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 *

97 related articles for article (PubMed ID: 25213982)

  • 1. Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition.
    Kallithraka S; Kim D; Tsakiris A; Paraskevopoulos I; Soleas G
    Food Chem; 2011 Jun; 126(4):1953-8. PubMed ID: 25213982
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
    Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.
    Sáenz-Navajas MP; Ferreira V; Dizy M; Fernández-Zurbano P
    Anal Chim Acta; 2010 Jul; 673(2):151-9. PubMed ID: 20599029
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.
    Sun B; de Sá M; Leandro C; Caldeira I; Duarte FL; Spranger I
    J Agric Food Chem; 2013 Jan; 61(4):939-46. PubMed ID: 23294371
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationship between the sensory-determined astringency and the flavanolic composition of red wines.
    Quijada-Morín N; Regueiro J; Simal-Gándara J; Tomás E; Rivas-Gonzalo JC; Escribano-Bailón MT
    J Agric Food Chem; 2012 Dec; 60(50):12355-61. PubMed ID: 23176406
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition.
    Gonzalo-Diago A; Dizy M; Fernández-Zurbano P
    J Agric Food Chem; 2013 Sep; 61(37):8861-70. PubMed ID: 23889258
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.
    Vidal L; Antúnez L; Rodríguez-Haralambides A; Giménez A; Medina K; Boido E; Ares G
    Food Res Int; 2018 Oct; 112():25-37. PubMed ID: 30131135
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
    Chira K; Pacella N; Jourdes M; Teissedre PL
    Food Chem; 2011 Jun; 126(4):1971-7. PubMed ID: 25213985
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of condensed tannins addition on the astringency of red wines.
    Soares S; Sousa A; Mateus N; de Freitas V
    Chem Senses; 2012 Feb; 37(2):191-8. PubMed ID: 22086902
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques.
    Schmidtke LM; Rudnitskaya A; Saliba AJ; Blackman JW; Scollary GR; Clark AC; Rutledge DN; Delgadillo I; Legin A
    J Agric Food Chem; 2010 Apr; 58(8):5026-33. PubMed ID: 20356080
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The condensed tannin chemistry and astringency properties of fifteen
    Ju YL; Yang L; Yue XF; He R; Deng SL; Yang X; Liu X; Fang YL
    Food Chem X; 2021 Oct; 11():100125. PubMed ID: 34278293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars.
    Boselli E; Boulton RB; Thorngate JH; Frega NG
    J Agric Food Chem; 2004 Jun; 52(12):3843-54. PubMed ID: 15186106
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency.
    Quijada-Morín N; Williams P; Rivas-Gonzalo JC; Doco T; Escribano-Bailón MT
    Food Chem; 2014 Jul; 154():44-51. PubMed ID: 24518314
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.
    Gonzalo-Diago A; Dizy M; Fernández-Zurbano P
    Food Chem; 2014 Jul; 154():187-98. PubMed ID: 24518332
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dynamic characterization of wine astringency profiles using modified progressive profiling.
    Kang W; Niimi J; Muhlack RA; Smith PA; Bastian SEP
    Food Res Int; 2019 Jun; 120():244-254. PubMed ID: 31000236
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines.
    Tzachristas A; Dasenaki ME; Aalizadeh R; Thomaidis NS; Proestos C
    Molecules; 2021 May; 26(10):. PubMed ID: 34064666
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts In Vitro.
    Tekos F; Makri S; Skaperda ZV; Patouna A; Terizi K; Kyriazis ID; Kotseridis Y; Mikropoulou EV; Papaefstathiou G; Halabalaki M; Demetrios K
    Metabolites; 2021 Jul; 11(7):. PubMed ID: 34357330
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
    Bindon K; Holt H; Williamson PO; Varela C; Herderich M; Francis IL
    Food Chem; 2014 Jul; 154():90-101. PubMed ID: 24518320
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory characterization of the astringency of commercial Uruguayan Tannat wines.
    Vidal L; Antúnez L; Giménez A; Medina K; Boido E; Ares G
    Food Res Int; 2017 Dec; 102():425-434. PubMed ID: 29195968
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency.
    Boulet JC; Trarieux C; Souquet JM; Ducasse MA; Caillé S; Samson A; Williams P; Doco T; Cheynier V
    Food Chem; 2016 Jan; 190():357-363. PubMed ID: 26212982
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.