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 *

305 related articles for article (PubMed ID: 21510710)

  • 1. Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.
    Caputi L; Carlin S; Ghiglieno I; Stefanini M; Valenti L; Vrhovsek U; Mattivi F
    J Agric Food Chem; 2011 May; 59(10):5565-71. PubMed ID: 21510710
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.
    Mattivi F; Caputi L; Carlin S; Lanza T; Minozzi M; Nanni D; Valenti L; Vrhovsek U
    Rapid Commun Mass Spectrom; 2011 Feb; 25(4):483-8. PubMed ID: 21259356
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.
    Zhang P; Howell K; Krstic M; Herderich M; Barlow EW; Fuentes S
    PLoS One; 2015; 10(7):e0133137. PubMed ID: 26176692
    [TBL] [Abstract][Full Text] [Related]  

  • 4. From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
    Wood C; Siebert TE; Parker M; Capone DL; Elsey GM; Pollnitz AP; Eggers M; Meier M; Vössing T; Widder S; Krammer G; Sefton MA; Herderich MJ
    J Agric Food Chem; 2008 May; 56(10):3738-44. PubMed ID: 18461961
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
    Davies C; Nicholson EL; Böttcher C; Burbidge CA; Bastian SE; Harvey KE; Huang AC; Taylor DK; Boss PK
    J Agric Food Chem; 2015 Mar; 63(8):2137-44. PubMed ID: 25661455
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
    Siebert TE; Wood C; Elsey GM; Pollnitz AP
    J Agric Food Chem; 2008 May; 56(10):3745-8. PubMed ID: 18461962
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (-)-rotundone.
    Takase H; Sasaki K; Shinmori H; Shinohara A; Mochizuki C; Kobayashi H; Ikoma G; Saito H; Matsuo H; Suzuki S; Takata R
    J Exp Bot; 2016 Feb; 67(3):787-98. PubMed ID: 26590863
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin.
    Almeida CM; Vasconcelos MT
    J Agric Food Chem; 2003 Jul; 51(16):4788-98. PubMed ID: 14705914
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine.
    Gaby JM; Bakke AJ; Baker AN; Hopfer H; Hayes JE
    Nutrients; 2020 Aug; 12(9):. PubMed ID: 32825364
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
    Parker M; Pollnitz AP; Cozzolino D; Francis IL; Herderich MJ
    J Agric Food Chem; 2007 Jul; 55(15):5948-55. PubMed ID: 17580875
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
    J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz.
    Zhang P; Barlow S; Krstic M; Herderich M; Fuentes S; Howell K
    J Agric Food Chem; 2015 May; 63(17):4276-83. PubMed ID: 25891266
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes.
    Zhang P; Fuentes S; Siebert T; Krstic M; Herderich M; Barlow EWR; Howell K
    Food Chem; 2016 Aug; 204():463-474. PubMed ID: 26988525
    [TBL] [Abstract][Full Text] [Related]  

  • 15. GC-ITMS determination and degradation of captan during winemaking.
    Angioni A; Garau VL; Aguilera Del Real A; Melis M; Minelli EV; Tuberoso C; Cabras P
    J Agric Food Chem; 2003 Nov; 51(23):6761-6. PubMed ID: 14582972
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine.
    Capone DL; Jeffery DW; Sefton MA
    J Agric Food Chem; 2012 Mar; 60(9):2281-7. PubMed ID: 22360455
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS).
    González-Manzano S; Santos-Buelga C; Pérez-Alonso JJ; Rivas-Gonzalo JC; Escribano-Bailón MT
    J Agric Food Chem; 2006 Jun; 54(12):4326-32. PubMed ID: 16756363
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.