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 *

377 related articles for article (PubMed ID: 29037742)

  • 1. Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.
    VenuGopal KS; Cherita C; Anu-Appaiah KA
    Food Chem; 2018 Mar; 242():98-105. PubMed ID: 29037742
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine.
    VenuGopal KS; Anu-Appaiah KA
    Food Chem; 2017 Dec; 237():693-700. PubMed ID: 28764054
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
    Gutiérrez-Gamboa G; Gómez-Plaza E; Bautista-Ortín AB; Garde-Cerdán T; Moreno-Simunovic Y; Martínez-Gil AM
    J Sci Food Agric; 2019 Apr; 99(6):2846-2854. PubMed ID: 30447086
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of Grape Seeds and Stems on Wine Composition and Astringency.
    Pascual O; González-Royo E; Gil M; Gómez-Alonso S; García-Romero E; Canals JM; Hermosín-Gutíerrez I; Zamora F
    J Agric Food Chem; 2016 Aug; 64(34):6555-66. PubMed ID: 27523714
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.
    Neves AC; Spranger MI; Zhao Y; Leandro MC; Sun B
    J Agric Food Chem; 2010 Nov; 58(22):11775-82. PubMed ID: 21028822
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
    de la Cerda-Carrasco A; López-Solís R; Nuñez-Kalasic H; Peña-Neira Á; Obreque-Slier E
    J Sci Food Agric; 2015 May; 95(7):1521-7. PubMed ID: 25082193
    [TBL] [Abstract][Full Text] [Related]  

  • 7. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?
    Rousserie P; Rabot A; Geny-Denis L
    J Agric Food Chem; 2019 Feb; 67(5):1325-1343. PubMed ID: 30632368
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.
    Ćurko N; Kovačević Ganić K; Gracin L; Ðapić M; Jourdes M; Teissedre PL
    Food Chem; 2014 Feb; 145():15-22. PubMed ID: 24128443
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
    Manns DC; Coquard Lenerz CT; Mansfield AK
    J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon.
    Lisjak K; Lelova Z; Žigon U; Bolta ŠV; Teissedre PL; Vanzo A
    J Sci Food Agric; 2020 Mar; 100(5):1887-1896. PubMed ID: 31821559
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
    Chira K; Schmauch G; Saucier C; Fabre S; Teissedre PL
    J Agric Food Chem; 2009 Jan; 57(2):545-53. PubMed ID: 19105642
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO
    Marchante L; Loarce L; Izquierdo-Cañas PM; Alañón ME; García-Romero E; Pérez-Coello MS; Díaz-Maroto MC
    Food Res Int; 2019 Nov; 125():108594. PubMed ID: 31554048
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera).
    Koyama K; Goto-Yamamoto N; Hashizume K
    Biosci Biotechnol Biochem; 2007 Apr; 71(4):958-65. PubMed ID: 17420579
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
    Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Increase in seed tannin extractability and oxidation using a freeze-thaw treatment in cool-climate grown red (Vitis vinifera L.) cultivars.
    VanderWeide J; Forte A; Peterlunger E; Sivilotti P; Medina-Meza IG; Falchi R; Rustioni L; Sabbatini P
    Food Chem; 2020 Mar; 308():125571. PubMed ID: 31655480
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
    Sun B; Neves AC; Fernandes TA; Fernandes AL; Mateus N; De Freitas V; Leandro C; Spranger MI
    J Agric Food Chem; 2011 Jun; 59(12):6550-7. PubMed ID: 21561162
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil.
    de Oliveira JB; Egipto R; Laureano O; de Castro R; Pereira GE; Ricardo-da-Silva JM
    Food Res Int; 2019 Jul; 121():870-879. PubMed ID: 31108820
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines.
    Jara-Palacios MJ; Hernanz D; Escudero-Gilete ML; Heredia FJ
    Molecules; 2016 Nov; 21(11):. PubMed ID: 27845756
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
    Favre G; Peña-Neira Á; Baldi C; Hernández N; Traverso S; Gil G; González-Neves G
    Food Chem; 2014 Sep; 158():504-12. PubMed ID: 24731376
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.