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 *

145 related articles for article (PubMed ID: 23262483)

  • 21. Portable Electronic Nose Based on Digital and Analog Chemical Sensors for 2,4,6-Trichloroanisole Discrimination.
    Meléndez F; Arroyo P; Gómez-Suárez J; Palomeque-Mangut S; Suárez JI; Lozano J
    Sensors (Basel); 2022 Apr; 22(9):. PubMed ID: 35591143
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.
    Ruiz J; Kiene F; Belda I; Fracassetti D; Marquina D; Navascués E; Calderón F; Benito A; Rauhut D; Santos A; Benito S
    Appl Microbiol Biotechnol; 2019 Sep; 103(18):7425-7450. PubMed ID: 31377872
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.
    Berna AZ; Trowell S; Cynkar W; Cozzolino D
    J Agric Food Chem; 2008 May; 56(9):3238-44. PubMed ID: 18412363
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.
    Roda A; Lucini L; Torchio F; Dordoni R; De Faveri DM; Lambri M
    Food Chem; 2017 Aug; 229():734-742. PubMed ID: 28372238
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.
    Morales ML; Tesfaye W; García-Parrilla MC; Casas JA; Troncoso AM
    J Agric Food Chem; 2002 May; 50(11):3173-8. PubMed ID: 12009982
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Electronic nose based on independent component analysis combined with partial least squares and artificial neural networks for wine prediction.
    Aguilera T; Lozano J; Paredes JA; Alvarez FJ; Suárez JI
    Sensors (Basel); 2012; 12(6):8055-72. PubMed ID: 22969387
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue.
    Buratti S; Ballabio D; Giovanelli G; Dominguez CM; Moles A; Benedetti S; Sinelli N
    Anal Chim Acta; 2011 Jul; 697(1-2):67-74. PubMed ID: 21641420
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
    López de Lerma N; Peinado RA
    Int J Food Microbiol; 2011 Jan; 145(1):342-8. PubMed ID: 21215485
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines.
    Liu C; Hou H; Lu X; Chen X; Fang D; Hu Q; Zhao L
    J Sci Food Agric; 2021 Apr; 101(6):2328-2336. PubMed ID: 33006380
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Direct determination of organic acids in wine and wine-derived products by Fourier transform infrared (FT-IR) spectroscopy and chemometric techniques.
    Regmi U; Palma M; Barroso CG
    Anal Chim Acta; 2012 Jun; 732():137-44. PubMed ID: 22688045
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
    Lilly M; Lambrechts MG; Pretorius IS
    Appl Environ Microbiol; 2000 Feb; 66(2):744-53. PubMed ID: 10653746
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Classification of white wine aromas with an electronic nose.
    Lozano J; Santos JP; Horrillo MC
    Talanta; 2005 Sep; 67(3):610-6. PubMed ID: 18970214
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
    Kharchoufi S; Gomez J; Lasanta C; Castro R; Sainz F; Hamdi M
    J Sci Food Agric; 2018 Sep; 98(12):4749-4758. PubMed ID: 29542127
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.
    Vilela A; Schuller D; Mendes-Faia A; Côrte-Real M
    Appl Microbiol Biotechnol; 2013 Jun; 97(11):4991-5000. PubMed ID: 23361840
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Electronic Noses and Tongues in Wine Industry.
    Rodríguez-Méndez ML; De Saja JA; González-Antón R; García-Hernández C; Medina-Plaza C; García-Cabezón C; Martín-Pedrosa F
    Front Bioeng Biotechnol; 2016; 4():81. PubMed ID: 27826547
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.
    Hornedo-Ortega R; Álvarez-Fernández MA; Cerezo AB; Garcia-Garcia I; Troncoso AM; Garcia-Parrilla MC
    J Food Sci; 2017 Feb; 82(2):364-372. PubMed ID: 28071800
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars.
    Ríos-Reina R; Segura-Borrego MP; Morales ML; Callejón RM
    Food Chem; 2020 May; 311():126012. PubMed ID: 31855771
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
    Ruiz J; Ortega N; Martín-Santamaría M; Acedo A; Marquina D; Pascual O; Rozès N; Zamora F; Santos A; Belda I
    Int J Food Microbiol; 2019 Sep; 305():108255. PubMed ID: 31252247
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
    Djordjević R; Gibson B; Sandell M; de Billerbeck GM; Bugarski B; Leskošek-Čukalović I; Vunduk J; Nikićević N; Nedović V
    Yeast; 2015 Jan; 32(1):271-9. PubMed ID: 25418076
    [TBL] [Abstract][Full Text] [Related]  

  • 40. [Combination of near infrared spectroscopy and electronic nose for alcohol quantification during the red wine fermentation].
    Zhang SM; Yang Y; Ni YY
    Guang Pu Xue Yu Guang Pu Fen Xi; 2012 Nov; 32(11):2997-3001. PubMed ID: 23387165
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.