Detalhe da pesquisa
1.
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.
Food Microbiol
; 89: 103435, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-32138993
2.
A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
J Sci Food Agric
; 99(15): 6944-6953, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31414495
3.
The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes.
Food Chem
; 271: 747-752, 2019 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30236740
4.
Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.
J Agric Food Chem
; 66(38): 10053-10066, 2018 Sep 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-30175910
5.
Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape.
J Chromatogr A
; 1537: 91-98, 2018 Feb 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-29352581
6.
Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
Food Chem
; 208: 326-35, 2016 Oct 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-27132857
7.
Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.
Food Chem
; 209: 341-7, 2016 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27173572
8.
Evolution of Volatile Sulfur Compounds during Wine Fermentation.
J Agric Food Chem
; 63(36): 8017-24, 2015 Sep 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-26271945
9.
Ethyl propiolate derivatisation for the analysis of varietal thiols in wine.
J Chromatogr A
; 1312: 104-10, 2013 Oct 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-24034138
10.
Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.
J Agric Food Chem
; 59(19): 10641-50, 2011 Oct 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-21854044
11.
Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
J Agric Food Chem
; 58(12): 7280-8, 2010 Jun 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-20486689