Artykuły w czasopismach na temat „Methoxypyrazines”
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Rajchl, A., H. Čížková, M. Voldřich, D. Lukešová i Z. Panovská. "Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma". Czech Journal of Food Sciences 27, No. 4 (9.09.2009): 259–66. http://dx.doi.org/10.17221/4/2009-cjfs.
Pełny tekst źródłaHASHIZUME, Katsumi. "Methoxypyrazines in Wine". JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, nr 12 (1999): 966–73. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.966.
Pełny tekst źródłaJ Pickering, G., A. Blake i Y. Kotseridis. "Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine". Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S62—S65. http://dx.doi.org/10.17221/1104-cjfs.
Pełny tekst źródłaPickering, Gary J., i Andreea Botezatu. "A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation". Molecules 26, nr 14 (17.07.2021): 4341. http://dx.doi.org/10.3390/molecules26144341.
Pełny tekst źródłaBotezatu, Andreea, i Gary James Pickering. "Novel Applications for Biomaterials: The Case of Remediation of Wine Taints Using Poly-Lactic Acid Polymer". Applied Mechanics and Materials 749 (kwiecień 2015): 70–73. http://dx.doi.org/10.4028/www.scientific.net/amm.749.70.
Pełny tekst źródłaBrunetti, Andrés E., Mariana L. Lyra, Weilan G. P. Melo, Laura E. Andrade, Pablo Palacios-Rodríguez, Bárbara M. Prado, Célio F. B. Haddad, Mônica T. Pupo i Norberto P. Lopes. "Symbiotic skin bacteria as a source for sex-specific scents in frogs". Proceedings of the National Academy of Sciences 116, nr 6 (22.01.2019): 2124–29. http://dx.doi.org/10.1073/pnas.1806834116.
Pełny tekst źródłaBattilana, Juri, Jake D. Dunlevy i Paul K. Boss. "Histone modifications at the grapevine VvOMT3 locus, which encodes an enzyme responsible for methoxypyrazine production in the berry". Functional Plant Biology 44, nr 7 (2017): 655. http://dx.doi.org/10.1071/fp16434.
Pełny tekst źródłaOlejar, Kenneth J., Jason Breitmeyer, Pradeep M. Wimalasiri, Bin Tian i Stewart K. Field. "Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS". Analytica 2, nr 1 (2.01.2021): 1–13. http://dx.doi.org/10.3390/analytica2010001.
Pełny tekst źródłaLei, Yujuan, Sha Xie, Xueqiang Guan, Changzheng Song, Zhenwen Zhang i Jiangfei Meng. "Methoxypyrazines biosynthesis and metabolism in grape: A review". Food Chemistry 245 (kwiecień 2018): 1141–47. http://dx.doi.org/10.1016/j.foodchem.2017.11.056.
Pełny tekst źródłaLing, Mengqi, Yu Zhou, Yibin Lan, Chifang Cheng, Guangfeng Wu, Changqing Duan i Ying Shi. "Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique". Molecules 26, nr 11 (26.05.2021): 3172. http://dx.doi.org/10.3390/molecules26113172.
Pełny tekst źródłaCandelon, Nicolas, Svitlana Shinkaruk, Bernard Bennetau, Catherine Bennetau-Pelissero, Marie-Laurence Dumartin, Marie Degueil i Pierre Babin. "New approach to asymmetrically substituted methoxypyrazines, derivatives of wine flavors". Tetrahedron 66, nr 13 (marzec 2010): 2463–69. http://dx.doi.org/10.1016/j.tet.2010.01.088.
Pełny tekst źródłaHeymann, Hildegarde, Ann C. Noble i Roger B. Boulton. "Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure". Journal of Agricultural and Food Chemistry 34, nr 2 (marzec 1986): 268–71. http://dx.doi.org/10.1021/jf00068a029.
Pełny tekst źródłaPlank, Cassandra M., Edward W. Hellman i Thayne Montague. "Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries". HortScience 54, nr 2 (luty 2019): 282–88. http://dx.doi.org/10.21273/hortsci13634-18.
Pełny tekst źródłaSala, C., M. Mestres, M. P. Martı́, O. Busto i J. Guasch. "Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines". Journal of Chromatography A 953, nr 1-2 (kwiecień 2002): 1–6. http://dx.doi.org/10.1016/s0021-9673(02)00123-1.
Pełny tekst źródłaAllen, Malcolm S., Michael J. Lacey i Stephen J. Boyd. "Methoxypyrazines in Red Wines: Occurrence of 2-Methoxy-3-(1-methylethyl)pyrazine". Journal of Agricultural and Food Chemistry 43, nr 3 (marzec 1995): 769–72. http://dx.doi.org/10.1021/jf00051a038.
Pełny tekst źródłaBotezatu, Andreea I., Yorgos Kotseridis, Debbie Inglis i Gary J. Pickering. "Occurrence and contribution of alkyl methoxypyrazines in wine tainted byHarmonia axyridisandCoccinella septempunctata". Journal of the Science of Food and Agriculture 93, nr 4 (19.10.2012): 803–10. http://dx.doi.org/10.1002/jsfa.5800.
Pełny tekst źródłaBattistutta, F., G. Colugnati, F. Bregant, G. Crespan, I. Tonetti, E. Celotti i R. Zironi. "INFLUENCE OF GENOTYPE ON THE METHOXYPYRAZINES CONTENT OF CABERNET SAUVIGNON CULTIVATED IN FRIULI". Acta Horticulturae, nr 526 (marzec 2000): 407–14. http://dx.doi.org/10.17660/actahortic.2000.526.45.
Pełny tekst źródłaMutarutwa, Delvana, Luciano Navarini, Valentina Lonzarich, Dario Compagnone i Paola Pittia. "GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines". Journal of Mass Spectrometry 53, nr 9 (16.08.2018): 871–81. http://dx.doi.org/10.1002/jms.4271.
Pełny tekst źródłaVallarino, José G., Xaviera A. López-Cortés, Jake D. Dunlevy, Paul K. Boss, Fernando D. González-Nilo i Yerko M. Moreno. "Biosynthesis of Methoxypyrazines: Elucidating the Structural/Functional Relationship of TwoVitis viniferaO-Methyltransferases Capable of Catalyzing the Putative Final Step of the Biosynthesis of 3-Alkyl-2-Methoxypyrazine." Journal of Agricultural and Food Chemistry 59, nr 13 (13.07.2011): 7310–16. http://dx.doi.org/10.1021/jf200542w.
Pełny tekst źródłaRomero, Raquel, Juan Luis Chacón, Esteban García i Jesús Martínez. "Pyrazine contents in four red grape varietes cultivated in warm climate". OENO One 40, nr 4 (31.12.2006): 203. http://dx.doi.org/10.20870/oeno-one.2006.40.4.861.
Pełny tekst źródłaAllen, Malcolm S., Michael J. Lacey i Stephen Boyd. "Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry". Journal of Agricultural and Food Chemistry 42, nr 8 (sierpień 1994): 1734–38. http://dx.doi.org/10.1021/jf00044a030.
Pełny tekst źródłaRizzi, George P. "Formation of methoxypyrazines in reactions of 2(1H)-pyrazinones with naturally occurring methylating agents". Journal of Agricultural and Food Chemistry 38, nr 10 (październik 1990): 1941–44. http://dx.doi.org/10.1021/jf00100a014.
Pełny tekst źródłaVentura, Francesc, Jordi Quintana, Mariano Gómez i Mónica Velo-Cid. "Identification of Alkyl-methoxypyrazines as the Malodorous Compounds in Water Supplies from Northwest Spain". Bulletin of Environmental Contamination and Toxicology 85, nr 2 (6.07.2010): 160–64. http://dx.doi.org/10.1007/s00128-010-0053-6.
Pełny tekst źródłaZhao, Xianfang, Yanlun Ju, Xiaofeng Wei, Shuo Dong, Xiangyu Sun i Yulin Fang. "Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle". Molecules 24, nr 24 (16.12.2019): 4598. http://dx.doi.org/10.3390/molecules24244598.
Pełny tekst źródłaGalvan, Tederson Luiz, Stephen Kells i William Dale Hutchison. "Determination of 3-Alkyl-2-methoxypyrazines in Lady Beetle-Infested Wine by Solid-Phase Microextraction Headspace Sampling". Journal of Agricultural and Food Chemistry 56, nr 3 (luty 2008): 1065–71. http://dx.doi.org/10.1021/jf072382z.
Pełny tekst źródłaDunlevy, Jake D., Kathleen L. Soole, Michael V. Perkins, Eric G. Dennis, Robert A. Keyzers, Curtis M. Kalua i Paul K. Boss. "Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour". Plant Molecular Biology 74, nr 1-2 (23.06.2010): 77–89. http://dx.doi.org/10.1007/s11103-010-9655-y.
Pełny tekst źródłaFontana, Ariel R., i Rubén Bottini. "QuEChERS Method for the Determination of 3‑Alkyl‑2‑Methoxypyrazines in Wines by Gas Chromatography-Mass Spectrometry". Food Analytical Methods 9, nr 12 (10.05.2016): 3352–59. http://dx.doi.org/10.1007/s12161-016-0532-4.
Pełny tekst źródłaMutarutwa, Delvana, Luciano Navarini, Valentina Lonzarich, Paola Crisafulli, Dario Compagnone i Paola Pittia. "Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality". Journal of Agricultural and Food Chemistry 68, nr 17 (16.12.2019): 4743–51. http://dx.doi.org/10.1021/acs.jafc.9b07476.
Pełny tekst źródłaKotseridis, Y. S., M. Spink, I. D. Brindle, A. J. Blake, M. Sears, X. Chen, G. Soleas, D. Inglis i G. J. Pickering. "Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay". Journal of Chromatography A 1190, nr 1-2 (maj 2008): 294–301. http://dx.doi.org/10.1016/j.chroma.2008.02.088.
Pełny tekst źródłaFrato, Katherine E. "Identification of Hydroxypyrazine O-Methyltransferase Genes in Coffea arabica: A Potential Source of Methoxypyrazines That Cause Potato Taste Defect". Journal of Agricultural and Food Chemistry 67, nr 1 (7.12.2018): 341–51. http://dx.doi.org/10.1021/acs.jafc.8b04541.
Pełny tekst źródłaSala, C., M. Mestres, M. P. Martı́, O. Busto i J. Guasch. "Headspace solid-phase microextraction method for determining 3-alkyl-2-methoxypyrazines in musts by means of polydimethylsiloxane–divinylbenzene fibres". Journal of Chromatography A 880, nr 1-2 (czerwiec 2000): 93–99. http://dx.doi.org/10.1016/s0021-9673(00)00262-4.
Pełny tekst źródłaMaia, Artur Campos Dália, Geanne Karla Novais Santos, Eduardo Gomes Gonçalves, Daniela Maria do Amaral Ferraz Navarro i Luis Alberto Nuñez-Avellaneda. "2-Alkyl-3-methoxypyrazines are potent attractants of florivorous scarabs (Melolonthidae, Cyclocephalini) associated with economically exploitable Neotropical palms (Arecaceae)". Pest Management Science 74, nr 9 (25.03.2018): 2053–58. http://dx.doi.org/10.1002/ps.4895.
Pełny tekst źródłaGodelmann, Rolf, Susanne Limmert i Thomas Kuballa. "Implementation of headspace solid-phase-microextraction–GC–MS/MS methodology for determination of 3-alkyl-2-methoxypyrazines in wine". European Food Research and Technology 227, nr 2 (17.10.2007): 449–61. http://dx.doi.org/10.1007/s00217-007-0741-6.
Pełny tekst źródłaSlabizki, Petra, Charlotte Legrum, Reinhard Meusinger i Hans-Georg Schmarr. "Characterization and analysis of structural isomers of dimethyl methoxypyrazines in cork stoppers and ladybugs (Harmonia axyridis and Coccinella septempunctata)". Analytical and Bioanalytical Chemistry 406, nr 25 (14.08.2014): 6429–39. http://dx.doi.org/10.1007/s00216-014-8049-4.
Pełny tekst źródłaDunlevy, Jake D., Kathleen L. Soole, Michael V. Perkins, Eric G. Dennis, Robert A. Keyzers, Curtis M. Kalua i Paul K. Boss. "Erratum to: Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour". Plant Molecular Biology 81, nr 4-5 (8.02.2013): 523. http://dx.doi.org/10.1007/s11103-013-0012-9.
Pełny tekst źródłaRyan, Danielle, Peter Watkins, Jason Smith, Malcolm Allen i Philip Marriott. "Analysis of methoxypyrazines in wine using headspace solid phase microextraction with isotope dilution and comprehensive two-dimensional gas chromatography". Journal of Separation Science 28, nr 9-10 (czerwiec 2005): 1075–82. http://dx.doi.org/10.1002/jssc.200500097.
Pełny tekst źródłaBlake, Amy, Yorgos Kotseridis, Ian D. Brindle, Debbie Inglis, M. Sears i Gary J. Pickering. "Effect of Closure and Packaging Type on 3-Alkyl-2-methoxypyrazines and Other Impact Odorants of Riesling and Cabernet Franc Wines". Journal of Agricultural and Food Chemistry 57, nr 11 (10.06.2009): 4680–90. http://dx.doi.org/10.1021/jf803720k.
Pełny tekst źródłaKögel, Susanne, Jürgen Gross, Christoph Hoffmann i Detlef Ulrich. "Diversity and frequencies of methoxypyrazines in hemolymph of Harmonia axyridis and Coccinella septempunctata and their influence on the taste of wine". European Food Research and Technology 234, nr 3 (17.12.2011): 399–404. http://dx.doi.org/10.1007/s00217-011-1646-y.
Pełny tekst źródłaSlabizki, Petra, Charlotte Legrum, Reinhard Meusinger i Hans-Georg Schmarr. "Erratum to: Characterization and analysis of structural isomers of dimethyl methoxypyrazines in cork stoppers and ladybugs (Harmonia axyridis and Coccinella septempunctata)". Analytical and Bioanalytical Chemistry 406, nr 29 (17.09.2014): 7743–44. http://dx.doi.org/10.1007/s00216-014-8164-2.
Pełny tekst źródłaSala, Cristina, Olga Busto, Josep Guasch i Fernando Zamora. "Contents of 3-alkyl-2-methoxypyrazines in musts and wines fromVitis vinifera variety Cabernet Sauvignon: influence of irrigation and plantation density". Journal of the Science of Food and Agriculture 85, nr 7 (2005): 1131–36. http://dx.doi.org/10.1002/jsfa.2068.
Pełny tekst źródłaVatansever, Serap, Minwei Xu, Ana Magallanes-López, Bingcan Chen i Clifford Hall. "Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory". Processes 9, nr 3 (9.03.2021): 489. http://dx.doi.org/10.3390/pr9030489.
Pełny tekst źródłaBurdfield-Steel, Emily R., Jutta M. Schneider, Johanna Mappes i Susanne Dobler. "Testing the effectiveness of pyrazine defences against spiders". Chemoecology 30, nr 4 (7.03.2020): 139–46. http://dx.doi.org/10.1007/s00049-020-00305-5.
Pełny tekst źródłaBuettner, Andrea. "Influence of Human Saliva on Odorant Concentrations. 2. Aldehydes, Alcohols, 3-Alkyl-2-methoxypyrazines, Methoxyphenols, and 3-Hydroxy-4,5-dimethyl-2(5H)-furanone". Journal of Agricultural and Food Chemistry 50, nr 24 (listopad 2002): 7105–10. http://dx.doi.org/10.1021/jf020714o.
Pełny tekst źródłaSala, Cristina, Olga Busto, Josep Guasch i Fernando Zamora. "Influence of Vine Training and Sunlight Exposure on the 3-Alkyl-2-methoxypyrazines Content in Musts and Wines from theVitis viniferaVariety Cabernet Sauvignon". Journal of Agricultural and Food Chemistry 52, nr 11 (czerwiec 2004): 3492–97. http://dx.doi.org/10.1021/jf049927z.
Pełny tekst źródłaBotezatu, Andreea, Gary J. Pickering i Yorgos Kotseridis. "Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry". Food Chemistry 160 (październik 2014): 141–47. http://dx.doi.org/10.1016/j.foodchem.2014.03.044.
Pełny tekst źródłaLegrum, Charlotte, Elisa Gracia-Moreno, Ricardo Lopez, Theodoros Potouridis, Johannes Langen, Petra Slabizki, Jörg Weiand i Hans-Georg Schmarr. "Quantitative analysis of 3-alkyl-2-methoxypyrazines in German Sauvignon blanc wines by MDGC–MS or MDGC–MS/MS for viticultural and enological studies". European Food Research and Technology 239, nr 4 (15.05.2014): 549–58. http://dx.doi.org/10.1007/s00217-014-2250-8.
Pełny tekst źródłaLópez, Ricardo, Elisa Gracia-Moreno, Juan Cacho i Vicente Ferrreira. "Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine". Journal of Chromatography A 1218, nr 6 (luty 2011): 842–48. http://dx.doi.org/10.1016/j.chroma.2010.12.048.
Pełny tekst źródłaPanighel, Annarita, Antonio Dalla Vedova, Mirko De Rosso, Massimo Gardiman i Riccardo Flamini. "A solid-phase microextraction gas chromatography/ion trap tandem mass spectrometry method for simultaneous determination of ‘foxy smelling compounds’ and 3-alkyl-2-methoxypyrazines in grape juice". Rapid Communications in Mass Spectrometry 24, nr 14 (15.06.2010): 2023–29. http://dx.doi.org/10.1002/rcm.4611.
Pełny tekst źródłaCulleré, Laura, Ana Escudero, Eva Campo, Juan Cacho i Vicente Ferreira. "Multidimensional gas chromatography–mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods". Journal of Chromatography A 1216, nr 18 (maj 2009): 4040–45. http://dx.doi.org/10.1016/j.chroma.2009.02.072.
Pełny tekst źródłaFontana, Ariel, Isaac Rodríguez i Rafael Cela. "Accurate determination of 3-alkyl-2-methoxypyrazines in wines by gas chromatography quadrupole time-of-flight tandem mass spectrometry following solid-phase extraction and dispersive liquid–liquid microextraction". Journal of Chromatography A 1515 (wrzesień 2017): 30–36. http://dx.doi.org/10.1016/j.chroma.2017.07.085.
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