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 *

110 related articles for article (PubMed ID: 20029907)

  • 1. Coumarins and phenolic fingerprints of oak and Brazilian woods extracted by sugarcane spirit.
    da Silva AA; do Nascimento ES; Cardoso DR; Franco DW
    J Sep Sci; 2009 Nov; 32(21):3681-91. PubMed ID: 20029907
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Phenolic compounds in chestnut (Castanea sativa Mill.) heartwood. Effect of toasting at cooperage.
    Sanz M; Cadahía E; Esteruelas E; Muñoz AM; Fernández de Simón B; Hernández T; Estrella I
    J Agric Food Chem; 2010 Sep; 58(17):9631-40. PubMed ID: 20687564
    [TBL] [Abstract][Full Text] [Related]  

  • 3. LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage.
    Sanz M; de Simón BF; Cadahía E; Esteruelas E; Muñoz AM; Hernández T; Estrella I; Pinto E
    J Mass Spectrom; 2012 Jul; 47(7):905-18. PubMed ID: 22791259
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Phenolic compounds in cherry ( Prunus avium ) heartwood with a view to their use in cooperage.
    Sanz M; Cadahía E; Esteruelas E; Muñoz AM; Fernández De Simón B; Hernández T; Estrella I
    J Agric Food Chem; 2010 Apr; 58(8):4907-14. PubMed ID: 20302370
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of toasting intensity at cooperage on phenolic compounds in acacia (Robinia pseudoacacia) heartwood.
    Sanz M; Fernández de Simón B; Esteruelas E; Muñoz ÁM; Cadahía E; Hernández T; Estrella I; Pinto E
    J Agric Food Chem; 2011 Apr; 59(7):3135-45. PubMed ID: 21375301
    [TBL] [Abstract][Full Text] [Related]  

  • 6. GC/MS-positive ion chemical ionization and MS/MS study of volatile benzene compounds in five different woods used in barrel making.
    Flamini R; Dalla Vedova A; Cancian D; Panighel A; De Rosso M
    J Mass Spectrom; 2007 May; 42(5):641-6. PubMed ID: 17370248
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Congeners in sugar cane spirits aged in casks of different woods.
    Bortoletto AM; Alcarde AR
    Food Chem; 2013 Aug; 139(1-4):695-701. PubMed ID: 23561163
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species.
    Castro MC; Bortoletto AM; Silvello GC; Alcarde AR
    Heliyon; 2020 Nov; 6(11):e05586. PubMed ID: 33294711
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels.
    Puech JL; Rabier P; Bories-Azeau J; Sarni F; Moutounet M
    J Assoc Off Anal Chem; 1990; 73(4):498-501. PubMed ID: 2211469
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting.
    Cadahía E; Muñoz L; Fernández de Simón B; García-Vallejo MC
    J Agric Food Chem; 2001 Apr; 49(4):1790-8. PubMed ID: 11308327
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Polyphenolic profile as a useful tool to identify the wood used in wine aging.
    Sanz M; Fernández de Simón B; Cadahía E; Esteruelas E; Muñoz AM; Hernández MT; Estrella I
    Anal Chim Acta; 2012 Jun; 732():33-45. PubMed ID: 22688032
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Electrospray ionization mass spectrometry fingerprinting of Brazilian artisan cachaça aged in different wood casks.
    de Souza PP; Siebald HG; Augusti DV; Neto WB; Amorim VM; Catharino RR; Eberlin MN; Augusti R
    J Agric Food Chem; 2007 Mar; 55(6):2094-102. PubMed ID: 17305359
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometry.
    Hayasaka Y; Wilkinson KL; Elsey GM; Raunkjaer M; Sefton MA
    J Agric Food Chem; 2007 Oct; 55(22):9195-201. PubMed ID: 17907777
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Liquid chromatographic determination of scopoletin in hydroalcoholic extract of oak wood and in matured distilled alcoholic beverages.
    Puech JL; Moutounet M
    J Assoc Off Anal Chem; 1988; 71(3):512-4. PubMed ID: 3391951
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Expressing forest origins in the chemical composition of cooperage oak woods and corresponding wines by using FTICR-MS.
    Gougeon RD; Lucio M; De Boel A; Frommberger M; Hertkorn N; Peyron D; Chassagne D; Feuillat F; Cayot P; Voilley A; Gebefügi I; Schmitt-Kopplin P
    Chemistry; 2009; 15(3):600-11. PubMed ID: 19040225
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phenolic content and antioxidant capacity of muscadine grapes.
    Pastrana-Bonilla E; Akoh CC; Sellappan S; Krewer G
    J Agric Food Chem; 2003 Aug; 51(18):5497-503. PubMed ID: 12926904
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.
    Yilmaz Y; Toledo RT
    J Agric Food Chem; 2004 Jan; 52(2):255-60. PubMed ID: 14733505
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quantitative analysis of beta-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis.
    Fudge AL; Elsey GM; Hayasaka Y; Wilkinson KL
    J Chromatogr A; 2008 Dec; 1215(1-2):51-6. PubMed ID: 19026418
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting.
    Cadahía E; Fernández de Simón B; Jalocha J
    J Agric Food Chem; 2003 Sep; 51(20):5923-32. PubMed ID: 13129296
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fast screening method for volatile compounds of oak wood used for aging wines by headspace SPME-GC-MS (SIM).
    Díaz-Maroto MC; Sánchez-Palomo E; Pérez-Coello MS
    J Agric Food Chem; 2004 Nov; 52(23):6857-61. PubMed ID: 15537286
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.