About: Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

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scientific article published on 05 August 2019

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rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2019 (fr) artículu científicu espublizáu n'agostu de 2019 (ast) im August 2019 veröffentlichter wissenschaftlicher Artikel (de) наукова стаття, опублікована 5 серпня 2019 (uk) scientific article published on 05 August 2019 (en)
publication date	wds:Q92820149-F2967D1D-7383-4667-8B8D-7CE71A6DD62B
publication date	2019-08-05 00:00:00Z (xsd:dateTime)
cites work	wds:Q92820149-19158E95-0FB8-4007-BB66-25DDE489101E wds:Q92820149-1EC12FB5-0819-4A82-91FE-81D94827B982 wds:Q92820149-253972E1-C478-489D-B09F-6584599FD428 wds:Q92820149-2A8DC4CB-B72B-4DA7-9739-0B01131856D9 wds:Q92820149-2D2529A9-35AA-4062-BCF5-9EA27752DDEF wds:Q92820149-2D6FF692-01D4-4B03-B545-341ACEEC2CAB wds:Q92820149-334F45B6-F0A9-4CAA-8EA5-C4610A2BAAAC wds:Q92820149-3355EA49-5FC5-40EF-8F8A-4A50F5CA1303 wds:Q92820149-33E229B9-AA31-49E1-840D-DABA1F8029CC wds:Q92820149-34A2F2A3-07EB-4F53-98E4-0BE392CBF851 wds:Q92820149-35FBEBEA-446A-40A1-9A70-0DCAD0035B67 wds:Q92820149-52647092-3F37-48C8-96BD-5C52154F9083 wds:Q92820149-54E0FA49-9FDB-45C1-B494-2291A9C9A01D wds:Q92820149-587FA53B-D697-47A0-B7B3-B19343E42C75 wds:Q92820149-5A6BF087-17D4-4626-B715-0E2683840FF1 wds:Q92820149-5C896454-5A74-4FA1-8C27-5363E5D79106 wds:Q92820149-60978B38-B9C5-455A-A5AF-0E7BE0AB4947 wds:Q92820149-63EAB3F2-E465-4B72-9736-027D1DCB81DB wds:Q92820149-68327670-D204-4B95-848B-3E23061D6F3B wds:Q92820149-772BB366-84A4-4344-8317-A4EEC69D2611 wds:Q92820149-96B387E9-2A5B-4053-9DD1-3C7B9397B349 wds:Q92820149-98F5195D-8E80-4EA6-B6F3-4218FACEA3A9 wds:Q92820149-AB68E44E-525F-4D1A-94EC-7EB7F422CC7C wds:Q92820149-AEA557AA-21DC-46B7-BD24-DADFF196DC2C wds:Q92820149-AEDF7127-C7EF-4199-8262-78175D0B8B98 wds:Q92820149-B256F9F8-3063-4729-823D-FA60ADBCF877 wds:Q92820149-B531D542-156E-4D45-9D32-FEDF2A0153F7 wds:Q92820149-C45017B4-B5B2-4EEC-8C0D-7D08D31A314D wds:Q92820149-D272A34E-5744-43E9-B254-BA009CECE9B1 wds:Q92820149-DE42A807-141A-438D-8D80-AFC50C2083EF wds:Q92820149-E2EF773A-6EE2-4789-AFD3-B55E1C66138A wds:Q92820149-EE9C931D-CABD-4C0E-BE97-0C95DAD8BCD6 wds:Q92820149-F4754126-6C51-444A-BFE7-89EEADECC155 wds:Q92820149-FA2A84E5-A035-4310-AECF-2E4619AF6783 wds:Q92820149-FB1F9EA0-67F4-4559-A94F-FBE992C0AC3E
cites work	New evidence for the inverse dependence of mechanical and chemical effects on the frequency of ultrasound Potential uses of ultrasound in the biological decontamination of water Effect of ultrasound processing on anthocyanins and color of red grape juice. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries Applications of ultrasound in food technology: Processing, preservation and extraction Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions Oxygen-induced concurrent ultrasonic degradation of volatile and non-volatile aromatic compounds Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale. Ultrasound assisted nucleation of some liquid and solid model foods during freezing Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. Screening non-colored phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries Ultrasound-assisted extraction of volatile compounds from wine samples: optimisation of the method. Role of glutathione in winemaking: a review Antioxidant properties of different products and additives in white wine ESR-spin trapping study on the sonochemistry of liquids in the presence of oxygen. Evidence for the superoxide radical anion formation Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium. High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage. Wine and grape polyphenols — A chemical perspective Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage. Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study. Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine. Antioxidant action of glutathione and the ascorbic acid/glutathione pair in a model white wine Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery Viability of common wine spoilage organisms after exposure to high power ultrasonics. Multiple linear regression and artificial neural networks for delta-endotoxin and protease yields modelling of Bacillus thuringiensis.
author name string	wds:Q92820149-2B4644AC-47E3-40DE-8E53-602999F60601 wds:Q92820149-8D94ACEC-163E-48E0-B325-24FC6CC47C4B wds:Q92820149-97EF2909-C628-4533-BA5C-33081D8A69DA wds:Q92820149-B802D921-1145-423A-BC96-D7AB21A16658 wds:Q92820149-DD418587-29CB-4A57-92CA-DF68A5D4D1ED wds:Q92820149-E0398D20-6A79-4C99-BE02-D05DD55700C7 wds:Q92820149-E2CF241C-C42B-4B58-AD32-EED912DED291
author name string	Francisco J Barba Mladen Brnčić Katarina Lukić Davor Valinger Karin Kovačević Ganić Natka Ćurko Gabriela I Denoya
rdfs:label	Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine (en) Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine (nl)
skos:prefLabel	Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine (en) Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine (nl)
name	Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine (en) Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine (nl)
author	wds:Q92820149-075D0955-9129-4E22-B983-65B9CC492A64

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