chardonnay
Selected indexed studies
- Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits. (J Agric Food Chem, 2022) [PMID:36409321]
- Characterization of Key Odorants in Chardonnay Seeds. (J Agric Food Chem, 2022) [PMID:36512414]
- Characterization of Odorants in Chardonnay Marc Skins. (J Agric Food Chem, 2021) [PMID:34623142]
_Worker-drafted node — pending editorial review._
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Sources
- Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits. (2022) pubmed
- Characterization of Key Odorants in Chardonnay Seeds. (2022) pubmed
- Characterization of Odorants in Chardonnay Marc Skins. (2021) pubmed
- Factors influencing the aroma composition of Chardonnay wines. (2014) pubmed
- Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage. (2024) pubmed
- Electrochemical triggering of the Chardonnay wine metabolome. (2019) pubmed
- Time course accumulation of polysulfides in Chardonnay and model juice fermentations. (2022) pubmed
- Upcycling flavanol-rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa-based products. (2023) pubmed
- The effect of polyphenol-rich chardonnay seed supplements on peripheral endothelial function. (2020) pubmed
- Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine. (2024) pubmed