BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

173 related articles for article (PubMed ID: 17402744)

  • 1. Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines.
    Chaves M; Zea L; Moyano L; Medina M
    J Agric Food Chem; 2007 May; 55(9):3592-8. PubMed ID: 17402744
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes.
    Moyano L; Zea L; Villafuerte L; Medina M
    J Agric Food Chem; 2009 Feb; 57(3):968-73. PubMed ID: 19146368
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sherry wines.
    Ángeles Pozo-Bayón M; Victoria Moreno-Arribas M
    Adv Food Nutr Res; 2011; 63():17-40. PubMed ID: 21867891
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of the active odorants in Amontillado sherry wines during the aging process.
    Moyano L; Zea L; Moreno JA; Medina M
    J Agric Food Chem; 2010 Jun; 58(11):6900-4. PubMed ID: 20465212
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a
    Valcárcel-Muñoz MJ; Guerrero-Chanivet M; Del Carmen Rodríguez-Dodero M; Butrón-Benítez D; de Valme García-Moreno M; Guillén-Sánchez DA
    Foods; 2023 May; 12(9):. PubMed ID: 37174448
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid.
    Peinado RA; Mauricio JC; Medina M; Moreno JJ
    J Agric Food Chem; 2004 Jul; 52(14):4529-34. PubMed ID: 15237962
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
    Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
    Campo E; Cacho J; Ferreira V
    J Agric Food Chem; 2008 Apr; 56(7):2477-84. PubMed ID: 18338867
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Response of the aroma fraction in sherry wines subjected to accelerated biological aging.
    Cortes MB; Moreno JJ; Zea L; Moyano L; Medina M
    J Agric Food Chem; 1999 Aug; 47(8):3297-302. PubMed ID: 10552649
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.
    Silva Ferreira AC; Barbe JC; Bertrand A
    J Agric Food Chem; 2003 Jul; 51(15):4356-63. PubMed ID: 12848510
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Analytical study of aromatic series in sherry wines subjected to biological aging.
    Moyano L; Zea L; Moreno J; Medina M
    J Agric Food Chem; 2002 Dec; 50(25):7356-61. PubMed ID: 12452658
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
    Ferreira V; San Juan F; Escudero A; Culleré L; Fernández-Zurbano P; Saenz-Navajas MP; Cacho J
    J Agric Food Chem; 2009 Aug; 57(16):7490-8. PubMed ID: 19634870
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
    Herrera P; Durán-Guerrero E; Sánchez-Guillén MM; García-Moreno MV; Guillén DA; Barroso CG; Castro R
    J Sci Food Agric; 2020 Apr; 100(6):2512-2521. PubMed ID: 31960973
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
    Silva Ferreira AC; Hogg T; Guedes de Pinho P
    J Agric Food Chem; 2003 Feb; 51(5):1377-81. PubMed ID: 12590484
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.
    Cutzach I; Chatonnet P; Dubourdieu D
    J Agric Food Chem; 2000 Jun; 48(6):2340-5. PubMed ID: 10888547
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Further insights into the floral character of Touriga Nacional wines.
    De Pinho PG; Falqué E; Castro M; Oliveira E Silva H; Machado B; Ferreira AC
    J Food Sci; 2007 Aug; 72(6):S396-401. PubMed ID: 17995696
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2021 May; 69(17):5125-5133. PubMed ID: 33880926
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fate of key odorants in Sauternes wines through aging.
    Bailly S; Jerkovic V; Meurée A; Timmermans A; Collin S
    J Agric Food Chem; 2009 Sep; 57(18):8557-63. PubMed ID: 19754174
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of blending on the content of different compounds in the biological aging of sherry dry wines.
    Berlanga TM; Peinado R; Millán C; Mauricio JC; Ortega JM
    J Agric Food Chem; 2004 May; 52(9):2577-81. PubMed ID: 15113160
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of prefermentative treatments to the major volatile compounds of Assyrtiko wines.
    Kechagia D; Paraskevopoulos Y; Symeou E; Galiotou-Panayotou M; Kotseridis Y
    J Agric Food Chem; 2008 Jun; 56(12):4555-63. PubMed ID: 18500807
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.