BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

136 related articles for article (PubMed ID: 12428957)

  • 1. Influence of fatty acids on wine foaming.
    Gallart M; López-Tamames E; Suberbiola G; Buxaderas S
    J Agric Food Chem; 2002 Nov; 50(24):7042-5. PubMed ID: 12428957
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
    Culbert JA; McRae JM; Condé BC; Schmidtke LM; Nicholson EL; Smith PA; Howell KS; Boss PK; Wilkinson KL
    J Agric Food Chem; 2017 Feb; 65(7):1378-1386. PubMed ID: 28128557
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines.
    Coelho E; Reis A; Domingues MR; Rocha SM; Coimbra MA
    J Agric Food Chem; 2011 Apr; 59(7):3168-79. PubMed ID: 21375299
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging.
    Girbau-Solà T; López-Barajas M; López-Tamames E; Buxaderas S
    J Agric Food Chem; 2002 Sep; 50(20):5600-4. PubMed ID: 12236684
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Role of major wine constituents in the foam properties of white and rosé sparkling wines.
    Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Pérez-Magariño S
    Food Chem; 2015 May; 174():330-8. PubMed ID: 25529689
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Foamability and foam stability of molecular reconstituted model sparkling wines.
    Coelho E; Rocha SM; Coimbra MA
    J Agric Food Chem; 2011 Aug; 59(16):8770-8. PubMed ID: 21736312
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
    Kemp B; Condé B; Jégou S; Howell K; Vasserot Y; Marchal R
    Crit Rev Food Sci Nutr; 2019; 59(13):2072-2094. PubMed ID: 29420057
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory and foaming properties of sparkling cider.
    Picinelli Lobo A; Fernández Tascón N; Rodríguez Madrera R; Suárez Valles B
    J Agric Food Chem; 2005 Dec; 53(26):10051-6. PubMed ID: 16366693
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Prediction of wine foaming.
    López-Barajas M; López-Tamames E; Buxaderas S; Tomás X; de La Torre MC
    J Agric Food Chem; 1999 Sep; 47(9):3743-8. PubMed ID: 10552716
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine.
    Velázquez R; Zamora E; Álvarez ML; Ramírez M
    Int J Food Microbiol; 2019 Jan; 289():134-144. PubMed ID: 30240984
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
    Apolinar-Valiente R; Salmon T; Williams P; Nigen M; Sanchez C; Doco T; Marchal R
    Food Chem; 2021 Aug; 354():129477. PubMed ID: 33756317
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.
    Condé BC; Bouchard E; Culbert JA; Wilkinson KL; Fuentes S; Howell KS
    J Agric Food Chem; 2017 Oct; 65(41):9110-9119. PubMed ID: 28918636
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.
    Dambrouck T; Marchal R; Cilindre C; Parmentier M; Jeandet P
    J Agric Food Chem; 2005 Nov; 53(22):8782-9. PubMed ID: 16248585
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO
    Martínez-García R; Roldán-Romero Y; Moreno J; Puig-Pujol A; Mauricio JC; García-Martínez T
    Food Chem; 2020 Mar; 308():125555. PubMed ID: 31655483
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of lysozyme treatments on champagne base wine foaming properties.
    Marchal R; Chaboche D; Douillard R; Jeandet P
    J Agric Food Chem; 2002 Mar; 50(6):1420-8. PubMed ID: 11879014
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging.
    Díaz-Maroto MC; Schneider R; Baumes R
    J Agric Food Chem; 2005 May; 53(9):3503-9. PubMed ID: 15853394
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The diversity of effects of yeast derivatives during sparkling wine aging.
    Ignacia Lambert-Royo M; Ubeda C; Del Barrio-Galán R; Sieczkowski N; Miquel Canals J; Peña-Neira Á; Gil I Cortiella M
    Food Chem; 2022 Oct; 390():133174. PubMed ID: 35594771
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines.
    Núñez YP; Carrascosa AV; Gonzalez R; Polo MC; Martínez-Rodríguez A
    J Agric Food Chem; 2006 Oct; 54(20):7898-903. PubMed ID: 17002468
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of ancestral and traditional methods for elaborating sparkling wines.
    Just-Borràs A; Moroz E; Giménez P; Gombau J; Ribé E; Collado A; Cabanillas P; Marangon M; Fort F; Canals JM; Zamora F
    Curr Res Food Sci; 2024; 8():100768. PubMed ID: 38860264
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improvement of the foamability of sparkling base wines by the addition of Acacia gums.
    Apolinar-Valiente R; Salmon T; Williams P; Nigen M; Sanchez C; Marchal R; Doco T
    Food Chem; 2020 May; 313():126062. PubMed ID: 31931422
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.