View in EDS

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols.

Saved in:
Bibliographic Details
Title: Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols.
Authors: Wang XJ; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China., Li YK; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China., Wu LL; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China., Song HC; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China., Russo N; Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, 87036, Italy., Tao YS; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwafu.edu.cn.
Source: Food chemistry [Food Chem] 2026 Mar 15; Vol. 505, pp. 147927. Date of Electronic Publication: 2026 Jan 10.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
FullText Text:
  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 41547016
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Wang+XJ%22">Wang XJ</searchLink>; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.<br /><searchLink fieldCode="AU" term="%22Li+YK%22">Li YK</searchLink>; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.<br /><searchLink fieldCode="AU" term="%22Wu+LL%22">Wu LL</searchLink>; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.<br /><searchLink fieldCode="AU" term="%22Song+HC%22">Song HC</searchLink>; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.<br /><searchLink fieldCode="AU" term="%22Russo+N%22">Russo N</searchLink>; Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, 87036, Italy.<br /><searchLink fieldCode="AU" term="%22Tao+YS%22">Tao YS</searchLink>; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwafu.edu.cn.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Mar 15; Vol. 505, pp. 147927. <i>Date of Electronic Publication: </i>2026 Jan 10.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41547016
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2026.147927
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 147927
    Titles:
      – TitleFull: Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Wang XJ
      – PersonEntity:
          Name:
            NameFull: Li YK
      – PersonEntity:
          Name:
            NameFull: Wu LL
      – PersonEntity:
          Name:
            NameFull: Song HC
      – PersonEntity:
          Name:
            NameFull: Russo N
      – PersonEntity:
          Name:
            NameFull: Tao YS
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 15
              M: 03
              Text: 2026 Mar 15
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7072
          Numbering:
            – Type: volume
              Value: 505
          Titles:
            – TitleFull: Food chemistry
              Type: main
ResultId 1