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 *

140 related articles for article (PubMed ID: 21736312)

  • 1. Foamability and foam stability of molecular reconstituted model sparkling wines.
    Coelho E; Rocha SM; Coimbra MA
    J Agric Food Chem; 2011 Aug; 59(16):8770-8. PubMed ID: 21736312
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Role of major wine constituents in the foam properties of white and rosé sparkling wines.
    Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Pérez-Magariño S
    Food Chem; 2015 May; 174():330-8. PubMed ID: 25529689
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines.
    Coelho E; Reis A; Domingues MR; Rocha SM; Coimbra MA
    J Agric Food Chem; 2011 Apr; 59(7):3168-79. PubMed ID: 21375299
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
    Kemp B; Condé B; Jégou S; Howell K; Vasserot Y; Marchal R
    Crit Rev Food Sci Nutr; 2019; 59(13):2072-2094. PubMed ID: 29420057
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
    Apolinar-Valiente R; Salmon T; Williams P; Nigen M; Sanchez C; Doco T; Marchal R
    Food Chem; 2021 Aug; 354():129477. PubMed ID: 33756317
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging.
    Girbau-Solà T; López-Barajas M; López-Tamames E; Buxaderas S
    J Agric Food Chem; 2002 Sep; 50(20):5600-4. PubMed ID: 12236684
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines.
    Núñez YP; Carrascosa AV; Gonzalez R; Polo MC; Martínez-Rodríguez A
    J Agric Food Chem; 2006 Oct; 54(20):7898-903. PubMed ID: 17002468
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of fatty acids on wine foaming.
    Gallart M; López-Tamames E; Suberbiola G; Buxaderas S
    J Agric Food Chem; 2002 Nov; 50(24):7042-5. PubMed ID: 12428957
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
    Culbert JA; McRae JM; Condé BC; Schmidtke LM; Nicholson EL; Smith PA; Howell KS; Boss PK; Wilkinson KL
    J Agric Food Chem; 2017 Feb; 65(7):1378-1386. PubMed ID: 28128557
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
    Pérez-Magariño S; Martínez-Lapuente L; Bueno-Herrera M; Ortega-Heras M; Guadalupe Z; Ayestarán B
    J Agric Food Chem; 2015 Jun; 63(23):5670-81. PubMed ID: 26027899
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.
    Condé BC; Bouchard E; Culbert JA; Wilkinson KL; Fuentes S; Howell KS
    J Agric Food Chem; 2017 Oct; 65(41):9110-9119. PubMed ID: 28918636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.
    Dambrouck T; Marchal R; Cilindre C; Parmentier M; Jeandet P
    J Agric Food Chem; 2005 Nov; 53(22):8782-9. PubMed ID: 16248585
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Contribution of yeast and base wine supplementation to sparkling wine composition.
    Martí-Raga M; Martín V; Gil M; Sancho M; Zamora F; Mas A; Beltran G
    J Sci Food Agric; 2016 Dec; 96(15):4962-4972. PubMed ID: 27417558
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Improvement of the foamability of sparkling base wines by the addition of Acacia gums.
    Apolinar-Valiente R; Salmon T; Williams P; Nigen M; Sanchez C; Marchal R; Doco T
    Food Chem; 2020 May; 313():126062. PubMed ID: 31931422
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Polysaccharide profile and content during the vinification and aging of Tempranillo red wines.
    Guadalupe Z; Ayestarán B
    J Agric Food Chem; 2007 Dec; 55(26):10720-8. PubMed ID: 18001031
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Foam aptitude of trepat and monastrell red varieties in cava elaboration. 1. Base wine characteristics.
    Girbau-Solà T; López-Tamames E; Buján J; Buxaderas S
    J Agric Food Chem; 2002 Sep; 50(20):5596-9. PubMed ID: 12236683
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Genetic determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae.
    Gonzalez-Ramos D; Gonzalez R
    J Agric Food Chem; 2006 Dec; 54(25):9411-6. PubMed ID: 17147426
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Proteins influencing foam formation in wine and beer: the role of yeast.
    Blasco L; Viñas M; Villa TG
    Int Microbiol; 2011 Jun; 14(2):61-71. PubMed ID: 22069150
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Prediction of wine foaming.
    López-Barajas M; López-Tamames E; Buxaderas S; Tomás X; de La Torre MC
    J Agric Food Chem; 1999 Sep; 47(9):3743-8. PubMed ID: 10552716
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sensory and foaming properties of sparkling cider.
    Picinelli Lobo A; Fernández Tascón N; Rodríguez Madrera R; Suárez Valles B
    J Agric Food Chem; 2005 Dec; 53(26):10051-6. PubMed ID: 16366693
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.