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1
المؤلفون: Dennis K. Taylor, Mariola Kwiatkowski, Daniel Cozzolino
المصدر: Food Analytical Methods. 13:872-884
مصطلحات موضوعية: Chromatography, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Applied Microbiology and Biotechnology, Microwave assisted, 0104 chemical sciences, Analytical Chemistry, Veraison, 0404 agricultural biotechnology, Attenuated total reflection, Partial least squares regression, Extraction methods, Cultivar, Safety, Risk, Reliability and Quality, Spectroscopy, Safety Research, Food Science, Second derivative
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2
المصدر: Journal of Cleaner Production. 275:122671
مصطلحات موضوعية: Vintage, Renewable Energy, Sustainability and the Environment, Chemistry, 020209 energy, Strategy and Management, fungi, 05 social sciences, Extraction (chemistry), food and beverages, 02 engineering and technology, Berry, Microwave assisted, Industrial and Manufacturing Engineering, Veraison, Horticulture, 050501 criminology, 0202 electrical engineering, electronic engineering, information engineering, Grape berry, Cultivar, 0505 law, General Environmental Science, Oenology
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3
المصدر: Journal of Cleaner Production. 251:119563
مصطلحات موضوعية: Reproducibility, Chromatography, Renewable Energy, Sustainability and the Environment, Chemistry, 020209 energy, Strategy and Management, 05 social sciences, Extraction (chemistry), Parallel optimization, 02 engineering and technology, Microwave assisted, Industrial and Manufacturing Engineering, Biological materials, Solvent, Ethanol content, 050501 criminology, 0202 electrical engineering, electronic engineering, information engineering, 0505 law, General Environmental Science, Thermal methods
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4
المصدر: Australian Journal of Grape and Wine Research. 13:81-94
مصطلحات موضوعية: Wine, Chromatography, biology, Chemistry, Food spoilage, Horticulture, biology.organism_classification, Screw cap, Sensory analysis, Bottling line, Composition (visual arts), Food science, Ullage (wine), Aroma
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5
المؤلفون: Paul A. Smith, Mango Parker, M. Birse, Mariola Kwiatkowski, Markus Herderich, B. Liebich, Kate A. Lattey, I.L. Francis
المصدر: Australian Journal of Grape and Wine Research. 13:30-37
مصطلحات موضوعية: chemistry.chemical_classification, Wine, food and beverages, Sensory system, Horticulture, Pigment, chemistry, visual_art, visual_art.visual_art_medium, Tannin, Composition (visual arts), Fermentation, Food science, Pre and post, Winemaking
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6
المؤلفون: B. Duncan, Dimitra L. Capone, George K. Skouroumounis, Mariola Kwiatkowski, Z. Peng, Mark A. Sefton, Helena Oakey, Elizabeth J. Waters, I.L. Francis
المصدر: Australian Journal of Grape and Wine Research. 11:355-368
مصطلحات موضوعية: Wine, biology, Sweetness of wine, Chemistry, digestive, oral, and skin physiology, Aroma of wine, Aging of wine, food and beverages, Horticulture, biology.organism_classification, Ascorbic acid, Bottling line, Browning, Food science, Aroma
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7
المؤلفون: Dimitra L. Capone, I.L. Francis, George K. Skouroumounis, Elizabeth J. Waters, Mariola Kwiatkowski, Mark A. Sefton, B. Duncan, Helena Oakey
المصدر: Australian Journal of Grape and Wine Research. 11:369-377
مصطلحات موضوعية: Wine, business.product_category, biology, Chemistry, digestive, oral, and skin physiology, food and beverages, Horticulture, Cork, engineering.material, Ascorbic acid, biology.organism_classification, Screw cap, Sensory analysis, Bottling line, Botany, engineering, Bottle, business, Aroma
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8
المؤلفون: Véronique Cheynier, Stéphane Vidal, Elizabeth J. Waters, A.C. Noble, Mariola Kwiatkowski, Leigh Francis
المساهمون: Australian Wine Research Institute (AWRI), Cooperative Research Centre for Viticulture, University of California [Davis] (UC Davis), University of California, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
المصدر: Analytica Chimica Acta
3. Symposium In Vino Analytica Scientia
3. Symposium In Vino Analytica Scientia, Jul 2003, Aveiro, Portugal. ⟨10.1016/j.aca.2003.10.017⟩مصطلحات موضوعية: Wine, chemistry.chemical_classification, Chromatography, 010401 analytical chemistry, Pomace, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Biochemistry, 0104 chemical sciences, Analytical Chemistry, chemistry.chemical_compound, Mouthfeel, 0404 agricultural biotechnology, chemistry, Proanthocyanidin, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Polyphenol, Anthocyanin, Environmental Chemistry, Tannin, Spectroscopy, Anthocyanidin
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9Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy
المؤلفون: Mariola Kwiatkowski, M. Gishen, Markus Herderich, Mango Parker, Robert G. Dambergs, Daniel Cozzolino, W.U. Cynkar
المصدر: Analytica Chimica Acta. 513:73-80
مصطلحات موضوعية: Wine, Chromatography, Chemistry, Near-infrared spectroscopy, Analytical chemistry, Biochemistry, High-performance liquid chromatography, Cross-validation, Standard deviation, Analytical Chemistry, Standard error, Partial least squares regression, Environmental Chemistry, Spectroscopy
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10
المؤلفون: Leigh Francis, Véronique Cheynier, Pascale Williams, Richard Gawel, Elizabeth J. Waters, Mariola Kwiatkowski, Stéphane Vidal
المصدر: Food Chemistry. 85:519-525
مصطلحات موضوعية: Wine, chemistry.chemical_classification, Chromatography, Chemistry, Flavonoid, food and beverages, Fraction (chemistry), General Medicine, Polysaccharide, Sensory analysis, Analytical Chemistry, chemistry.chemical_compound, Mouthfeel, Proanthocyanidin, Anthocyanin, Food science, Food Science
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11
المؤلفون: Elizabeth J. Waters, Richard Gawel, George K. Skouroumounis, Mark A. Sefton, Mariola Kwiatkowski
المصدر: Australian Journal of Grape and Wine Research. 9:138-148
مصطلحات موضوعية: Wine, business.product_category, Chemistry, digestive, oral, and skin physiology, Analytical chemistry, food and beverages, Horticulture, Cobalt blue, Absorbance, Cuvette, White Wine, Bottle, Browning, business, Visible spectrum
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12
المؤلفون: Peter B. Høj, I. Leigh Francis, Mariola Kwiatkowski, Scott J. McWILLIAM, Paul A. Henschke, Michael W. Fogarty, Jeffrey M. Eglinton
المصدر: Australian Journal of Grape and Wine Research. 6:190-196
مصطلحات موضوعية: Wine, biology, digestive, oral, and skin physiology, Aroma of wine, Saccharomyces bayanus, food and beverages, Horticulture, biology.organism_classification, Yeast, chemistry.chemical_compound, Yeast in winemaking, chemistry, Fermentation, Malic acid, Food science, Aroma
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13
المؤلفون: Olav Aagaard, Jean-Baptiste Diéval, Tracey Siebert, Maurizio Ugliano, Stéphane Vidal, Mariola Kwiatkowski, Elizabeth J. Waters
مصطلحات موضوعية: volatile organic compound, business.product_category, Time Factors, Food Handling, Volatile sulfur compounds, Inorganic chemistry, hydrogen sulfide, chemistry.chemical_element, Methyl mercaptans, Oxygen consumption, Wine, Sulfur determination, Oxygenators, Sulfides, chemistry, Oxygen, chemistry.chemical_compound, Bottling line, Dimethyl disulfides, Bottles, bottle aging, Bottle, Dimethyl disulfide, Shiraz wines, Sulfhydryl Compounds, OXYGEN EXPOSURE, dimethyl sulfide, Sulfur compounds, sulfur derivative, time, Volatile Organic Compounds, Dimethyl sulfide, micro-oxygenation, Oxygen exposure, Volatile sulfur compounds, Hydrogen sulfide, Oxygenation, Wine, Bottles, dimethyl sulfide, methanethiol, oxygen, sulfide, thiol derivative, volatile organic compound, article, food handling, methodology, wine, Food Handling, Hydrogen Sulfide, Sulfur Compounds, methyl mercaptan, volatile sulfur compounds, wine, article, General Chemistry, Sulfur, General Agricultural and Biological Sciences, business
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14
المؤلفون: Jean-Baptiste Diéval, Tracey Siebert, Elizabeth J. Waters, Maurizio Ugliano, Mariola Kwiatkowski, Olav Aagaard, Dimitra L. Capone, Stéphane Vidal
مصطلحات موضوعية: business.product_category, Time Factors, Food Handling, Hydrogen sulfide, hydrogen sulfide, Wine, Sulfur determination, Oxygen, chemistry.chemical_compound, Copper sulfate, glutathione, Sulfur compounds, time, article, food and beverages, Copper additions, Self assembly, Nitrogen, Effect of oxygen, Ambient air, 3 mercaptohexanol, Oxygen exposure, thiol derivative, Biochemistry, Composition (visual arts), General Agricultural and Biological Sciences, Oxidation-Reduction, methanethiol, hexanol, chemistry.chemical_element, Methyl mercaptans, chemistry, Glutathiones, Wine quality, Bottle, Mercaptohexanol, Sulfhydryl Compounds, Concentration (process), Wine composition, General Chemistry, Glutathione, Hydrogen storage, Copper, Copper concentration, 3-mercaptohexanol, copper, closures, Wine quality, Concentration (process), Hydrogen, Sulfur, Wine, Oxygen, 3 mercaptohexanol, oxygen, thiol derivative, article, food handling, oxidation reduction reaction, wine, Copper, Hexanols, Hydrogen Sulfide, wine, business, Nuclear chemistry
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15
المؤلفون: W.U. Cynkar, M. Gishen, Mariola Kwiatkowski, L. Janik, Robert G. Dambergs, G. Skouroumounis, Daniel Cozzolino
المصدر: Talanta. 74(4)
مصطلحات موضوعية: Wine, Spectroscopy, Near-Infrared, Magnesium, Potassium, Analytical chemistry, chemistry.chemical_element, Manganese, Mass spectrometry, Analytical Chemistry, chemistry, Partial least squares regression, Calibration, Least-Squares Analysis, Spectroscopy, Inductively coupled plasma mass spectrometry
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16
المؤلفون: E. J. Waters, Daniel Cozzolino, Mariola Kwiatkowski, M. Gishen
المصدر: Analytical and bioanalytical chemistry. 387(6)
مصطلحات موضوعية: Wine, Accuracy and precision, Correlation coefficient, Spectrum Analysis, Near-infrared spectroscopy, Analytical chemistry, Biochemistry, Analytical Chemistry, Chemometrics, Bottling line, Calibration, Feasibility Studies, Spectroscopy, Mathematics
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17
المؤلفون: Jeff Eglinton, Markus Griesser, Paul Henschke, Mariola Kwiatkowski, Mango Parker, Markus Herderich
المصدر: ACS Symposium Series ISBN: 9780841239005
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18
المؤلفون: Leigh Francis, Véronique Cheynier, Elizabeth J. Waters, Stéphane Vidal, Richard Gawel, Mariola Kwiatkowski, Pascale Williams, Philippe Courcoux
المساهمون: Australian Wine Research Institute (AWRI), Cooperative Research Centre for Viticulture, Sensométrie et Chimiométrie (SC), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires, École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
المصدر: Food Quality and Preference
Food Quality and Preference, Elsevier, 2004, 15 (3), pp.209-217. ⟨10.1016/S0950-3293(03)00059-4⟩مصطلحات موضوعية: TYPE II ARABINOGALACTAN-PROTEIN, 01 natural sciences, Sensory analysis, Mouthfeel, chemistry.chemical_compound, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Tannin, Food science, Wine, chemistry.chemical_classification, PROANTHOCYANIDIN, Nutrition and Dietetics, PROCYANIDIN, RHAMNOGALACTURONAN II, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, Factorial experiment, SENSORY DESCRIPTIVE ANALYSIS, 040401 food science, 0104 chemical sciences, Biochemistry, chemistry, Proanthocyanidin, Polyphenol, Anthocyanin, MANNOPROTEIN, GRAPE, Food Science
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19
المؤلفون: Leigh Francis, Richard Gawel, Nathalie Marnet, Mariola Kwiatkowski, Stéphane Vidal, Véronique Cheynier, Sylvain Guyot, Elizabeth J. Waters
المساهمون: Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
المصدر: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2003, 83 (6), pp.564-573. ⟨10.1002/jsfa.1394⟩مصطلحات موضوعية: chemistry.chemical_classification, Wine, Nutrition and Dietetics, 010401 analytical chemistry, Organoleptic, 04 agricultural and veterinary sciences, Degree of polymerization, 040401 food science, 01 natural sciences, Sensory analysis, 0104 chemical sciences, Chain length, Mouthfeel, 0404 agricultural biotechnology, chemistry, Proanthocyanidin, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Tannin, Food science, Agronomy and Crop Science, Food Science, Biotechnology
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20
المؤلفون: Mariola Kwiatkowski, K. F. Pocock, Elizabeth J. Waters, Peter B. Høj, K.S. Adams
المساهمون: Pocock, Kenneth F, Adams, Kathryn S, Kwiatkowski, M J, Waters, Elizabeth Joy
مصطلحات موضوعية: chemistry.chemical_classification, Wine, Chromatography, biology, Proteolytic enzymes, food and beverages, Heat stability, Horticulture, biology.organism_classification, Protein content, chemistry.chemical_compound, Enzyme, chemistry, Bentonite, Food science, Sulfur dioxide, Aroma