BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

239 related articles for article (PubMed ID: 21981320)

  • 1. Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine.
    Cejudo-Bastante MJ; Castro-Vázquez L; Hermosín-Gutiérrez I; Pérez-Coello MS
    J Agric Food Chem; 2011 Nov; 59(22):12171-82. PubMed ID: 21981320
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics.
    Cejudo-Bastante MJ; Hermosín-Gutiérrez I; Pérez-Coello MS
    J Agric Food Chem; 2012 Jun; 60(23):5962-73. PubMed ID: 22642478
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics.
    Cejudo-Bastante MJ; Hermosín-Gutiérrez I; Castro-Vázquez LI; Pérez-Coello MS
    J Agric Food Chem; 2011 Apr; 59(8):4171-82. PubMed ID: 21395324
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.
    Liu Y; Zhang B; He F; Duan CQ; Shi Y
    J Food Sci; 2016 Jul; 81(7):C1669-78. PubMed ID: 27240192
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine.
    Gambuti A; Strollo D; Erbaggio A; Lecce L; Moio L
    J Food Sci; 2007 Nov; 72(9):S623-8. PubMed ID: 18034746
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
    Ugliano M; Travis B; Francis IL; Henschke PA
    J Agric Food Chem; 2010 Dec; 58(23):12417-25. PubMed ID: 21067239
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.
    Rutan TE; Herbst-Johnstone M; Kilmartin PA
    J Agric Food Chem; 2018 Sep; 66(38):10053-10066. PubMed ID: 30175910
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.
    Borazan AA; Bozan B
    Food Chem; 2013 May; 138(1):389-95. PubMed ID: 23265503
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Modulating the formation of Meili wine aroma by prefermentative freezing process.
    Peng CT; Wen Y; Tao YS; Lan YY
    J Agric Food Chem; 2013 Feb; 61(7):1542-53. PubMed ID: 23330536
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS; Demiray S; Egebo M; Meyer AS
    J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
    López de Lerma N; García-Martínez T; Moreno J; Mauricio JC; Peinado RA
    Food Chem; 2012 Dec; 135(4):2445-52. PubMed ID: 22980827
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
    Sun B; Neves AC; Fernandes TA; Fernandes AL; Mateus N; De Freitas V; Leandro C; Spranger MI
    J Agric Food Chem; 2011 Jun; 59(12):6550-7. PubMed ID: 21561162
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.
    Şener H; Yildirim HK
    Food Sci Technol Int; 2013 Dec; 19(6):523-33. PubMed ID: 23703104
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
    Petrozziello M; Guaita M; Motta S; Panero L; Bosso A
    J Food Sci; 2011 May; 76(4):C525-34. PubMed ID: 22417331
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Yeast effects on Pinot noir wine phenolics, color, and tannin composition.
    Carew AL; Smith P; Close DC; Curtin C; Dambergs RG
    J Agric Food Chem; 2013 Oct; 61(41):9892-8. PubMed ID: 24011384
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.
    Varela C; Torrea D; Schmidt SA; Ancin-Azpilicueta C; Henschke PA
    Food Chem; 2012 Dec; 135(4):2863-71. PubMed ID: 22980883
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.