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 *

259 related articles for article (PubMed ID: 19886682)

  • 1. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.
    Lopes P; Silva MA; Pons A; Tominaga T; Lavigne V; Saucier C; Darriet P; Teissedre PL; Dubourdieu D
    J Agric Food Chem; 2009 Nov; 57(21):10261-70. PubMed ID: 19886682
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
    Ugliano M; Kwiatkowski M; Vidal S; Capone D; Siebert T; Dieval JB; Aagaard O; Waters EJ
    J Agric Food Chem; 2011 Mar; 59(6):2564-72. PubMed ID: 21332202
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of storage position on oxygen ingress through different closures into wine bottles.
    Lopes P; Saucier C; Teissedre PL; Glories Y
    J Agric Food Chem; 2006 Sep; 54(18):6741-6. PubMed ID: 16939334
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine.
    Brajkovich M; Tibbits N; Peron G; Lund CM; Dykes SI; Kilmartin PA; Nicolau L
    J Agric Food Chem; 2005 Dec; 53(26):10006-11. PubMed ID: 16366687
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
    Patel P; Herbst-Johnstone M; Lee SA; Gardner RC; Weaver R; Nicolau L; Kilmartin PA
    J Agric Food Chem; 2010 Jun; 58(12):7280-8. PubMed ID: 20486689
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The influence of yeast on the aroma of Sauvignon Blanc wine.
    Swiegers JH; Kievit RL; Siebert T; Lattey KA; Bramley BR; Francis IL; King ES; Pretorius IS
    Food Microbiol; 2009 Apr; 26(2):204-11. PubMed ID: 19171264
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rosé wine.
    Guaita M; Petrozziello M; Motta S; Bonello F; Cravero MC; Marulli C; Bosso A
    J Food Sci; 2013 Feb; 78(2):C160-9. PubMed ID: 23324077
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification of a sotolon pathway in dry white wines.
    Pons A; Lavigne V; Landais Y; Darriet P; Dubourdieu D
    J Agric Food Chem; 2010 Jun; 58(12):7273-9. PubMed ID: 20486709
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.
    Caillé S; Samson A; Wirth J; Diéval JB; Vidal S; Cheynier V
    Anal Chim Acta; 2010 Feb; 660(1-2):35-42. PubMed ID: 20103141
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage.
    Pons A; Lavigne V; Thibon C; Redon P; Loisel C; Dubourdieu D; Darriet P
    J Agric Food Chem; 2021 Sep; 69(34):9883-9894. PubMed ID: 34410711
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures.
    Brotto L; Battistutta F; Tat L; Comuzzo P; Zironi R
    J Agric Food Chem; 2010 Mar; 58(6):3567-72. PubMed ID: 20187636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
    Masneuf-Pomarède I; Mansour C; Murat ML; Tominaga T; Dubourdieu D
    Int J Food Microbiol; 2006 May; 108(3):385-90. PubMed ID: 16524635
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.
    Hopfer H; Buffon PA; Ebeler SE; Heymann H
    J Agric Food Chem; 2013 Apr; 61(13):3320-34. PubMed ID: 23458342
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.
    Olejar KJ; Fedrizzi B; Kilmartin PA
    Food Chem; 2015 Sep; 183():181-9. PubMed ID: 25863627
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Scalping of light volatile sulfur compounds by wine closures.
    Silva MA; Jourdes M; Darriet P; Teissedre PL
    J Agric Food Chem; 2012 Nov; 60(44):10952-6. PubMed ID: 23072649
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Main routes of oxygen ingress through different closures into wine bottles.
    Lopes P; Saucier C; Teissedre PL; Glories Y
    J Agric Food Chem; 2007 Jun; 55(13):5167-70. PubMed ID: 17542613
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen.
    du Toit WJ; Lisjak K; Stander M; Prevoo D
    J Agric Food Chem; 2007 Apr; 55(8):2765-9. PubMed ID: 17381104
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures.
    Ling MQ; Xie H; Hua YB; Cai J; Li SY; Lan YB; Li RN; Duan CQ; Shi Y
    Molecules; 2019 Feb; 24(5):. PubMed ID: 30818764
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay.
    Hopfer H; Ebeler SE; Heymann H
    J Agric Food Chem; 2012 Oct; 60(43):10743-54. PubMed ID: 23035911
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
    Ugliano M; Dieval JB; Siebert TE; Kwiatkowski M; Aagaard O; Vidal S; Waters EJ
    J Agric Food Chem; 2012 Sep; 60(35):8561-70. PubMed ID: 22900817
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.