Add to ORKGFree amino acid, biogenic amine, resveratrol and polyphenol contents of Hungarian wines were studied. Principal component analysis was used to compare data. Significant differences were found between red, white and Tokaj wines concerning free amino acid and biogenic amine contents. The wine making technology had dominant effect on resveratrol and polyphenol contents of wines
[EN] Changes in the contents of biogenic amines (histamine, putrescine, tyramine, cadaverine, agmati...
This research was conducted to determine the biogenic amine (BA) and ethyl carbamate (EC) concentrat...
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 B...
This work studies for the first time the amino acid and biogenic amine composition of Rioja red wine...
The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18...
The aim of the present work was to study the changes of the content of biogenic amines during winema...
The origins of biogenic amines are sound grapes, alcoholic fermentations, malolactic fermentation an...
The most significant and beneficial health properties of wine consumption are related to compounds w...
Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity. Bioge...
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid a...
The bio-active compounds present in food and beverages have a high potential influence on the future...
Polyphenols play an essential role in the definition of the organoleptic characteristics of wines, a...
Biochemical and medical investigations have shown that several diseases are associated with accumula...
Verdelho wine grape variety is an emblematic cultivar of Madeira Island. In this study, Verdelho win...
This work studies for the first time the amino acid and biogenic amine composition of Rioja red wine...
[EN] Changes in the contents of biogenic amines (histamine, putrescine, tyramine, cadaverine, agmati...
This research was conducted to determine the biogenic amine (BA) and ethyl carbamate (EC) concentrat...
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 B...
This work studies for the first time the amino acid and biogenic amine composition of Rioja red wine...
The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18...
The aim of the present work was to study the changes of the content of biogenic amines during winema...
The origins of biogenic amines are sound grapes, alcoholic fermentations, malolactic fermentation an...
The most significant and beneficial health properties of wine consumption are related to compounds w...
Biogenic amines are basic nitrogenous low molecular weight compounds with biological activity. Bioge...
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid a...
The bio-active compounds present in food and beverages have a high potential influence on the future...
Polyphenols play an essential role in the definition of the organoleptic characteristics of wines, a...
Biochemical and medical investigations have shown that several diseases are associated with accumula...
Verdelho wine grape variety is an emblematic cultivar of Madeira Island. In this study, Verdelho win...
This work studies for the first time the amino acid and biogenic amine composition of Rioja red wine...
[EN] Changes in the contents of biogenic amines (histamine, putrescine, tyramine, cadaverine, agmati...
This research was conducted to determine the biogenic amine (BA) and ethyl carbamate (EC) concentrat...
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 B...