Peer-Reviewed Research Database

Red Wine — 932 papers

Papers mentioning red wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the red wine research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

China Agricultural University

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

Université de Bordeaux

Universidad de Zaragoza

Unité de Recherche Œnologie

Northwest A&F University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2020 Food chemistry unrelated

Green and innovative technique develop for the determination of vanadium in different types of water and food samples by eutectic solvent extraction method.

A green and innovative eutectic solvent based extraction method was proposed for the determination of trace level vanadium in water and food samples by graphite furnace atomic abso... Read full abstract on PubMed →

PMID: 31606632 DOI: 10.1016/j.foodchem.2019.125638

2018 Food & function pharmacology

Bioactive compounds and pharmacological and food applications of Syzygium cumini - a review.

The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal pla... Read full abstract on PubMed →

PMID: 30379170 DOI: 10.1039/c8fo00654g

2015 Environmental geochemistry and health unrelated

Solid-state UV-MALDI mass spectrometric quantitation of fluroxypyr and triclopyr in soil.

The work presented here refers firstly to solid-state UV-MALDI-Orbitrap-mass spectrometric analysis of fluroxypyr (A) and triclopyr (B) in soils under laboratory conditions. The ex... Read full abstract on PubMed →

PMID: 25555463 DOI: 10.1007/s10653-014-9673-9

1996 Critical reviews in food science and nutrition aroma analysis

Fish flavor.

This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity... Read full abstract on PubMed →

PMID: 8744606 DOI: 10.1080/10408399609527725

2024 Food chemistry: X aroma analysis

Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma.

Malolactic fermentation (MLF) is a crucial process to enhance wine quality, and the utilization of indigenous microorganisms has the potential to enhance wine characteristics disti... Read full abstract on PubMed →

PMID: 38633743 DOI: 10.1016/j.fochx.2024.101369 Full text on PMC

2023 Current research in food science aroma analysis

Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting.

This study aimed to improve the aroma quality of blueberry wine by employing cultivar selection and precise berry sorting. We conducted a comprehensive analysis of volatile profile... Read full abstract on PubMed →

PMID: 38077470 DOI: 10.1016/j.crfs.2023.100643 Full text on PMC

2023 Food chemistry aeda

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis.

Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5... Read full abstract on PubMed →

PMID: 36368097 DOI: 10.1016/j.foodchem.2022.134809

2022 Food microbiology gc ms

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging.

Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albariño and polyfunctional mercaptans precursors. The... Read full abstract on PubMed →

PMID: 35287810 DOI: 10.1016/j.fm.2022.103981

2020 Food chemistry aeda

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.

The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective... Read full abstract on PubMed →

PMID: 32044705 DOI: 10.1016/j.foodchem.2020.126353

2024 Pesticide biochemistry and physiology gc ms

Biocontrol activity and potential mechanism of Bacillus cereus G5 against Meloidogyne graminicola.

Root-knot nematodes (Meloidogyne spp.) are highly destructive pests that cause significant yield losses annually. Biological control of nematodes has emerged as a potential alterna... Read full abstract on PubMed →

PMID: 39277392 DOI: 10.1016/j.pestbp.2024.106079

2022 Molecules (Basel, Switzerland) aroma analysis

Modeling Postmortem Ethanol Production/Insights into the Origin of Higher Alcohols.

The forensic toxicologist is challenged to provide scientific evidence to distinguish the source of ethanol (antemortem ingestion or microbial production) determined in the postmor... Read full abstract on PubMed →

PMID: 35163964 DOI: 10.3390/molecules27030700 Full text on PMC

2022 Environmental science & technology other

Rationally Engineering a CuO/Pd@SiO2 Core-Shell Catalyst with Isolated Bifunctional Pd and Cu Active Sites for n-Butylamine Controllable Decomposition.

Volatile organic amines are a category of typical volatile organic compounds (VOCs) extensively presented in industrial exhausts causing serious harm to the atmospheric environment... Read full abstract on PubMed →

PMID: 36214785 DOI: 10.1021/acs.est.2c04256

2021 Food science & nutrition gc ms

Determination of volatile organic compounds by HS-GC-IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut.

The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contaminat... Read full abstract on PubMed →

PMID: 34026083 DOI: 10.1002/fsn3.2229 Full text on PMC

2007 Applied and environmental microbiology threshold study

Expression of plant flavor genes in Lactococcus lactis.

Lactic acid bacteria, such as Lactococcus lactis, are attractive hosts for the production of plant-bioactive compounds because of their food grade status, efficient expression, and... Read full abstract on PubMed →

PMID: 17209074 DOI: 10.1128/AEM.01870-06 Full text on PMC

2002 Applied occupational and environmental hygiene gc ms

Volatile metabolites produced by three strains of Stachybotrys chartarum cultivated on rice and gypsum board.

Stachybotrys chartarum (atra) is a toxigenic fungus frequently found in water-damaged buildings. Although microbial volatile organic compounds (MVOCs) produced by Aspergillus, Peni... Read full abstract on PubMed →

PMID: 12049433 DOI: 10.1080/10473220290035462

2000 Journal of chromatography. A other

High-performance ion-pair chromatographic behaviour of conjugated bile acids with di-n-butylamine acetate.

This paper dealt with a simple and efficient method for separating a mixture of different series of ionic, high polar, and hydrophilic conjugates of bile acids by high-performance... Read full abstract on PubMed →

PMID: 10949476 DOI: 10.1016/s0021-9673(00)00509-4

1999 Carcinogenesis other

Volatile nitrosamines and tobacco-specific nitrosamines in the smoke of Thai cigarettes: a risk factor for lung cancer and a suspected risk factor for liver cancer in Thailand.

In Thailand, smoking of commercial cigarettes and of handmade cigarettes has drastically increased in recent decades. Cancer of the lung and of the upper aero-digestive tract have... Read full abstract on PubMed →

PMID: 9934860 DOI: 10.1093/carcin/20.1.133

2022 Foods (Basel, Switzerland) other

Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea).

Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial... Read full abstract on PubMed →

PMID: 36140943 DOI: 10.3390/foods11182815 Full text on PMC

2014 Journal of chromatography. B, Analytical technologies in the biomedical and life sciences gc ms

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash... Read full abstract on PubMed →

PMID: 24333641 DOI: 10.1016/j.jchromb.2013.11.032

2026 gc ms

E-nose, HS-SPME-GC-MS and untargeted metabolomics reveal effects on <sup>60</sup>Co gamma irradiation of Neng-An-Jun-Ning Pills: Changes in odor and chemical compositions.

Tibetan medicinal preparations are mainly composed of crude medicinal powder, which are susceptible to microbial contamination. Due to its high efficiency and low-treatment charact... Read full abstract on PubMed →

PMID: 41830714 DOI: 10.1016/j.jpba.2026.117446

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.