Tibor József Novák, József Incze, Marie Spohn, Bartłomiej Glina, Luise Giani, Soil and vegetation transformation in abandoned vineyards of the Tokaj Nagy-Hill, Hungary, CATENA, Volume 123, December 2014, Pages 88-98, ISSN 0341-8162, http://dx.doi.org/10.1016/j.catena.2014.07.017.
(http://www.sciencedirect.com/science/article/pii/S0341816214002239)
Keywords: soil transformation; soil organic carbon stocks; soil organic carbon accumulation rates; terraced soils; Calcisols; Cambisols

Éva Miklósy, Zoltán Kerényi, Comparison of the volatile aroma components in noble rotted grape berries from two different locations of the Tokaj wine district in Hungary, Analytica Chimica Acta, Volume 513, Issue 1, 18 June 2004, Pages 177-181, ISSN 0003-2670, http://dx.doi.org/10.1016/j.aca.2003.11.087.
(http://www.sciencedirect.com/science/article/pii/S0003267003015782)
Keywords: Aroma compounds; Noble rotted grape; Tokaji Aszú; Gas chromatography-mass spectrometry

R. Perestrelo, C. Silva, J. Pereira and J.S. Câmara, Wines: Madeira, Port and Sherry Fortified Wines – The Sui Generis and Notable Peculiarities. Major Differences and Chemical Patterns, In Encyclopedia of Food and Health, edited by Benjamin Caballero, Paul M. Finglas and Fidel Toldrá, Academic Press, Oxford, 2016, Pages 534-555, ISBN 9780123849533, http://dx.doi.org/10.1016/B978-0-12-384947-2.00758-3.
(http://www.sciencedirect.com/science/article/pii/B9780123849472007583)
Keywords: Fortified wines; Madeira wine; Port wine; Sherry wine

Fabrizio Torchio, Delia Elena Urcan, Lin Lin, Vincenzo Gerbi, Simone Giacosa, Susana Río Segade, Nastasia Pop, Milena Lambri, Luca Rolle, Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines, Food Chemistry, Volume 194, 1 March 2016, Pages 247-256, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2015.08.009.
(http://www.sciencedirect.com/science/article/pii/S0308814615011929)
Keywords: Phenolic composition; Anthocyanins; Flavanols; Withering process; Red winegrapes; Reinforced wines

Ildikó Magyar, Tamás Tóth, Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae, Food Microbiology, Volume 28, Issue 1, February 2011, Pages 94-100, ISSN 0740-0020, http://dx.doi.org/10.1016/j.fm.2010.08.011.
(http://www.sciencedirect.com/science/article/pii/S0740002010002224)
Keywords: Candida zemplinina; Candida stellata; Fructophilic yeast; Saccharomyces uvarum; Tokaj Aszú

M.S. Pour Nikfardjam, Gy. László, H. Dietrich, Resveratrol-derivatives and antioxidative capacity in wines made from botrytized grapes, Food Chemistry, Volume 96, Issue 1, May 2006, Pages 74-79, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2005.01.058.
(http://www.sciencedirect.com/science/article/pii/S0308814605001597)
Keywords: Antioxidant capacity; Botrytis cinerea; Resveratrol; Piceid; Tokaj; HPLC

Mariana González-Álvarez, Raquel Noguerol-Pato, Carmen González-Barreiro, Beatriz Cancho-Grande, Jesús Simal-Gándara, Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification, Food Chemistry, Volume 145, 15 February 2014, Pages 1021-1030, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2013.09.028.
(http://www.sciencedirect.com/science/article/pii/S0308814613012715)
Keywords: Sweet wines; Raisining; Botrytised grapes; Fortified wines; Sensory description; Frequency of citation method

Ronald S. Jackson, 9 - Specific and Distinctive Wine Styles, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2014, Pages 677-759, Wine Science (Fourth Edition), ISBN 9780123814685, http://dx.doi.org/10.1016/B978-0-12-381468-5.00009-9.
(http://www.sciencedirect.com/science/article/pii/B9780123814685000099)
Keywords: Sweet wines; botrytized wines; icewines; vin santo; appassimento; amarone; governo process; carbonic maceration; champagnes; effervescence; fortified wines; sherry; port; madeira; vermouth; brandies

Ronald S. Jackson, 10 - Wine Laws, Authentication and Geography, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2014, Pages 761-829, Wine Science (Fourth Edition), ISBN 9780123814685, http://dx.doi.org/10.1016/B978-0-12-381468-5.00010-5.
(http://www.sciencedirect.com/science/article/pii/B9780123814685000105)
Keywords: Appellation Control laws; terroir; wine fraud detection; wine regions

Gergely Szolnoki, A cross-national comparison of sustainability in the wine industry, Journal of Cleaner Production, Volume 53, 15 August 2013, Pages 243-251, ISSN 0959-6526, http://dx.doi.org/10.1016/j.jclepro.2013.03.045.
(http://www.sciencedirect.com/science/article/pii/S0959652613001832)
Keywords: Sustainability; Wine industry; Cross-national differences; Qualitative study

Cozzolino Daniel, Heather Smyth, Chapter 15 - Analytical and Chemometric-Based Methods to Monitor and Evaluate Wine Protected Designation, In: Miguel de la Guardia and Ana Gonzálvez, Editor(s), Comprehensive Analytical Chemistry, Elsevier, 2013, Volume 60, Pages 385-408, ISSN 0166-526X, ISBN 9780444595621, http://dx.doi.org/10.1016/B978-0-444-59562-1.00015-3.
(http://www.sciencedirect.com/science/article/pii/B9780444595621000153)
Keywords: Wine; Protected designation; Methods; Routine analysis; Spectroscopy

Lucia Kraková, Katarína Chovanová, Katarína Ženišová, Viera Turcovská, Barbara Brežná, Tomáš Kuchta, Domenico Pangallo, Yeast diversity investigation of wine-related samples from two different Slovakian wine-producing areas through a multistep procedure, LWT - Food Science and Technology, Volume 46, Issue 2, May 2012, Pages 406-411, ISSN 0023-6438, http://dx.doi.org/10.1016/j.lwt.2011.12.010.
(http://www.sciencedirect.com/science/article/pii/S0023643811004038)
Keywords: Analysis strategy; f-ITS PCR; Yeast selection; Diversity; Wine

Ildikó Magyar, Chapter 6 - Botrytized Wines, In: Ronald S. Jackson, Editor(s), Advances in Food and Nutrition Research, Academic Press, 2011, Volume 63, Pages 147-206, ISSN 1043-4526, ISBN 9780123849274, http://dx.doi.org/10.1016/B978-0-12-384927-4.00006-3.
(http://www.sciencedirect.com/science/article/pii/B9780123849274000063)
Keywords: Botrytis; noble rot; botrytization; sweet wine; Tokaji Aszú; Sauternes; Beerenauslese; Trockenbeerenaslese

Ramón Mira de Orduña, Climate change associated effects on grape and wine quality and production, Food Research International, Volume 43, Issue 7, August 2010, Pages 1844-1855, ISSN 0963-9969, http://dx.doi.org/10.1016/j.foodres.2010.05.001.
(http://www.sciencedirect.com/science/article/pii/S0963996910001535)
Keywords: Climate change; Vines; Grape; Wine; Vitis; Saccharomyces cerevisiae

H. Csoma, N. Zakany, A. Capece, P. Romano, M. Sipiczki, Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis, International Journal of Food Microbiology, Volume 140, Issues 2–3, 15 June 2010, Pages 239-248, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.024.
(http://www.sciencedirect.com/science/article/pii/S0168160510001650)
Keywords: Wine; Yeasts; Biodiversity; Fermentation; Secondary metabolites

Isabelle Masneuf-Pomarède, Marina Bely, Philippe Marullo, Aline Lonvaud-Funel, Denis Dubourdieu, Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains, International Journal of Food Microbiology, Volume 139, Issues 1–2, 30 April 2010, Pages 79-86, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2010.01.038.
(http://www.sciencedirect.com/science/article/pii/S0168160510000553)
Keywords: S. bayanus var. uvarum; Biometric study; Low-temperature adaptation; Wine fermentation; Viability

Agnes Sass-Kiss, Judit Kiss, Bence Havadi, Nóra Adányi, Multivariate statistical analysis of botrytised wines of different origin, Food Chemistry, Volume 110, Issue 3, 1 October 2008, Pages 742-750, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2008.02.059.
(http://www.sciencedirect.com/science/article/pii/S0308814608002458)
Keywords: Botrytis cinerea; Tokaji aszú wines; Botrytised wines; Amines; Acids; Micro-, Macro-elements; Origin; Authenticity; HPLC; Atomic absorption

Philippe Renault, Cecile Miot-Sertier, Philippe Marullo, Purificacion Hernández-Orte, Laure Lagarrigue, Aline Lonvaud-Funel, Marina Bely, Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry, International Journal of Food Microbiology, Volume 134, Issue 3, 15 September 2009, Pages 201-210, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2009.06.008.
(http://www.sciencedirect.com/science/article/pii/S0168160509003250)
Keywords: Non-Saccharomyces; Torulaspora delbrueckii; Wine fermentation; Selection; Volatile acidity; Genetic characterization

Zsolt Ajtony, Norbert Szoboszlai, Emőke Klaudia Suskó, Pál Mezei, Krisztina György, László Bencs, Direct sample introduction of wines in graphite furnace atomic absorption spectrometry for the simultaneous determination of arsenic, cadmium, copper and lead content, Talanta, Volume 76, Issue 3, 30 July 2008, Pages 627-634, ISSN 0039-9140, http://dx.doi.org/10.1016/j.talanta.2008.04.014.
(http://www.sciencedirect.com/science/article/pii/S0039914008002658)
Keywords: Wine; Mineral content; Electrothermal atomic absorption spectrometry; ETAAS; SIMAA 6000; High sugar content; Hierarchical cluster analysis; Alcoholic beverage

M. Maciejewska, A. Szczurek, Z. Kerényi, Utilisation of first principal component extracted from gas sensor measurements as a process control variable in wine fermentation, Sensors and Actuators B: Chemical, Volume 115, Issue 1, 23 May 2006, Pages 170-177, ISSN 0925-4005, http://dx.doi.org/10.1016/j.snb.2005.08.036.
(http://www.sciencedirect.com/science/article/pii/S0925400505007835)
Keywords: Process control; Gas sensor array; PCA; Sensory assessment; Wine fermentation

Alessandro Genovese, Angelita Gambuti, Paola Piombino, Luigi Moio, Sensory properties and aroma compounds of sweet Fiano wine, Food Chemistry, Volume 103, Issue 4, 2007, Pages 1228-1236, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2006.10.027.
(http://www.sciencedirect.com/science/article/pii/S0308814606008132)
Keywords: Volatile compounds; Sweet wine; Bound volatile compounds; Terpenes; C-13 norisoprenoids; GC/O

E.H. Soufleros, E. Bouloumpasi, A. Zotou, Z. Loukou, Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection after dansylation and examination of factors affecting their presence and concentration, Food Chemistry, Volume 101, Issue 2, 2007, Pages 704-716, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2006.02.028.
(http://www.sciencedirect.com/science/article/pii/S0308814606001427)
Keywords: Biogenic amines; Wine; Amino acids; Organic acids; Secondary fermentations

X. Capron, J. Smeyers-Verbeke, D.L. Massart, Multivariate determination of the geographical origin of wines from four different countries, Food Chemistry, Volume 101, Issue 4, 2007, Pages 1585-1597, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2006.04.019.
(http://www.sciencedirect.com/science/article/pii/S0308814606003323)
Keywords: Wine discrimination; Classification trees; UVE-PLS; Variable selection

Z Kozovska, A Maraz, I Magyar, J Subik, Multidrug resistance as a dominant molecular marker in transformation of wine yeast, Journal of Biotechnology, Volume 92, Issue 1, 15 November 2001, Pages 27-35, ISSN 0168-1656, http://dx.doi.org/10.1016/S0168-1656(01)00346-7.
(http://www.sciencedirect.com/science/article/pii/S0168165601003467)
Keywords: Dominant marker; PDR3 gene; Multidrug resistance; Transformation; Wine yeast

Tahía Benítez, Ana M. Rincón and Antonio C. Codón, Chapter 3 - Yeasts Used in Biologically Aged Wines, In Molecular Wine Microbiology, edited by Alfonso V. Carrascosa and Rosario MuñozRamón González, Academic Press, San Diego, 2011, Pages 51-84, ISBN 9780123750211, http://dx.doi.org/10.1016/B978-0-12-375021-1.10003-7.
(http://www.sciencedirect.com/science/article/pii/B9780123750211100037)

Yuliya V. Ivannikova, Elena S. Naumova, Gennadi I. Naumov, Viral dsRNA in the wine yeast Saccharomyces bayanus var. uvarum, Research in Microbiology, Volume 158, Issues 8–9, October–November 2007, Pages 638-643, ISSN 0923-2508, http://dx.doi.org/10.1016/j.resmic.2007.07.008.
(http://www.sciencedirect.com/science/article/pii/S0923250807001532)
Keywords: Saccharomyces bayanus; Cryophilic yeast; Cryptic plasmid; L-dsRNA; M-dsRNA

Ronald S. Jackson, 10 - Wine Laws, Authentication, and Geography, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2008, Pages 577-640, Wine Science (Third Edition), ISBN 9780123736468, http://dx.doi.org/10.1016/B978-012373646-8.50013-5.
(http://www.sciencedirect.com/science/article/pii/B9780123736468500135)

Ronald S. Jackson, 9 - Specific and Distinctive Wine Styles, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2008, Pages 520-576, Wine Science (Third Edition), ISBN 9780123736468, http://dx.doi.org/10.1016/B978-012373646-8.50012-3.
(http://www.sciencedirect.com/science/article/pii/B9780123736468500123)

Mihaela Niculescu, Thomas Erichsen, Valentin Sukharev, Zoltan Kerenyi, Elisabeth Csöregi, Wolfgang Schuhmann, Quinohemoprotein alcohol dehydrogenase-based reagentless amperometric biosensor for ethanol monitoring during wine fermentation, Analytica Chimica Acta, Volume 463, Issue 1, 16 July 2002, Pages 39-51, ISSN 0003-2670, http://dx.doi.org/10.1016/S0003-2670(02)00344-6.
(http://www.sciencedirect.com/science/article/pii/S0003267002003446)
Keywords: Alcohol dehydrogenase; Ethanol; Biosensor; Fermentation; On-line process control; Redox polymer; Sequential-injection analysis

Ron S. Jackson, 10 - Wine Laws, Authentication, and Geography, In Food Science and Technology, edited by Ron S. Jackson, Academic Press, San Diego, 2000, Pages 482-543, Wine Science (Second Edition), ISBN 9780123790620, http://dx.doi.org/10.1016/B978-012379062-0/50011-1.
(http://www.sciencedirect.com/science/article/pii/B9780123790620500111)

S. BODNÁR, Quality and Origin Protection of the Tokay Wines, In: E.P. BOTOS, Editor(s), Developments in Agricultural Economics, Elsevier, 1991, Volume 8, Pages 23-28, ISSN 0926-5589, ISBN 9780444987112, http://dx.doi.org/10.1016/B978-0-444-98711-2.50009-X.
(http://www.sciencedirect.com/science/article/pii/B978044498711250009X)

L. KECSKÉS, E.P. BOTOS, The New Basis and its Elements of the Hungarian Wine Appellation Origin Control, In: E.P. BOTOS, Editor(s), Developments in Agricultural Economics, Elsevier, 1991, Volume 8, Pages 65-73, ISSN 0926-5589, ISBN 9780444987112, http://dx.doi.org/10.1016/B978-0-444-98711-2.50015-5.
(http://www.sciencedirect.com/science/article/pii/B9780444987112500155)

Ronald S. Jackson, 1 - Introduction, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2014, Pages 1-19, Wine Science (Fourth Edition), ISBN 9780123814685, http://dx.doi.org/10.1016/B978-0-12-381468-5.00001-4.
(http://www.sciencedirect.com/science/article/pii/B9780123814685000014)
Keywords: Wine; grape culture; wine history; wine yeasts; wine classification; wine and health

E. Hajdu, 6 - Grapevine breeding in Hungary, In Grapevine Breeding Programs for the Wine Industry, edited by Andrew Reynolds, Woodhead Publishing, Oxford, 2015, Pages 103-134, ISBN 9781782420750, http://dx.doi.org/10.1016/B978-1-78242-075-0.00006-5.
(http://www.sciencedirect.com/science/article/pii/B9781782420750000065)
Keywords: Breeding and maintenance of rootstock; Clone selection; Filoxera epidemic; Hungarian breeders; Hungary; Hyridization; Resistance; Table grape variety and clone; Wine

R.S. Jackson, Botrytis, In Encyclopedia of Food Microbiology (Second Edition), edited by Carl A. BattMary Lou Tortorello, Academic Press, Oxford, 2014, Pages 288-296, ISBN 9780123847331, http://dx.doi.org/10.1016/B978-0-12-384730-0.00042-2.
(http://www.sciencedirect.com/science/article/pii/B9780123847300000422)
Keywords: Amarone; Botrytis; Bulb; Disease control; Disease detection; Food crop; Fungicide; Fungus; Grape; Horticulture; Immunofluorescence; Pathogenicity; Wine

Ulrich R. Orth, Albert Stöckl, Roberta Veale, Joëlle Brouard, Alessio Cavicchi, Monica Faraoni, Mikel Larreina, Benoît Lecat, Janeen Olsen, Carmen Rodriguez-Santos, Cristina Santini, Damien Wilson, Using attribution theory to explain tourists' attachments to place-based brands, Journal of Business Research, Volume 65, Issue 9, September 2012, Pages 1321-1327, ISSN 0148-2963, http://dx.doi.org/10.1016/j.jbusres.2011.10.027.
(http://www.sciencedirect.com/science/article/pii/S0148296311003717)
Keywords: Arousal; Attachment; Causal attribution; Pleasure; Tourism; Wine

Paola Domizio, Livio Lencioni, Chapter 3 - Vin Santo, In: Ronald S. Jackson, Editor(s), Advances in Food and Nutrition Research, Academic Press, 2011, Volume 63, Pages 41-100, ISSN 1043-4526, ISBN 9780123849274, http://dx.doi.org/10.1016/B978-0-12-384927-4.00003-8.
(http://www.sciencedirect.com/science/article/pii/B9780123849274000038)
Keywords: Vin Santo; Dessert wine; Passito; Grape drying; Yeast; Non‐Saccharomyces; Alcoholic fermentation; Vinsantaia

Tamás Miglécz, Orsolya Valkó, Péter Török, Balázs Deák, András Kelemen, Ádám Donkó, Dóra Drexler, Béla Tóthmérész, Establishment of three cover crop mixtures in vineyards, Scientia Horticulturae, Available online 9 October 2015, ISSN 0304-4238, http://dx.doi.org/10.1016/j.scienta.2015.09.017.
(http://www.sciencedirect.com/science/article/pii/S0304423815301813)
Keywords: Agro-biodiversity; Biodiversity; Ecosystem services; Grapevine; Soil protection; Weed management

D. Peris, L. Pérez-Través, C. Belloch, A. Querol, Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids, Food Microbiology, Volume 53, Part B, February 2016, Pages 31-40, ISSN 0740-0020, http://dx.doi.org/10.1016/j.fm.2015.07.010.
(http://www.sciencedirect.com/science/article/pii/S0740002015001434)
Keywords: Saccharomyces kudriavzevii; Phylogenetics; Must fermentation; Low temperature; Aroma; Winemaking

G. Bigazzi, P. Màrton, P. Norelli, L. Rozložnik, Fission track dating of Carpathian obsidians and provenance identification, International Journal of Radiation Applications and Instrumentation. Part D. Nuclear Tracks and Radiation Measurements, Volume 17, Issue 3, 1990, Pages 391-396, ISSN 1359-0189, http://dx.doi.org/10.1016/1359-0189(90)90062-3.
(http://www.sciencedirect.com/science/article/pii/1359018990900623)

, Chapter 23 - Biological Aging, In Enological Chemistry, edited by Juan Moreno and Rafael Peinado, Academic Press, San Diego, 2012, Pages 405-415, ISBN 9780123884381, http://dx.doi.org/10.1016/B978-0-12-388438-1.00023-6.
(http://www.sciencedirect.com/science/article/pii/B9780123884381000236)

, Index, In: Ronald S. Jackson, Editor(s), Advances in Food and Nutrition Research, Academic Press, 2011, Volume 63, Pages 307-315, ISSN 1043-4526, ISBN 9780123849274, http://dx.doi.org/10.1016/B978-0-12-384927-4.00014-2.
(http://www.sciencedirect.com/science/article/pii/B9780123849274000142)

Walter P. Pfliegler, Enikő Horváth, Zoltán Kállai, Matthias Sipiczki, Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis, Microbiological Research, Volume 169, Issues 5–6, May–June 2014, Pages 402-410, ISSN 0944-5013, http://dx.doi.org/10.1016/j.micres.2013.09.006.
(http://www.sciencedirect.com/science/article/pii/S094450131300147X)
Keywords: Candida zemplinina; RAPD analysis; Strain diversity; Non-Saccharomyces; Non-conventional yeast

M.V. Moreno-Arribas, A.Y. Smit and M. du Toit, 17 - Biogenic amines and the winemaking process, In Woodhead Publishing Series in Food Science, Technology and Nutrition, edited by Andrew G. Reynolds, Woodhead Publishing, 2010, Pages 494-522, Managing Wine Quality, ISBN 9781845697983, http://dx.doi.org/10.1533/9781845699987.2.494.
(http://www.sciencedirect.com/science/article/pii/B9781845697983500176)
Key words: biogenic amines; winemaking; lactic acid bacteria; toxicology; technological factors and practices; molecular and analytical approaches; control and prevention

Elena S. Naumova, Gennadi I. Naumov, Yulia V. Michailova, Nikolay N. Martynenko, Isabelle Masneuf-Pomarède, Genetic diversity study of the yeast Saccharomyces bayanus var. uvarum reveals introgressed subtelomeric Saccharomyces cerevisiae genes, Research in Microbiology, Volume 162, Issue 2, February–March 2011, Pages 204-213, ISSN 0923-2508, http://dx.doi.org/10.1016/j.resmic.2010.09.023.
(http://www.sciencedirect.com/science/article/pii/S0923250810002366)
Keywords: Saccharomyces bayanus var. uvarum; Saccharomyces cerevisiae; Microsatellite fingerprinting; Genetic analysis; Introgression; SUC, RTM and MAL genes

Jozsef Szilagyi, Tokai to task, New Scientist, Volume 195, Issue 2612, 14 July 2007, Page 23, ISSN 0262-4079, http://dx.doi.org/10.1016/S0262-4079(07)61761-8.
(http://www.sciencedirect.com/science/article/pii/S0262407907617618)

Luca Rolle, Manuela Giordano, Simone Giacosa, Simone Vincenzi, Susana Río Segade, Fabrizio Torchio, Benedetta Perrone, Vincenzo Gerbi, CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties, Analytica Chimica Acta, Volume 732, 30 June 2012, Pages 105-113, ISSN 0003-2670, http://dx.doi.org/10.1016/j.aca.2011.11.043.
(http://www.sciencedirect.com/science/article/pii/S0003267011015868)
Keywords: Dehydrated grapes; Grape color; Volatile compounds; δ-Lactones; Instrumental mechanical properties; Berry skin hardness

Elżbieta Zambrzycka, Beata Godlewska-Żyłkiewicz, Determination of sulfur in food by high resolution continuum source flame molecular absorption spectrometry, Spectrochimica Acta Part B: Atomic Spectroscopy, Volume 101, 1 November 2014, Pages 234-239, ISSN 0584-8547, http://dx.doi.org/10.1016/j.sab.2014.08.041.
(http://www.sciencedirect.com/science/article/pii/S0584854714002353)
Keywords: Molecular absorption spectrometry; Sulfur determination; Food analysis

Juraj Lieskovský, Róbert Kanka, Peter Bezák, Dagmar Štefunková, František Petrovič, Marta Dobrovodská, Driving forces behind vineyard abandonment in Slovakia following the move to a market-oriented economy, Land Use Policy, Volume 32, May 2013, Pages 356-365, ISSN 0264-8377, http://dx.doi.org/10.1016/j.landusepol.2012.11.010.
(http://www.sciencedirect.com/science/article/pii/S0264837712002402)
Keywords: Land abandonment; Vineyard; Slovakia; Land-use transitions; Underlying driving forces; Traditional agricultural landscape

I Kiss, Gy Vatai, E Bekassy-Molnar, Must concentrate using membrane technology, Desalination, Volume 162, 10 March 2004, Pages 295-300, ISSN 0011-9164, http://dx.doi.org/10.1016/S0011-9164(04)00054-2.
(http://www.sciencedirect.com/science/article/pii/S0011916404000542)
Keywords: Must; Reverse osmosis; Nanofiltration; Evaporation

I. Suli-Zakar, 14 - The Impact of Modern Viniculture on Rural Transformation: The Case of Hungary, In Comparative Rural Transformation Series, edited by Gyorgy Enyedi and Ivan Volgyes, Pergamon, 1982, Pages 175-197, The Effect of Modern Agriculture on Rural Development, ISBN 9780080271798, http://dx.doi.org/10.1016/B978-0-08-027179-8.50018-1.
(http://www.sciencedirect.com/science/article/pii/B9780080271798500181)

Ronald S. Jackson, 1 - Introduction, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2008, Pages 1-14, Wine Science (Third Edition), ISBN 9780123736468, http://dx.doi.org/10.1016/B978-012373646-8.50004-4.
(http://www.sciencedirect.com/science/article/pii/B9780123736468500044)

, References, In Wine and Society, edited by Steve Charters, Butterworth-Heinemann, Oxford, 2006, Pages 319-342, ISBN 9780750666350, http://dx.doi.org/10.1016/B978-0-7506-6635-0.50020-3.
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, Index, In The International Wine Trade (Second Edition), edited by PIERRE SPAHNI, Woodhead Publishing, 2000, Pages 391-395, ISBN 9781855735422, http://dx.doi.org/10.1016/B978-1-85573-542-2.50017-3.
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L. Sarkadi, D. Berényi, Editorial, Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms, Volume 87, Issues 1–4, 1 April 1994, Page vii, ISSN 0168-583X, http://dx.doi.org/10.1016/0168-583X(94)95226-4.
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Ferenc Székely, Péter Szűcs, Balázs Zákányi, Tibor Cserny, Zoltán Fejes, Comparative analyses of pumping tests conducted in layered rhyolitic volcanic formations, Journal of Hydrology, Volume 520, January 2015, Pages 180-185, ISSN 0022-1694, http://dx.doi.org/10.1016/j.jhydrol.2014.11.038.
(http://www.sciencedirect.com/science/article/pii/S0022169414009585)
Keywords: Pumping test; Multilayer model; Flow metering; Observation borehole; Drill Hole Wash

Hanyao Zhang, Keith D. Richards, Sandra Wilson, Soon A. Lee, Hester Sheehan, Miguel Roncoroni, Richard C. Gardner, Genetic characterization of strains of Saccharomyces uvarum from New Zealand wineries, Food Microbiology, Volume 46, April 2015, Pages 92-99, ISSN 0740-0020, http://dx.doi.org/10.1016/j.fm.2014.07.016.
(http://www.sciencedirect.com/science/article/pii/S0740002014001920)
Keywords: Saccharomyces uvarum; Saccharomyces eubayanus; Microsatellite polymorphism; Genome sequence; Sulfite tolerance; Cold fermentation

, Subject Index*
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Ronald S. Jackson, 8 - Postfermentation Treatments and Related Topics, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, San Diego, 2008, Pages 418-519, Wine Science (Third Edition), ISBN 9780123736468, http://dx.doi.org/10.1016/B978-012373646-8.50011-1.
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PIERRE SPAHNI, CHAPTER 6 - Transition economies, In The International Wine Trade (Second Edition), edited by PIERRE SPAHNI, Woodhead Publishing, 2000, Pages 277-310, ISBN 9781855735422, http://dx.doi.org/10.1016/B978-1-85573-542-2.50012-4.
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T. Csörgő, P. Lévai, Preface to Quark Matter 2005, Nuclear Physics A, Volume 774, 7 August 2006, Pages xi-xiv, ISSN 0375-9474, http://dx.doi.org/10.1016/j.nuclphysa.2006.07.001.
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, ANCM Bibliography, Food Chemistry, Volume 92, Issue 3, September 2005, Pages 583-586, ISSN 0308-8146, http://dx.doi.org/10.1016/S0308-8146(05)00213-X.
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Zsuzsa Antunovics, Huu-Vang Nguyen, Claude Gaillardin, Matthias Sipiczki, Gradual genome stabilisation by progressive reduction of the Saccharomyces uvarum genome in an interspecific hybrid with Saccharomyces cerevisiae, FEMS Yeast Research, Volume 5, Issue 12, December 2005, Pages 1141-1150, ISSN 1567-1356, http://dx.doi.org/10.1016/j.femsyr.2005.04.008.
(http://www.sciencedirect.com/science/article/pii/S1567135605000875)
Keywords: Saccharomyces uvarum; Saccharomyces cerevisiae; Interspecific hybridisation; Segregation

, Preface, Studies in Educational Evaluation, Volume 33, Issue 1, March 2007, Pages 1-4, ISSN 0191-491X, http://dx.doi.org/10.1016/j.stueduc.2007.01.001.
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Paolo Tarolli, Federico Preti, Nunzio Romano, Terraced landscapes: From an old best practice to a potential hazard for soil degradation due to land abandonment, Anthropocene, Volume 6, June 2014, Pages 10-25, ISSN 2213-3054, http://dx.doi.org/10.1016/j.ancene.2014.03.002.
(http://www.sciencedirect.com/science/article/pii/S2213305414000113)
Keywords: Terraces; Land abandonment; Soil erosion risk; Landslide; Lidar

Sandra Rainieri, Carlo Zambonelli, Yoshinobu Kaneko, Saccharomyces sensu stricto: Systematics, genetic diversity and evolution, Journal of Bioscience and Bioengineering, Volume 96, Issue 1, 2003, Pages 1-9, ISSN 1389-1723, http://dx.doi.org/10.1016/S1389-1723(03)90089-2.
(http://www.sciencedirect.com/science/article/pii/S1389172303900892)
Keywords: evolution; genetic variation; Saccharomyces sensu stricto; systematics

, Bibliography of food microbiology, International Journal of Food Microbiology, Volume 100, Issues 1–3, 15 April 2005, Pages 363-374, ISSN 0168-1605, http://dx.doi.org/10.1016/S0168-1605(05)00161-3.
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Judit Tornai-Lehoczki, Gábor Péter, Dénes Dlauchy, CHROMagar Candida medium as a practical tool for the differentiation and presumptive identification of yeast species isolated from salads, International Journal of Food Microbiology, Volume 86, Issues 1–2, 1 September 2003, Pages 189-200, ISSN 0168-1605, http://dx.doi.org/10.1016/S0168-1605(03)00256-3.
(http://www.sciencedirect.com/science/article/pii/S0168160503002563)
Keywords: CHROMagar Candida medium; Yeast isolation; Yeast differentiation; Presumptive identification of yeast

R.W.A. Park, Joint IUMS/ICFMH and UNESCO consultation on postgraduate teaching in advanced food microbiology with recommendation of a core curriculum, International Journal of Food Microbiology, Volume 11, Issue 2, October 1990, Pages 107-117, ISSN 0168-1605, http://dx.doi.org/10.1016/0168-1605(90)90045-7.
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, Proceedings of the IVth Trilateral Conference on Yeasts: Sárospatak, Hungary, July 24–28, 1989, Zentralblatt für Mikrobiologie, Volume 145, Issue 5, 1990, Pages 327-351, ISSN 0232-4393, http://dx.doi.org/10.1016/S0232-4393(11)80062-4.
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David Turnock, Ecoregion-based conservation in the Carpathians and the land-use implications, Land Use Policy, Volume 19, Issue 1, January 2002, Pages 47-63, ISSN 0264-8377, http://dx.doi.org/10.1016/S0264-8377(01)00039-4.
(http://www.sciencedirect.com/science/article/pii/S0264837701000394)
Keywords: Biodiversity; Carpathians; Conservation; Land use; Large carnivores; Rural tourism; Stakeholding

Lilyann Novak Frazer, David Moore, One stop mycology, Mycological Research, Volume 99, Issue 6, June 1995, Pages 759-768, ISSN 0953-7562, http://dx.doi.org/10.1016/S0953-7562(09)80542-X.
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Marc-André Lachance, Teun Boekhout, Gloria Scorzetti, Jack W. Fell and Cletus P. Kurtzman, Chapter 90 - Candida Berkhout (1923), In The Yeasts (Fifth Edition), edited by Cletus P. KurtzmanJack W. FellTeun Boekhout, Elsevier, London, 2011, Pages 987-1278, ISBN 9780444521491, http://dx.doi.org/10.1016/B978-0-444-52149-1.00090-2.
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, 7 - Deposits of Industrial Rocks, In: MILOŠ KUŽVART, Editor(s), Developments in Economic Geology, Elsevier, 1984, Volume 18, Pages 270-352, ISSN 0168-6178, ISBN 9780444996053, http://dx.doi.org/10.1016/B978-0-444-99605-3.50013-7.
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Agnes Sass-Kiss, Judit Kiss, Bence Havadi, Nóra Adányi, Multivariate statistical analysis of botrytised wines of different origin, Food Chemistry, Volume 110, Issue 3, 1 October 2008, Pages 742-750, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2008.02.059.
(http://www.sciencedirect.com/science/article/pii/S0308814608002458)
Keywords: Botrytis cinerea; Tokaji aszú wines; Botrytised wines; Amines; Acids; Micro-, Macro-elements; Origin; Authenticity; HPLC; Atomic absorption

Barry H. Gump and Steve A. Kupina, ANALYSIS OF GLUCONIC ACID IN BOTRYTISED WINES, In Liquid Chromatographic Analysis of Food and Beverages, edited by GEORGE CHARALAMBOUS, Academic Press, 1979, Pages 331-352, ISBN 9780121690021, http://dx.doi.org/10.1016/B978-0-12-169002-1.50009-5.
(http://www.sciencedirect.com/science/article/pii/B9780121690021500095)

Mariana González-Álvarez, Raquel Noguerol-Pato, Carmen González-Barreiro, Beatriz Cancho-Grande, Jesús Simal-Gándara, Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification, Food Chemistry, Volume 145, 15 February 2014, Pages 1021-1030, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2013.09.028.
(http://www.sciencedirect.com/science/article/pii/S0308814613012715)
Keywords: Sweet wines; Raisining; Botrytised grapes; Fortified wines; Sensory description; Frequency of citation method

Emanuele Tosi, Bruno Fedrizzi, Michela Azzolini, Fabio Finato, Barbara Simonato, Giacomo Zapparoli, Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol, Food Chemistry, Volume 130, Issue 2, 15 January 2012, Pages 370-375, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2011.07.053.
(http://www.sciencedirect.com/science/article/pii/S0308814611010144)
Keywords: Botrytis cinerea; Amarone wine; Aroma compounds; Botrytised wine; Withered grapes

Cécile Thibon, Denis Dubourdieu, Philippe Darriet, Takatoshi Tominaga, Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice, Food Chemistry, Volume 114, Issue 4, 15 June 2009, Pages 1359-1364, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2008.11.016.
(http://www.sciencedirect.com/science/article/pii/S0308814608013551)
Keywords: Sweet wine; S-cysteine conjugate; Aroma precursor; Botrytis cinerea; Overripening; Post-harvest

Aspasia A. Nisiotou, Kalliopi Rantsiou, Vassilios Iliopoulos, Luca Cocolin, George-John E. Nychas, Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard, International Journal of Food Microbiology, Volume 145, Issues 2–3, 28 February 2011, Pages 432-436, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2011.01.017.
(http://www.sciencedirect.com/science/article/pii/S0168160511000249)
Keywords: Grape must fermentation; Bacteria; Botrytis; Grapes; Wine

Jan U. Porep, Ruth Walter, Andreas Kortekamp, Reinhold Carle, Ergosterol as an objective indicator for grape rot and fungal biomass in grapes, Food Control, Volume 37, March 2014, Pages 77-84, ISSN 0956-7135, http://dx.doi.org/10.1016/j.foodcont.2013.09.012.
(http://www.sciencedirect.com/science/article/pii/S0956713513004581)
Keywords: Ergosterol; Grape rot; Spoilage; Fungal contamination; Decay; Quality

Éva Miklósy, Zoltán Kerényi, Comparison of the volatile aroma components in noble rotted grape berries from two different locations of the Tokaj wine district in Hungary, Analytica Chimica Acta, Volume 513, Issue 1, 18 June 2004, Pages 177-181, ISSN 0003-2670, http://dx.doi.org/10.1016/j.aca.2003.11.087.
(http://www.sciencedirect.com/science/article/pii/S0003267003015782)
Keywords: Aroma compounds; Noble rotted grape; Tokaji Aszú; Gas chromatography-mass spectrometry

, Colour Plate, In Wine Tasting (Second Edition), edited by Ronald S. Jackson, Academic Press, San Diego, 2008, Pages 488-495, ISBN 9780123741813, http://dx.doi.org/10.1016/B978-0-12-374181-3.00022-3.
(http://www.sciencedirect.com/science/article/pii/B9780123741813000223)

Josefina Aleu, Isidro González Collado, Biotransformations by Botrytis species, Journal of Molecular Catalysis B: Enzymatic, Volume 13, Issues 4–6, 23 May 2001, Pages 77-93, ISSN 1381-1177, http://dx.doi.org/10.1016/S1381-1177(00)00232-0.
(http://www.sciencedirect.com/science/article/pii/S1381117700002320)
Keywords: Biotransformation; Botrytis; Phytopathogen; Fungus; Terpene

, Editorial Board / Aims & Scope, Food Chemistry, Volume 110, Issue 3, 1 October 2008, Page IFC, ISSN 0308-8146, http://dx.doi.org/10.1016/S0308-8146(08)00465-2.
(http://www.sciencedirect.com/science/article/pii/S0308814608004652)

Mª Isabel Rodríguez-Cáceres, Mónica Palomino-Vasco, Nielene Mora-Diez, Mª Isabel Acedo-Valenzuela, Novel HPLC – Fluorescence methodology for the determination of methylglyoxal and glyoxal. Application to the analysis of monovarietal wines “Ribera del Guadiana”, Food Chemistry, Volume 187, 15 November 2015, Pages 159-165, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2015.04.103.
(http://www.sciencedirect.com/science/article/pii/S0308814615006494)
Keywords: Glyoxal; Methylglyoxal; Monovarietal wines; Derivatization; Ribera del Guadiana; HPLC-fluorescence

Ana Valero, Sonia Marín, Antonio J. Ramos, Vicente Sanchis, Survey: Ochratoxin A in European special wines, Food Chemistry, Volume 108, Issue 2, 15 May 2008, Pages 593-599, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2007.11.040.
(http://www.sciencedirect.com/science/article/pii/S0308814607011582)
Keywords: Ochratoxin A; Dessert wines; Winemaking; European wines

Gennadi I. Naumov, Isabelle Masneuf, Elena S. Naumova, Michel Aigle, Denis Dubourdieu, Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations, Research in Microbiology, Volume 151, Issue 8, October 2000, Pages 683-691, ISSN 0923-2508, http://dx.doi.org/10.1016/S0923-2508(00)90131-1.
(http://www.sciencedirect.com/science/article/pii/S0923250800901311)
Keywords: Saccharomyces bayanus var. uvarum; Saccharomyces cerevisiae; cryophilic yeast; wines

Cozzolino Daniel, Heather Smyth, Chapter 15 - Analytical and Chemometric-Based Methods to Monitor and Evaluate Wine Protected Designation, In: Miguel de la Guardia and Ana Gonzálvez, Editor(s), Comprehensive Analytical Chemistry, Elsevier, 2013, Volume 60, Pages 385-408, ISSN 0166-526X, ISBN 9780444595621, http://dx.doi.org/10.1016/B978-0-444-59562-1.00015-3.
(http://www.sciencedirect.com/science/article/pii/B9780444595621000153)
Keywords: Wine; Protected designation; Methods; Routine analysis; Spectroscopy

Mario Gabrielli, Astrid Buica, Daniela Fracassetti, Marietjie Stander, Antonio Tirelli, Wessel J. du Toit, Determination of sotolon content in South African white wines by two novel HPLC–UV and UPLC–MS methods, Food Chemistry, Volume 169, 15 February 2015, Pages 180-186, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2014.07.153.
(http://www.sciencedirect.com/science/article/pii/S0308814614012199)
Keywords: Sotolon; White wine; Liquid chromatography

Y. Paola Maturano, M. Victoria Mestre, Braulio Esteve-Zarzoso, María Cristina Nally, María Cecilia Lerena, María Eugenia Toro, Fabio Vazquez, Mariana Combina, Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines, International Journal of Food Microbiology, Volume 199, 16 April 2015, Pages 23-32, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2015.01.005.
(http://www.sciencedirect.com/science/article/pii/S0168160515000069)
Keywords: Red wine; Yeast; Low temperature; Prefermentative cold soak; Sensory analysis

Carien Coetzee, Wessel Johannes du Toit, A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols, Food Research International, Volume 45, Issue 1, January 2012, Pages 287-298, ISSN 0963-9969, http://dx.doi.org/10.1016/j.foodres.2011.09.017.
(http://www.sciencedirect.com/science/article/pii/S0963996911005503)
Keywords: Sauvignon blanc; Volatile thiols; Methoxypyrazines; Esters; Monoterpenes

L. Dagan, R. Schneider, J.P. Lepoutre, R. Baumes, Stability of sotolon in acidic and basic aqueous solutions: Application to the synthesis of a deuterated analogue for its quantitative determination in wine, Analytica Chimica Acta, Volume 563, Issues 1–2, 23 March 2006, Pages 365-374, ISSN 0003-2670, http://dx.doi.org/10.1016/j.aca.2005.11.077.
(http://www.sciencedirect.com/science/article/pii/S0003267005019835)
Keywords: Sotolon; 3-Methyl-2-oxopent-3-enoic acid; Degradation; Wine; Stable isotope dilution assay; Manseng

, Index For Volumes 1 and 2, In Liquid Chromatographic Analysis of Food and Beverages, edited by GEORGE CHARALAMBOUS, Academic Press, 1979, Pages 559-563, ISBN 9780121690021, http://dx.doi.org/10.1016/B978-0-12-169002-1.50020-4.
(http://www.sciencedirect.com/science/article/pii/B9780121690021500204)

G. Fráter, U. Müller, Synthesis of 3-Hydroxy-4,5-dimethyl-2(5H)-furanone and its analogues; utilisation of an intramolecular darzens reaction, Tetrahedron Letters, Volume 34, Issue 17, 23 April 1993, Pages 2753-2756, ISSN 0040-4039, http://dx.doi.org/10.1016/S0040-4039(00)73553-2.
(http://www.sciencedirect.com/science/article/pii/S0040403900735532)
Keywords: 3-Hydroxy-4; 5-dimethyl-2(5H)-furanone; intramolecular Darzens reaction

John Blackman, Anthony Saliba, Leigh Schmidtke, Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines, Food Quality and Preference, Volume 21, Issue 7, October 2010, Pages 679-683, ISSN 0950-3293, http://dx.doi.org/10.1016/j.foodqual.2010.05.001.
(http://www.sciencedirect.com/science/article/pii/S0950329310000753)
Keywords: Hunter Valley Semillon (HVS); Consumer preference; Experience; Sweetness; Winemakers

F. Mehl, I. Bombarda, N. Vanthuyne, R. Faure, E.M. Gaydou, Hemisynthesis and odour properties of δ-hydroxy-γ-lactones and precursors derived from linalool, Food Chemistry, Volume 121, Issue 1, 1 July 2010, Pages 98-104, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2009.12.010.
(http://www.sciencedirect.com/science/article/pii/S0308814609014095)
Keywords: γ,δ-Unsaturated ester; δ-Hydroxy-γ-lactone; Allylic terpenol; Linalool; Odour properties; Johnson–Claisen rearrangement; Sharpless asymmetric dihydroxylation

Spandana Rajendra Kopalli, Su-Jin Noh, Sushruta Koppula, Yoo-Hun Suh, Methylparaben protects 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells and improved behavioral impairments in mouse model of Parkinson's disease, NeuroToxicology, Volume 34, January 2013, Pages 25-32, ISSN 0161-813X, http://dx.doi.org/10.1016/j.neuro.2012.10.003.
(http://www.sciencedirect.com/science/article/pii/S0161813X1200246X)
Keywords: Methylparaben; 6-Hydroxydopamine; Neurotoxicity; Reactive oxygen species; Parkinson's disease; Substantia nigra; SH-SY5Y cells

Juliane Elisa Welke, Vitor Manfroi, Mauro Zanus, Marcelo Lazzarotto, Cláudia Alcaraz Zini, Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data, Food Chemistry, Volume 141, Issue 4, 15 December 2013, Pages 3897-3905, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2013.06.100.
(http://www.sciencedirect.com/science/article/pii/S0308814613008777)
Keywords: GC×GC/TOFMS; Wine; Volatile compounds; Fisher ratio; PCA

A. Costa, A. Barata, M. Malfeito-Ferreira, V. Loureiro, Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms, Food Microbiology, Volume 25, Issue 2, February 2008, Pages 422-427, ISSN 0740-0020, http://dx.doi.org/10.1016/j.fm.2007.10.003.
(http://www.sciencedirect.com/science/article/pii/S0740002007001086)
Keywords: Wine; DMDC; Spoilage yeasts; Lactic acid and acetic acid bacteria; Dekkera/Brettanomyces bruxellensis; Cell death

Stella Rovio, Kimmo Sirén, Heli Sirén, Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines, Food Chemistry, Volume 124, Issue 3, 1 February 2011, Pages 1194-1200, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2010.07.044.
(http://www.sciencedirect.com/science/article/pii/S0308814610008976)
Keywords: Capillary electrophoresis; Red wine; Carboxylic acids; Carbohydrates; Inorganic ions

Stella Rovio, Anna Kalliola, Heli Sirén, Tarja Tamminen, Determination of the carboxylic acids in acidic and basic process samples by capillary zone electrophoresis, Journal of Chromatography A, Volume 1217, Issue 8, 19 February 2010, Pages 1407-1413, ISSN 0021-9673, http://dx.doi.org/10.1016/j.chroma.2009.12.032.
(http://www.sciencedirect.com/science/article/pii/S0021967309018196)
Keywords: Capillary electrophoresis; Carboxylic acid; Indirect UV detection; Wine; Lignin

Péter Teszlák, Krisztián Gaál, Martin Shahin Pour Nikfardjam, Influence of grapevine flower treatment with gibberellic acid (GA3) on polyphenol content of Vitis vinifera L. wine, Analytica Chimica Acta, Volume 543, Issues 1–2, 6 July 2005, Pages 275-281, ISSN 0003-2670, http://dx.doi.org/10.1016/j.aca.2005.04.013.
(http://www.sciencedirect.com/science/article/pii/S000326700500601X)
Keywords: Gibberellic acid; Vitis vinifera L.; Polyphenol; Anthocyanin

Ronald S. Jackson, Chapter 2 - Visual Perceptions, In Wine Tasting (Second Edition), edited by Ronald S. Jackson, Academic Press, San Diego, 2009, Pages 27-53, ISBN 9780123741813, http://dx.doi.org/10.1016/B978-0-12-374181-3.00002-8.
(http://www.sciencedirect.com/science/article/pii/B9780123741813000028)

Anne Humbert-Goffard, Cédric Saucier, Virginie Moine-Ledoux, Rose-Marie Canal-Llaubères, Denis Dubourdieu, Yves Glories, An assay for glucanase activity in wine, Enzyme and Microbial Technology, Volume 34, Issue 6, 4 May 2004, Pages 537-543, ISSN 0141-0229, http://dx.doi.org/10.1016/j.enzmictec.2003.10.017.
(http://www.sciencedirect.com/science/article/pii/S0141022904000365)
Keywords: β-Glucanase; Trichoderma; Wine; Filtration

A. Barata, M. Malfeito-Ferreira, V. Loureiro, The microbial ecology of wine grape berries, International Journal of Food Microbiology, Volume 153, Issue 3, 15 February 2012, Pages 243-259, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2011.11.025.
(http://www.sciencedirect.com/science/article/pii/S0168160511006878)
Keywords: Microbial ecology; Grapes; Damaged grapes; Spoilage yeasts; Acetic acid bacteria; Lactic acid bacteria

G. Oms-Oliu, I. Odriozola-Serrano, O. Martín-Belloso, Metabolomics for assessing safety and quality of plant-derived food, Food Research International, Volume 54, Issue 1, November 2013, Pages 1172-1183, ISSN 0963-9969, http://dx.doi.org/10.1016/j.foodres.2013.04.005.
(http://www.sciencedirect.com/science/article/pii/S0963996913002330)
Keywords: Metabolic profiling; Metabolite fingerprinting; Metabolome; Food control; Postharvest storage

, l-(2,6,6-trimethylcyclohexa-1,3-dienyl)-2-buten-1-one, Food and Chemical Toxicology, Volume 38, Supplement 3, 2000, Pages s189-s193, ISSN 0278-6915, http://dx.doi.org/10.1016/S0278-6915(00)80060-5.
(http://www.sciencedirect.com/science/article/pii/S0278691500800605)

R. Noguerol-Pato, M. González-Álvarez, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara, Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses, Food Chemistry, Volume 134, Issue 4, 15 October 2012, Pages 2313-2325, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2012.03.105.
(http://www.sciencedirect.com/science/article/pii/S0308814612005900)
Keywords: Sweet wines; Naturally grape dehydration process; Fortification with spirits; Aging; Vitis vinifera L. cv. Garnacha Tintorera

Eveline J. Bartowsky, Paul A. Henschke, Acetic acid bacteria spoilage of bottled red wine—A review, International Journal of Food Microbiology, Volume 125, Issue 1, 30 June 2008, Pages 60-70, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2007.10.016.
(http://www.sciencedirect.com/science/article/pii/S016816050700685X)
Keywords: Acetic acid bacteria; Acetobacter; Wine spoilage; Vinegar; Ethyl acetate; Oxygen

Vanda Pereira, Juan Cacho, José C. Marques, Volatile profile of Madeira wines submitted to traditional accelerated ageing, Food Chemistry, Volume 162, 1 November 2014, Pages 122-134, ISSN 0308-8146, http://dx.doi.org/10.1016/j.foodchem.2014.04.039.
(http://www.sciencedirect.com/science/article/pii/S0308814614005858)
Keywords: Fortified wines; Accelerated ageing; Heating; Volatiles

, Index, In Wine and Society, edited by Steve Charters, Butterworth-Heinemann, Oxford, 2006, Pages 343-358, ISBN 9780750666350, http://dx.doi.org/10.1016/B978-0-7506-6635-0.50021-5.
(http://www.sciencedirect.com/science/article/pii/B9780750666350500215)

E.S. Scott, R.G. Dambergs and B.E. Stummer, 13 - Fungal contaminants in the vineyard and wine quality, In Woodhead Publishing Series in Food Science, Technology and Nutrition, edited by Andrew G. Reynolds, Woodhead Publishing, 2010, Pages 481-514, Managing Wine Quality, ISBN 9781845694845, http://dx.doi.org/10.1533/9781845699284.3.481.
(http://www.sciencedirect.com/science/article/pii/B9781845694845500130)
Key words: botrytis bunch rot; grey mould; grapevine powdery mildew; grape and wine quality; DNA-based detection; near infrared reflectance spectroscopy; Botrytis laccase

D. Cozzolino and R.G. Dambergs, 5 - Instrumental analysis of grape, must and wine, In Woodhead Publishing Series in Food Science, Technology and Nutrition, edited by Andrew G. Reynolds, Woodhead Publishing, 2010, Pages 134-161, Managing Wine Quality, ISBN 9781845694845, http://dx.doi.org/10.1533/9781845699284.2.134.
(http://www.sciencedirect.com/science/article/pii/B9781845694845500051)
Key words: near-infrared; mid-infrared; spectroscopy; electronic nose; grape; wine

CHARLES L. WILSON, Chapter 18 - Management of Beneficial Plant Diseases, In How Disease Is Managed, edited by JAMES G. HORSFALLELLIS B. COWLING, Academic Press, 1977, Pages 347-362, ISBN 9780123564016, http://dx.doi.org/10.1016/B978-0-12-356401-6.50025-5.
(http://www.sciencedirect.com/science/article/pii/B9780123564016500255)

Anthony J. McKinnon, Geoffrey R. Scollary, Size fractionation of metals in wine using ultrafiltration, Talanta, Volume 44, Issue 9, September 1997, Pages 1649-1658, ISSN 0039-9140, http://dx.doi.org/10.1016/S0039-9140(97)00070-2.
(http://www.sciencedirect.com/science/article/pii/S0039914097000702)
Keywords: Size speciation; Ultrafiltration; Wine; Wine instability; Lead; Copper; Aluminium; Calcium; Iron; Potassium

Paola Domizio, Livio Lencioni, Chapter 3 - Vin Santo, In: Ronald S. Jackson, Editor(s), Advances in Food and Nutrition Research, Academic Press, 2011, Volume 63, Pages 41-100, ISSN 1043-4526, ISBN 9780123849274, http://dx.doi.org/10.1016/B978-0-12-384927-4.00003-8.
(http://www.sciencedirect.com/science/article/pii/B9780123849274000038)
Keywords: Vin Santo; Dessert wine; Passito; Grape drying; Yeast; Non‐Saccharomyces; Alcoholic fermentation; Vinsantaia

Rosa Perestrelo, Francisco Albuquerque, Sílvia M. Rocha, José S. Câmara, Chapter 7 - Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologies, In: Ronald S. Jackson, Editor(s), Advances in Food and Nutrition Research, Academic Press, 2011, Volume 63, Pages 207-249, ISSN 1043-4526, ISBN 9780123849274, http://dx.doi.org/10.1016/B978-0-12-384927-4.00007-5.
(http://www.sciencedirect.com/science/article/pii/B9780123849274000075)
Keywords: Madeira wine; Volatile compounds; Amino acids and biogenic amines; Polyphenols, Authenticity

A.J. Buglass and D.J. Caven-Quantrill, 17 - Instrumental assessment of the sensory quality of wine, In Woodhead Publishing Series in Food Science, Technology and Nutrition, edited by David Kilcast, Woodhead Publishing, 2013, Pages 466-546, Instrumental Assessment of Food Sensory Quality, ISBN 9780857094391, http://dx.doi.org/10.1533/9780857098856.3.466.
(http://www.sciencedirect.com/science/article/pii/B9780857094391500171)
Key words: wine; grape must; instrumental analysis; chromatography; spectroscopy; electrochemistry; sample preparation; chemometric/statistical methods

A.J. Buglass and D.J. Caven-Quantrill, 16 - Applications of natural ingredients in alcoholic drinks, In Woodhead Publishing Series in Food Science, Technology and Nutrition, edited by David Baines and Richard Seal, Woodhead Publishing, 2012, Pages 358-416, Natural Food Additives, Ingredients and Flavourings, ISBN 9781845698119, http://dx.doi.org/10.1533/9780857095725.2.358.
(http://www.sciencedirect.com/science/article/pii/B9781845698119500165)
Key words: alcoholic beverages; natural ingredients and organoleptic properties; additives as process aids; microbial cultures and microorganisms; water

D.S. Nielsen, O.D. Teniola, L. Ban-Koffi, M. Owusu, T.S. Andersson, W.H. Holzapfel, The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods, International Journal of Food Microbiology, Volume 114, Issue 2, 10 March 2007, Pages 168-186, ISSN 0168-1605, http://dx.doi.org/10.1016/j.ijfoodmicro.2006.09.010.
(http://www.sciencedirect.com/science/article/pii/S0168160506005204)
Keywords: Cocoa; Yeast; Lactic Acid Bacteria; Acetic Acid Bacteria; Bacillus; DGGE

, 8 - Winemaking equipment maintenance and troubleshooting, In Woodhead Publishing Series in Food Science, Technology and Nutrition, edited by Christian E. Butzke, Woodhead Publishing, 2010, Pages 199-256, Winemaking Problems Solved, ISBN 9781845694753, http://dx.doi.org/10.1533/9781845690188.199.
(http://www.sciencedirect.com/science/article/pii/B9781845694753500082)

Ronald S. Jackson, Chapter 3 - Olfactory Sensations, In Wine Tasting (Second Edition), edited by Ronald S. Jackson, Academic Press, San Diego, 2009, Pages 55-128, ISBN 9780123741813, http://dx.doi.org/10.1016/B978-0-12-374181-3.00003-X.
(http://www.sciencedirect.com/science/article/pii/B978012374181300003X)

Ronald S. Jackson, 3 - Olfactory system, In Food Science and Technology, edited by Ronald S. Jackson, Academic Press, London, 2002, Pages 39-78, Wine Tasting, ISBN 9780123790767, http://dx.doi.org/10.1016/B978-012379076-7/50005-4.
(http://www.sciencedirect.com/science/article/pii/B9780123790767500054)

M.G. Soni, I.G. Carabin, G.A. Burdock, Safety assessment of esters of p-hydroxybenzoic acid (parabens), Food and Chemical Toxicology, Volume 43, Issue 7, July 2005, Pages 985-1015, ISSN 0278-6915, http://dx.doi.org/10.1016/j.fct.2005.01.020.
(http://www.sciencedirect.com/science/article/pii/S0278691505000530)
Keywords: Parabens; Preservative; Antimicrobial; Food ingredient; Food additive; Cosmetic; Drug; Excipient; Safety

M.G. Soni, S.L. Taylor, N.A. Greenberg, G.A. Burdock, Evaluation of the health aspects of methyl paraben: a review of the published literature, Food and Chemical Toxicology, Volume 40, Issue 10, October 2002, Pages 1335-1373, ISSN 0278-6915, http://dx.doi.org/10.1016/S0278-6915(02)00107-2.
(http://www.sciencedirect.com/science/article/pii/S0278691502001072)
Keywords: Methyl paraben; Preservative; Food ingredient; Food additive; Cosmetic; Drug; Excipient; Antimicrobial; Safety

Maynard A. Amerine, Composition of Wines. I. Organic Constituents, In: E.M. Mrak and G.F. Stewart, Editor(s), Advances in Food Research, Academic Press, 1954, Volume 5, Pages 353-510, ISSN 0065-2628, ISBN 9780120164059, http://dx.doi.org/10.1016/S0065-2628(08)60226-8.
(http://www.sciencedirect.com/science/article/pii/S0065262808602268)