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 *

190 related articles for article (PubMed ID: 12009982)

  • 1. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.
    Morales ML; Tesfaye W; García-Parrilla MC; Casas JA; Troncoso AM
    J Agric Food Chem; 2002 May; 50(11):3173-8. PubMed ID: 12009982
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Defining the typical aroma of sherry vinegar: sensory and chemical approach.
    Callejón RM; Morales ML; Ferreira AC; Troncoso AM
    J Agric Food Chem; 2008 Sep; 56(17):8086-95. PubMed ID: 18651741
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
    Tesfaye W; Morales ML; García-Parrilla MC; Troncoso AM
    J Agric Food Chem; 2002 Nov; 50(24):7053-61. PubMed ID: 12428959
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Targeting key aromatic substances on the typical aroma of sherry vinegar.
    Callejón RM; Morales ML; Troncoso AM; Silva Ferreira AC
    J Agric Food Chem; 2008 Aug; 56(15):6631-9. PubMed ID: 18616263
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemometric studies of vinegars from different raw materials and processes of production.
    Natera R; Castro R; de Valme García-Moreno M; Hernández MJ; García-Barroso C
    J Agric Food Chem; 2003 May; 51(11):3345-51. PubMed ID: 12744665
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars.
    Ríos-Reina R; Segura-Borrego MP; Morales ML; Callejón RM
    Food Chem; 2020 May; 311():126012. PubMed ID: 31855771
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process.
    Ubeda C; Callejón RM; Troncoso AM; Moreno-Rojas JM; Peña F; Morales ML
    Food Chem; 2016 Feb; 192():1051-9. PubMed ID: 26304447
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
    Cha DH; Adams T; Rogg H; Landolt PJ
    J Chem Ecol; 2012 Nov; 38(11):1419-31. PubMed ID: 23065086
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
    Zhang X; Wang P; Xu D; Wang W; Zhao Y
    Food Res Int; 2019 May; 119():398-410. PubMed ID: 30884670
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
    Aceña L; Vera L; Guasch J; Busto O; Mestres M
    J Agric Food Chem; 2011 Apr; 59(8):4062-70. PubMed ID: 21410171
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Aroma Constituents in Shanxi Aged Vinegar before and after Aging.
    Liang J; Xie J; Hou L; Zhao M; Zhao J; Cheng J; Wang S; Sun BG
    J Agric Food Chem; 2016 Oct; 64(40):7597-7605. PubMed ID: 27641774
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Potent aroma compounds of two red wine vinegars.
    Charles M; Martin B; Ginies C; Etievant P; Coste G; Guichard E
    J Agric Food Chem; 2000 Jan; 48(1):70-7. PubMed ID: 10637054
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar.
    Chanivet M; Durán-Guerrero E; Barroso CG; Castro R
    Food Chem; 2020 Jun; 316():126386. PubMed ID: 32066075
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
    González-García JA; Cereceda M; Durán-Guerrero E; Rodríguez-Dodero MC; Castro R
    J Sci Food Agric; 2024 Feb; 104(3):1271-1281. PubMed ID: 37756429
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars.
    Callejón RM; González AG; Troncoso AM; Morales ML
    J Chromatogr A; 2008 Sep; 1204(1):93-103. PubMed ID: 18692195
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
    Kharchoufi S; Gomez J; Lasanta C; Castro R; Sainz F; Hamdi M
    J Sci Food Agric; 2018 Sep; 98(12):4749-4758. PubMed ID: 29542127
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction.
    Ríos-Reina R; Segura-Borrego MP; García-González DL; Morales ML; Callejón RM
    Food Res Int; 2019 Sep; 123():298-310. PubMed ID: 31284980
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis.
    Ríos-Reina R; Morales ML; García-González DL; Amigo JM; Callejón RM
    Food Res Int; 2018 Mar; 105():880-896. PubMed ID: 29433285
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
    Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
    J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.