BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

409 related articles for article (PubMed ID: 26593588)

  • 1. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest.
    Lukić I; Radeka S; Grozaj N; Staver M; Peršurić Đ
    Food Chem; 2016 Apr; 196():1048-57. PubMed ID: 26593588
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
    Ong PK; Acree TE
    J Agric Food Chem; 1999 Feb; 47(2):665-70. PubMed ID: 10563950
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Harvest date effects on aroma compounds in aged Riesling icewines.
    Khairallah R; Reynolds AG; Bowen AJ
    J Sci Food Agric; 2016 Oct; 96(13):4398-409. PubMed ID: 26831038
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB; Xiang XF; Qian X; Wang JM; Ling MQ; Zhu BQ; Liu T; Sun LB; Shi Y; Reynolds AG; Duan CQ
    Food Chem; 2019 Jul; 287():186-196. PubMed ID: 30857688
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
    Bowen AJ; Reynolds AG
    J Agric Food Chem; 2012 Mar; 60(11):2874-83. PubMed ID: 22324474
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J; Ma Y; Xu Y; Nie Y; Tang K
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine.
    Ma TZ; Gong PF; Lu RR; Zhang B; Morata A; Han SY
    Molecules; 2020 Jun; 25(11):. PubMed ID: 32521617
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Which impact for beta-damascenone on red wines aroma?
    Pineau B; Barbe JC; Van Leeuwen C; Dubourdieu D
    J Agric Food Chem; 2007 May; 55(10):4103-8. PubMed ID: 17447790
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Modulating the formation of Meili wine aroma by prefermentative freezing process.
    Peng CT; Wen Y; Tao YS; Lan YY
    J Agric Food Chem; 2013 Feb; 61(7):1542-53. PubMed ID: 23330536
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
    Siebert TE; Barker A; Pearson W; Barter SR; de Barros Lopes MA; Darriet P; Herderich MJ; Francis IL
    J Agric Food Chem; 2018 Mar; 66(11):2838-2850. PubMed ID: 29485286
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA; Sevindik O; Kelebek H; Selli S
    J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical and sensory profiles of rosé wines from Australia.
    Wang J; Capone DL; Wilkinson KL; Jeffery DW
    Food Chem; 2016 Apr; 196():682-93. PubMed ID: 26593542
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH; Majcher M; Dziadas M; Zawirska-Wojtasiak R; Czaczyk K; Wąsowicz E
    J Chromatogr A; 2011 Oct; 1218(42):7566-73. PubMed ID: 21831389
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
    Petrozziello M; Guaita M; Motta S; Panero L; Bosso A
    J Food Sci; 2011 May; 76(4):C525-34. PubMed ID: 22417331
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
    Zhao P; Gao J; Qian M; Li H
    Molecules; 2017 Jun; 22(7):. PubMed ID: 28672781
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C; Kania-Zelada I; Del Barrio-Galán R; Medel-Marabolí M; Gil M; Peña-Neira Á
    Food Res Int; 2019 May; 119():554-563. PubMed ID: 30884689
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z; Liu X; Huang Y; Lu J; Zhang Y
    J Food Biochem; 2019 Oct; 43(10):e12684. PubMed ID: 31608471
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O; Rouseff JM; Rouseff RL
    J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines.
    Slaghenaufi D; Boscaini A; Prandi A; Dal Cin A; Zandonà V; Luzzini G; Ugliano M
    Molecules; 2020 May; 25(9):. PubMed ID: 32375272
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.