beta-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke.

Hayasaka Y, Dungey KA, Baldock GA, Kennison KR, Wilkinson KL.

Anal Chim Acta. 2010 Feb 15;660(1-2):143-8. doi: 10.1016/j.aca.2009.10.039. Epub 2009 Oct 27.

PMID:
20103155
10.

Quantitation of Thioprolines in Grape Wine by Isotope Dilution-Liquid Chromatography-Tandem Mass Spectrometry.

Liu J, Meng X, Chan W.

J Agric Food Chem. 2016 Feb 17;64(6):1361-6. doi: 10.1021/acs.jafc.5b05604. Epub 2016 Feb 3.

PMID:
26806197
11.

Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry.

Di Lecce G, Arranz S, Jáuregui O, Tresserra-Rimbau A, Quifer-Rada P, Lamuela-Raventós RM.

Food Chem. 2014 Feb 15;145:874-82. doi: 10.1016/j.foodchem.2013.08.115. Epub 2013 Sep 4.

PMID:
24128559
13.

Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters.

Kontoudakis N, Esteruelas M, Fort F, Canals JM, Zamora F.

Anal Chim Acta. 2010 Feb 15;660(1-2):127-33. doi: 10.1016/j.aca.2009.10.067. Epub 2009 Nov 10.

PMID:
20103153
14.

Determination of fungicides in white grape bagasse by pressurized liquid extraction and gas chromatography tandem mass spectrometry.

Celeiro M, Llompart M, Lamas JP, Lores M, Garcia-Jares C, Dagnac T.

J Chromatogr A. 2014 May 23;1343:18-25. doi: 10.1016/j.chroma.2014.03.057. Epub 2014 Mar 28.

PMID:
24746069
15.

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

Parker M, Osidacz P, Baldock GA, Hayasaka Y, Black CA, Pardon KH, Jeffery DW, Geue JP, Herderich MJ, Francis IL.

J Agric Food Chem. 2012 Mar 14;60(10):2629-37. doi: 10.1021/jf2040548. Epub 2012 Feb 28.

PMID:
22324544
16.

Aroma Glycosides in Grapes and Wine.

Liu J, Zhu XL, Ullah N, Tao YS.

J Food Sci. 2017 Feb;82(2):248-259. doi: 10.1111/1750-3841.13598. Epub 2017 Feb 1. Review.

PMID:
28146286
17.
18.

Influence of fruit maturity at harvest on the intensity of smoke taint in wine.

Ristic R, Boss PK, Wilkinson KL.

Molecules. 2015 May 18;20(5):8913-27. doi: 10.3390/molecules20058913.

19.

Analysis of free and bound phenolics in wine and grapes by GC-MS after automated SPE.

Allen D, Bui AD, Cain N, Rose G, Downey M.

Anal Bioanal Chem. 2013 Dec;405(30):9869-77. doi: 10.1007/s00216-013-7405-0. Epub 2013 Oct 15.

PMID:
24126839
20.

Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine.

Capone DL, Sefton MA, Jeffery DW.

J Agric Food Chem. 2011 May 11;59(9):4649-58. doi: 10.1021/jf200116q. Epub 2011 Apr 1.

PMID:
21456560

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