Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines (Q61846966)

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scientific article published in January 1999

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Language	Label	Description	Also known as
English	Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines	scientific article published in January 1999

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title

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines (English)

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author

Peter Ho

object named as

P. Ho

series ordinal

1

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author name string

T.A. Hogg

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2

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M.C.M. Silva

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3

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publication date

January 1999

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published in

Food Chemistry

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volume

64

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issue

1

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page(s)

115-122

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cites work

Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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Method to assay the concentrations of phenolic constituents of biological interest in wines.

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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Determination of Phenolic Compound Profiles in Maple Products by High-Performance Liquid Chromatography

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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Detection and identification of procyanidins and flavanols in wine by dual-electrode liquid chromatography-electrochemistry

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines

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7 January 2021

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Preparative separation by high-performance liquid chromatography of an extract of oak wood and determination of the composition of each fraction

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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[Simultaneous analysis of aromatic aldehydes and coumarins with high pressure liquid chromatography. Application to wines and brandies stored in oak barrels]

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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GLC-mass-spectrometrical investigation of the volatile components of wines. VI. Aroma compounds of Tokaj aszu wines. a) Neutral compounds (author's transl)

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https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

based on heuristic

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Phenolics of Quercus rubra wood

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Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

retrieved

7 January 2021

based on heuristic

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Influence of processing and storage on the phenolic composition of apple juice

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stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0308-8146%2898%2900115-0

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7 January 2021

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Identifiers

DOI

10.1016/S0308-8146(98)00115-0

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