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Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

Food science and technology international, 2008-08, Vol.14 (4), p.341-353

2008

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Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1290-1297

2000

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Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7084-7093

2004

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Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay

Journal of Chromatography A, 1999-07, Vol.849 (1), p.245-254

1999

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Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay

Journal of Chromatography A, 1999-07, Vol.848 (1), p.317-325

1999

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Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2637-2645

2005

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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Journal of Chromatography A, 1985, Vol.331 (1), p.83-90

1985

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Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay

Journal of Chromatography A, 1999-05, Vol.841 (2), p.229-237

1999

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The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

Journal of the science of food and agriculture, 2000-11, Vol.80 (14), p.2012-2020

2000

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6-O-α-L-arabinopyranosyl-β-D-glucopyranosides as aroma precursors from passion fruit

Phytochemistry (Oxford), 1996-04, Vol.41 (6), p.1497-1500

1996

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aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

Journal of the science of food and agriculture, 1985-09, Vol.36 (9), p.857-862

1985

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Identification and Quantification of Passion Fruit Cyanogenic Glycosides

Journal of agricultural and food chemistry, 1996, Vol.44 (12), p.3817-3820

1996

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Identification of Passion Fruit Glycosides by Gas Chromatography/Mass Spectrometry

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4352-4357

1998

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Comparison of Free and Glycosidically Linked Volatile Components from Polyembryonic and Monoembryonic Mango (Mangifera i ndica L.) Cultivars

Journal of agricultural and food chemistry, 1998-03, Vol.46 (3), p.1094-1100

1998

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Glycosidically Bound Eugenol and Methyl Salicylate in the Fruit of Edible Passiflora Species

Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2685-2689

1997

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The aroma of grapes. 1. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Journal of chromatography, 1985, Vol.331 (1), p.83-90

1985

Volltextzugriff (PDF)

Novel monoterpene disaccharide glycosides of Vitis vinifera grapes

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1373-1378

1990

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Isolation of Two Megastigmane-3,9-diol Glucosides from Shiraz Leaves

The Journal of essential oil research, 2000-11, Vol.12 (6), p.653-660

2000

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Determination of the Absolute Stereochemistry of Chiral Secondary Megastigmane Alcohols from Shiraz Leaves by NMR Studies

The Journal of essential oil research, 2000-11, Vol.12 (6), p.661-666

2000

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2-Exo-Hydroxy-1,8-cineole: a new component from grape var. Sauvignon

Journal of agricultural and food chemistry, 1990-05, Vol.38 (5), p.1210-1213

1990

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Analytical methods for monoterpene glycosides in grape and wine: II. Qualitative and quantitative determination of monoterpene glycosides in grape

Journal of Chromatography A, 1992, Vol.595 (1), p.269-281

1992

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Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1290-1297

2000

Volltextzugriff (PDF)

Analytical methods for monoterpene glycosides in grape and wine: I. XAD-2 extraction and gas chromatographic—mass spectrometric determination of synthetic glycosides

Journal of Chromatography A, 1992, Vol.590 (2), p.313-328

1992

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Recherche d'un matériel enzymatique adapté à l'hydrolyse des précurseurs d'arôme de nature glycosidique du raisin

Connaissance de la vigne et du vin, 1989, Vol.23 (1), p.7-23

1989

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Determination of trifluoroacetylated glycosides by gas chromatography coupled to methane negative chemical ionization mass spectrometry

Journal of Chromatography A, 1995-03, Vol.694 (2), p.441-451

1995

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Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay

Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay

Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay

The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates

6-O-α-L-arabinopyranosyl-β-D-glucopyranosides as aroma precursors from passion fruit

aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

Identification and Quantification of Passion Fruit Cyanogenic Glycosides

Identification of Passion Fruit Glycosides by Gas Chromatography/Mass Spectrometry

Comparison of Free and Glycosidically Linked Volatile Components from Polyembryonic and Monoembryonic Mango (Mangifera i ndica L.) Cultivars

Glycosidically Bound Eugenol and Methyl Salicylate in the Fruit of Edible Passiflora Species

The aroma of grapes. 1. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Novel monoterpene disaccharide glycosides of Vitis vinifera grapes

Isolation of Two Megastigmane-3,9-diol Glucosides from Shiraz Leaves

Determination of the Absolute Stereochemistry of Chiral Secondary Megastigmane Alcohols from Shiraz Leaves by NMR Studies

2-Exo-Hydroxy-1,8-cineole: a new component from grape var. Sauvignon

Analytical methods for monoterpene glycosides in grape and wine: II. Qualitative and quantitative determination of monoterpene glycosides in grape

Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah

Analytical methods for monoterpene glycosides in grape and wine: I. XAD-2 extraction and gas chromatographic—mass spectrometric determination of synthetic glycosides

Recherche d'un matériel enzymatique adapté à l'hydrolyse des précurseurs d'arôme de nature glycosidique du raisin

Determination of trifluoroacetylated glycosides by gas chromatography coupled to methane negative chemical ionization mass spectrometry

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