hydroxycinnamic acids
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential ProfilesMarie Lisandra Zepeda-Mendoza, Nathalia Kruse Edwards, Mikkel Gulmann Madsen, Martin Abel-Kistrup, Lara Puetz, Thomas Sicheritz-Ponten, Jan H. SwiegersAm J Enol Vitic. 2018 69: 321-333 ; DOI: 10.5344/ajev.2018.17092Marie Lisandra Zepeda-Mendoza1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkMikkel Gulmann Madsen1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkMartin Abel-Kistrup1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkLara Puetz2Centre for Geo-Genetics, Natural History Museum of Denmark, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen K, DenmarkThomas Sicheritz-Ponten3Center for Biological Sequence Analysis, Department of Bio and Health Informatics, Technical University of Denmark, Anker Engelunds Vej 1 Bygning 101A, 2800 Kgs. Lyngby, DenmarkJan H. Swiegers1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, Denmark
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged WineMikkel Gulmann Madsen, Nathalia Kruse Edwards, Mikael Agerlin Petersen, Lucky Mokwena, Jan Hendrik Swiegers, Nils ArneborgAm J Enol Vitic. 2017 68: 23-29 ; DOI: 10.5344/ajev.2016.16015Mikkel Gulmann Madsen1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkMikael Agerlin Petersen2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkLucky Mokwena3Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South AfricaJan Hendrik Swiegers1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkNils Arneborg2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
- You have accessRestricted accessImpact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensisStuart Chescheir, David Philbin, James P. OsborneAm J Enol Vitic. 2015 66: 357-362 ; DOI: 10.5344/ajev.2015.14108Stuart Chescheir1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331David Philbin2Undergraduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331James P. Osborne3Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
- You have accessRestricted accessAbility of Lactic Acid Bacteria to Produce Volatile PhenolsJosé A. Couto, Francisco M. Campos, Ana R. Figueiredo, Tim A. HoggAm J Enol Vitic. 2006 57: 166-171 ; DOI: 10.5344/ajev.2006.57.2.166José A. Couto1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Francisco M. Campos1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Ana R. Figueiredo1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Tim A. Hogg1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
- You have accessRestricted accessEstimation of the Oxidative Changes in Phenolic Compounds of Carignane During WinemakingV. Cheynier, I. Hidalgo Arellano, J. M. Souquet, M. MoutounetAm J Enol Vitic. 1997 48: 225-228 ; DOI: 10.5344/ajev.1997.48.2.225V. CheynierInstitut Supérieur de la Vigne et du Vin, INRA-IPV, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, place Viala, 34060 Montpellier cedex, France.I. Hidalgo ArellanoInstitut Supérieur de la Vigne et du Vin, INRA-IPV, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, place Viala, 34060 Montpellier cedex, France.J. M. SouquetInstitut Supérieur de la Vigne et du Vin, INRA-IPV, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, place Viala, 34060 Montpellier cedex, France.M. MoutounetInstitut Supérieur de la Vigne et du Vin, INRA-IPV, Laboratoire des Polymères et des Techniques Physico-chimiques, 2, place Viala, 34060 Montpellier cedex, France.
- You have accessRestricted accessGlutathione Content and Glutathione to Hydroxycinnamic Acid Ratio in Vitis vinifera Grapes and MustsV. Cheynier, J. M. Souquet, M. MoutounetAm J Enol Vitic. 1989 40: 320-324 ; DOI: 10.5344/ajev.1989.40.4.320V. CheynierInstitute des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, Institute National de la Recherche Agronomique, 9 place Viala, 34060 Montpellier Cedex, France.J. M. SouquetInstitute des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, Institute National de la Recherche Agronomique, 9 place Viala, 34060 Montpellier Cedex, France.M. MoutounetInstitute des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, Institute National de la Recherche Agronomique, 9 place Viala, 34060 Montpellier Cedex, France.