Journament

Keyword Connections - red wine Keywords

Connection Type	Connection
Journals	Journal of food biochemistry Food chemistry
Research Groups	No Research Group Connected
Bibliographies	[1] Quality evaluation of Chinese red wine based on cloud model. [2] Digital image-based tracing of geographic origin, winemaker, and grape type for red wine authentication. [3] bioactive amines in brazilian wines: types, levels and correlation with physico-chemical parameters [4] anthocyanins and their variation in red wines i. monomeric anthocyanins and their color expression [5] recherches technologiques sur composés phénoliques des vins rouges i- influence des différentes parties de la grappe (1) [6] sorption of ochratoxin a from aqueous solutions using β-cyclodextrin-polyurethane polymer [7] Qualitative Assessment of the Red Wine Varieties Grown in Dealu Bujorului Vineyard [8] Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [9] Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. [10] Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines [11] Quality evaluation of Chinese red wine based on cloud model. [12] Resveratrol, a red wine polyphenol, protects spinal cord from ischemia-reperfusion injury. [13] Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging. [14] Research regarding the phenolic maturity of the red wine varieties in the dealu bujorului vineyard [15] Digital image-based tracing of geographic origin, winemaker, and grape type for red wine authentication. [16] Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration [17] qualitative peculiarities of the flavoured wines and of the vermouth type wines, obtained from the sauvignon blanc variety [18] anthocyanins and their variation in red wines i. monomeric anthocyanins and their color expression [19] organic production of red wine grapes under plastic cover in subtropical region of brazil produção orgânica de uvas para vinho tinto sob cobertura plástica em região subtropical do brasil [20] development of an immunochromatographic test strip for the detection of ochratoxin a in red wine [21] qualidade sensorial de vinhos tintos finos do rio grande do sul comparados aos importados da argentina e chile organoleptic quality of red wines from rio grande do sul in relation to those from argentina and chile [22] the effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines [23] regular moderate intake of red wine is linked to a better women's sexual health [24] The impact of spectral data pre-processing on the assessment of red wine vintage through spectroscopic methods.