BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

138 related articles for article (PubMed ID: 11714336)

  • 1. Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.
    Murat ML; Tominaga T; Dubourdieu D
    J Agric Food Chem; 2001 Nov; 49(11):5412-7. PubMed ID: 11714336
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
    Roland A; Vialaret J; Razungles A; Rigou P; Schneider R
    J Agric Food Chem; 2010 Apr; 58(7):4406-13. PubMed ID: 20199086
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
    J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
    Subileau M; Schneider R; Salmon JM; Degryse E
    FEMS Yeast Res; 2008 Aug; 8(5):771-80. PubMed ID: 18549408
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry.
    Concejero B; Peña-Gallego A; Fernandez-Zurbano P; Hernández-Orte P; Ferreira V
    Anal Chim Acta; 2014 Feb; 812():250-7. PubMed ID: 24491789
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.
    Kotseridis Y; Razungles A; Bertrand A; Baumes R
    J Agric Food Chem; 2000 Nov; 48(11):5383-8. PubMed ID: 11087489
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon).
    Tominaga T; Niclass Y; Frérot E; Dubourdieu D
    J Agric Food Chem; 2006 Sep; 54(19):7251-5. PubMed ID: 16968090
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts.
    Harsch MJ; Gardner RC
    Appl Microbiol Biotechnol; 2013 Jan; 97(1):223-35. PubMed ID: 22684328
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
    Holt S; Cordente AG; Williams SJ; Capone DL; Jitjaroen W; Menz IR; Curtin C; Anderson PA
    Appl Environ Microbiol; 2011 Jun; 77(11):3626-32. PubMed ID: 21478306
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry.
    Thibon C; Shinkaruk S; Tominaga T; Bennetau B; Dubourdieu D
    J Chromatogr A; 2008 Mar; 1183(1-2):150-7. PubMed ID: 18249409
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma.
    Peyrot Des Gachons C; Tominaga T; Dubourdieu D
    J Agric Food Chem; 2000 Aug; 48(8):3387-91. PubMed ID: 10956121
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
    Swiegers JH; Capone DL; Pardon KH; Elsey GM; Sefton MA; Francis IL; Pretorius IS
    Yeast; 2007 Jul; 24(7):561-74. PubMed ID: 17492802
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
    Thibon C; Shinkaruk S; Jourdes M; Bennetau B; Dubourdieu D; Tominaga T
    Anal Chim Acta; 2010 Feb; 660(1-2):190-6. PubMed ID: 20103162
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine.
    Capone DL; Sefton MA; Jeffery DW
    J Agric Food Chem; 2011 May; 59(9):4649-58. PubMed ID: 21456560
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.
    Pons A; Allamy L; Lavigne V; Dubourdieu D; Darriet P
    Food Chem; 2017 Oct; 232():229-236. PubMed ID: 28490069
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quantitative determination of free and hydrolytically liberated beta-damascenone in red grapes and wines using a stable isotope dilution assay.
    Kotseridis Y; Baumes RL; Skouroumounis GK
    J Chromatogr A; 1999 Jul; 849(1):245-54. PubMed ID: 10444847
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
    Kotseridis Y; Baumes R
    J Agric Food Chem; 2000 Feb; 48(2):400-6. PubMed ID: 10691647
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc.
    Peyrot Des Gachons C; Tominaga T; Dubourdieu D
    J Agric Food Chem; 2002 Jul; 50(14):4076-9. PubMed ID: 12083886
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors.
    Subileau M; Schneider R; Salmon JM; Degryse E
    J Agric Food Chem; 2008 Oct; 56(19):9230-5. PubMed ID: 18788709
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.