BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

183 related articles for article (PubMed ID: 23863035)

  • 1. Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.
    Pons A; Lavigne V; Darriet P; Dubourdieu D
    J Agric Food Chem; 2013 Jul; 61(30):7373-80. PubMed ID: 23863035
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.
    Pons A; Lavigne V; Darriet P; Dubourdieu D
    J Chromatogr A; 2011 Sep; 1218(39):7023-30. PubMed ID: 21871629
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
    Pons A; Lavigne V; Eric F; Darriet P; Dubourdieu D
    J Agric Food Chem; 2008 Jul; 56(13):5285-90. PubMed ID: 18540625
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.
    Barbe JC; Tempere S; Riquier L; Lytra G; Marchand S; de Revel G
    J Agric Food Chem; 2014 Dec; 62(48):11620-7. PubMed ID: 25412017
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
    Thibon C; Shinkaruk S; Jourdes M; Bennetau B; Dubourdieu D; Tominaga T
    Anal Chim Acta; 2010 Feb; 660(1-2):190-6. PubMed ID: 20103162
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.
    Peterson A; Cholet C; Geny L; Darriet P; Landais Y; Pons A
    Food Chem; 2020 Feb; 305():125486. PubMed ID: 31520920
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.
    Thibaud F; Peterson A; Urruty L; Mathurin JC; Darriet P; Pons A
    J Agric Food Chem; 2021 Apr; 69(15):4509-4517. PubMed ID: 33829784
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
    Davies C; Nicholson EL; Böttcher C; Burbidge CA; Bastian SE; Harvey KE; Huang AC; Taylor DK; Boss PK
    J Agric Food Chem; 2015 Mar; 63(8):2137-44. PubMed ID: 25661455
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines.
    Tominaga T; Guimbertau G; Dubourdieu D
    J Agric Food Chem; 2003 Feb; 51(5):1373-6. PubMed ID: 12590483
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification and analysis of piperitone in red wines.
    Pons A; Lavigne V; Darriet P; Dubourdieu D
    Food Chem; 2016 Sep; 206():191-6. PubMed ID: 27041315
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
    Figueiredo-González M; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2013 Sep; 140(1-2):217-24. PubMed ID: 23578636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine.
    Gómez-Ariza JL; García-Barrera T; Lorenzo F; Beltrán R
    J Chromatogr A; 2006 Apr; 1112(1-2):133-40. PubMed ID: 16427061
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification and Organoleptic Contribution of Vanillylthiol in Wines.
    Floch M; Shinkaruk S; Darriet P; Pons A
    J Agric Food Chem; 2016 Feb; 64(6):1318-25. PubMed ID: 26806420
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
    Kennison KR; Wilkinson KL; Williams HG; Smith JH; Gibberd MR
    J Agric Food Chem; 2007 Dec; 55(26):10897-901. PubMed ID: 18052239
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.
    Longo R; Blackman JW; Antalick G; Torley PJ; Rogiers SY; Schmidtke LM
    J Sci Food Agric; 2018 Jan; 98(1):33-42. PubMed ID: 28504346
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Management of high-quality dehydrated grape in vinification to produce dry red wines.
    Mencarelli F; D'onofrio C; Bucci S; Baccelloni S; Cini R; Pica G; Bellincontro A
    Food Chem; 2021 Feb; 338():127623. PubMed ID: 32861132
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
    Pozo-Bayón MA; Monagas M; Polo MC; Gómez-Cordovés C
    J Agric Food Chem; 2004 Mar; 52(5):1300-6. PubMed ID: 14995137
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.
    Mattivi F; Caputi L; Carlin S; Lanza T; Minozzi M; Nanni D; Valenti L; Vrhovsek U
    Rapid Commun Mass Spectrom; 2011 Feb; 25(4):483-8. PubMed ID: 21259356
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor.
    Pons A; Mouakka N; Deliere L; Crachereau JC; Davidou L; Sauris P; Guilbault P; Darriet P
    Food Chem; 2018 Jan; 239():102-110. PubMed ID: 28873518
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in the sotolon content of dry white wines during barrel and bottle aging.
    Lavigne V; Pons A; Darriet P; Dubourdieu D
    J Agric Food Chem; 2008 Apr; 56(8):2688-93. PubMed ID: 18373351
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.