Concepedia
Food Chemistry · 2014 · 24 citations · 31 references
Chemical MeasurementGas ChromatographyMedicineQuantitative AnalysisMass SpectrometryAnalytical ChemistryRapid MethodRed WinePharmacologyChromatographyDrug Analysis
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Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
Malcolm S. Allen, Michael J. Lacey, Roger L. N. Harris et al. · American Journal of Enology and Viticulture · 1991 · 230 citations
Food Chemistry, Wine Aroma, Medicine +7
Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening
Dominique Roujou de Boubée, Cornelis van Leeuwen, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 2000 · 225 citations
Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting
Werner Grosch · Journal of Agricultural and Food Chemistry · 2000 · 223 citations
Food Chemistry, Tannin, Medicine +9
Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry
Malcolm S. Allen, Michael J. Lacey, Stephen Boyd · Journal of Agricultural and Food Chemistry · 1994 · 138 citations
Food Chemistry, Red Wines, Chemical Measurement +14
Influence of Vine Training and Sunlight Exposure on the 3-Alkyl-2-methoxypyrazines Content in Musts and Wines from the<i>Vitis vinifera</i>Variety Cabernet Sauvignon
C. Sala, Olga Busto, J. Guasch et al. · Journal of Agricultural and Food Chemistry · 2004 · 111 citations