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The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.
Food Chem. 2017 Oct 1;232:413-424. doi: 10.1016/j.foodchem.2017.03.163. Epub 2017 Mar 31.
Food Chem. 2017.
PMID: 28490092
Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL.
Siebert TE, et al. Among authors: pearson w.
J Agric Food Chem. 2018 Mar 21;66(11):2838-2850. doi: 10.1021/acs.jafc.7b05343. Epub 2018 Feb 27.
J Agric Food Chem. 2018.
PMID: 29485286
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Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.
Mayr CM, Geue JP, Holt HE, Pearson WP, Jeffery DW, Francis IL.
Mayr CM, et al. Among authors: pearson wp.
J Agric Food Chem. 2014 May 21;62(20):4528-36. doi: 10.1021/jf405731v. Epub 2014 May 13.
J Agric Food Chem. 2014.
PMID: 24745791
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Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals.
Longo R, Pearson W, Merry A, Solomon M, Nicolotti L, Westmore H, Dambergs R, Kerslake F.
Longo R, et al. Among authors: pearson w.
Foods. 2020 Aug 19;9(9):1142. doi: 10.3390/foods9091142.
Foods. 2020.
PMID: 32825204
Free PMC article.
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