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 *

135 related articles for article (PubMed ID: 27281141)

  • 21. Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines.
    Cheng X; Liu F; Liu X; Yang X
    J Sci Food Agric; 2024 Apr; ():. PubMed ID: 38619157
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.
    Cáceres A; Peña-Neira A; Galvez A; Obreque-Slier E; López-Solís R; Canals JM
    J Agric Food Chem; 2012 Sep; 60(35):8694-702. PubMed ID: 22860632
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).
    Wang H; Miao Y; Xu X; Ye P; Wu H; Wang B; Shi X
    Foods; 2022 Oct; 11(21):. PubMed ID: 36359945
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Extracts from red muscadine and cabernet sauvignon wines induce cell death in MOLT-4 human leukemia cells.
    Mertens-Talcott SU; Percival SS; Talcott ST
    Food Chem; 2008 Jun; 108(3):824-32. PubMed ID: 26065741
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS).
    Somkuwar RG; Sharma AK; Kambale N; Banerjee K; Bhange MA; Oulkar DP
    J Food Sci Technol; 2020 Mar; 57(3):1119-1130. PubMed ID: 32123433
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.
    Apolinar-Valiente R; Romero-Cascales I; Williams P; Gómez-Plaza E; López-Roca JM; Ros-García JM; Doco T
    Food Chem; 2015 Jul; 179():311-7. PubMed ID: 25722170
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS; Demiray S; Egebo M; Meyer AS
    J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
    Rayne S; Eggers NJ
    J Environ Sci Health B; 2007 Nov; 42(8):887-97. PubMed ID: 17978957
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas.
    Son HS; Kim KM; van den Berg F; Hwang GS; Park WM; Lee CH; Hong YS
    J Agric Food Chem; 2008 Sep; 56(17):8007-16. PubMed ID: 18707121
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.
    Xu XQ; Cheng G; Duan LL; Jiang R; Pan QH; Duan CQ; Wang J
    Food Chem; 2015 Aug; 181():198-206. PubMed ID: 25794740
    [TBL] [Abstract][Full Text] [Related]  

  • 31. A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
    Falcão LD; de Revel G; Perello MC; Moutsiou A; Zanus MC; Bordignon-Luiz MT
    J Agric Food Chem; 2007 May; 55(9):3605-12. PubMed ID: 17394344
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Impact of clonal variability in Vitis vinifera Cabernet franc on grape composition, wine quality, leaf blade stilbene content, and downy mildew resistance.
    van Leeuwen C; Roby JP; Alonso-Villaverde V; Gindro K
    J Agric Food Chem; 2013 Jan; 61(1):19-24. PubMed ID: 23205623
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins.
    McDonald MS; Hughes M; Burns J; Lean ME; Matthews D; Crozier A
    J Agric Food Chem; 1998 Feb; 46(2):368-375. PubMed ID: 10554248
    [TBL] [Abstract][Full Text] [Related]  

  • 34. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties.
    Tominaga T; Blanchard L; Darriet P; Dubourdieu D
    J Agric Food Chem; 2000 May; 48(5):1799-802. PubMed ID: 10820097
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
    Li Y; Ma R; Xu Z; Wang J; Chen T; Chen F; Wang Z
    J Sci Food Agric; 2013 Apr; 93(6):1404-11. PubMed ID: 23400926
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
    Bindon K; Varela C; Kennedy J; Holt H; Herderich M
    Food Chem; 2013 Jun; 138(2-3):1696-705. PubMed ID: 23411300
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.
    Song X; Yang W; Qian X; Zhang X; Ling M; Yang L; Shi Y; Duan C; Lan Y
    Foods; 2023 Mar; 12(5):. PubMed ID: 36900627
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines.
    Sharma AK; Singh PN; Sawant SD
    Indian J Microbiol; 2012 Sep; 52(3):495-9. PubMed ID: 23997346
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.
    Murat ML; Tominaga T; Dubourdieu D
    J Agric Food Chem; 2001 Nov; 49(11):5412-7. PubMed ID: 11714336
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.