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 *

101 related articles for article (PubMed ID: 16968053)

  • 41. Communication: Bubbles, crystals, and laser-induced nucleation.
    Knott BC; LaRue JL; Wodtke AM; Doherty MF; Peters B
    J Chem Phys; 2011 May; 134(17):171102. PubMed ID: 21548662
    [TBL] [Abstract][Full Text] [Related]  

  • 42. The fizzling foam of champagne.
    Vignes-Adler M
    Angew Chem Int Ed Engl; 2013 Jan; 52(1):187-90. PubMed ID: 23203843
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Sparkling wines: features and trends from tradition.
    Buxaderas S; López-Tamames E
    Adv Food Nutr Res; 2012; 66():1-45. PubMed ID: 22909977
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Chaotic bubbling and nonstagnant foams.
    Tufaile A; Sartorelli JC; Jeandet P; Liger-Belair G
    Phys Rev E Stat Nonlin Soft Matter Phys; 2007 Jun; 75(6 Pt 2):066216. PubMed ID: 17677349
    [TBL] [Abstract][Full Text] [Related]  

  • 45. CO2 diffusion in champagne wines: a molecular dynamics study.
    Perret A; Bonhommeau DA; Liger-Belair G; Cours T; Alijah A
    J Phys Chem B; 2014 Feb; 118(7):1839-47. PubMed ID: 24506162
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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]  

  • 47. Gas-bubble effects on the formation of colloidal iron oxide nanocrystals.
    Lynch J; Zhuang J; Wang T; LaMontagne D; Wu H; Cao YC
    J Am Chem Soc; 2011 Aug; 133(32):12664-74. PubMed ID: 21702497
    [TBL] [Abstract][Full Text] [Related]  

  • 48. [Alcoholic fermentation in "Schwabischen Most": ethanol and alcoholic congener alcohols].
    Graw M; Besserer K
    Blutalkohol; 1991 Sep; 28(5):312-20. PubMed ID: 1953996
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Bubble-included chocolate: relating structure with sensory response.
    Haedelt J; Beckett ST; Niranjan K
    J Food Sci; 2007 Apr; 72(3):E138-42. PubMed ID: 17995803
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Visualization of Bubble Nucleation and Growth Confined in 2D Flakes.
    Zhang Z; Qiang J; Wang S; Xu M; Gan M; Rao Z; Tian T; Ke S; Zhou Y; Hu Y; Leung CW; Mak CL; Fei L
    Small; 2021 Oct; 17(39):e2103301. PubMed ID: 34473395
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Mechanical properties of hydrocolloid gels filled with internally produced CO2 gas bubbles.
    Nussinovitch A; Velez-Silvestre R; Peleg M
    Biotechnol Prog; 1992; 8(5):424-8. PubMed ID: 1369223
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Stationary bubble formation and cavity collapse in wedge-shaped hoppers.
    Yagisawa Y; Then HZ; Okumura K
    Sci Rep; 2016 May; 6():25065. PubMed ID: 27138747
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Bubble nucleation and cooperativity in DNA melting.
    Zeng Y; Montrichok A; Zocchi G
    J Mol Biol; 2004 May; 339(1):67-75. PubMed ID: 15123421
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation.
    Morakul S; Athes V; Mouret JR; Sablayrolles JM
    J Agric Food Chem; 2010 Sep; 58(18):10219-25. PubMed ID: 20735035
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties.
    Marchal R; Warchol M; Cilindre C; Jeandet P
    J Agric Food Chem; 2006 Jul; 54(14):5157-65. PubMed ID: 16819930
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of carbon dioxide in carbonated drinks on linguapalatal swallowing pressure.
    Moritaka H; Kitade M; Sawamura S; Takihara T; Awano I; Ono T; Tamine K; Hori K
    Chem Senses; 2014 Feb; 39(2):133-42. PubMed ID: 24302689
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Fatality in a wine vat.
    La Harpe R; Shiferaw K; Mangin P; Burkhardt S
    Am J Forensic Med Pathol; 2013 Jun; 34(2):119-21. PubMed ID: 23629400
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Carbon dioxide bubble-propelled microengines in carbonated water and beverages.
    Zhang Y; Zhu H; Qiu W; Zhou Y; Huang G; Mei Y; Solovev AA
    Chem Commun (Camb); 2018 May; 54(45):5692-5695. PubMed ID: 29662979
    [TBL] [Abstract][Full Text] [Related]  

  • 59. [Bradley-Terry-Luce scale of taste qualities of champagne].
    Lukas J
    Z Exp Angew Psychol; 1991; 38(4):605-19. PubMed ID: 1785212
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Does shaking increase the pressure inside a bottle of champagne?
    Vreme A; Pouligny B; Nadal F; Liger-Belair G
    J Colloid Interface Sci; 2015 Feb; 439():42-53. PubMed ID: 25463174
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.