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 *

290 related articles for article (PubMed ID: 25466041)

  • 1. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.
    Song J; Smart R; Wang H; Dambergs B; Sparrow A; Qian MC
    Food Chem; 2015 Apr; 173():424-31. PubMed ID: 25466041
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.
    Feng H; Skinkis PA; Qian MC
    Food Chem; 2017 Jan; 214():736-744. PubMed ID: 27507532
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition.
    Feng H; Yuan F; Skinkis PA; Qian MC
    Food Chem; 2015 Apr; 173():414-23. PubMed ID: 25466040
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.
    Yuan F; Qian MC
    Food Chem; 2016 Feb; 192():633-41. PubMed ID: 26304393
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.
    Song J; Smart RE; Dambergs RG; Sparrow AM; Wells RB; Wang H; Qian MC
    Food Chem; 2014 Jun; 153():52-9. PubMed ID: 24491699
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
    J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
    Bindon K; Varela C; Kennedy J; Holt H; Herderich M
    Food Chem; 2013 Jun; 138(2-3):1696-705. PubMed ID: 23411300
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.
    Rutan TE; Herbst-Johnstone M; Kilmartin PA
    J Agric Food Chem; 2018 Sep; 66(38):10053-10066. PubMed ID: 30175910
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
    Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
    Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
    J Agric Food Chem; 2007 Aug; 55(16):6585-95. PubMed ID: 17636934
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phenolic composition in grape (Vitis vinifera L. cv. Malbec) ripened with different solar UV-B radiation levels by capillary zone electrophoresis.
    Berli F; D'Angelo J; Cavagnaro B; Bottini R; Wuilloud R; Silva MF
    J Agric Food Chem; 2008 May; 56(9):2892-8. PubMed ID: 18412357
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.
    Joscelyne VL; Downey MO; Mazza M; Bastian SE
    J Agric Food Chem; 2007 Dec; 55(26):10888-96. PubMed ID: 18052125
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ; Monforte L; Tomás-Las-Heras R; Martínez-Abaigar J; Núñez-Olivera E
    J Sci Food Agric; 2020 Jan; 100(1):401-409. PubMed ID: 31637723
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A review on the aroma composition of
    Longo R; Carew A; Sawyer S; Kemp B; Kerslake F
    Crit Rev Food Sci Nutr; 2021; 61(10):1589-1604. PubMed ID: 32401040
    [No Abstract]   [Full Text] [Related]  

  • 15. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS; Demiray S; Egebo M; Meyer AS
    J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
    [TBL] [Abstract][Full Text] [Related]  

  • 16. UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in
    Sun M; Jordan B; Creasy G; Zhu YF
    Foods; 2023 Jun; 12(12):. PubMed ID: 37372561
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.
    Verzera A; Tripodi G; Dima G; Condurso C; Scacco A; Cincotta F; Giglio DM; Santangelo T; Sparacio A
    J Sci Food Agric; 2016 Jan; 96(1):150-9. PubMed ID: 25581439
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentrations in Riesling.
    Kwasniewski MT; Vanden Heuvel JE; Pan BS; Sacks GL
    J Agric Food Chem; 2010 Jun; 58(11):6841-9. PubMed ID: 20450186
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.
    Gutiérrez-Gamboa G; Garde-Cerdán T; Carrasco-Quiroz M; Pérez-Álvarez EP; Martínez-Gil AM; Del Alamo-Sanza M; Moreno-Simunovic Y
    J Sci Food Agric; 2018 Aug; 98(11):4268-4278. PubMed ID: 29424428
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
    Fang Y; Qian MC
    J Agric Food Chem; 2006 Nov; 54(22):8567-73. PubMed ID: 17061835
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.