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 *

624 related articles for article (PubMed ID: 27747897)

  • 1. Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.
    Alessandrini M; Gaiotti F; Belfiore N; Matarese F; D'Onofrio C; Tomasi D
    J Sci Food Agric; 2017 Jul; 97(9):2695-2705. PubMed ID: 27747897
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.
    Hunter JJ; Volschenk CG
    J Sci Food Agric; 2018 May; 98(7):2689-2704. PubMed ID: 29077197
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries.
    Crespo J; Rigou P; Romero V; García M; Arroyo T; Cabellos JM
    J Sci Food Agric; 2018 Mar; 98(5):1803-1812. PubMed ID: 28873234
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
    Pedneault K; Dorais M; Angers P
    J Agric Food Chem; 2013 Nov; 61(44):10418-38. PubMed ID: 24151907
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.
    Gutiérrez-Gamboa G; Garde-Cerdán T; Carrasco-Quiroz M; Pérez-Álvarez EP; Martínez-Gil AM; Del Alamo-Sanza M; Moreno-Simunovic Y
    J Sci Food Agric; 2018 Aug; 98(11):4268-4278. PubMed ID: 29424428
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of pre-bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar.
    Alessandrini M; Battista F; Panighel A; Flamini R; Tomasi D
    J Sci Food Agric; 2018 Mar; 98(5):1674-1684. PubMed ID: 28842927
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
    Davies C; Nicholson EL; Böttcher C; Burbidge CA; Bastian SE; Harvey KE; Huang AC; Taylor DK; Boss PK
    J Agric Food Chem; 2015 Mar; 63(8):2137-44. PubMed ID: 25661455
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
    Šuklje K; Zhang X; Antalick G; Clark AC; Deloire A; Schmidtke LM
    J Agric Food Chem; 2016 Feb; 64(4):870-80. PubMed ID: 26761394
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components.
    Koundouras S; Marinos V; Gkoulioti A; Kotseridis Y; van Leeuwen C
    J Agric Food Chem; 2006 Jul; 54(14):5077-86. PubMed ID: 16819919
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.
    Verzera A; Tripodi G; Dima G; Condurso C; Scacco A; Cincotta F; Giglio DM; Santangelo T; Sparacio A
    J Sci Food Agric; 2016 Jan; 96(1):150-9. PubMed ID: 25581439
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.
    Cauduro Girardello R; Rich V; Smith RJ; Brenneman C; Heymann H; Oberholster A
    J Sci Food Agric; 2020 Mar; 100(4):1436-1447. PubMed ID: 31742703
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.
    Pettinelli S; Pollon M; Costantini L; Bellincontro A; Segade SR; Rolle L; Mencarelli F
    J Sci Food Agric; 2020 Nov; 100(14):5269-5275. PubMed ID: 32530045
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of rootstocks on volatile composition of Merlot wines.
    Carrasco-Quiroz M; Martínez-Gil AM; Gutiérrez-Gamboa G; Moreno-Simunovic Y
    J Sci Food Agric; 2020 Jun; 100(8):3517-3524. PubMed ID: 32202325
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
    Forde CG; Cox A; Williams ER; Boss PK
    J Agric Food Chem; 2011 Mar; 59(6):2573-83. PubMed ID: 21332199
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
    Sun Q; Gates MJ; Lavin EH; Acree TE; Sacks GL
    J Agric Food Chem; 2011 Oct; 59(19):10657-64. PubMed ID: 21879766
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
    J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 32.