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 *

497 related articles for article (PubMed ID: 20151225)

  • 1. A new process for wine production by penetration of yeast in uncrushed frozen grapes.
    Tsakiris A; Koutinas AA; Psarianos C; Kourkoutas Y; Bekatorou A
    Appl Biochem Biotechnol; 2010 Oct; 162(4):1109-21. PubMed ID: 20151225
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
    López de Lerma N; García-Martínez T; Moreno J; Mauricio JC; Peinado RA
    Food Chem; 2012 Dec; 135(4):2445-52. PubMed ID: 22980827
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
    J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
    Dennis EG; Keyzers RA; Kalua CM; Maffei SM; Nicholson EL; Boss PK
    J Agric Food Chem; 2012 Mar; 60(10):2638-46. PubMed ID: 22332880
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines.
    Ganss S; Kirsch F; Winterhalter P; Fischer U; Schmarr HG
    J Agric Food Chem; 2011 Mar; 59(6):2524-33. PubMed ID: 21341698
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
    Kennison KR; Wilkinson KL; Williams HG; Smith JH; Gibberd MR
    J Agric Food Chem; 2007 Dec; 55(26):10897-901. PubMed ID: 18052239
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in the volatile compound production of fermentations made from musts with increasing grape content.
    Keyzers RA; Boss PK
    J Agric Food Chem; 2010 Jan; 58(2):1153-64. PubMed ID: 20020683
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.
    Callejon RM; Clavijo A; Ortigueira P; Troncoso AM; Paneque P; Morales ML
    Anal Chim Acta; 2010 Feb; 660(1-2):68-75. PubMed ID: 20103145
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P; González-Barreiro C; Rial-Otero R; Cancho-Grande B; Simal-Gándara J
    Crit Rev Food Sci Nutr; 2015; 55(8):1053-73. PubMed ID: 24915355
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.
    Vilela-Moura A; Schuller D; Falco V; Mendes-Faia A; Côrte-Real M
    Int J Food Microbiol; 2010 Jul; 141(3):165-72. PubMed ID: 20626097
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
    Pereira C; Mendes D; Dias T; Garcia R; da Silva MG; Cabrita MJ
    J Chromatogr A; 2021 Mar; 1641():461991. PubMed ID: 33640805
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
    Nurgel C; Erten H; Canbaş A; Cabaroğlu T; Selli S
    J Ind Microbiol Biotechnol; 2002 Jul; 29(1):28-33. PubMed ID: 12080424
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
    Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
    Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC
    J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.
    Englezos V; Rantsiou K; Cravero F; Torchio F; Giacosa S; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
    Food Res Int; 2018 Jul; 109():298-309. PubMed ID: 29803453
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The role of processing on ochratoxin A content in Italian must and wine: a study on naturally contaminated grapes.
    Grazioli B; Fumi MD; Silva A
    Int J Food Microbiol; 2006 Sep; 111 Suppl 1():S93-6. PubMed ID: 16714068
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.
    Blanco P; Mirás-Avalos JM; Suárez V; Orriols I
    Food Sci Technol Int; 2013 Apr; 19(2):177-86. PubMed ID: 23426720
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells.
    Kandylis P; Drouza C; Bekatorou A; Koutinas AA
    Bioresour Technol; 2010 Oct; 101(19):7484-91. PubMed ID: 20483597
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
    Howell KS; Cozzolino D; Bartowsky EJ; Fleet GH; Henschke PA
    FEMS Yeast Res; 2006 Jan; 6(1):91-101. PubMed ID: 16423074
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.