BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

295 related articles for article (PubMed ID: 25771908)

  • 1. 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]  

  • 2. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.
    Farrell RR; Wellinger M; Gloess AN; Nichols DS; Breadmore MC; Shellie RA; Yeretzian C
    Sci Rep; 2015 Nov; 5():17334. PubMed ID: 26610612
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.
    Cameleyre M; Lytra G; Schütte L; Vicard JC; Barbe JC
    J Agric Food Chem; 2020 Nov; 68(47):13319-13330. PubMed ID: 32286816
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
    Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo-Mínguez F; Gómez-Plaza E
    J Agric Food Chem; 2003 Aug; 51(18):5444-9. PubMed ID: 12926895
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree.
    Dumitriu Gabur GD; Peinado RA; Cotea VV; López de Lerma N
    Food Chem; 2020 Apr; 310():125801. PubMed ID: 31711813
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
    Sánchez-Gómez R; Del Alamo-Sanza M; Nevares I
    Food Chem; 2020 Nov; 329():127181. PubMed ID: 32502743
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques.
    Casassa LF; Ceja GM; Vega-Osorno A; du Fresne F; Llodrá D
    Food Chem; 2021 Mar; 340():127573. PubMed ID: 33032144
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.
    Petruzzi L; Bevilacqua A; Ciccarone C; Gambacorta G; Irlante G; Lamacchia C; Sinigaglia M
    J Sci Food Agric; 2012 Jan; 92(2):343-50. PubMed ID: 21815165
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
    Bosso A; Petrozziello M; Santini D; Motta S; Guaita M; Marulli C
    J Food Sci; 2008 Sep; 73(7):S373-82. PubMed ID: 18803731
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.
    Martínez-Gil AM; Del Alamo-Sanza M; Gutiérrez-Gamboa G; Moreno-Simunovic Y; Nevares I
    Food Chem; 2018 Nov; 266():90-100. PubMed ID: 30381231
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
    González-Centeno MR; Chira K; Teissedre PL
    Food Chem; 2019 Apr; 278():460-468. PubMed ID: 30583397
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
    Chira K; Teissedre PL
    Food Chem; 2013 Sep; 140(1-2):168-77. PubMed ID: 23578629
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.
    Chatonnet P; Escobessa J
    J Agric Food Chem; 2007 Dec; 55(25):10351-8. PubMed ID: 18001029
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.
    Díaz-Plaza EM; Reyero JR; Pardo F; Alonso GL; Salinas MR
    J Agric Food Chem; 2002 Apr; 50(9):2622-6. PubMed ID: 11958632
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.