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 *

211 related articles for article (PubMed ID: 25248855)

  • 1. White wine taste and mouthfeel as affected by juice extraction and processing.
    Gawel R; Day M; Van Sluyter SC; Holt H; Waters EJ; Smith PA
    J Agric Food Chem; 2014 Oct; 62(41):10008-14. PubMed ID: 25248855
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The mouthfeel of white wine.
    Gawel R; Smith PA; Cicerale S; Keast R
    Crit Rev Food Sci Nutr; 2018; 58(17):2939-2956. PubMed ID: 28678530
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of processing on phenolics of wines.
    Blanco VZ; Auw JM; Sims CA; O'Keefe SF
    Adv Exp Med Biol; 1998; 434():327-40. PubMed ID: 9598211
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine.
    Chong HH; Cleary MT; Dokoozlian N; Ford CM; Fincher GB
    Food Chem; 2019 Nov; 298():124745. PubMed ID: 31260966
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
    J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.
    Borazan AA; Bozan B
    Food Chem; 2013 May; 138(1):389-95. PubMed ID: 23265503
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution.
    Pedroza MA; Carmona M; Salinas MR; Zalacain A
    J Agric Food Chem; 2011 Oct; 59(20):10976-86. PubMed ID: 21910420
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
    Li SY; Duan CQ
    Crit Rev Food Sci Nutr; 2019; 59(12):1840-1867. PubMed ID: 29381384
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.
    Mercurio MD; Dambergs RG; Cozzolino D; Herderich MJ; Smith PA
    J Agric Food Chem; 2010 Dec; 58(23):12313-9. PubMed ID: 21047137
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.
    Laguna L; Sarkar A; Bryant MG; Beadling AR; Bartolomé B; Victoria Moreno-Arribas M
    Food Res Int; 2017 Dec; 102():478-486. PubMed ID: 29195975
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of Grape Seeds and Stems on Wine Composition and Astringency.
    Pascual O; González-Royo E; Gil M; Gómez-Alonso S; García-Romero E; Canals JM; Hermosín-Gutíerrez I; Zamora F
    J Agric Food Chem; 2016 Aug; 64(34):6555-66. PubMed ID: 27523714
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
    Sun B; Neves AC; Fernandes TA; Fernandes AL; Mateus N; De Freitas V; Leandro C; Spranger MI
    J Agric Food Chem; 2011 Jun; 59(12):6550-7. PubMed ID: 21561162
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis.
    Estier T; Marchal A
    Food Chem; 2024 Sep; 451():139503. PubMed ID: 38714111
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.
    Li S; Bindon K; Bastian SE; Jiranek V; Wilkinson KL
    J Agric Food Chem; 2017 Feb; 65(7):1353-1364. PubMed ID: 28145118
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.
    Budak HN; Guzel-Seydim ZB
    J Sci Food Agric; 2010 Sep; 90(12):2021-6. PubMed ID: 20589746
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C; Souquet JM; Bes M; Cheynier V
    J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
    Cáceres-Mella A; Peña-Neira A; Avilés-Gálvez P; Medel-Marabolí M; Del Barrio-Galán R; López-Solís R; Canals JM
    J Sci Food Agric; 2014 Mar; 94(4):666-76. PubMed ID: 23847104
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.