These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 10630873)

  • 1. Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages.
    Ferreira V; Hernández-Orte P; Escudero A; López R; Cacho J
    J Chromatogr A; 1999 Dec; 864(1):77-88. PubMed ID: 10630873
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches.
    Siebert TE; Stamatopoulos P; Francis IL; Darriet P
    J Chromatogr A; 2021 Jan; 1637():461803. PubMed ID: 33383243
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L; Mall V; Schieberle P
    J Agric Food Chem; 2019 Apr; 67(14):4011-4022. PubMed ID: 30879302
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
    Pineau B; Barbe JC; Van Leeuwen C; Dubourdieu D
    J Agric Food Chem; 2009 May; 57(9):3702-8. PubMed ID: 19326950
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
    Aznar M; López R; Cacho JF; Ferreira V
    J Agric Food Chem; 2001 Jun; 49(6):2924-9. PubMed ID: 11409988
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
    Barbe JC; Pineau B; Ferreira AC
    Chem Biodivers; 2008 Jun; 5(6):1170-83. PubMed ID: 18618403
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages.
    Campo E; Cacho J; Ferreira V
    J Chromatogr A; 2007 Jan; 1140(1-2):180-8. PubMed ID: 17137585
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate.
    Campo E; Cacho J; Ferreira V
    J Chromatogr A; 2006 Dec; 1137(2):223-30. PubMed ID: 17069823
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Analysis of ethereal extracts of wines and other alcoholic beverages by high-performance liquid chromatography with microbore columns.
    Cartoni GP; Coccioli F; Spagnoli M
    J Chromatogr A; 1997 Oct; 782(2):219-26. PubMed ID: 9440923
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA; Sevindik O; Kelebek H; Selli S
    J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma.
    Martí MP; Mestres M; Sala C; Busto O; Guasch J
    J Agric Food Chem; 2003 Dec; 51(27):7861-5. PubMed ID: 14690365
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.
    Falcao LD; Lytra G; Darriet P; Barbe JC
    Food Chem; 2012 May; 132(1):230-6. PubMed ID: 26434285
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
    Siebert TE; Barter SR; de Barros Lopes MA; Herderich MJ; Francis IL
    Food Chem; 2018 Aug; 256():286-296. PubMed ID: 29606450
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages.
    Vidal-Carou MC; Lahoz-Portolés F; Bover-Cid S; Mariné-Font A
    J Chromatogr A; 2003 May; 998(1-2):235-41. PubMed ID: 12862388
    [TBL] [Abstract][Full Text] [Related]  

  • 15. InnOscent system: Advancing flavor analysis using an original gas chromatographic analytical device.
    Villière A; Le Roy S; Fillonneau C; Prost C
    J Chromatogr A; 2018 Feb; 1535():129-140. PubMed ID: 29329885
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.
    Stamatopoulos P; Frérot E; Tempère S; Pons A; Darriet P
    J Agric Food Chem; 2014 Mar; 62(12):2469-78. PubMed ID: 24559261
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits.
    Alberts P; Stander MA; De Villiers A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011; 28(7):826-39. PubMed ID: 21574082
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O; Rouseff JM; Rouseff RL
    J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Solid-phase microextraction for the enantiomeric analysis of flavors in beverages.
    Ebeler SE; Sun GM; Datta M; Stremple P; Vickers AK
    J AOAC Int; 2001; 84(2):479-85. PubMed ID: 11324614
    [TBL] [Abstract][Full Text] [Related]  

  • 20. NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine.
    Gabler AM; Kreißl J; Schweiger J; Frank O; Dawid C
    J Agric Food Chem; 2023 Nov; 71(47):18466-18477. PubMed ID: 37970809
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.