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 *

184 related articles for article (PubMed ID: 24767072)

  • 1. Effect of glutathione addition in sparkling wine.
    Webber V; Dutra SV; Spinelli FR; Marcon ÂR; Carnieli GJ; Vanderlinde R
    Food Chem; 2014 Sep; 159():391-8. PubMed ID: 24767072
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of glutathione during bottle storage of sparkling wine.
    Webber V; Dutra SV; Spinelli FR; Carnieli GJ; Cardozo A; Vanderlinde R
    Food Chem; 2017 Feb; 216():254-9. PubMed ID: 27596417
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging.
    Sartor S; Burin VM; Ferreira-Lima NE; Caliari V; Bordignon-Luiz MT
    J Food Sci; 2019 Dec; 84(12):3546-3554. PubMed ID: 31710090
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation.
    Xu J; Qi Y; Zhang J; Liu M; Wei X; Fan M
    Food Chem; 2019 Dec; 300():125130. PubMed ID: 31325746
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of SO
    Zhang Y; Jiang L; Zhang F; Yuan D; Yi L; Min Z
    J Food Sci; 2024 May; 89(5):2814-2826. PubMed ID: 38551189
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile Profile Characterization of Croatian Commercial Sparkling Wines.
    Jagatić Korenika AM; Preiner D; Tomaz I; Jeromel A
    Molecules; 2020 Sep; 25(18):. PubMed ID: 32971979
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
    Fedrizzi B; Magno F; Finato F; Versini G
    J Agric Food Chem; 2010 Sep; 58(17):9716-22. PubMed ID: 20806972
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Straightforward method to quantify GSH, GSSG, GRP, and hydroxycinnamic acids in wines by UPLC-MRM-MS.
    Vallverdú-Queralt A; Verbaere A; Meudec E; Cheynier V; Sommerer N
    J Agric Food Chem; 2015 Jan; 63(1):142-9. PubMed ID: 25457918
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessment of volatile and sensory profiles between base and sparkling wines.
    Torrens J; Riu-Aumatell M; Vichi S; López-Tamames E; Buxaderas S
    J Agric Food Chem; 2010 Feb; 58(4):2455-61. PubMed ID: 20092322
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
    Kemp B; Condé B; Jégou S; Howell K; Vasserot Y; Marchal R
    Crit Rev Food Sci Nutr; 2019; 59(13):2072-2094. PubMed ID: 29420057
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
    Pozo-Bayón MA; Hernández MT; Martín-Alvarez PJ; Polo MC
    J Agric Food Chem; 2003 Mar; 51(7):2089-95. PubMed ID: 12643678
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantification of hydroxycinnamic derivatives in wines by UHPLC-MRM-MS.
    Ferreira-Lima N; Vallverdú-Queralt A; Meudec E; Pinasseau L; Verbaere A; Bordignon-Luiz MT; Le Guernevé C; Cheynier V; Sommerer N
    Anal Bioanal Chem; 2018 Jun; 410(15):3483-3490. PubMed ID: 29256073
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O; Rouseff JM; Rouseff RL
    J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite.
    Pati S; Crupi P; Savastano ML; Benucci I; Esti M
    J Sci Food Agric; 2020 Jan; 100(2):775-784. PubMed ID: 31605378
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
    Culbert JA; McRae JM; Condé BC; Schmidtke LM; Nicholson EL; Smith PA; Howell KS; Boss PK; Wilkinson KL
    J Agric Food Chem; 2017 Feb; 65(7):1378-1386. PubMed ID: 28128557
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine.
    Soares RD; Welke JE; Nicolli KP; Zanus M; Caramão EB; Manfroi V; Zini CA
    Food Chem; 2015 Sep; 183():291-304. PubMed ID: 25863638
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
    Pérez-Magariño S; Martínez-Lapuente L; Bueno-Herrera M; Ortega-Heras M; Guadalupe Z; Ayestarán B
    J Agric Food Chem; 2015 Jun; 63(23):5670-81. PubMed ID: 26027899
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.
    Santos MC; Nunes C; Cappelle J; Gonçalves FJ; Rodrigues A; Saraiva JA; Coimbra MA
    Food Chem; 2013 Dec; 141(3):2558-66. PubMed ID: 23870995
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines.
    López de Lerma N; Peinado RA; Puig-Pujol A; Mauricio JC; Moreno J; García-Martínez T
    Food Chem; 2018 Jun; 250():22-29. PubMed ID: 29412914
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Role of major wine constituents in the foam properties of white and rosé sparkling wines.
    Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Pérez-Magariño S
    Food Chem; 2015 May; 174():330-8. PubMed ID: 25529689
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.