作者：Dominique Valentin^a ; Wendy V. Parr^b ; ^{wendy.parr@lincoln.ac.nz" class="auth_mail" title="E-mail the corresponding author} ; Dominique Peyron^a ; Claire Grose^c ; Jordi Ballester^a

关键词：Colour ; Quality ; Pinot noir wine ; Sensory ; Wine professionals

刊名：Food Quality and Preference

出版年：2016

作者：Diego Fernando Rocha-Parra^a ; ^b ; ^{diegofer2484@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a Cecilia Lanari^b ; ^c ; Marí ; a Clara Zamora^a ; ^b ; Jorge Chirife^a

关键词：Freeze-drying ; Polyphenols ; Red wine ; Water activity ; Antioxidant capacity

刊名：LWT - Food Science and Technology

出版年：2016

作者：J. Heras-Roger ; C. Dí ; az-Romero ; J. Darias-Martí ; n ; ^{jdarias@ull.es" class="auth_mail" title="E-mail the corresponding author}

关键词：C.U. ; CIELab Units ; A.U. ; Units of Absorbance ; AXX ; Absorbance at XX nm. ; r ; Pearson Correlation Coefficient ; IPT ; Total Phenol Index ; ICM ; Global Colour Intensity ; G.I. ; Gelatine Index ; LN ; Listá ; n Negro ; B ; Baboso ; LP ; Listá ; n Prieto ; C ; Castellana ; V ; Vijariego ; N ; Negramoll ; S ; Syrah ; T ; Tintilla ; R ; Ruby Cabernet ; M ; Merlot ; BL ; Blending ; MV ; mean value ; SD ; Standard Deviation ; OIV ; International Organisation of Vine and Wine ; AAS ; Atomic Absorption Spectrometry ; AES ; Atomic Emi

刊名：Food Chemistry

出版年：2016

作者：Arina Oana Antoce ; ^{aantoce@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; ^{arina.antoce@horticultura-bucuresti.ro" class="auth_mail" title="E-mail the corresponding author} ; Gianina Antonela Badea ; George Adrian Cojocaru

关键词：glutathione ; ascorbic acid ; CIELab ; oxidation of white wines. Muscat Ottonel

刊名：Agriculture and Agricultural Science Procedia

出版年：2016

作者：Nada El Darra^a ; ^c ; ^{healthsciences@bau.edu.lb" class="auth_mail" title="E-mail the corresponding author} ; ; Hiba N. Rajha^a ; ^b ; Marie-Agnè ; s Ducasse^d ; Mohammad F. Turk^e ; Nabil Grimi^a ; Richard G. Maroun^b ; Nicolas Louka^b ; Eugè ; ne Vorobiev^a

关键词：PEF ; Intensity ; Extraction ; Grape ; Wine ; Polyphenols ; Colour ; Copigmentation ; Tannins

刊名：Food Chemistry

出版年：2016

作者：T. Andzi Barhé ; ; ^{andzib@yahoo.fr" class="auth_mail" title="E-mail the corresponding author} ; ^{andzibarhe@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; G.R. Feuya Tchouya

关键词：Glycine max ; Sabdariffa Hibiscus ; Yellow tea ; Red wine ; Polyphenols ; Antioxidant

刊名：Arabian Journal of Chemistry

出版年：2016

作者：Juan Moreno^a ; ^{qe1movij@uco.es" class="auth_mail" title="E-mail the corresponding author} ; Jaime Moreno-Garcí ; a^b ; Beatriz Ló ; pez-Muñ ; oz^a ; Juan Carlos Mauricio^c ; Teresa Garcí ; a-Martí ; nez^c

关键词：Ethanol (PubChem CID ; 702) ; Acetic acid (PubChem CID ; 176) ; Methanol (PubChem CID ; 887) ; 1-Propanol (PubChem CID ; 1031) ; Isobutanol (PubChem CID ; 6560) ; 2-Methyl-1-butanol (PubChem CID ; 31260) ; 3-Methyl-1-butanol (PubChem CID ; 8723) ; Phenethyl alcohol (PubChem CID ; 6054) ; Acetaldehyde (PubChem CID ; 177) ; Acetal (1 ; 1-diethoxyethane) ; (PubChem CID ; 7765) ; Acetoin (PubChem CID ; 179) ; Ethyl acetate (PubChem CID ; 8857) ; Ethyl lactate (PubChem CID ; 7344) ; Diethyl succinate (PubChem CID ; 31249) ; 2 ; 3-Bu

刊名：Food Chemistry

出版年：2016

作者：Elisabeta Irina Geana^a ; ^b ; Raluca Popescu^a ; Diana Costinel^a ; Oana Romina Dinca^a ; Ioan Stefanescu^a ; Roxana Elena Ionete^a ; ^{roxana.ionete@icsi.ro" class="auth_mail" title="E-mail the corresponding author} ; Camelia Bala^b

关键词：Adulteration ; Anthocyanins ; Authenticity markers ; Red wine

刊名：Food Control

出版年：2016

作者：Belé ; n Gordillo^a ; ^{bgordillo@us.es" class="auth_mail" title="E-mail the corresponding author} ; Berta Baca-Bocanegra^a ; ^{bbaca1@us.es" class="auth_mail" title="E-mail the corresponding author} ; Francisco J. Rodriguez-Pulí ; do^a ; ^{rpulido@us.es" class="auth_mail" title="E-mail the corresponding author} ; M. Lourdes Gonzá ; lez-Miret^a ; ^{miret@us.es" class="auth_mail" title="E-mail the corresponding author} ; Ignacio Garcí ; a Esté ; vez^b ; ^{igarest@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Natalia Quijada-Morí ; n^b ; ^{nataliaquijada@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Francisco J. Heredia^a ; ^{heredia@us.es" class="auth_mail" title="E-mail the corresponding author} ; M. Teresa Escribano-Bailó ; n^b ; ^{escriban@usal.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Oak chips-grape maceration ; American oak chips ; Syrah red wine ; Warm climate ; Colour stability

刊名：Food Chemistry

出版年：2016

作者：Lihua Wang ; Xiangyu Sun ; Fan Li ; Dan Yu ; Xingyan Liu ; Weidong Huang ; ^{huanggwd@263.net" class="auth_mail" title="E-mail the corresponding author} ; Jicheng Zhan ; ^{zhanjicheng@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Mulberry wine ; Phenolic compounds ; Colour ; Antioxidant activity ; Alcoholic fermentation ; Dynamic changes

刊名：Journal of Functional Foods

出版年：2015