These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

169 related articles for article (PubMed ID: 26675846)

  • 61. Assessment of the impact of the addition of antimicrobial plant extracts to wine: volatile and phenolic composition.
    García-Ruiz A; Rodríguez-Bencomo JJ; Garrido I; Martín-Álvarez PJ; Moreno-Arribas MV; Bartolomé B
    J Sci Food Agric; 2013 Aug; 93(10):2507-16. PubMed ID: 23483568
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Effect of bottle colour and storage conditions on browning of orange wine.
    Selli S; Canbaş A; Unal U
    Nahrung; 2002 Apr; 46(2):64-7. PubMed ID: 12017992
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Effect of glutathione during bottle storage of sparkling wine.
    Webber V; Dutra SV; Spinelli FR; Carnieli GJ; Cardozo A; Vanderlinde R
    Food Chem; 2017 Feb; 216():254-9. PubMed ID: 27596417
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Effect of packaging material on enological parameters and volatile compounds of dry white wine.
    Revi M; Badeka A; Kontakos S; Kontominas MG
    Food Chem; 2014; 152():331-9. PubMed ID: 24444945
    [TBL] [Abstract][Full Text] [Related]  

  • 65. New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour.
    Filipe-Ribeiro L; Cosme F; Nunes FM
    Food Res Int; 2020 Mar; 129():108855. PubMed ID: 32036903
    [TBL] [Abstract][Full Text] [Related]  

  • 66. 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]  

  • 67. Effect of red grapes co-winemaking in polyphenols and color of wines.
    Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR
    J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
    Ferreira V; San Juan F; Escudero A; Culleré L; Fernández-Zurbano P; Saenz-Navajas MP; Cacho J
    J Agric Food Chem; 2009 Aug; 57(16):7490-8. PubMed ID: 19634870
    [TBL] [Abstract][Full Text] [Related]  

  • 69. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
    Boido E; Medina K; Fariña L; Carrau F; Versini G; Dellacassa E
    J Agric Food Chem; 2009 Jul; 57(14):6271-8. PubMed ID: 19548685
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
    Nicolle P; Marcotte C; Angers P; Pedneault K
    Food Chem; 2018 Mar; 242():481-490. PubMed ID: 29037718
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
    Silva Ferreira AC; Hogg T; Guedes de Pinho P
    J Agric Food Chem; 2003 Feb; 51(5):1377-81. PubMed ID: 12590484
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines.
    Sonni F; Chinnici F; Natali N; Riponi C
    Food Chem; 2011 Dec; 129(3):1193-200. PubMed ID: 25212356
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.
    Schelezki OJ; Šuklje K; Boss PK; Jeffery DW
    Food Chem; 2018 Sep; 259():196-206. PubMed ID: 29680044
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.
    McRae JM; Dambergs RG; Kassara S; Parker M; Jeffery DW; Herderich MJ; Smith PA
    J Agric Food Chem; 2012 Oct; 60(40):10093-102. PubMed ID: 22967212
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
    Lukić I; Budić-Leto I; Bubola M; Damijanić K; Staver M
    Food Chem; 2017 Jun; 224():251-261. PubMed ID: 28159263
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.
    Mulero J; Zafrilla P; Cayuela JM; Martínez-Cachá A; Pardo F
    J Food Sci; 2011 Apr; 76(3):C436-40. PubMed ID: 21535811
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Influence of prefermentative treatments to the major volatile compounds of Assyrtiko wines.
    Kechagia D; Paraskevopoulos Y; Symeou E; Galiotou-Panayotou M; Kotseridis Y
    J Agric Food Chem; 2008 Jun; 56(12):4555-63. PubMed ID: 18500807
    [TBL] [Abstract][Full Text] [Related]  

  • 78. 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]  

  • 79. Evolution of phenolic compounds and sensory in bottled red wines and their co-development.
    Gao Y; Tian Y; Liu D; Li Z; Zhang XX; Li JM; Huang JH; Wang J; Pan QH
    Food Chem; 2015 Apr; 172():565-74. PubMed ID: 25442593
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.
    Lukić K; Ćurko N; Tomašević M; Kovačević Ganić K
    Foods; 2020 Aug; 9(8):. PubMed ID: 32752199
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.