BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 21942856)

  • 1. Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS.
    Capone DL; Pardon KH; Cordente AG; Jeffery DW
    J Agric Food Chem; 2011 Oct; 59(20):11204-10. PubMed ID: 21942856
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine.
    Capone DL; Sefton MA; Jeffery DW
    J Agric Food Chem; 2011 May; 59(9):4649-58. PubMed ID: 21456560
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol.
    Grant-Preece PA; Pardon KH; Capone DL; Cordente AG; Sefton MA; Jeffery DW; Elsey GM
    J Agric Food Chem; 2010 Feb; 58(3):1383-9. PubMed ID: 20078075
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations.
    Capone DL; Jeffery DW
    J Agric Food Chem; 2011 May; 59(9):4659-67. PubMed ID: 21449563
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing.
    Capone DL; Black CA; Jeffery DW
    J Agric Food Chem; 2012 Apr; 60(13):3515-23. PubMed ID: 22435800
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
    Roland A; Vialaret J; Razungles A; Rigou P; Schneider R
    J Agric Food Chem; 2010 Apr; 58(7):4406-13. PubMed ID: 20199086
    [TBL] [Abstract][Full Text] [Related]  

  • 10. New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
    Harsch MJ; Benkwitz F; Frost A; Colonna-Ceccaldi B; Gardner RC; Salmon JM
    J Agric Food Chem; 2013 Apr; 61(15):3703-13. PubMed ID: 23530468
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.
    Allen T; Herbst-Johnstone M; Girault M; Butler P; Logan G; Jouanneau S; Nicolau L; Kilmartin PA
    J Agric Food Chem; 2011 Oct; 59(19):10641-50. PubMed ID: 21854044
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of petite arvine vine by stable isotope dilution analysis.
    Luisier JL; Buettner H; Völker S; Rausis T; Frey U
    J Agric Food Chem; 2008 May; 56(9):2883-7. PubMed ID: 18416552
    [TBL] [Abstract][Full Text] [Related]  

  • 13. First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiol precursor, using UPLC-MS/MS analysis and stable isotope dilution assay.
    Bonnaffoux H; Roland A; Rémond E; Delpech S; Schneider R; Cavelier F
    Food Chem; 2017 Dec; 237():877-886. PubMed ID: 28764081
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.
    Cordente AG; Capone DL; Curtin CD
    Appl Microbiol Biotechnol; 2015 Nov; 99(22):9709-22. PubMed ID: 26227410
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.
    Roland A; Vialaret J; Moniatte M; Rigou P; Razungles A; Schneider R
    J Chromatogr A; 2010 Mar; 1217(10):1626-35. PubMed ID: 20122692
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
    Patel P; Herbst-Johnstone M; Lee SA; Gardner RC; Weaver R; Nicolau L; Kilmartin PA
    J Agric Food Chem; 2010 Jun; 58(12):7280-8. PubMed ID: 20486689
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
    Thibon C; Böcker C; Shinkaruk S; Moine V; Darriet P; Dubourdieu D
    Food Chem; 2016 May; 199():711-9. PubMed ID: 26776028
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.
    Takase H; Sasaki K; Kiyomichi D; Kobayashi H; Matsuo H; Takata R
    Food Chem; 2018 Sep; 259():99-104. PubMed ID: 29680068
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen.
    du Toit WJ; Lisjak K; Stander M; Prevoo D
    J Agric Food Chem; 2007 Apr; 55(8):2765-9. PubMed ID: 17381104
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc.
    Peyrot Des Gachons C; Tominaga T; Dubourdieu D
    J Agric Food Chem; 2002 Jul; 50(14):4076-9. PubMed ID: 12083886
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.