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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

mBio, 2016-06, Vol.7 (3)

2016

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HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

Food chemistry, 2014-05, Vol.151, p.31-39

2014

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Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera

Food chemistry, 2019-11, Vol.297, p.124921-124921, Article 124921

2019

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Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

Applied microbiology and biotechnology, 2015-03, Vol.99 (6), p.2583-2592

2015

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The Combined Effects of Storage Temperature and Packaging Type on the Sensory and Chemical Properties of Chardonnay

Journal of agricultural and food chemistry, 2012-10, Vol.60 (43), p.10743-10754

2012

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The combined impact of vineyard origin and processing winery on the elemental profile of red wines

Food chemistry, 2015-04, Vol.172, p.486-496

2015

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Girdling of table grapes at fruit set can divert the phenylpropanoid pathway towards accumulation of proanthocyanidins and change the volatile composition

Plant science (Limerick), 2020-07, Vol.296, p.110495-110495, Article 110495

2020

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Correlating wine quality indicators to chemical and sensory measurements

Molecules (Basel, Switzerland), 2015-05, Vol.20 (5), p.8453-8483

2015

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Marine plastic debris emits a keystone infochemical for olfactory foraging seabirds

Science advances, 2016-11, Vol.2 (11), p.e1600395-e1600395

2016

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Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS

Molecules (Basel, Switzerland), 2017-09, Vol.22 (10), p.1609

2017

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Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry

Molecules (Basel, Switzerland), 2018-10, Vol.23 (10), p.2687

2018

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Wine flavor: chemistry in a glass

Chemical Society reviews, 2008-11, Vol.37 (11), p.2478-2489

2008

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Current Perspective on Arsenic in Wines: Analysis, Speciation, and Changes in Composition during Production

Journal of agricultural and food chemistry, 2019-04, Vol.67 (15), p.4154-4159

2019

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Wine Chemistry and Flavor: Looking into the Crystal Glass

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8098-8108

2009

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Characterization of Free and Bound Monoterpene Alcohols during Riesling Fermentation

Journal of agricultural and food chemistry, 2021-11, Vol.69 (45), p.13286-13298

2021

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Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot

Plant physiology (Bethesda), 2015-12, Vol.169 (4), p.2422-2443

2015

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Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries

Journal of agricultural and food chemistry, 2020-03, Vol.68 (12), p.3817-3833

2020

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Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

Food chemistry, 2014-01, Vol.143, p.256-267

2014

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The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level

Molecules (Basel, Switzerland), 2020-05, Vol.25 (11), p.2552

2020

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Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis

Analytica chimica acta, 2015-08, Vol.887, p.138-147

2015

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Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation

Journal of Chromatography A, 2022-07, Vol.1674, p.463130, Article 463130

2022

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Influence of Storage on Volatile Profiles in Roasted Almonds (Prunus dulcis)

Journal of agricultural and food chemistry, 2014-11, Vol.62 (46), p.11236-11245

2014

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The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Foods, 2021-04, Vol.10 (5), p.935

2021

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Individual Chemical Profiles in the Leach’s Storm-Petrel

Journal of chemical ecology, 2020-09, Vol.46 (9), p.845-864

2020

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Feather chemicals contain information about the major histocompatibility complex in a highly scented seabird

Proceedings of the Royal Society. B, Biological sciences, 2022-05, Vol.289 (1975), p.20220567-20220567

2022

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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera

Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

The Combined Effects of Storage Temperature and Packaging Type on the Sensory and Chemical Properties of Chardonnay

The combined impact of vineyard origin and processing winery on the elemental profile of red wines

Girdling of table grapes at fruit set can divert the phenylpropanoid pathway towards accumulation of proanthocyanidins and change the volatile composition

Correlating wine quality indicators to chemical and sensory measurements

Marine plastic debris emits a keystone infochemical for olfactory foraging seabirds

Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS

Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry

Wine flavor: chemistry in a glass

Current Perspective on Arsenic in Wines: Analysis, Speciation, and Changes in Composition during Production

Wine Chemistry and Flavor: Looking into the Crystal Glass

Characterization of Free and Bound Monoterpene Alcohols during Riesling Fermentation

Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot

Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level

Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis

Characterization of Humulus lupulus glycosides with porous graphitic carbon and sequential high performance liquid chromatography quadrupole time-of-flight mass spectrometry and high performance liquid chromatography fractionation

Influence of Storage on Volatile Profiles in Roasted Almonds (Prunus dulcis)

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Individual Chemical Profiles in the Leach’s Storm-Petrel

Feather chemicals contain information about the major histocompatibility complex in a highly scented seabird

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