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 *

323 related articles for article (PubMed ID: 23870946)

  • 1. Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.
    Gordillo B; Cejudo-Bastante MJ; Rodríguez-Pulido FJ; González-Miret ML; Heredia FJ
    Food Chem; 2013 Dec; 141(3):2184-90. PubMed ID: 23870946
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time.
    Gordillo B; Baca-Bocanegra B; Rodriguez-Pulído FJ; González-Miret ML; García Estévez I; Quijada-Morín N; Heredia FJ; Escribano-Bailón MT
    Food Chem; 2016 Sep; 206():249-59. PubMed ID: 27041323
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.
    Cejudo-Bastante MJ; Rodríguez-Morgado B; Jara-Palacios MJ; Rivas-Gonzalo JC; Parrado J; Heredia FJ
    Food Chem; 2016 Oct; 209():348-57. PubMed ID: 27173573
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.
    Nunes I; Correia AC; Jordão AM; M Ricardo-da-Silva J
    Molecules; 2020 Mar; 25(5):. PubMed ID: 32182962
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region.
    Gordillo B; Rodríguez-Pulido FJ; Mateus N; Escudero-Gilete ML; González-Miret ML; Heredia FJ; de Freitas V
    Anal Chim Acta; 2012 Jun; 732():162-71. PubMed ID: 22688048
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines.
    Baca-Bocanegra B; Nogales-Bueno J; Hernández-Hierro JM; Heredia FJ
    Molecules; 2020 Feb; 25(4):. PubMed ID: 32054012
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
    Kyraleou M; Kallithraka S; Chira K; Tzanakouli E; Ligas I; Kotseridis Y
    J Food Sci; 2015 Dec; 80(12):C2701-10. PubMed ID: 26552030
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition.
    Laqui-Estaña J; López-Solís R; Peña-Neira Á; Medel-Marabolí M; Obreque-Slier E
    J Sci Food Agric; 2019 Jan; 99(1):436-448. PubMed ID: 29896885
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.
    García-Marino M; Hernández-Hierro JM; Rivas-Gonzalo JC; Escribano-Bailón MT
    Anal Chim Acta; 2010 Feb; 660(1-2):134-42. PubMed ID: 20103154
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.
    Sánchez-Iglesias M; González-Sanjosé ML; Pérez-Magariño S; Ortega-Heras M; González-Huerta C
    J Agric Food Chem; 2009 Dec; 57(24):11498-509. PubMed ID: 19943618
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.).
    Gallego L; Del Alamo M; Nevares I; Fernández JA; Fernández de Simón B; Cadahía E
    Food Sci Technol Int; 2012 Apr; 18(2):151-65. PubMed ID: 22414933
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.
    Gordillo B; Cejudo-Bastante MJ; Rodríguez-Pulido FJ; Jara-Palacios MJ; Ramírez-Pérez P; González-Miret ML; Heredia FJ
    J Agric Food Chem; 2014 Mar; 62(12):2663-71. PubMed ID: 24617307
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines.
    García-Marino M; Hernández-Hierro JM; Santos-Buelga C; Rivas-Gonzalo JC; Escribano-Bailón MT
    Talanta; 2011 Sep; 85(4):2060-6. PubMed ID: 21872058
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
    Llaudy Mdel C; Canals R; González-Manzano S; Canals JM; Santos-Buelga C; Zamora F
    J Agric Food Chem; 2006 Jun; 54(12):4246-52. PubMed ID: 16756353
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels.
    Sanz M; Fernández de Simón B; Esteruelas E; Muñoz AM; Cadahía E; Hernández MT; Estrella I; Martinez J
    Anal Chim Acta; 2012 Jun; 732():83-90. PubMed ID: 22688038
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
    Wojdyło A; Samoticha J; Chmielewska J
    J Food Sci; 2020 Apr; 85(4):1070-1081. PubMed ID: 32125714
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines.
    Gortzi O; Metaxa X; Mantanis G; Lalas S
    Food Chem; 2013 Dec; 141(3):2887-95. PubMed ID: 23871038
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.