BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

228 related articles for article (PubMed ID: 26041197)

  • 1. Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars.
    Ghaste M; Narduzzi L; Carlin S; Vrhovsek U; Shulaev V; Mattivi F
    Food Chem; 2015 Dec; 188():309-19. PubMed ID: 26041197
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes.
    Barnaba C; Dellacassa E; Nicolini G; Giacomelli M; Roman Villegas T; Nardin T; Larcher R
    Food Res Int; 2017 Aug; 98():20-33. PubMed ID: 28610729
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile Aroma Compounds of Brandy 'Lozovača' Produced from Muscat Table Grapevine Cultivars (
    Matijašević S; Popović-Djordjević J; Ristić R; Ćirković D; Ćirković B; Popović T
    Molecules; 2019 Jul; 24(13):. PubMed ID: 31284600
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of density sorting for the selection of aromatic grape berries with different volatile profile.
    Pollon M; Torchio F; Giacosa S; Segade SR; Rolle L
    Food Chem; 2019 Mar; 276():562-571. PubMed ID: 30409633
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of agronomic practices on grape aroma composition: a review.
    Alem H; Rigou P; Schneider R; Ojeda H; Torregrosa L
    J Sci Food Agric; 2019 Feb; 99(3):975-985. PubMed ID: 30142253
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
    Vilanova M; Genisheva Z; Bescansa L; Masa A; Oliveira JM
    Phytochemistry; 2012 Feb; 74():196-205. PubMed ID: 22071134
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method.
    Wang D; Duan CQ; Shi Y; Zhu BQ; Javed HU; Wang J
    Food Chem; 2017 Aug; 228():125-135. PubMed ID: 28317704
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera.
    Godshaw J; Hjelmeland AK; Zweigenbaum J; Ebeler SE
    Food Chem; 2019 Nov; 297():124921. PubMed ID: 31253264
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.
    Wang D; Cai J; Zhu BQ; Wu GF; Duan CQ; Chen G; Shi Y
    Food Chem; 2015 Jun; 177():346-53. PubMed ID: 25660896
    [TBL] [Abstract][Full Text] [Related]  

  • 11. An extract procedure for studying the free and glycosilated aroma compounds in grapes.
    Genovese A; Gambuti A; Lamorte SA; Moio L
    Food Chem; 2013 Jan; 136(2):822-34. PubMed ID: 23122133
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in
    Caffrey AJ; Lerno LA; Zweigenbaum J; Ebeler SE
    J Agric Food Chem; 2020 Mar; 68(12):3817-3833. PubMed ID: 32129620
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG; Sánchez-Palomo E; Gómez Gallego MA; González-Viñas MA
    J Food Sci; 2011 Oct; 76(8):C1169-80. PubMed ID: 22417581
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.
    Vilanova M; Campo E; Escudero A; Graña M; Masa A; Cacho J
    Anal Chim Acta; 2012 Mar; 720():104-11. PubMed ID: 22365127
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparing Wild American Grapes with Vitis vinifera: A Metabolomics Study of Grape Composition.
    Narduzzi L; Stanstrup J; Mattivi F
    J Agric Food Chem; 2015 Aug; 63(30):6823-34. PubMed ID: 26158394
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X; Rouseff R
    J Agric Food Chem; 2014 May; 62(20):4537-43. PubMed ID: 24758568
    [TBL] [Abstract][Full Text] [Related]  

  • 19. In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars.
    Wu Y; Zhang W; Duan S; Song S; Xu W; Zhang C; Bondada B; Ma C; Wang S
    Molecules; 2018 Jul; 23(7):. PubMed ID: 30002321
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimisation of solid-phase microextraction combined with gas chromatography-mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties.
    Perestrelo R; Barros AS; Rocha SM; Câmara JS
    Talanta; 2011 Sep; 85(3):1483-93. PubMed ID: 21807213
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.