BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

192 related articles for article (PubMed ID: 29287425)

  • 1. Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling.
    Bekker MZ; Wilkes EN; Smith PA
    Food Chem; 2018 Apr; 245():676-686. PubMed ID: 29287425
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.
    Bekker MZ; Mierczynska-Vasilev A; Smith PA; Wilkes EN
    Food Chem; 2016 Sep; 207():148-56. PubMed ID: 27080891
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.
    Kinzurik MI; Herbst-Johnstone M; Gardner RC; Fedrizzi B
    Food Chem; 2016 Oct; 209():341-7. PubMed ID: 27173572
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection.
    Davis PM; Qian MC
    Molecules; 2019 Sep; 24(18):. PubMed ID: 31547318
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
    Ugliano M; Dieval JB; Siebert TE; Kwiatkowski M; Aagaard O; Vidal S; Waters EJ
    J Agric Food Chem; 2012 Sep; 60(35):8561-70. PubMed ID: 22900817
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of five metals on the evolution of hydrogen sulfide, methanethiol, and dimethyl sulfide during anaerobic storage of Chardonnay and Shiraz wines.
    Viviers MZ; Smith ME; Wilkes E; Smith P
    J Agric Food Chem; 2013 Dec; 61(50):12385-96. PubMed ID: 24219788
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.
    Franco-Luesma E; Ferreira V
    Food Chem; 2016 May; 199():42-50. PubMed ID: 26775942
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature.
    Franco-Luesma E; Ferreira V
    J Agric Food Chem; 2016 Aug; 64(32):6317-26. PubMed ID: 27425214
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications.
    Kreitman GY; Danilewicz JC; Jeffery DW; Elias RJ
    J Agric Food Chem; 2017 Mar; 65(12):2564-2571. PubMed ID: 28260381
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.
    Kinzurik MI; Deed RC; Herbst-Johnstone M; Slaghenaufi D; Guzzon R; Gardner RC; Larcher R; Fedrizzi B
    Food Microbiol; 2020 Aug; 89():103435. PubMed ID: 32138993
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.
    Ferreira V; Franco-Luesma E; Vela E; López R; Hernández-Orte P
    J Agric Food Chem; 2018 Mar; 66(10):2237-2246. PubMed ID: 28960073
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Loss and formation of malodorous volatile sulfhydryl compounds during wine storage.
    Kreitman GY; Elias RJ; Jeffery DW; Sacks GL
    Crit Rev Food Sci Nutr; 2019; 59(11):1728-1752. PubMed ID: 29451805
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions.
    Zhang X; Bekker MZ; Kulcsar AC; Nandorfy DE; Clark AC
    J Agric Food Chem; 2024 May; 72(19):11051-11061. PubMed ID: 38698723
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage.
    Vela E; Hernández-Orte P; Franco-Luesma E; Ferreira V
    Food Chem; 2017 Sep; 231():212-221. PubMed ID: 28449999
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
    Fang Y; Qian MC
    J Chromatogr A; 2005 Jul; 1080(2):177-85. PubMed ID: 16008056
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Stability of volatile sulfur compounds (VSCs) in sampling bags - impact of temperature.
    Le H; Sivret EC; Parcsi G; Stuetz RM
    Water Sci Technol; 2013; 68(8):1880-7. PubMed ID: 24185074
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
    Ugliano M; Kwiatkowski M; Vidal S; Capone D; Siebert T; Dieval JB; Aagaard O; Waters EJ
    J Agric Food Chem; 2011 Mar; 59(6):2564-72. PubMed ID: 21332202
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of volatile sulfur odorants emitted from ageing wastewater biosolids.
    Barczak RJ; Fisher RM; Le-Minh N; Stuetz RM
    Chemosphere; 2022 Jan; 287(Pt 2):132210. PubMed ID: 34826912
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Prioritisation of odorants emitted from sewers using odour activity values.
    Sivret EC; Wang B; Parcsi G; Stuetz RM
    Water Res; 2016 Jan; 88():308-321. PubMed ID: 26512809
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Ethanol on the Adsorption of Volatile Sulfur Compounds on Solid Phase Micro-Extraction Fiber Coatings and the Implication for Analysis in Wine.
    Davis PM; Qian MC
    Molecules; 2019 Sep; 24(18):. PubMed ID: 31540469
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.