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 *

175 related articles for article (PubMed ID: 23497909)

  • 1. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.
    Canas S; Caldeira I; Belchior AP
    Food Chem; 2013 Jun; 138(4):2460-7. PubMed ID: 23497909
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.
    Caldeira I; Anjos O; Portal V; Belchior AP; Canas S
    Anal Chim Acta; 2010 Feb; 660(1-2):43-52. PubMed ID: 20103142
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit.
    Granja-Soares J; Roque R; Cabrita MJ; Anjos O; Belchior AP; Caldeira I; Canas S
    Food Chem; 2020 Dec; 333():127450. PubMed ID: 32663749
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
    Sánchez-Gómez R; Del Alamo-Sanza M; Nevares I
    Food Chem; 2020 Nov; 329():127181. PubMed ID: 32502743
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Determination of low-molecular mass phenols in red wines: the influence of chips, staves and micro-oxygenation aging tank.
    Gallego L; Nevares I; Fernández JA; Del Álamo M
    Food Sci Technol Int; 2011 Oct; 17(5):429-38. PubMed ID: 21954308
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
    Nunes P; Muxagata S; Correia AC; Nunes FM; Cosme F; Jordão AM
    J Sci Food Agric; 2017 Nov; 97(14):4847-4856. PubMed ID: 28382620
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in chemical composition of a red wine aged in acacia, cherry, chestnut, mulberry, and oak wood barrels.
    De Rosso M; Panighel A; Dalla Vedova A; Stella L; Flamini R
    J Agric Food Chem; 2009 Mar; 57(5):1915-20. PubMed ID: 19196157
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Kinetics of odorant compounds in wine brandies aged in different systems.
    Caldeira I; Santos R; Ricardo-da-Silva JM; Anjos O; Mira H; Belchior AP; Canas S
    Food Chem; 2016 Nov; 211():937-46. PubMed ID: 27283715
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma potential of oak battens prepared from decommissioned oak barrels.
    Li S; Crump AM; Grbin PR; Cozzolino D; Warren P; Hayasaka Y; Wilkinson KL
    J Agric Food Chem; 2015 Apr; 63(13):3419-25. PubMed ID: 25771908
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
    Moreno NJ; Marco AG; Azpilicueta CA
    J Agric Food Chem; 2007 Jul; 55(15):6244-51. PubMed ID: 17608496
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood.
    Fernández de Simón B; Sanz M; Cadahía E; Martínez J; Esteruelas E; Muñoz AM
    Food Chem; 2014 Jan; 143():66-76. PubMed ID: 24054214
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation.
    Canas S; Danalache F; Anjos O; Fernandes TA; Caldeira I; Santos N; Fargeton L; Boissier B; Catarino S
    Molecules; 2020 Nov; 25(22):. PubMed ID: 33198117
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.
    Jourdes M; Michel J; Saucier C; Quideau S; Teissedre PL
    Anal Bioanal Chem; 2011 Sep; 401(5):1531-9. PubMed ID: 21479542
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
    Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo-Mínguez F; Gómez-Plaza E
    J Agric Food Chem; 2003 Aug; 51(18):5444-9. PubMed ID: 12926895
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine.
    Michel J; Jourdes M; Silva MA; Giordanengo T; Mourey N; Teissedre PL
    J Agric Food Chem; 2011 May; 59(10):5677-83. PubMed ID: 21480590
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
    Herrera P; Durán-Guerrero E; Sánchez-Guillén MM; García-Moreno MV; Guillén DA; Barroso CG; Castro R
    J Sci Food Agric; 2020 Apr; 100(6):2512-2521. PubMed ID: 31960973
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.
    Fernández de Simón B; Cadahía E; Sanz M; Poveda P; Perez-Magariño S; Ortega-Heras M; González-Huerta C
    J Agric Food Chem; 2008 Oct; 56(19):9046-55. PubMed ID: 18778067
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
    González-Centeno MR; Chira K; Teissedre PL
    J Agric Food Chem; 2017 Apr; 65(16):3320-3329. PubMed ID: 28366000
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.
    Fernández de Simón B; Martínez J; Sanz M; Cadahía E; Esteruelas E; Muñoz AM
    Food Chem; 2014 Mar; 147():346-56. PubMed ID: 24206729
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Saccharomyces strains on the quality of red wines aged on lees.
    Loira I; Vejarano R; Morata A; Ricardo-da-Silva JM; Laureano O; González MC; Suárez-Lepe JA
    Food Chem; 2013 Aug; 139(1-4):1044-51. PubMed ID: 23561208
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.