BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

423 related articles for article (PubMed ID: 25584640)

  • 1. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.
    Crump AM; Johnson TE; Wilkinson KL; Bastian SE
    J Agric Food Chem; 2015 Feb; 63(5):1593-600. PubMed ID: 25584640
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.
    Ye DQ; Zheng XT; Xu XQ; Wang YH; Duan CQ; Liu YL
    Food Chem; 2016 Jul; 202():236-46. PubMed ID: 26920290
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
    De Simón BF; Cadahía E; Jalocha J
    J Agric Food Chem; 2003 Dec; 51(26):7671-8. PubMed ID: 14664527
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips.
    Alencar NMM; Ribeiro TG; Barone B; Barros APA; Marques ATB; Behrens JH
    Food Res Int; 2019 Oct; 124():156-164. PubMed ID: 31466634
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Wine consumption habits and consumer preferences between wines aged in barrels or with chips.
    Pérez-Magariño S; Ortega-Heras M; González-Sanjosé ML
    J Sci Food Agric; 2011 Mar; 91(5):943-9. PubMed ID: 21384364
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.
    Fernández de Simón B; Cadahía E; Sanz M; Poveda P; Perez-Magariño S; Ortega-Heras M; González-Huerta C
    J Agric Food Chem; 2008 Oct; 56(19):9046-55. PubMed ID: 18778067
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.
    Fernández de Simón B; Martínez J; Sanz M; Cadahía E; Esteruelas E; Muñoz AM
    Food Chem; 2014 Mar; 147():346-56. PubMed ID: 24206729
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines.
    Pizarro C; Rodríguez-Tecedor S; Esteban-Díez I; Pérez-del-Notario N; González-Sáiz JM
    Food Chem; 2014 Apr; 148():357-66. PubMed ID: 24262569
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
    Nunes P; Muxagata S; Correia AC; Nunes FM; Cosme F; Jordão AM
    J Sci Food Agric; 2017 Nov; 97(14):4847-4856. PubMed ID: 28382620
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
    Santos F; Correia AC; Ortega-Heras M; García-Lomillo J; González-SanJosé ML; Jordão AM; Ricardo-da-Silva JM
    J Sci Food Agric; 2019 May; 99(7):3588-3603. PubMed ID: 30628096
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition.
    Laqui-Estaña J; López-Solís R; Peña-Neira Á; Medel-Marabolí M; Obreque-Slier E
    J Sci Food Agric; 2019 Jan; 99(1):436-448. PubMed ID: 29896885
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
    González-Centeno MR; Chira K; Teissedre PL
    J Agric Food Chem; 2017 Apr; 65(16):3320-3329. PubMed ID: 28366000
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
    Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo Mínguez F; Gómez-Plaza E
    J Agric Food Chem; 2002 May; 50(11):3272-6. PubMed ID: 12009997
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
    Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
    Schumaker MR; Diako C; Castura JC; Edwards CG; Ross CF
    Food Res Int; 2019 Feb; 116():963-972. PubMed ID: 30717029
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.
    del Alamo-Sanza M; Laurie VF; Nevares I
    J Sci Food Agric; 2015 Apr; 95(6):1313-20. PubMed ID: 25042479
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
    González-Centeno MR; Chira K; Teissedre PL
    Food Chem; 2016 Nov; 210():500-11. PubMed ID: 27211676
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Aroma potential of oak battens prepared from decommissioned oak barrels.
    Li S; Crump AM; Grbin PR; Cozzolino D; Warren P; Hayasaka Y; Wilkinson KL
    J Agric Food Chem; 2015 Apr; 63(13):3419-25. PubMed ID: 25771908
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
    Forde CG; Cox A; Williams ER; Boss PK
    J Agric Food Chem; 2011 Mar; 59(6):2573-83. PubMed ID: 21332199
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines.
    Jiménez-Moreno N; Moler JA; Urmeneta H; Suberviola-Ripa J; Cibriain-Sabalza F; Gandía LM; Ancín-Azpilicueta C
    Food Res Int; 2018 Mar; 105():628-636. PubMed ID: 29433256
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 22.