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Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds.

• Authors : Paolini, Mauro¹ (AUTHOR) ; Roncone, Alberto¹ (AUTHOR) ; Cucinotta, Lorenzo^1,2 (AUTHOR)

• Source: Biomolecules (2218-273X). Jun2024, Vol. 14 Issue 6, p710. 18p.

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Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

• Authors : Miriam Ortega-Heras; Silvia Pérez-Magariño; Leticia Martínez-Lapuente ...

Subjects: chemistry.chemical_classification; Citronellol; biology

• Source: Digital.CSIC. Repositorio Institucional del CSICinstname

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Genetic architecture of berry aroma compounds in a QTL (quantitative trait loci) mapping population of interspecific hybrid grapes (Vitis labruscana × Vitis vinifera).

• Authors : Koyama, Kazuya¹ (AUTHOR) ; Kono, Atsushi² (AUTHOR) ; Ban, Yusuke³ (AUTHOR)

Subjects: *LOCUS (Genetics); *VITIS vinifera; *GENETIC regulation

• Source: BMC Plant Biology. 9/23/2022, Vol. 22 Issue 1, p1-20. 20p.

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Chemical Composition and Antifungal Activity of Lemongrass Essential Oil.

• Authors : Valková, Veronika^1,2 ; Ďúranová, Hana¹; Galovičová, Lucia²

• Source: Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii. 2022, Vol. 55 Issue 2, p73-78. 6p.

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Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars.

• Authors : Januszek, Magdalena¹ (AUTHOR) ; Satora, Paweł¹ (AUTHOR); Tarko, Tomasz¹ (AUTHOR)

• Source: Biomolecules (2218-273X). Jun2020, Vol. 10 Issue 6, p853-853. 1p.

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Comparison of Volatile Compounds between Wild and Cultivated Roses

• Authors : Dedang Feng; Hongying Jian; Hao Zhang

Subjects: rosa; chinese old garden roses; modern roses

• Source: HortScience, Vol 57, Iss 5 (2022)

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방향성 절화용 장미 ‘허니블루’ 육성.

• Authors : 이영순¹ ; 임성희¹; 박건환¹

• Source: Korean Journal of Breeding Science. 2015, Vol. 27 Issue 3, p312-317. 6p.

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Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

• Authors : Magdalena Januszek; Paweł Satora; Tomasz Tarko

Subjects: apple brandies; volatile compounds; terpenesagris

• Source: Biomolecules; Volume 10; Issue 6; Pages: 853

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Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines.

• Authors : Pérez-Magariño, Silvia¹ ; Ortega-Heras, Miriam¹; Martínez-Lapuente, Leticia²

Subjects: *MULTIVARIATE analysis; *SPARKLING wines; *GRAPE varietiesSPAIN

• Source: European Food Research & Technology. May2013, Vol. 236 Issue 5, p827-841. 15p.

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Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds

• Authors : Mauro Paolini; Alberto Roncone; Lorenzo Cucinotta

Subjects: Moscato Giallo; volatile compounds; GC-MS/MS

• Source: Biomolecules, Vol 14, Iss 6, p 710 (2024)

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