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 *

185 related articles for article (PubMed ID: 20199086)

  • 61. Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines.
    Baiano A; Terracone C; Longobardi F; Ventrella A; Agostiano A; Del Nobile MA
    Food Chem; 2012 Dec; 135(4):2694-701. PubMed ID: 22980860
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Identification of new derivatives of 2-S-glutathionylcaftaric acid in aged white wines by HPLC-DAD-ESI-MS(n).
    Cejudo-Bastante MJ; Pérez-Coello MS; Hermosín-Gutiérrez I
    J Agric Food Chem; 2010 Nov; 58(21):11483-92. PubMed ID: 20942401
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Changes in vineyard productive attributes and phytochemical composition of sauvignon blanc grape and wine induced by the application of silicon and calcium.
    Gomes TM; Mazon LF; Panceri CP; Machado BD; Brighenti A; Burin VM; Bordignon-Luiz MT
    J Sci Food Agric; 2020 Mar; 100(4):1547-1557. PubMed ID: 31769027
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines.
    Cáceres-Mella A; Peña-Neira Á; Parraguez J; López-Solís R; Laurie VF; Canals JM
    J Sci Food Agric; 2013 Jun; 93(8):1928-34. PubMed ID: 23239058
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.
    Ugliano M; Moio L
    Anal Chim Acta; 2008 Jul; 621(1):79-85. PubMed ID: 18573373
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Residues of spiroxamine in grapes following field application and their fate from vine to wine.
    Tsiropoulos NG; Miliadis GE; Likas DT; Liapis K
    J Agric Food Chem; 2005 Dec; 53(26):10091-6. PubMed ID: 16366700
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.
    Sidhu D; Lund J; Kotseridis Y; Saucier C
    Crit Rev Food Sci Nutr; 2015; 55(4):485-502. PubMed ID: 24915378
    [TBL] [Abstract][Full Text] [Related]  

  • 68. 3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.).
    Kankolongo Cibaka ML; Decourrière L; Lorenzo-Alonso CJ; Bodart E; Robiette R; Collin S
    J Agric Food Chem; 2016 Nov; 64(45):8572-8582. PubMed ID: 27933902
    [TBL] [Abstract][Full Text] [Related]  

  • 69. First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice.
    Fedrizzi B; Pardon KH; Sefton MA; Elsey GM; Jeffery DW
    J Agric Food Chem; 2009 Feb; 57(3):991-5. PubMed ID: 19125618
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc.
    Paciello P; Mencarelli F; Palliotti A; Ceccantoni B; Thibon C; Darriet P; Pasquini M; Bellincontro A
    J Sci Food Agric; 2017 Mar; 97(4):1267-1275. PubMed ID: 27324750
    [TBL] [Abstract][Full Text] [Related]  

  • 71. 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]  

  • 72. A comparison of laboratory and pilot-scale fermentations in winemaking conditions.
    Casalta E; Aguera E; Picou C; Rodriguez-Bencomo JJ; Salmon JM; Sablayrolles JM
    Appl Microbiol Biotechnol; 2010 Aug; 87(5):1665-73. PubMed ID: 20461506
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
    Capone DL; Sefton MA; Hayasaka Y; Jeffery DW
    J Agric Food Chem; 2010 Feb; 58(3):1390-5. PubMed ID: 20078076
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine.
    Martin D; Grose C; Fedrizzi B; Stuart L; Albright A; McLachlan A
    Food Chem; 2016 Nov; 210():640-7. PubMed ID: 27211692
    [TBL] [Abstract][Full Text] [Related]  

  • 75. UHPLC-MS/MS determination of varietal thiol precursors in Sauvignon Blanc grapes.
    Vanzo A; Janeš L; Požgan F; Velikonja Bolta Š; Sivilotti P; Lisjak K
    Sci Rep; 2017 Oct; 7(1):13122. PubMed ID: 29030638
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Using
    Calderan A; Falchi R; Braidotti R; Tonidandel L; Larcher R; Sivilotti P
    J Agric Food Chem; 2024 Jul; 72(26):14547-14556. PubMed ID: 38907715
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
    Ryan JM; Revilla E
    J Agric Food Chem; 2003 May; 51(11):3372-8. PubMed ID: 12744669
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry.
    Thibon C; Shinkaruk S; Tominaga T; Bennetau B; Dubourdieu D
    J Chromatogr A; 2008 Mar; 1183(1-2):150-7. PubMed ID: 18249409
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine.
    Makhotkina O; Kilmartin PA
    Food Chem; 2012 Nov; 135(2):486-93. PubMed ID: 22868118
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
    Garde-Cerdán T; Lorenzo C; Lara JF; Pardo F; Ancín-Azpilicueta C; Salinas MR
    J Agric Food Chem; 2009 Mar; 57(6):2410-9. PubMed ID: 19228058
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.