Study of the elemental composition of wine stoppers using PIXE-Reference-Cited by-同舟云学术

Study of the elemental composition of wine stoppers using PIXE

Published:2013-03-19 Issue:3 Volume:42 Page:158-164
ISSN:0049-8246
Container-title:X-Ray Spectrometry
language:en
Short-container-title:X-Ray Spectrom.

Author:

Santos Carla Eliete Iochims dos¹,Debastiani Rafaela¹,Przybylowicz Wojciech,Manfroi Vitor²,Amaral Lívio¹,Yoneama Maria Lúcia¹,Dias Johnny Ferraz¹

Affiliation:

1. Ion Implantation Laboratory, Institute of Physics; Federal University of Rio Grande do Sul; Caixa Postal 15051, CEP 91501-970; Porto Alegre; Rio Grande do Sul; Brazil

2. Institute of Food Science and Technology; Federal University of Rio Grande do Sul; CEP 91501-970; Porto Alegre; Rio Grande do Sul; Brazil

Publisher

Wiley

Subject

Spectroscopy

Reference40 articles.

1. Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction

2. Role of Chrysonilia sitophila in the quality of cork stoppers for sealing wine bottles

3. Characterization of Surface Treatments of Cork Stoppers by FTIR-ATR

4. Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elemental characterization of sparkling wine and cork stoppers;Current Research in Food Science;2021

2. The influence of the winemaking process on the elemental composition of the Marselan red wine;Journal of the Science of Food and Agriculture;2019-04-22

3. Elemental characterization of food and beverages carried out at Ion Implantation Laboratory: a review;International Journal of PIXE;2018-01

4. Migration of Components from Cork Stoppers to Food: Challenges in Determining Inorganic Elements in Food Simulants;Journal of Agricultural and Food Chemistry;2014-06-06