Search Results - "Fedrizzi, Bruno"

Syntheses of mono-acylated luteolin derivatives, evaluation of their antiproliferative and radical scavenging activities and implications on their oral bioavailability by Lo, Stephen, Leung, Euphemia, Fedrizzi, Bruno, Barker, David

“…Luteolin is a flavonoid found in a wide range of plant materials, including commonly eaten fruits and vegetables. It displays a wide range of biological…”
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Synthesis, Antiproliferative Activity and Radical Scavenging Ability of 5- O -Acyl Derivatives of Quercetin by Lo, Stephen, Leung, Euphemia, Fedrizzi, Bruno, Barker, David

“…Quercetin is a flavonoid that is found in many plant materials, including commonly eaten fruits and vegetables. The compound is well known for its wide range…”
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Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines by Morrison-Whittle, Peter, Lee, Soon A, Fedrizzi, Bruno, Goddard, Matthew R

“…The products of microbial metabolism form an integral part of human industry and have been shaped by evolutionary processes, accidentally and deliberately, for…”
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Enantioselective Total Synthesis of (R,R)-Blumenol B and d9-(R,R)-Blumenol B by Tan, Shi Min, Rees, Shaun W. P., Jelley, Rebecca E., Wang, Jin, Fedrizzi, Bruno, Barker, David

“…C13-norisoprenoids are of particular importance to grapes and wines, as these molecules influence wine aroma and have been shown to significantly contribute to…”
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Synthesis of d6-deuterated analogues of aroma molecules-β-damascenone, β-damascone and safranal by Mosaferi, Shabnam, Jelley, Rebecca E., Fedrizzi, Bruno, Barker, David

“…•β-damascenone, β-damascone and safranal are important aroma compounds.•Deuterated analogues prepared from readily available d6-acetone.•Analogues can be used…”
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Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods by Lo, Stephen, Pilkington, Lisa I., Barker, David, Fedrizzi, Bruno

“…A process for using grape (Pinot noir) pomace to produce products with improved health-promoting effects was investigated. This process integrated a…”
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Characterization of an Antioxidant and Antimicrobial Extract from Cool Climate, White Grape Marc by Olejar, Kenneth J, Ricci, Arianna, Swift, Simon, Zujovic, Zoran, Gordon, Keith C, Fedrizzi, Bruno, Versari, Andrea, Kilmartin, Paul A

“…Valorization of agricultural waste has become increasingly important. Wastes generated by wineries are high in phenolic compounds with antioxidant and…”
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Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine by Muhl, Jennifer R., Pilkington, Lisa I., Fedrizzi, Bruno, Deed, Rebecca C.

“…Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma…”
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Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa) by Fedrizzi, Bruno, Guella, Graziano, Perenzoni, Daniele, Gasperotti, Mattia, Masuero, Domenico, Vrhovsek, Urska, Mattivi, Fulvio

“…The identification of the missing steps in S-glutathionyl-3-mercaptohexan-1-ol degradation pathways leads to better understanding of the formation of the…”
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Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices by Parish-Virtue, Katie, Herbst-Johnstone, Mandy, Bouda, Flo, Fedrizzi, Bruno, Deed, Rebecca C., Kilmartin, Paul A.

“…Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense…”
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Saccharomyces cerevisiae FLO1 Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures by Deed, Rebecca C, Fedrizzi, Bruno, Gardner, Richard C

“…Low fermentation temperatures are of importance to food and beverage industries working with Therefore, the identification of genes demonstrating a positive…”
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Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts by Qiao, Yifeng, Hawkins, Diana, Parish-Virtue, Katie, Fedrizzi, Bruno, Knight, Sarah J., Deed, Rebecca C.

“…The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present…”
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A Horticultural Medium Established from the Rapid Removal of Phytotoxins from Winery Grape Marc by Olejar, Kenneth J., Vandermeer, Charlotte, Fedrizzi, Bruno, Kilmartin, Paul A.

“…Grape (Vitis vinifera L.) marc has long been utilized as a compost feedstock. However, this process takes an extended period of time due to the phytotoxic…”
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Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine by Bruno Fedrizzi, Giovanna Caramia, Michela Cipriani, Fabio Finato, Barbara Simonato, Emanuele Tosi, Giacomo Zapparoli

“…The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered…”
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Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches by Fedrizzi, Bruno, Nicolis, Enrico, Camin, Federica, Bocca, Enrico, Carbognin, Cristina, Scholz, Matthias, Barbieri, Paolo, Finato, Fabio, Ferrarini, Roberto

“…The high ethanol level in wine has become an important issue for all the main wine producing countries. Several techniques are available to the wine industry…”
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Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing by Sabaragamuwa, Rasangani, Perera, Conrad O., Fedrizzi, Bruno

“…Chronic and degenerative diseases have become major concerns in healthcare and research sectors in the world, especially in hyper-ageing societies. The role of…”
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Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir by Knight, Sarah, Klaere, Steffen, Fedrizzi, Bruno, Goddard, Matthew R.

“…Many crops display differential geographic phenotypes and sensorial signatures, encapsulated by the concept of terroir . The drivers behind these differences…”
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Ultrasound assisted extraction and quantification of targeted bioactive compounds of Centella asiatica (Gotu Kola) by UHPLC-MS/MS MRM tandem mass spectroscopy by Sabaragamuwa, Rasangani, Perera, Conrad O., Fedrizzi, Bruno

“…•UHPLC-MS/MS-MRM method was developed to quantify bioactives from C. asiatica.•Quantification of triterpenes and chlorogenic acid was done in a shorter…”
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The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking by Jones-Moore, Hayden R., Jelley, Rebecca E., Marangon, Matteo, Fedrizzi, Bruno

“…A current research interest of the wine industry is the improvement of wine quality by producing wines to meet the consumers’ demands and desires. However,…”
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Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway by Chen, Xiao, Fedrizzi, Bruno, Kilmartin, Paul A., Quek, Siew Young

“…[Display omitted] •Changes of phytochemicals were investigated during tamarillo ripening.•22 free and 83 bound volatiles were firstly reported in three…”
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