BIO Web Conf.
Volume 9, 201740th World Congress of Vine and Wine
|Number of page(s)||6|
|Published online||04 July 2017|
- I. Álvarez, R. Pagán, S. Condón, & J. Raso. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields. International Journal of Food Microbiology 87 (1–2), 87–95 (2003) [CrossRef] [PubMed]
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- M. Corrales, S. Toepfl, P. Butz, D. Knorr, & D. Tauscher. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies 9 , 85–91 (2008) [CrossRef]
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- T. Garde-Cerdán, & C. Ancín-Azpilicueta. Review in quality factors on wine ageing in oak barrels. Trends in Food Science & Technology 17 , 438–447 (2006)
- T. Garde-Cerdán, D. Torrea-Goñi & C. Ancín-Azpilicueta. Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re-used French oak barrels. Australian Journal of Grape and Wine Research 8 (2), 140–145 (2002) [CrossRef]
- T. Garde-Cerdán, D. Torrea-Goñi, & C. Ancín-Azpilicueta. Accumulation of volatile compounds during ageing of two red wines with different composition. Journal of Food Engineering 65 (3), 349–356 (2004)
- E. Gomez-Plaza & P. Rodriguez-Rodriguez. Dependence of Oak-Related Compounds on the Physiochemical Characteristics of Barrel-Aged Wines. Food Technol. Biotechnol. 50 (1), 59–65 (2012)
- E. Gomez-Plaza, L.J. Perez-Prieto, J. I. Fernandez-Fernandez & J.M. Lopez-Roca. The effect of successive uses of oak barrels on the extraction of oak-related volatile compounds from wine. International Journal of Food Science and Technology 39 (10), 1069–1078 (2004) [CrossRef]
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- M. J. Loeﬀer. Generation and application of high intensity pulsed electric fields. In J. Raso & V. Heinz (Eds.), Pulsed electric field technology for the food industry: fundamentals and applications (pp. 27–72), New York: Springer (2006)
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- M. Ortega-Heras, C. Gonzalez-Huerta, P. Herrera, & M. L. Gonzalez-Sanjose. Changes in wine volatile compounds of varietal wines during ageing in wood barrels. Analytica Chimica Acta 513 (1), 341–350 (2004)
- P. Ribereau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu. Handbook of Enology Volume 2 : The Chemistry of Wine and Stabilization and Treatments, Chapter 13(411–418), John Wiley & Sons, Ltd (2006) [CrossRef]
- C. Simer, S. Toepfl & V. Heinz. Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters. Food Control 39 , 163–171 (2014)
- S. Spilimbergo, F. Dehghani, A. Bertucco & N.R. Foster. Inactivation of Bacteria and Spores by Pulse Electric Fields and High Pressure CO2 at Low Temperature. Biotechnol. Bioen. 82 , 118–125 (2002) [CrossRef]
- T. Tominaga, L. Blanchard, P. Darriet & D. Dubourdieu. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties. Journal of Agricultural and Food Chemistry 48 (5), 1799–1802 (2000) [CrossRef] [PubMed]
- X. A. Zeng, S. J. Yu, L. Zhang & X. D. Chen The effects of AC electric field on wine maturation. Innovative Food Science and Emerging Technologies 9 , 463–468 (2008) [CrossRef]
- B. Zhang, X. Zeng, W. T. Lin, D. Sun & J. Cai. Effects of electric field treatments on phenol compounds of brandy aging in oak barrels. Innovative Food Science and Emerging Technologies 20 , 106–114 (2013) [CrossRef]
- B. Zhang, X. A. Zeng, D. Sun, S. J. Yu, M. F. Yang & S. Ma. Effect of Electric Field Treatments on Brandy Aging in Oak Barrels. Food and Bioprocess Technology 6 (7), 1635–1643. doi: 10.1007/s11947-012-0788-7 (2012)
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