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 *

884 related articles for article (PubMed ID: 22417581)

  • 1. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG; Sánchez-Palomo E; Gómez Gallego MA; González-Viñas MA
    J Food Sci; 2011 Oct; 76(8):C1169-80. PubMed ID: 22417581
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M; Kocabey N; Hayaloglu AA
    J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.
    Sánchez-Palomo E; Trujillo M; García Ruiz A; González Viñas MA
    Food Res Int; 2017 Oct; 100(Pt 1):201-208. PubMed ID: 28873679
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E; Delgado JA; Ferrer MA; Viñas MAG
    Food Res Int; 2019 May; 119():135-142. PubMed ID: 30884641
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
    Noguerol-Pato R; Fernández-Cruz T; Sieiro-Sampedro T; González-Barreiro C; Cancho-Grande B; Cilla-García DA; García-Pastor M; Martínez-Soria MT; Sanz-Asensio J; Simal-Gándara J
    J Agric Food Chem; 2016 Feb; 64(6):1344-54. PubMed ID: 26808836
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines.
    Sánchez-Palomo E; Alonso-Villegas R; González Viñas MA
    Food Chem; 2015 Apr; 173():1195-202. PubMed ID: 25466143
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
    J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
    Martínez-Pinilla O; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Ortega-Heras M
    J Sci Food Agric; 2013 Dec; 93(15):3720-9. PubMed ID: 23640744
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS.
    Moyano L; Varo MÁ; Núñez L; López-Toledano A; Serratosa MP
    J Food Sci; 2024 Aug; 89(8):4926-4940. PubMed ID: 38980995
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta.
    de Castilhos MBM; Del Bianchi VL; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
    Food Chem; 2019 Jan; 272():462-470. PubMed ID: 30309569
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z; Liu X; Huang Y; Lu J; Zhang Y
    J Food Biochem; 2019 Oct; 43(10):e12684. PubMed ID: 31608471
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of oak extract application to Verdejo grapevines on grape and wine aroma.
    Martínez-Gil AM; Garde-Cerdán T; Martínez L; Alonso GL; Salinas MR
    J Agric Food Chem; 2011 Apr; 59(7):3253-63. PubMed ID: 21395258
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.
    Vilanova M; Campo E; Escudero A; Graña M; Masa A; Cacho J
    Anal Chim Acta; 2012 Mar; 720():104-11. PubMed ID: 22365127
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
    Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of Aroma Profiles in
    Ge YL; Xia NY; Wang YC; Zhang HL; Yang WM; Duan CQ; Pan QH
    Molecules; 2024 Jul; 29(14):. PubMed ID: 39064829
    [TBL] [Abstract][Full Text] [Related]  

  • 18. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
    J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
    Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact odorants of different young white wines from the Canary Islands.
    López R; Ortín N; Pérez-Trujillo JP; Cacho J; Ferreira V
    J Agric Food Chem; 2003 May; 51(11):3419-25. PubMed ID: 12744677
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 45.