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 *

228 related articles for article (PubMed ID: 12381114)

  • 21. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
    Canuti V; Conversano M; Calzi ML; Heymann H; Matthews MA; Ebeler SE
    J Chromatogr A; 2009 Apr; 1216(15):3012-22. PubMed ID: 19233370
    [TBL] [Abstract][Full Text] [Related]  

  • 22. A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
    Falcão LD; de Revel G; Perello MC; Moutsiou A; Zanus MC; Bordignon-Luiz MT
    J Agric Food Chem; 2007 May; 55(9):3605-12. PubMed ID: 17394344
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
    Petrozziello M; Guaita M; Motta S; Panero L; Bosso A
    J Food Sci; 2011 May; 76(4):C525-34. PubMed ID: 22417331
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis.
    Yuan F; Qian MC
    J Agric Food Chem; 2016 Jan; 64(2):443-50. PubMed ID: 26698292
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
    Fan W; Xu Y; Jiang W; Li J
    J Food Sci; 2010; 75(1):S81-8. PubMed ID: 20492207
    [TBL] [Abstract][Full Text] [Related]  

  • 26. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
    J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.
    Yang Y; Jin GJ; Wang XJ; Kong CL; Liu J; Tao YS
    Food Chem; 2019 Jun; 284():155-161. PubMed ID: 30744840
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
    Benkwitz F; Nicolau L; Lund C; Beresford M; Wohlers M; Kilmartin PA
    J Agric Food Chem; 2012 Jun; 60(25):6293-302. PubMed ID: 22663147
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
    Fang Y; Qian MC
    J Agric Food Chem; 2006 Nov; 54(22):8567-73. PubMed ID: 17061835
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS.
    Šuklje K; Carlin S; Stanstrup J; Antalick G; Blackman JW; Meeks C; Deloire A; Schmidtke LM; Vrhovsek U
    Food Chem; 2019 Mar; 277():753-765. PubMed ID: 30502213
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change.
    Asproudi A; Ferrandino A; Bonello F; Vaudano E; Pollon M; Petrozziello M
    Food Chem; 2018 Dec; 268():143-152. PubMed ID: 30064741
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta.
    de Castilhos MBM; Del Bianchi VL; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
    Food Chem; 2019 Jan; 272():462-470. PubMed ID: 30309569
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines.
    Tominaga T; Guimbertau G; Dubourdieu D
    J Agric Food Chem; 2003 Feb; 51(5):1373-6. PubMed ID: 12590483
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
    Nicolli KP; Biasoto ACT; Souza-Silva ÉA; Guerra CC; Dos Santos HP; Welke JE; Zini CA
    Food Chem; 2018 Mar; 243():103-117. PubMed ID: 29146315
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Harvest date effects on aroma compounds in aged Riesling icewines.
    Khairallah R; Reynolds AG; Bowen AJ
    J Sci Food Agric; 2016 Oct; 96(13):4398-409. PubMed ID: 26831038
    [TBL] [Abstract][Full Text] [Related]  

  • 36. A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China).
    Jiang B; Zhang ZW
    Molecules; 2018 May; 23(5):. PubMed ID: 29734763
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines.
    Golombek P; Wacker M; Buck N; Durner D
    Food Chem; 2021 Feb; 338():128003. PubMed ID: 32932083
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.
    Álvarez-Pérez JM; Campo E; San-Juan F; Coque JJ; Ferreira V; Hernández-Orte P
    Food Chem; 2012 Jul; 133(2):284-92. PubMed ID: 25683397
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines.
    Slaghenaufi D; Boscaini A; Prandi A; Dal Cin A; Zandonà V; Luzzini G; Ugliano M
    Molecules; 2020 May; 25(9):. PubMed ID: 32375272
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.
    Vilanova M; Genisheva Z; Tubio M; Álvarez K; Lissarrague JR; Oliveira JM
    Molecules; 2017 Sep; 22(9):. PubMed ID: 28885582
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.