A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol in juice and wine

A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol in juice and wine

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Soleas, G. J., Goldberg, D. M., Diamandis, E. P., Karumanchiri, A., Yan, J., NG, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 46, no. 3 (1995), p. 346-352
Materias:	Enología Vinos Zumo de uva Compuestos fenólicos Cromatografía Cromatografía de gases Espectrometría Espectrometría de masas Técnicas analíticas Fitoalexina Resveratrol Isómeros Cabernet Sauvignon Pinot noir
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Resveratrol glucosides are important components of commercial wines
por: Goldberg, D. M.

A global survey of Trans-resveratrol concentrations in commercial wines
por: Goldberg, David M.

Effects of various vinification techniques on the concentration of cis- and trans-Resveratrol and Resveratrol glucoside isomers in wine
por: VRHOVSEK, U.

Mass spectrometric evidence for the formation of pigmented polymers in red wine
por: Hayasaka, Yoji

La actividad del resveratrol una fitoalexina natural del zumo de uva y del vino, en la expresión de las moléculas de adhesión endotelial
por: BERTELLI, Alberto

Gas chromatographic and mass-spectrometric study of fermentation products from varietal grape must (red bobal), with and without selected killer yeast
por: ATIENZA, J.

Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry

The aroma glycosides composition of Burgundy Pinot noir must
por: Chassagne, D.

Method for determination of residues of the fungicide iprovalicarb (SZX 0722) in/on various raw agricultural and processed commodities by liquid chromatography using mass spectroscopic detection
por: Brennecke, R.

The use of gas chromatography-mass spectrometry in the study of plant and insect defence compounds
por: Robertson, G.W.

Análisis de plaguicidas mediante acoplamiento cromatografía líquida-espectrometría de masas con interfase de introducción directa
por: Barcelo, D.

Anthocyanin determination in black raspberry (Rubus occidentalis) and biological specimens using liquid chromatography-electrospray ionization tanden mass spectrometry

Multiresidue analysis of pesticides in wines using C-18 solid-phase extraction and gas chromatography-mass spectrometry
por: Wong, J. W.

Quantificaçâo dos cloroanisâois por micro extracçâo em fase sâolida (SPME) e cromatografia gasosa (GC) com detecçâo por espectrometria de massa (MS) em macerados de lotes de rolhas de cortiça ou em vinho
por: Riboulet, Jean-Michel

Gas chromatographic analysis of aldehydes in alcoholic beverages using a cysteamine derivatization procedure
por: Lau, Matia N.

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry
por: BAEK, H.

Análisis de geosmina en los vinos aporte de la microextracción en fase sólida (SPME) acoplado al análisis por TGC-MS (Cromatografía en fase gaseosa - Espectometría de masa)
por: Doumolin, M.

Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

Chromatographic reviews

Identification and evaluation of D(+) Malic acid in wines by means of gas Chromatography/Mass Spectrometry
por: GAETANO, G.

High perfomance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS-MS) for the quantification of L-Kynurenine and indole-3acetic in grape must by isotope dilution assay
por: DOLLMANN, B.

Assay of resveratrol and derivative stilbenes in wines by direct injection high performance liquid chromatography
por: Adrian, M.

A survey of biogenic amines in Oregon Pinot Noir and Cabernet Sauvignon wines
por: GLÓRIA, M. Beatriz A.

Concentration of the Phytoalexin resveratrol in wine
por: SIEMANN, E.H.

Aroma of sparkling wines by headspace/solid phase microextraction and gas chromatography/mass spectrometry

Constituyentes volátiles del propóleo. Una realidad acerca de su rica composición química
por: Bracho, J. C.

Application of on-line coupled mass spectrometric techniques for the study of isomeric vitispiranes and their precursors of grapevine cv. Riesling
por: FULL, G.

Chromatographic principles
por: Beckman.
Publicado: (1985.)

Circular dichroism and spectroscopic studies of Vitis vinifera cv. Cabernet Sauvignon and Vitis rotundifolia cv. Noble red wine liquid chromatographic fractions
por: JOHNSTON, Tony V.

Separation of anthocyanin pigments in wine by low pressure column chromatography
por: JOHNSTON, T.

Concentrations of selected polyphenols in white commercial wines

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

Analyse du cis-et trans-resveratrol dans les vins produits au Portugal
por: DE REVEL, G.

Comparative evaluation of four methods for assay of cis- and trans-Resveratrol
por: SOLEAS, G.

Compilation of gas chromatographic data
por: American Society for Testing and Materials.
Publicado: (c1967.)

Laboratory handbook of chromatographic methods
por: Mikes, O.
Publicado: (c1961.)

Origins of grape and wine aroma. Part 2. Chemical and sensory analysis

Accumulation of glycosidically bound compounds in Fragaria x ananassa cv. Elsanta fruits at various developmental stages
por: GROYNE, Joëlle

Olfatometría percepción de aromas de impacto en dos vinos Cabernet Sauvignon

Effect of nitrogen supply on trans-resveratrol concentration in berries of Vitis vinifera L cv. Cabernet Sauvignon
por: Bavaresco, L.