BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

161 related articles for article (PubMed ID: 17263547)

  • 1. Influence of fungicide residues on the primary fermentation of young lager beer.
    Navarro S; Pérez G; Navarro G; Mena L; Vela N
    J Agric Food Chem; 2007 Feb; 55(4):1295-300. PubMed ID: 17263547
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Behavior of myclobutanil, propiconazole, and nuarimol residues during lager beer brewing.
    Navarro S; Pérez G; Vela N; Mena L; Navarro G
    J Agric Food Chem; 2005 Nov; 53(22):8572-9. PubMed ID: 16248555
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Decline of pesticide residues from barley to malt.
    Navarro S; Pérez G; Navarro G; Vela N
    Food Addit Contam; 2007 Aug; 24(8):851-9. PubMed ID: 17613072
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of pitching rate on yeast fermentation performance and beer flavour.
    Verbelen PJ; Dekoninck TM; Saerens SM; Van Mulders SE; Thevelein JM; Delvaux FR
    Appl Microbiol Biotechnol; 2009 Feb; 82(1):155-67. PubMed ID: 19018524
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.
    Rivero D; Pérez-Magariño S; González-Sanjosé ML; Valls-Belles V; Codoñer P; Muñiz P
    J Agric Food Chem; 2005 May; 53(9):3637-42. PubMed ID: 15853413
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Method development and fate determination of pesticide-treated hops and their subsequent usage in the production of beer.
    Hengel MJ; Shibamoto T
    J Agric Food Chem; 2002 Jun; 50(12):3412-8. PubMed ID: 12033804
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of fungicides on grape yeast content and its evolution in the fermentation.
    Oliva J; Cayuela M; Paya P; Martinez-Cacha A; Cámara MA; Barba A
    Commun Agric Appl Biol Sci; 2007; 72(2):181-9. PubMed ID: 18399439
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evolution of chemical and sensory properties during aging of top-fermented beer.
    Vanderhaegen B; Neven H; Coghe S; Verstrepen KJ; Verachtert H; Derdelinckx G
    J Agric Food Chem; 2003 Nov; 51(23):6782-90. PubMed ID: 14582975
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism.
    Kong Z; Li M; An J; Chen J; Bao Y; Francis F; Dai X
    Sci Rep; 2016 Sep; 6():33552. PubMed ID: 27629523
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of pesticide residues on simulated beer brewing and its inhibition elimination by pesticide-degrading enzyme.
    Wei Q; Zhong B; Zhu J; Hu S; He J; Hong Q; He Q
    J Biosci Bioeng; 2020 Nov; 130(5):496-502. PubMed ID: 32758402
    [TBL] [Abstract][Full Text] [Related]  

  • 11. An investigation of apparent total N-nitroso compounds in beer.
    Massey RC; Key PE; McWeeny DJ; Knowles ME
    IARC Sci Publ; 1987; (84):219-21. PubMed ID: 3679372
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Toxicity effects of fungicide residues on the wine-producing process.
    Calhelha RC; Andrade JV; Ferreira IC; Estevinho LM
    Food Microbiol; 2006 Jun; 23(4):393-8. PubMed ID: 16943029
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
    Saerens SM; Verbelen PJ; Vanbeneden N; Thevelein JM; Delvaux FR
    Appl Microbiol Biotechnol; 2008 Oct; 80(6):1039-51. PubMed ID: 18751696
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
    Sigler K; Matoulková D; Dienstbier M; Gabriel P
    Appl Microbiol Biotechnol; 2009 Apr; 82(6):1027-35. PubMed ID: 19122996
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger.
    Lopez M; Edens L
    J Agric Food Chem; 2005 Oct; 53(20):7944-9. PubMed ID: 16190654
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Enrichment of xanthohumol in the brewing process.
    Wunderlich S; Zürcher A; Back W
    Mol Nutr Food Res; 2005 Sep; 49(9):874-81. PubMed ID: 16097021
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Flavour active volatile phenols in beer.
    Sterckx FL; Vandecan SM; Delvaux FR
    Commun Agric Appl Biol Sci; 2008; 73(1):213-7. PubMed ID: 18831277
    [No Abstract]   [Full Text] [Related]  

  • 18. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
    Boudreau TF; Peck GM; O'Keefe SF; Stewart AC
    J Sci Food Agric; 2017 Jan; 97(2):693-704. PubMed ID: 27747891
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antimicrobial activity of Enterococcus faecium L50, a strain producing enterocins L50 (L50A and L50B), P and Q, against beer-spoilage lactic acid bacteria in broth, wort (hopped and unhopped), and alcoholic and non-alcoholic lager beers.
    Basanta A; Sánchez J; Gómez-Sala B; Herranz C; Hernández PE; Cintas LM
    Int J Food Microbiol; 2008 Jul; 125(3):293-307. PubMed ID: 18544465
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
    Vanderhaegen B; Neven H; Verstrepen KJ; Delvaux FR; Verachtert H; Derdelinckx G
    J Agric Food Chem; 2004 Nov; 52(22):6755-64. PubMed ID: 15506813
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.