Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees
BIO Web Conf., 68 (2023) 02014
Published online: 2023-12-06
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Profiling and risk assessment of biogenic amines in Chinese wines: Content variations driven by multifactorial influences
Haiyue Liu, Qiaoyun Deng, Yiding Xie, Hui Zhou, Ju Shen, Weidong Huang, Jicheng Zhan and Yilin YouFood Chemistry 498 147268 (2026)
https://doi.org/10.1016/j.foodchem.2025.147268
Active ingredients in waste of distillers’ grains and their resource utilization
Bin Dong, Yijie Wang, Lili Han, Guirong Cui, Yuna Wang and Zhiwei SuReviews in Environmental Science and Bio/Technology 24 (1) 191 (2025)
https://doi.org/10.1007/s11157-025-09718-6
Metabolomic Nuclear Magnetic Resonance Insights into Wine and Grape Ale Maturation
Dessislava Gerginova, Plamen Chorbadzhiev and Svetlana SimovaBeverages 11 (1) 29 (2025)
https://doi.org/10.3390/beverages11010029
Bioaccessibility, Antioxidant Resilience, and Chemical Characteristics of Chardonnay Wines: A Comparison between Prolonged Maceration and Conventional Winemaking Following In Vitro Digestion
José Ricardo Machado dos Santos, Carolina Turnes Pasini Deolindo, Jocinei Dognini, Nathália Coelho Andrade and Aniela Pinto KempkaACS Food Science & Technology 5 (9) 3399 (2025)
https://doi.org/10.1021/acsfoodscitech.5c00463
The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine
Karolina Kostelnikova, Mojmir Baron, Michal Kumsta and Jiri SochorFermentation 11 (12) 687 (2025)
https://doi.org/10.3390/fermentation11120687
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage
Li Liu, Yihuan Liu, Fan Bai, Jinlin Wang, He Xu, Xiaoming Jiang, Shixue Lu, Jihong Wu, Yuanhui Zhao and Xinxing XuFood Chemistry: X 23 101688 (2024)
https://doi.org/10.1016/j.fochx.2024.101688