1. Biblio

Biblio

Found 33 results
Author [ Title(Desc)] Type Year
Filters: Keyword is Wine  [Clear All Filters]
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P
H. Feng, Skinkis, P. A., and Qian, M. C., “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.
Q
Y. Fang and Qian, M. C., “Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.”, J Agric Food Chem, vol. 54, no. 22, pp. 8567-73, 2006.
M. R. Smith, Penner, M. H., Bennett, S. E., and Bakalinsky, A. T., “Quantitative colorimetric assay for total protein applied to the red wine Pinot noir.”, J Agric Food Chem, vol. 59, no. 13, pp. 6871-6, 2011.
S
J. D. Rowe, Harbertson, J. F., Osborne, J. P., Freitag, M., Lim, J., and Bakalinsky, A. T., “Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.”, J Agric Food Chem, vol. 58, no. 4, pp. 2337-46, 2010.
V
M. C. Qian, Fang, Y., and Shellie, K., “Volatile composition of Merlot wine from different vine water status.”, J Agric Food Chem, vol. 57, no. 16, pp. 7459-63, 2009.
C. Ou, Du, X., Shellie, K., Ross, C., and Qian, M. C., “Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.”, J Agric Food Chem, vol. 58, no. 24, pp. 12890-8, 2010.
W
A. Tseng and Zhao, Y., “Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.”, Food Chem, vol. 138, no. 1, pp. 356-65, 2013.
Y
A. Contreras, Curtin, C. D., and Varela, C., “Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.”, Appl Microbiol Biotechnol, vol. 99, no. 4, pp. 1885-95, 2015.