phenolic compounds
- You have accessRestricted accessElimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red WinesAndrea Osete-Alcaraz, Ana Belén Bautista-Ortín, Ana Ortega-Regules, Encarna Gómez-PlazaAm J Enol Vitic. 2019 70: 201-204 ; DOI: 10.5344/ajev.2018.18042Andrea Osete-Alcaraz1Food Science and Technology Department. Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, SpainAna Belén Bautista-Ortín1Food Science and Technology Department. Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, SpainAna Ortega-Regules2Universidad de las Américas Puebla, Departamento de Ingeniería Química, Alimentos y Ambiental, Sta. 14 Catarina Mártir, 72810 San Andrés Cholula, Puebla, MéxicoEncarna Gómez-Plaza1Food Science and Technology Department. Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
- You have accessRestricted accessEarly Leaf Removal has a Larger Effect than Cluster Thinning on Grape Phenolic Composition in cv. TeranMarijan Bubola, Paolo Sivilotti, Danijela Janjanin, Stefano PoniAm J Enol Vitic. 2017 68: 234-242 ; DOI: 10.5344/ajev.2016.16071Marijan Bubola1Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaPaolo Sivilotti2Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze 206, 33100 Udine, ItalyDanijela Janjanin1Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaStefano Poni3Dipartimento di Scienze delle Produzioni Vegetali Sostenibili, Area Frutticoltura e Viticoltura, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29100 Piacenza, Italy
- You have accessRestricted accessEffects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western SpainDaniel Moreno, Mar Vilanova, Esther Gamero, Diego S. Intrigliolo, M. Inmaculada Talaverano, David Uriarte, M. Esperanza ValdésAm J Enol Vitic. 2015 66: 204-211 ; DOI: 10.5344/ajev.2014.14087Daniel Moreno1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, SpainMar Vilanova2Misión Biológica de Galicia (CSIC), P.O. Box 28, 38080 Pontevedra, SpainEsther Gamero1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, SpainDiego S. Intrigliolo3Instituto Valenciano Investigaciones Agrarias (IVIA), Sustainable Agriculture Center, P.O. Box 46113, Moncada, Valencia, SpainM. Inmaculada Talaverano1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, SpainDavid Uriarte4CICYTEX-Agricultural Research Center Finca La Orden-Valdesequera, (Government of Extremadura), Crta. A-V, Km 372, 06187 Badajoz, SpainM. Esperanza Valdés1CICYTEX, Technological Institute of Food and Agriculture (INTAEX), (Government of Extremadura), Av. Adolfo Suárez, s/n 06071 Badajoz, Spain
- You have accessRestricted accessPulsed Electric Field-Assisted Cold Maceration of Cabernet franc and Cabernet Sauvignon GrapesNada El Darra, Nabil Grimi, Eugène Vorobiev, Richard G. Maroun, Nicolas LoukaAm J Enol Vitic. 2013 64: 476-484 ; DOI: 10.5344/ajev.2013.12098Nada El Darra1Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, BP 20529-60205 Compiègne Cedex, France2Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP 17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.Nabil Grimi1Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, BP 20529-60205 Compiègne Cedex, FranceEugène Vorobiev1Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, BP 20529-60205 Compiègne Cedex, FranceRichard G. Maroun2Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP 17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.Nicolas Louka2Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP 17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon.
- You have accessRestricted accessEvaluation of Nonvolatile Flavor Compounds in Vidal Icewine from ChinaKe Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan XuAm J Enol Vitic. 2013 64: 110-117 ; DOI: 10.5344/ajev.2012.12037Ke Tang1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaJi-Ming Li3Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.Bei Wang1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaLei Ma1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR ChinaYan Xu1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
- You have accessRestricted accessInfluence of Phenolic Compounds on Activity of Nisin and Pediocin PA-1Caroline Knoll, Benoit Divol, Maret du ToitAm J Enol Vitic. 2008 59: 418-421 ; DOI: 10.5344/ajev.2008.59.4.418Caroline Knoll1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.Benoit Divol1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.Maret du Toit1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.
- You have accessRestricted accessReactivity of 3-Mercaptohexanol in Red Wine: Impact of Oxygen, Phenolic Fractions, and Sulfur DioxideLouis Blanchard, Philippe Darriet, Denis DubourdieuAm J Enol Vitic. 2004 55: 115-120 ; DOI: 10.5344/ajev.2004.55.2.115Louis BlanchardSeguin Moreau South-America, Seguin-Moreau South America, Las Quilas 4232, Vitacura, Santiago, ChilePhilippe Darriet
- You have accessRestricted accessCinnamates and Resveratrol Content for Sparkling Wine CharacterizationC. Andrés-Lacueva, M. Ibern-Gómez, R. M. Lamuela-Raventós, S. Buxaderas, M. C. de la Torre-BoronatAm J Enol Vitic. 2002 53: 147-150 ; DOI: 10.5344/ajev.2002.53.2.147C. Andrés-LacuevaDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.M. Ibern-GómezDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.R. M. Lamuela-RaventósDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.S. BuxaderasDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.M. C. de la Torre-BoronatDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.
- You have accessRestricted accessLow Molecular Weight Phenols in Cork StoppersA. Peña-Neira, T. Hernández, M. C. García-Vallejo, E. Cadahia, B. Fernández De Simón, J. A. SuarezAm J Enol Vitic. 1999 50: 285-290 ; DOI: 10.5344/ajev.1999.50.3.285A. Peña-NeiraInstituto de Fermentaciones Industriales. CSIC, Juan de la Cierva 3, 28006-Madrid, SpainT. HernándezM. C. García-VallejoE. CadahiaB. Fernández De Simón
- You have accessRestricted accessPhenolic Compounds in Cork Used for Production of Wine Stoppers as Affected by Storage and Boiling of Cork SlabsV. Mazzoleni, P. Caldentey, A. SilvaAm J Enol Vitic. 1998 49: 6-10 ; DOI: 10.5344/ajev.1998.49.1.6V. MazzoleniInstituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.P. CaldenteyInstituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.A. SilvaInstituto Nacional de Investigaciòn y Tecnologìa Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy.