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 *

178 related articles for article (PubMed ID: 12643671)

  • 1. Clarification of Muscat musts using wheat proteins and the flotation technique.
    Marchal R; Lallement A; Jeandet P; Establet G
    J Agric Food Chem; 2003 Mar; 51(7):2040-8. PubMed ID: 12643671
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Wheat gluten used as a clarifying agent of red wines.
    Marchal R; Marchal-Delahaut L; Lallement A; Jeandet P
    J Agric Food Chem; 2002 Jan; 50(1):177-84. PubMed ID: 11754564
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of residual immunoreactivity in red and white wines clarified with gluten or gluten derivatives.
    Cattaneo A; Ballabio C; Bertelli AA; Fiocchi A; Galli CL; Isoardi P; Terracciano L; Restani P
    Int J Tissue React; 2003; 25(2):57-64. PubMed ID: 14518594
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.
    Pettinelli S; Pollon M; Costantini L; Bellincontro A; Segade SR; Rolle L; Mencarelli F
    J Sci Food Agric; 2020 Nov; 100(14):5269-5275. PubMed ID: 32530045
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine.
    Simonato B; Mainente F; Tolin S; Pasini G
    J Agric Food Chem; 2011 Apr; 59(7):3101-10. PubMed ID: 21375303
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir.
    Sen K; Cabaroglu T; Yilmaz H
    Food Chem Toxicol; 2012 Nov; 50(11):3990-5. PubMed ID: 22939932
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining.
    Gonzalez-Ramos D; Quirós M; Gonzalez R
    J Agric Food Chem; 2009 Sep; 57(18):8373-8. PubMed ID: 19705828
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan.
    Quintela S; Villarán MC; López De Armentia I; Elejalde E
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(7):1168-74. PubMed ID: 22545592
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation by SDS-Page and immunoblotting of residual antigenicity in gluten-treated wine: a preliminary study.
    Restani P; Beretta B; Ballabio C; Galli CL; Bertelli AA
    Int J Tissue React; 2002; 24(2):45-51. PubMed ID: 12182232
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine.
    Horvat I; Radeka S; Plavša T; Lukić I
    Food Chem; 2019 Jul; 285():305-315. PubMed ID: 30797349
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
    Parish KJ; Herbst-Johnstone M; Bouda F; Klaere S; Fedrizzi B
    Food Chem; 2016 Oct; 208():326-35. PubMed ID: 27132857
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine.
    Doulia DS; Anagnos EK; Liapis KS; Klimentzos DA
    J Environ Sci Health B; 2018 Aug; 53(8):534-545. PubMed ID: 29708462
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.
    Colangelo D; Torchio F; De Faveri DM; Lambri M
    Food Chem; 2018 Oct; 264():301-309. PubMed ID: 29853380
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of production phase on bottle-fermented sparkling wine quality.
    Kemp B; Alexandre H; Robillard B; Marchal R
    J Agric Food Chem; 2015 Jan; 63(1):19-38. PubMed ID: 25494838
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines.
    Lira E; Rodríguez-Bencomo JJ; Salazar FN; Orriols I; Fornos D; López F
    J Agric Food Chem; 2015 Mar; 63(11):3004-11. PubMed ID: 25751284
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation.
    Burin VM; Caliari V; Bordignon-Luiz MT
    Food Chem; 2016 Jul; 202():417-25. PubMed ID: 26920313
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.
    Beltran G; Esteve-Zarzoso B; Rozès N; Mas A; Guillamón JM
    J Agric Food Chem; 2005 Feb; 53(4):996-1002. PubMed ID: 15713011
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests.
    Vernhet A; Meistermann E; Cottereau P; Charrier F; Chemardin P; Poncet-Legrand C
    J Agric Food Chem; 2020 Nov; 68(47):13450-13458. PubMed ID: 32142274
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation.
    Thiele C; Gänzle MG; Vogel RF
    J Agric Food Chem; 2003 Apr; 51(9):2745-52. PubMed ID: 12696967
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.