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Application of untargeted volatile profiling and data driven approaches in wine flavoromics research

Food research international, 2021-07, Vol.145, p.110392-110392, Article 110392

2021

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Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts

Australian journal of grape and wine research, 2016-02, Vol.22 (1), p.46-51

2016

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Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Trends in food science & technology, 2010-07, Vol.21 (7), p.332-344

2010

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Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

Journal of Chromatography A, 2009-10, Vol.1216 (43), p.7351-7357

2009

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Flavor control in baked cereal products

Food reviews international, 2006-12, Vol.22 (4), p.335-379

2006

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Feasibility and application of liquid–liquid extraction combined with gas chromatography–mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota

Food chemistry, 2012-07, Vol.133 (2), p.526-535

2012

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Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

Food science & technology, 2010-12, Vol.43 (10), p.1526-1532

2010

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Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.367-375

2015

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Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism

Food research international, 2015-06, Vol.72, p.149-159

2015

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Effect of vineyard yield on the composition of sparkling wines produced from the grape cultivar Parellada

Food chemistry, 2004-07, Vol.86 (3), p.413-419

2004

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Determining Specific Food Volatiles Contributing to PTR-MS Ion Profiles Using GC-EI-MS

Journal of agricultural and food chemistry, 2008-07, Vol.56 (13), p.5278-5284

2008

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Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines

Journal of Chromatography A, 2001-07, Vol.922 (1-2), p.267-275

2001

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Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines: Its application to the characterization of varietal wines

Journal of Chromatography A, 2001-07, Vol.922 (1), p.267-275

2001

Volltextzugriff (PDF)

Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts: Fate of glutathione during alcoholic fermentation

Australian journal of grape and wine research, 2016-02, Vol.22 (1), p.46-51

2016

Volltextzugriff (PDF)

Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

Food chemistry, 2006, Vol.99 (2), p.416-423

2006

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Angiotensin I-converting enzyme inhibitory compounds in white and red wines

Food chemistry, 2007, Vol.100 (1), p.43-47

2007

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Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

Australian journal of grape and wine research, 2021-01, Vol.27 (1), p.118-127

2021

Volltextzugriff (PDF)

Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

Journal of agricultural and food chemistry, 2005-11, Vol.53 (22), p.8729-8735

2005

Volltextzugriff (PDF)

Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1418-1426

2007

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Influence of Complexation between Amylose and a Flavored Model Sponge Cake on the Degree of Aroma Compound Release

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6640-6647

2008

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Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6640-6645

2004

Volltextzugriff (PDF)

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry: Wine matrix affects real time aroma release

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.367-375

2015

Volltextzugriff (PDF)

Sherry Wines: Manufacture, Composition and Analysis

Encyclopedia of Food and Health, 2015, p.779-784

2015

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Application of untargeted volatile profiling and data driven approaches in wine flavoromics research

Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts

Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

Flavor control in baked cereal products

Feasibility and application of liquid–liquid extraction combined with gas chromatography–mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota

Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism

Effect of vineyard yield on the composition of sparkling wines produced from the grape cultivar Parellada

Determining Specific Food Volatiles Contributing to PTR-MS Ion Profiles Using GC-EI-MS

Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines

Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines: Its application to the characterization of varietal wines

Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts: Fate of glutathione during alcoholic fermentation

Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

Angiotensin I-converting enzyme inhibitory compounds in white and red wines

Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes

Influence of Complexation between Amylose and a Flavored Model Sponge Cake on the Degree of Aroma Compound Release

Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry: Wine matrix affects real time aroma release

Sherry Wines: Manufacture, Composition and Analysis

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