BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

378 related articles for article (PubMed ID: 21462997)

  • 1. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.
    Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Bautista-Ortín AB
    J Agric Food Chem; 2011 May; 59(10):5450-5. PubMed ID: 21462997
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.
    Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Fernández-Fernández JI; Bautista-Ortín AB
    J Agric Food Chem; 2010 Nov; 58(21):11333-9. PubMed ID: 20929231
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C; Souquet JM; Bes M; Cheynier V
    J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
    Gil M; Kontoudakis N; González E; Esteruelas M; Fort F; Canals JM; Zamora F
    J Agric Food Chem; 2012 Aug; 60(32):7988-8001. PubMed ID: 22823470
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.
    Gómez-Míguez M; Heredia FJ
    J Agric Food Chem; 2004 Aug; 52(16):5117-23. PubMed ID: 15291484
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening.
    Canals R; Llaudy MC; Valls J; Canals JM; Zamora F
    J Agric Food Chem; 2005 May; 53(10):4019-25. PubMed ID: 15884833
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation.
    Cerpa-Calderón FK; Kennedy JA
    J Agric Food Chem; 2008 Oct; 56(19):9006-14. PubMed ID: 18788747
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.
    Gordillo B; López-Infante MI; Ramírez-Pérez P; González-Miret ML; Heredia FJ
    J Agric Food Chem; 2010 Jun; 58(11):6797-803. PubMed ID: 20455543
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
    Manns DC; Coquard Lenerz CT; Mansfield AK
    J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.
    Casassa LF; Larsen RC; Beaver CW; Mireles MS; Keller M; Riley WR; Smithyman R; Harbertson JF
    J Agric Food Chem; 2013 Jul; 61(26):6446-57. PubMed ID: 23789791
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
    Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon.
    Lisjak K; Lelova Z; Žigon U; Bolta ŠV; Teissedre PL; Vanzo A
    J Sci Food Agric; 2020 Mar; 100(5):1887-1896. PubMed ID: 31821559
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
    Favre G; Peña-Neira Á; Baldi C; Hernández N; Traverso S; Gil G; González-Neves G
    Food Chem; 2014 Sep; 158():504-12. PubMed ID: 24731376
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Direct method for determining seed and skin proanthocyanidin extraction into red wine.
    Peyrot des Gachons C; Kennedy JA
    J Agric Food Chem; 2003 Sep; 51(20):5877-81. PubMed ID: 13129288
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.
    Liu YX; Liang NN; Wang J; Pan QH; Duan CQ
    J Food Sci; 2013 Jan; 78(1):C25-30. PubMed ID: 23301601
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques.
    Aleixandre-Tudó JL; Alvarez I; Lizama V; García MJ; Aleixandre JL; Du Toit WJ
    J Agric Food Chem; 2013 Dec; 61(49):11900-12. PubMed ID: 24070179
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
    González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
    J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
    Lukić I; Budić-Leto I; Bubola M; Damijanić K; Staver M
    Food Chem; 2017 Jun; 224():251-261. PubMed ID: 28159263
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
    Casassa LF; Harbertson JF
    Annu Rev Food Sci Technol; 2014; 5():83-109. PubMed ID: 24422589
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.
    Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
    J Agric Food Chem; 2005 Jul; 53(14):5798-808. PubMed ID: 15998151
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.