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 *

120 related articles for article (PubMed ID: 28490149)

  • 1. Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.
    Tchabo W; Ma Y; Kwaw E; Zhang H; Xiao L; Tahir HE
    Food Chem; 2017 Oct; 232():89-97. PubMed ID: 28490149
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes.
    Tchabo W; Ma Y; Kwaw E; Zhang H; Xiao L; Apaliya MT
    Food Chem; 2018 Jan; 239():470-477. PubMed ID: 28873592
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
    Vararu F; Moreno-García J; Zamfir CI; Cotea VV; Moreno J
    Food Chem; 2016 Apr; 197(Pt A):373-81. PubMed ID: 26616963
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
    Wang XJ; Tao YS; Wu Y; An RY; Yue ZY
    Food Chem; 2017 Jul; 226():41-50. PubMed ID: 28254017
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.
    Wang XC; Li AH; Dizy M; Ullah N; Sun WX; Tao YS
    Food Chem; 2017 Aug; 228():550-559. PubMed ID: 28317762
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.
    Moreno J; Moreno-García J; López-Muñoz B; Mauricio JC; García-Martínez T
    Food Chem; 2016 Dec; 213():90-97. PubMed ID: 27451159
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Rosé wine volatile composition and the preferences of Chinese wine professionals.
    Wang J; Capone DL; Wilkinson KL; Jeffery DW
    Food Chem; 2016 Jul; 202():507-17. PubMed ID: 26920325
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature.
    Geffroy O; Lopez R; Feilhes C; Violleau F; Kleiber D; Favarel JL; Ferreira V
    Food Chem; 2018 Aug; 257():7-14. PubMed ID: 29622232
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
    Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in sparkling wine aroma during the second fermentation under CO
    Martínez-García R; García-Martínez T; Puig-Pujol A; Mauricio JC; Moreno J
    Food Chem; 2017 Dec; 237():1030-1040. PubMed ID: 28763947
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
    Geffroy O; Lopez R; Serrano E; Dufourcq T; Gracia-Moreno E; Cacho J; Ferreira V
    Food Chem; 2015 Nov; 187():243-53. PubMed ID: 25977023
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach.
    Wang N; Chen S; Zhou Z
    Food Chem; 2020 Apr; 325():126900. PubMed ID: 32387958
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.
    Garaguso I; Nardini M
    Food Chem; 2015 Jul; 179():336-42. PubMed ID: 25722174
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
    Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
    Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.
    Arias-Pérez I; Sáenz-Navajas MP; de-la-Fuente-Blanco A; Ferreira V; Escudero A
    Food Chem; 2021 Nov; 361():130081. PubMed ID: 34022483
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit.
    Granja-Soares J; Roque R; Cabrita MJ; Anjos O; Belchior AP; Caldeira I; Canas S
    Food Chem; 2020 Dec; 333():127450. PubMed ID: 32663749
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.
    Martínez-Onandi N; Rivas-Cañedo A; Nuñez M; Picon A
    Meat Sci; 2016 Jan; 111():130-8. PubMed ID: 26398007
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High-quality Italian rice cultivars: chemical indices of ageing and aroma quality.
    Griglione A; Liberto E; Cordero C; Bressanello D; Cagliero C; Rubiolo P; Bicchi C; Sgorbini B
    Food Chem; 2015 Apr; 172():305-13. PubMed ID: 25442558
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.
    Zhu W; Zhu B; Li Y; Zhang Y; Zhang B; Fan J
    Food Chem; 2016 Apr; 197(Pt A):141-9. PubMed ID: 26616934
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.