Concepedia

Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration

Mickael C. Santos, Cláudia Nunes, Mariana Rocha, Ana Margarida Rodrigues, Sı́lvia M. Rocha, Jorge A. Saraiva, Manuel A. Coimbra

Innovative Food Science & Emerging Technologies · 2013 · 41 citations · 36 references

DOI

Concepts

References

36

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 24.9K citations

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A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.2K citations

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Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction

Marcus A. Glomb, Vincent M. Monnier · Journal of Biological Chemistry · 1995 · 566 citations · Full text

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2006 · 393 citations

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Oxidation mechanisms occurring in wines

Carla Oliveira, A. C. Silva Ferreira, Víctor de Freitas et al. · Food Research International · 2011 · 385 citations

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