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 *

234 related articles for article (PubMed ID: 25412017)

  • 1. 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]  

  • 2. 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]  

  • 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. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.
    Falcao LD; Lytra G; Darriet P; Barbe JC
    Food Chem; 2012 May; 132(1):230-6. PubMed ID: 26434285
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
    Barbe JC; Pineau B; Ferreira AC
    Chem Biodivers; 2008 Jun; 5(6):1170-83. PubMed ID: 18618403
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound.
    Tat L; Comuzzo P; Battistutta F; Zironi R
    J Agric Food Chem; 2007 Jun; 55(13):5205-12. PubMed ID: 17530858
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines.
    Nikolantonaki M; Darriet P
    J Agric Food Chem; 2011 Sep; 59(18):10191-9. PubMed ID: 21819121
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE).
    Wang J; Gambetta JM; Jeffery DW
    J Agric Food Chem; 2016 May; 64(19):3838-48. PubMed ID: 27141971
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
    Aznar M; López R; Cacho JF; Ferreira V
    J Agric Food Chem; 2001 Jun; 49(6):2924-9. PubMed ID: 11409988
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y; Zhang X; Xiao Z; Song S; Eric K; Jia C; Yu H; Zhu J
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug; 879(23):2287-93. PubMed ID: 21727038
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay.
    Schneider R; Kotseridis Y; Ray JL; Augier C; Baumes R
    J Agric Food Chem; 2003 May; 51(11):3243-8. PubMed ID: 12744649
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
    Pons M; Dauphin B; La Guerche S; Pons A; Lavigne-Cruege V; Shinkaruk S; Bunner D; Richard T; Monti JP; Darriet P
    J Agric Food Chem; 2011 Apr; 59(7):3264-72. PubMed ID: 21384879
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Which impact for beta-damascenone on red wines aroma?
    Pineau B; Barbe JC; Van Leeuwen C; Dubourdieu D
    J Agric Food Chem; 2007 May; 55(10):4103-8. PubMed ID: 17447790
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.
    Picard M; Lytra G; Tempere S; Barbe JC; de Revel G; Marchand S
    J Agric Food Chem; 2016 Jan; 64(2):451-60. PubMed ID: 26735409
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Distribution and organoleptic impact of sotolon enantiomers in dry white wines.
    Pons A; Lavigne V; Landais Y; Darriet P; Dubourdieu D
    J Agric Food Chem; 2008 Mar; 56(5):1606-10. PubMed ID: 18271540
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.