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Isolation of Bioactive Compounds in Allanblackia Floribunda Fruit and The Molecular Docking of The Compounds Against SARS-CoV-2 Variants
Abimbola Olanipekun, Francis Jide Faleye, Ibiyinka Ogunlade, O. I. Akinwumi and T Esan Journal of the Turkish Chemical Society Section A: Chemistry 11(3) 1065 (2024) https://doi.org/10.18596/jotcsa.1393491
Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties
Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives
1H NMR: A Novel Approach To Determining the Thermodynamic Properties of Acetaldehyde Condensation Reactions with Glycerol, (+)-Catechin, and Glutathione in Model Wine
NMR Study of Histidine Metabolism during Alcoholic and Malolactic Fermentations of Wine and Their Influence on Histamine Production
Eva López-Rituerto, Alberto Avenoza, Jesús H. Busto and Jesús M. Peregrina Journal of Agricultural and Food Chemistry 61(39) 9464 (2013) https://doi.org/10.1021/jf402489g
Chemical Profile of White Wines Produced from ‘Greco bianco’ Grape Variety in Different Italian Areas by Nuclear Magnetic Resonance (NMR) and Conventional Physicochemical Analyses
Marisa Caruso, Fernanda Galgano, Maria Antonietta Castiglione Morelli, et al. Journal of Agricultural and Food Chemistry 60(1) 7 (2012) https://doi.org/10.1021/jf204289u
New strategies to study the chemical nature of wine oligomeric procyanidins
Christelle Absalon, Sandy Fabre, Isabelle Tarascou, Eric Fouquet and Isabelle Pianet Analytical and Bioanalytical Chemistry 401(5) 1485 (2011) https://doi.org/10.1007/s00216-011-4988-1
Evidence of Metabolic Transformations of Amino Acids into Higher Alcohols through 13C NMR Studies of Wine Alcoholic Fermentation
Eva López-Rituerto, Alberto Avenoza, Jesús H. Busto and Jesús M. Peregrina Journal of Agricultural and Food Chemistry 58(8) 4923 (2010) https://doi.org/10.1021/jf904442d
A Thorough Study on the Use of Quantitative 1H NMR in Rioja Red Wine Fermentation Processes
Eva López-Rituerto, Susana Cabredo, Martina López, et al. Journal of Agricultural and Food Chemistry 57(6) 2112 (2009) https://doi.org/10.1021/jf803245r
Characterization of wines from grape varieties through multivariate statistical analysis of 1H NMR spectroscopic data
Determination of metabolite profiles in tropical wines by 1H NMR spectroscopy and chemometrics
Humberto G. da Silva Neto, João B. P. da Silva, Giuliano E. Pereira and Fernando Hallwass Magnetic Resonance in Chemistry 47(S1) (2009) https://doi.org/10.1002/mrc.2520
1H Nuclear Magnetic Resonance-Based Metabolomic Characterization of Wines by Grape Varieties and Production Areas
Hong-Seok Son, Ki Myong Kim, Frans van den Berg, et al. Journal of Agricultural and Food Chemistry 56(17) 8007 (2008) https://doi.org/10.1021/jf801424u
Characterization of Wines by Nuclear Magnetic Resonance: A Work Study on Wines from the Basilicata Region in Italy
Licia Viggiani and Maria Antonietta Castiglione Morelli Journal of Agricultural and Food Chemistry 56(18) 8273 (2008) https://doi.org/10.1021/jf801513u
Towards rapid throughput NMR studies of full wine bottles
Daniel N. Sobieski, Gene Mulvihill, Joseph S. Broz and Matthew P. Augustine Solid State Nuclear Magnetic Resonance 29(1-3) 191 (2006) https://doi.org/10.1016/j.ssnmr.2005.08.014
Quantitative characterization of food products by two-dimensional D– and – distribution functions in a static gradient
Time Course of the Evolution of Malic and Lactic Acids in the Alcoholic and Malolactic Fermentation of Grape Must by Quantitative 1H NMR (qHNMR) Spectroscopy
Alberto Avenoza, Jesús H. Busto, Noelia Canal and Jesús M. Peregrina Journal of Agricultural and Food Chemistry 54(13) 4715 (2006) https://doi.org/10.1021/jf060778p
NMR Determination of Trace Water in Lithium Salts for Battery Electrolytes
H.-G. Schweiger, M. Multerer, U. Wietelmann, et al. Journal of The Electrochemical Society 152(3) A622 (2005) https://doi.org/10.1149/1.1859693
Use of magnetic resonance spectroscopy for the investigation of the CO2 dissolved in champagne and sparkling wines: a nondestructive and unintrusive method
Quantitation determination of chlorogenic acid in cider apple juices by 1H NMR spectrometry
Iñaki Berregi, José Ignacio Santos, Gloria del Campo, José Ignacio Miranda and Jesus Maria Aizpurua Analytica Chimica Acta 486(2) 269 (2003) https://doi.org/10.1016/S0003-2670(03)00496-3
Characterization of the geographical origin of Italian red wines based on traditional and nuclear magnetic resonance spectrometric determinations