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1
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50949133610
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Analysis of trans-resveratrol: Comparison of methods and contents in Muscatel fortified wines from Setúbal region in Portugal
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Bravo M.N., Feliciano R., Silva S., Coelho A.V., Vilas Boas L., and Bronze M.R. Analysis of trans-resveratrol: Comparison of methods and contents in Muscatel fortified wines from Setúbal region in Portugal. Journal of Food Composition and Analysis 21 (2008) 634-643
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 634-643
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Bravo, M.N.1
Feliciano, R.2
Silva, S.3
Coelho, A.V.4
Vilas Boas, L.5
Bronze, M.R.6
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3
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50949134160
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New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence
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Cerovic Z.G., Moise N., Agati G., Latouche G., Ben Ghozlen N., and Meyer S. New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence. Journal of Food Composition and Analysis 21 (2008) 650-654
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 650-654
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Cerovic, Z.G.1
Moise, N.2
Agati, G.3
Latouche, G.4
Ben Ghozlen, N.5
Meyer, S.6
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4
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50949124236
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Effect of vibration and storage on some physico-chemical properties of a commercial red wine
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Chung H., Son J., Park E., Kim E., and Lim S. Effect of vibration and storage on some physico-chemical properties of a commercial red wine. Journal of Food Composition and Analysis 21 (2008) 655-659
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 655-659
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Chung, H.1
Son, J.2
Park, E.3
Kim, E.4
Lim, S.5
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5
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50949107736
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Codex Alimentarius Commission. Procedural Manual, 17th ed, Joint FAO/WHO Food Standards. 〈ftp://ftp.fao.org/codex/Publications/ProcManuals/Manual_17e.pdf〉.
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Codex Alimentarius Commission. Procedural Manual, 17th ed, Joint FAO/WHO Food Standards. 〈ftp://ftp.fao.org/codex/Publications/ProcManuals/Manual_17e.pdf〉.
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6
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50949109082
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2-Methyl-3-(methyldithio) furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines
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Culleré L., Escudero A., Pérez-Trujillo J.P., Cacho J., and Ferreira V. 2-Methyl-3-(methyldithio) furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines. Journal of Food Composition and Analysis 21 (2008) 708-715
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 708-715
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Culleré, L.1
Escudero, A.2
Pérez-Trujillo, J.P.3
Cacho, J.4
Ferreira, V.5
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9
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50949102839
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Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions
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Iacopini P., Baldi M., Storchi P., and Sebastiani L. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions. Journal of Food Composition and Analysis 21 (2008) 589-598
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 589-598
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Iacopini, P.1
Baldi, M.2
Storchi, P.3
Sebastiani, L.4
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10
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50949096694
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Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis
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Ibanez J.G., Carreon-Alvarez A., Barcena-Soto M., and Casillas N. Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis. Journal of Food Composition and Analysis 21 (2008) 672-683
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 672-683
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Ibanez, J.G.1
Carreon-Alvarez, A.2
Barcena-Soto, M.3
Casillas, N.4
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11
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50949102414
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Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines
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Izquierdo Cañas P.M., García Romero E., Gómez Alonso S., Fernández González M., and Palop Herreros M.L.L. Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines. Journal of Food Composition and Analysis 21 (2008) 731-735
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 731-735
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Izquierdo Cañas, P.M.1
García Romero, E.2
Gómez Alonso, S.3
Fernández González, M.4
Palop Herreros, M.L.L.5
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13
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50949085625
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Determination of free amino acids in beers: A comparison of Czech and foreign brands
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Kabelová I., Dvořáková M., Čížková H., Dostálek P., and Melzoch K. Determination of free amino acids in beers: A comparison of Czech and foreign brands. Journal of Food Composition and Analysis 21 (2008) 736-741
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 736-741
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Kabelová, I.1
Dvořáková, M.2
Čížková, H.3
Dostálek, P.4
Melzoch, K.5
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14
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50949119822
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Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels
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Karathanos V., Syrimbei C., Chiou A., Karathanos A., and Makris D.P. Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels. Journal of Food Composition and Analysis 21 (2008) 667-671
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 667-671
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Karathanos, V.1
Syrimbei, C.2
Chiou, A.3
Karathanos, A.4
Makris, D.P.5
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17
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50949087846
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Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan
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Poudel P.R., Tamura H., Kataoka I., and Mochioka R. Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. Journal of Food Composition and Analysis 21 (2008) 622-625
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 622-625
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Poudel, P.R.1
Tamura, H.2
Kataoka, I.3
Mochioka, R.4
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19
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50949133876
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Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars
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Río Segade S., Soto Vázquez E., and Díaz Losada E. Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars. Journal of Food Composition and Analysis 21 (2008) 599-607
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 599-607
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Río Segade, S.1
Soto Vázquez, E.2
Díaz Losada, E.3
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20
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50949095895
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Antioxidant activities of some Greek wines and wine phenolic extracts
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Roussis I.G., Lambropoulos I., Tzimas P., Gkoulioti A., Marinos V., Tsoupeis D., et al. Antioxidant activities of some Greek wines and wine phenolic extracts. Journal of Food Composition and Analysis 21 (2008) 614-621
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 614-621
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Roussis, I.G.1
Lambropoulos, I.2
Tzimas, P.3
Gkoulioti, A.4
Marinos, V.5
Tsoupeis, D.6
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21
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50949120623
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A natural alternative to sulfur dioxide for red wine production: influence on colour, antioxidant activity and anthocyanin content
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Salaha M.-I., Kallithraka S., Marmaras I., Koussissi E., and Tzourou I. A natural alternative to sulfur dioxide for red wine production: influence on colour, antioxidant activity and anthocyanin content. Journal of Food Composition and Analysis 21 (2008) 660-666
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 660-666
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Salaha, M.-I.1
Kallithraka, S.2
Marmaras, I.3
Koussissi, E.4
Tzourou, I.5
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22
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50949104991
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Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)
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Tao Y., Li H., Wang H., and Zhang L. Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China). Journal of Food Composition and Analysis 21 (2008) 689-694
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(2008)
Journal of Food Composition and Analysis
, vol.21
, pp. 689-694
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Tao, Y.1
Li, H.2
Wang, H.3
Zhang, L.4
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