BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

223 related articles for article (PubMed ID: 25977005)

  • 1. Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors.
    Muñoz-González C; Cueva C; Ángeles Pozo-Bayón M; Victoria Moreno-Arribas M
    Food Chem; 2015 Nov; 187():112-9. PubMed ID: 25977005
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.
    Yang Y; Jin GJ; Wang XJ; Kong CL; Liu J; Tao YS
    Food Chem; 2019 Jun; 284():155-161. PubMed ID: 30744840
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids.
    Wang XJ; Li YK; Song HC; Tao YS; Russo N
    Food Chem; 2021 Mar; 341(Pt 2):128288. PubMed ID: 33039738
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aroma Glycosides in Grapes and Wine.
    Liu J; Zhu XL; Ullah N; Tao YS
    J Food Sci; 2017 Feb; 82(2):248-259. PubMed ID: 28146286
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
    Parker M; Capone DL; Francis IL; Herderich MJ
    J Agric Food Chem; 2018 Mar; 66(10):2281-2286. PubMed ID: 28220693
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
    Vararu F; Moreno-García J; Zamfir CI; Cotea VV; Moreno J
    Food Chem; 2016 Apr; 197(Pt A):373-81. PubMed ID: 26616963
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.
    Ugliano M; Moio L
    Anal Chim Acta; 2008 Jul; 621(1):79-85. PubMed ID: 18573373
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
    Wang XJ; Tao YS; Wu Y; An RY; Yue ZY
    Food Chem; 2017 Jul; 226():41-50. PubMed ID: 28254017
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of
    Thongekkaew J; Fujii T; Masaki K; Koyama K
    Nat Prod Res; 2019 Dec; 33(24):3563-3567. PubMed ID: 29873255
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
    Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
    Parish KJ; Herbst-Johnstone M; Bouda F; Klaere S; Fedrizzi B
    Food Chem; 2016 Oct; 208():326-35. PubMed ID: 27132857
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc.
    Chen L; Capone DL; Nicholson EL; Jeffery DW
    Food Chem; 2019 Oct; 295():637-645. PubMed ID: 31174806
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.
    Hernandez-Orte P; Concejero B; Astrain J; Lacau B; Cacho J; Ferreira V
    J Sci Food Agric; 2015 Mar; 95(4):688-701. PubMed ID: 24852393
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Bioconversion of Glycosidic Precursors from Sour Guava (
    Cuadrado-Silva CT; Muñoz-González C; Giraldo R; Del Pozo-Bayón MÁ; Osorio C
    Molecules; 2022 Feb; 27(4):. PubMed ID: 35209057
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.
    Moreno J; Moreno-García J; López-Muñoz B; Mauricio JC; García-Martínez T
    Food Chem; 2016 Dec; 213():90-97. PubMed ID: 27451159
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
    Geffroy O; Lopez R; Serrano E; Dufourcq T; Gracia-Moreno E; Cacho J; Ferreira V
    Food Chem; 2015 Nov; 187():243-53. PubMed ID: 25977023
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of glycosidases addition on selected monoterpenes contents in musts and white wines from two grape varieties grown in Poland.
    Dziadas M; Jeleń H
    Acta Sci Pol Technol Aliment; 2011; 10(1):7-17. PubMed ID: 22232525
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of wine aroma precursors in Moscato Giallo grape juice: a nuclear magnetic resonance and liquid chromatography-mass spectrometry tandem study.
    Schievano E; D'Ambrosio M; Mazzaretto I; Ferrarini R; Magno F; Mammi S; Favaro G
    Talanta; 2013 Nov; 116():841-51. PubMed ID: 24148483
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M; Kocabey N; Hayaloglu AA
    J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Combining liquid chromatography and tandem mass spectrometry approaches to the study of monoterpene glycosides (aroma precursors) in wine grape.
    Flamini R; Menicatti M; De Rosso M; Gardiman M; Mayr C; Pallecchi M; Danza G; Bartolucci G
    J Mass Spectrom; 2018 Sep; 53(9):792-800. PubMed ID: 29907998
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.