Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Aureliano Amati"'
Publikováno v:
Journal of Food Composition and Analysis. 18:121-130
An HPLC method for the determination of the main organic acids and sugars in fruit juices is proposed. Nine acids (including oxalic, citric, malic, quinic, galacturonic, ascorbic, succinic, and fumaric acid) and three sugars (sucrose, glucose and fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35b7b3d493fffc2c3ab3cc8bb3ad560c
https://doi.org/10.1016/j.jfca.2004.01.005
https://doi.org/10.1016/j.jfca.2004.01.005
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 25:2551-2560
An HPLC method for the simultaneous quantification of the main carboxylic acids (including citric, tartaric, malic, shikimic, succinic, lactic, fumaric, and acetic acids), sugars (glucose and fructose), and alcohols (glycerol and ethanol) of musts an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60fe360c70607d1afde8d58b928d6386
https://doi.org/10.1081/jlc-120014274
https://doi.org/10.1081/jlc-120014274
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 23:2047-2056
An improved high performance liquid chromatography (HPLC) method for the analysis of the main organic compounds in musts and wines is presented. A column packed with hydrogen sulfonated divinyl benzene-styrene copolymer and two detectors connected in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9ac0ce1d60efaaf9170f6af5e8a24b0
https://doi.org/10.1081/jlc-100100472
https://doi.org/10.1081/jlc-100100472
Publikováno v:
Journal of Chromatography A. 888:129-136
Three immunoaffinity clean-up procedures to analyse ochratoxin A (OTA) in wines were compared. The direct wine clean-up with Ochraprep and OchraTest columns gave equivalent results in terms of recovery and precision if compared with the reference pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e54a31e54d12f70ea105c76bad8308ff
https://doi.org/10.1016/s0021-9673(00)00542-2
https://doi.org/10.1016/s0021-9673(00)00542-2
Publikováno v:
Chromatographia. 44:645-648
A method is proposed for the determination of sorbic acid in wines using a hydrogen sulfonated divinyl benzene-styrene copolymer (DVB-H) HPLC column and isocratic elution with 0.01N H2SO4:CH3CN (75:25). UV detection at 258 nm permits analysis by dire
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99412a47367ffbd173c5b7aba670850c
https://doi.org/10.1007/bf02466668
https://doi.org/10.1007/bf02466668
Publikováno v:
Journal of Wine Research. 6:143-151
High hydrostatic pressure (up to 1000 MPa) is a new microbiological stabilisation process that can contribute to wine and grape must stabilisation. Experiments on grape must and wine microbiological stabilisation using high pressures were undertaken.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fa8629896d0d54988283a5ec77a60c7
https://doi.org/10.1080/09571269508718031
https://doi.org/10.1080/09571269508718031
Publikováno v:
Food Chemistry. 60:647-649
The effects of high pressure processing (300, 600, 900 MPa for 2, 6 and 10min) on the activity of polyphenoloxidase (PPO) enzymes were evaluated in a synthetic must to which an enzymatic extract obtained from grapes had been added, and in a white gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ed1fe9418fadc664a12d6dff37bbf49
https://doi.org/10.1016/s0308-8146(97)00050-2
https://doi.org/10.1016/s0308-8146(97)00050-2
Publikováno v:
Journal of chromatography. A. 973(1-2)
A HPLC method involving direct injection was developed to determine phenolic compounds in wine. The separation was carried out on an RP C18 monolithic column using a binary gradient elution and diode array detection. In this way 17 monomeric compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f64fc04acba45e7de70ced375e0360c1
https://pubmed.ncbi.nlm.nih.gov/12437182
https://pubmed.ncbi.nlm.nih.gov/12437182
Publikováno v:
Journal of agricultural and food chemistry. 49(8)
A red Sangiovese wine was stored in barrels of different woods (oak and chestnut) and types (225-L “barriques” and 1000-L barrels) at 12 and 22 °C for 320 days to evaluate the effects of different aging conditions on wine quality. Chestnut barre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a71764c58ed19f307b8a5a0157e6e20
https://pubmed.ncbi.nlm.nih.gov/11513646
https://pubmed.ncbi.nlm.nih.gov/11513646
The influence of three levels of oxygen supply on the phenolic composition of Sangiovese wine was evaluated during 6 months of storage. Oxygenation reduced the total phenolics content and increased the concentration of red polymeric compounds. Satura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::218e23f81bb77a180b5ac10f666e1f6a
http://hdl.handle.net/11575/7414
http://hdl.handle.net/11575/7414
