Detalhe da pesquisa
1.
Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint.
Molecules
; 26(17)2021 Aug 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-34500628
2.
Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (Vitis vinifera L.) cv. Merlot.
J Agric Food Chem
; 72(4): 2018-2033, 2024 Jan 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-37159503
3.
Smoky Characters in Wine: Distinctive Flavor or Taint?
J Agric Food Chem
; 72(17): 9581-9586, 2024 May 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-38647217
4.
Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.
J Agric Food Chem
; 69(35): 10246-10259, 2021 Sep 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-34428045
5.
Vineyard Soil Microbiome Composition Related to Rotundone Concentration in Australian Cool Climate 'Peppery' Shiraz Grapes.
Front Microbiol
; 10: 1607, 2019.
Artigo
em Inglês
| MEDLINE | ID: mdl-31379773
6.
Understanding Yeast Impact on 1,1,6-Trimethyl-1,2-dihydronaphthalene Formation in Riesling Wine through a Formation-Pathway-Informed Hydrolytic Assay.
J Agric Food Chem
; 67(49): 13487-13495, 2019 Dec 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-31347368
7.
Rapid isolation of red wine polymeric polyphenols by solid-phase extraction.
J Agric Food Chem
; 56(8): 2571-80, 2008 Apr 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-18376841
8.
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
J Agric Food Chem
; 56(10): 3738-44, 2008 May 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-18461961
9.
Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
J Agric Food Chem
; 66(10): 2281-2286, 2018 Mar 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-28220693
10.
Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Food Chem
; 256: 286-296, 2018 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-29606450
11.
Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine.
Food Chem
; 256: 85-90, 2018 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-29606476
12.
Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
J Agric Food Chem
; 66(11): 2838-2850, 2018 Mar 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-29485286
13.
High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format.
J Agric Food Chem
; 55(12): 4651-7, 2007 Jun 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-17497877
14.
Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
J Agric Food Chem
; 55(15): 5948-55, 2007 Jul 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-17580875
15.
Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
J Agric Food Chem
; 62(11): 2327-36, 2014 Mar 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-24617920
16.
Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine.
J Agric Food Chem
; 61(1): 25-33, 2013 Jan 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-23230971
17.
Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.
J Agric Food Chem
; 60(40): 10093-102, 2012 Oct 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-22967212
18.
Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
J Agric Food Chem
; 60(10): 2629-37, 2012 Mar 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-22324544
19.
Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke.
J Agric Food Chem
; 58(20): 10989-98, 2010 Oct 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-20923151
20.
Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.
J Agric Food Chem
; 58(23): 12313-9, 2010 Dec 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-21047137