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在“Elsevier”中，命中：1,407条，耗时：小于0.01 秒

1.Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

作者：Marí ; a-Pilar Sá ; enz-Navajas^a ; Eva Campo^b ; ^{emcampo@unizar.es} ; José ; Miguel Avizcuri^a ; Dominique Valentin^c ; Purificació ; n Ferná ; ndez-Zurbano^a ; Vicente Ferreira^b

关键词：Wine ; Aroma ; Orthonasal ; Retronasal ; Perceptual interactions ; Astringency ; Bitterness ; Fruitiness ; Proanthocyanidins

刊名：Analytica Chimica Acta

出版年：2012

2.Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques

作者：U. Regmi ; M. Palma ; ^{miguel.palma@uca.es} ; C.G. Barroso

关键词：FT-IR spectroscopy ; Organic acids ; Red and white wine ; Spirits ; Vinegar ; Partial least squares regression

刊名：Analytica Chimica Acta

出版年：2012

3.Intake of alcohol-free red wine modulates antioxidant enzyme activities in a human intervention study

作者：M.A. Noguer^a ; Ana B. Cerezo^b ; E. Donoso Navarro^a ; M.C. Garcia-Parrilla^b ; ^{mcparrilla@us.es}

关键词：Wine ; Alcohol-free wine ; Antioxidant enzymes ; SOD ; Catalase ; Glutathione reductase

刊名：Pharmacological Research

出版年：2012

4.Ochratoxin A occurrence in wines produced in Chile

作者：Mario Vega ; ^{mveha@udec.cl} ; Gisela Rí ; os ; Dietrich von Baer ; Claudia Mardones ; Catherine Tessini ; Erika Herlitz ; Roberto Saelzer ; Marí ; a Antonieta Ruiz

关键词：Ochratoxin A ; Wine ; Reversed phase liquid chromatography ; Fluorescence detection

刊名：Food Control

出版年：2012

5.Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments

作者：Philippus Alberts^a ; ^b ; Maria A. Stander^c ; André ; de Villiers^a ; ^{ajdevill@sun.ac.za}

关键词：Wine ; Anthocyanins ; Tandem mass spectrometry (MS/MS) ; Ultra high pressure liquid chromatography (UHPLC) ; Neutral loss ; Product ion spectrum

刊名：Journal of Chromatography A

出版年：2012

6.Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

作者：R. Noguerol-Pato ; M. Gonzá ; lez-Á ; lvarez ; C. Gonzá ; lez-Barreiro ; B. Cancho-Grande ; J. Simal-Gá ; ndara ; ^{jsimal@uvigo.es}

关键词：Sweet wines ; Naturally grape dehydration process ; Fortification with spirits ; Aging ; Vitis vinifera L. cv. Garnacha Tintorera

刊名：Food Chemistry

出版年：2012

7.The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations

作者：Betina Piqueras-Fiszman^a ; ^b ; ^{bepifis@upvnet.upv.es} ; Charles Spence^b

关键词：Wine bottle ; Quality perception ; Price expectation ; Product extrinsic cues ; Crossmodal interactions ; Multisensory perception

刊名：Food Quality and Preference

出版年：2012

8.Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

作者：E. Gó ; mez Garcí ; a-Carpintero ; M.A. Gó ; mez Gallego ; E. Sá ; nchez-Palomo ; ^{Eva.Sanchez@uclm.es} ; M.A. Gonzá ; lez Viñ ; as

关键词：Gas chromatography&ndash ; mass spectrometry ; Volatile compounds ; Descriptive sensory analysis ; Oak chips ; Moravia Agria wine ; Malolactic fermentation ; Alcoholic fermentation

刊名：Food Chemistry

出版年：2012

9.Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles

作者：Imelda Ryona^a ; Johannes Reinhardt^b ; Gavin L. Sacks^a ; ^{gls9@cornell.edu}

关键词：Scalping ; Wine ; Methoxypyrazine ; Sorbent

刊名：Food Research International

出版年：2012

10.A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area

作者：L. Covarelli^a ; ^{lorenzo.covarelli@unipg.it} ; G. Beccari^a ; A. Marini^b ; L. Tosi^a

关键词：Ochratoxin A ; OTA ; Aspergillus spp. ; Dehydration ; Non-fortified wines ; Grape

刊名：Food Control

出版年：2012

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