User profiles for B. Fedrizzi
Bruno FedrizziProfessor, The University of Auckland Verified email at aucklanduni.ac.nz Cited by 2903 |
Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing
… , centellasaponins B and C, and an oleanane-type triterpene oligoglycoside, centellasaponin
D, have been isolated together with madecassoside, asiaticoside, asiaticoside B, and …
D, have been isolated together with madecassoside, asiaticoside, asiaticoside B, and …
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
A current research interest of the wine industry is the improvement of wine quality by
producing wines to meet the consumers’ demands and desires. However, this requires an …
producing wines to meet the consumers’ demands and desires. However, this requires an …
Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context
The rotten-egg odour of hydrogen sulfide (H 2 S) produced by the yeast Saccharomyces
cerevisiae has attracted considerable research interest due to its huge impact on the sensory …
cerevisiae has attracted considerable research interest due to its huge impact on the sensory …
[HTML][HTML] Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir
… (b) The chemical loading vectors in the CCA plot for those that reported an R 2 value for …
(c) The same chemical loading vectors reported in b with respect to the regional centers of …
(c) The same chemical loading vectors reported in b with respect to the regional centers of …
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
M Azzolini, B Fedrizzi, E Tosi, F Finato… - … Food Research and …, 2012 - Springer
… In particular, 4-terpineol, a molecule considered to be a marker of the B. cinerea infection,
was found at concentrations much lower than those found in previous experiments [26], …
was found at concentrations much lower than those found in previous experiments [26], …
Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine
M Ugliano, B Fedrizzi, T Siebert, B Travis… - Journal of Agricultural …, 2009 - ACS Publications
A Shiraz must with low yeast assimilable nitrogen (YAN) was supplemented with two
increasing concentrations of diammonium phosphate (DAP) and fermented with one …
increasing concentrations of diammonium phosphate (DAP) and fermented with one …
First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice
B Fedrizzi, KH Pardon, MA Sefton… - Journal of agricultural …, 2009 - ACS Publications
… The column was equilibrated with 5% B for 10 min prior to an injection. A 10 μL injection …
Malacarne, B. Fedrizzi. Influence of oxygen availability during skin-contact maceration on the …
Malacarne, B. Fedrizzi. Influence of oxygen availability during skin-contact maceration on the …
Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory
… in water (A) and methanol (B) in the following gradient: 10–20% B (0–4.5 min); 20–100% …
S4b). Furthermore, the presence of n-heptane led to more peaks in its corresponding …
S4b). Furthermore, the presence of n-heptane led to more peaks in its corresponding …
Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine
… The gradient program was 0–12 min 5% B; 12–15 min 5% B, 50% C; 15–17 min, 5% B,
75% C; 17–20 min 5% B with a total run time of 40 min at a flow rate of 0.4 mL/min. Wine and …
75% C; 17–20 min 5% B with a total run time of 40 min at a flow rate of 0.4 mL/min. Wine and …
Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization
F Mahmoodani, CO Perera, B Fedrizzi, G Abernethy… - Food chemistry, 2017 - Elsevier
… phases, 0.1% formic acid in water (A) and methanol (B) in gradient mode at flow rate 0.6
mL/min. The gradient was changed from 85% B to 90% in 5 min, held for 6 min, then returned to …
mL/min. The gradient was changed from 85% B to 90% in 5 min, held for 6 min, then returned to …