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 *

1029 related articles for article (PubMed ID: 21332199)

  • 1. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
    Forde CG; Cox A; Williams ER; Boss PK
    J Agric Food Chem; 2011 Mar; 59(6):2573-83. PubMed ID: 21332199
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.
    Robinson AL; Boss PK; Heymann H; Solomon PS; Trengove RD
    J Agric Food Chem; 2011 Apr; 59(7):3273-84. PubMed ID: 21370883
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
    Canuti V; Conversano M; Calzi ML; Heymann H; Matthews MA; Ebeler SE
    J Chromatogr A; 2009 Apr; 1216(15):3012-22. PubMed ID: 19233370
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.
    Schelezki OJ; Šuklje K; Boss PK; Jeffery DW
    Food Chem; 2018 Sep; 259():196-206. PubMed ID: 29680044
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
    Bindon K; Holt H; Williamson PO; Varela C; Herderich M; Francis IL
    Food Chem; 2014 Jul; 154():90-101. PubMed ID: 24518320
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
    Parker M; Osidacz P; Baldock GA; Hayasaka Y; Black CA; Pardon KH; Jeffery DW; Geue JP; Herderich MJ; Francis IL
    J Agric Food Chem; 2012 Mar; 60(10):2629-37. PubMed ID: 22324544
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.
    Poitou X; Thibon C; Darriet P
    J Agric Food Chem; 2017 Jan; 65(2):383-393. PubMed ID: 28060498
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
    Martínez-Pinilla O; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Ortega-Heras M
    J Sci Food Agric; 2013 Dec; 93(15):3720-9. PubMed ID: 23640744
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.
    Antalick G; Šuklje K; Blackman JW; Meeks C; Deloire A; Schmidtke LM
    J Agric Food Chem; 2015 May; 63(18):4664-72. PubMed ID: 25905977
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes.
    Zapparoli G; Lorenzini M; Tosi E; Azzolini M; Slaghenaufi D; Ugliano M; Simonato B
    Food Chem; 2018 Oct; 263():42-50. PubMed ID: 29784326
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.
    Niimi J; Tomic O; Næs T; Jeffery DW; Bastian SEP; Boss PK
    Food Chem; 2018 Aug; 256():195-202. PubMed ID: 29606438
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z; Liu X; Huang Y; Lu J; Zhang Y
    J Food Biochem; 2019 Oct; 43(10):e12684. PubMed ID: 31608471
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Volatilomics of Cabernet Sauvignon grapes and sensory perception of wines are affected by canopy side in vineyards with different row orientations.
    Lu HC; Tian MB; Shi N; Li HQ; Li MY; Cheng CF; Chen W; Li SD; He F; Duan CQ; Schubert A; Wang J
    Food Chem; 2024 Dec; 460(Pt 1):140508. PubMed ID: 39047494
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.
    Verzera A; Tripodi G; Dima G; Condurso C; Scacco A; Cincotta F; Giglio DM; Santangelo T; Sparacio A
    J Sci Food Agric; 2016 Jan; 96(1):150-9. PubMed ID: 25581439
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.
    Moreno-Pérez A; Vila-López R; Fernández-Fernández JI; Martínez-Cutillas A; Gil-Muñoz R
    Food Chem; 2013 Aug; 139(1-4):770-6. PubMed ID: 23561172
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes.
    Cauduro Girardello R; Cooper ML; Lerno LA; Brenneman C; Eridon S; Sokolowsky M; Heymann H; Oberholster A
    Molecules; 2020 Jul; 25(14):. PubMed ID: 32708105
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M; Kocabey N; Hayaloglu AA
    J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Wine flavor: chemistry in a glass.
    Polásková P; Herszage J; Ebeler SE
    Chem Soc Rev; 2008 Nov; 37(11):2478-89. PubMed ID: 18949121
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.
    Talaverano I; Ubeda C; Cáceres-Mella A; Valdés ME; Pastenes C; Peña-Neira Á
    J Sci Food Agric; 2018 Feb; 98(3):1140-1152. PubMed ID: 28758679
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 52.