BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

430 related articles for article (PubMed ID: 30445501)

  • 1. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages.
    Holt S; Miks MH; de Carvalho BT; Foulquié-Moreno MR; Thevelein JM
    FEMS Microbiol Rev; 2019 May; 43(3):193-222. PubMed ID: 30445501
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Polygenic Analysis in Absence of Major Effector
    Holt S; Trindade de Carvalho B; Foulquié-Moreno MR; Thevelein JM
    mBio; 2018 Aug; 9(4):. PubMed ID: 30154260
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops.
    McCabe AK; Keyes JK; Hemetsberger H; Kurr CV; Albright B; Ward MG; McKinley ML; Breezley SJ; Cole CA
    Molecules; 2023 Aug; 28(15):. PubMed ID: 37570773
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
    Richter TM; Eyres GT; Silcock P; Bremer PJ
    J Sep Sci; 2017 Nov; 40(22):4366-4376. PubMed ID: 28887851
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds.
    Larroque MN; Carrau F; Fariña L; Boido E; Dellacassa E; Medina K
    Int J Food Microbiol; 2021 Jan; 337():108953. PubMed ID: 33161347
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2020 Aug; 68(32):8602-8612. PubMed ID: 32657584
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort.
    Tan M; Caro Y; Shum-Cheong-Sing A; Robert L; François JM; Petit T
    Food Chem; 2021 Jun; 346():128804. PubMed ID: 33418411
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterisation of aroma volatiles of indigenous alcoholic beverages: burukutu and pito.
    Onyenekwe PC; Erhabor GO; Akande SA
    Nat Prod Res; 2016; 30(5):558-64. PubMed ID: 25894868
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile.
    Benucci I; Cecchi T; Lombardelli C; Maresca D; Mauriello G; Esti M
    Food Chem; 2021 Mar; 340():127900. PubMed ID: 32871359
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping.
    Lafontaine S; Varnum S; Roland A; Delpech S; Dagan L; Vollmer D; Kishimoto T; Shellhammer T
    Food Chem; 2019 Apr; 278():228-239. PubMed ID: 30583367
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Simulation of Pilsner-type beer aroma using 76 odor-active compounds.
    Kishimoto T; Noba S; Yako N; Kobayashi M; Watanabe T
    J Biosci Bioeng; 2018 Sep; 126(3):330-338. PubMed ID: 29680366
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Different beers with different hops. Relevant compounds for their aroma characteristics.
    Inui T; Tsuchiya F; Ishimaru M; Oka K; Komura H
    J Agric Food Chem; 2013 May; 61(20):4758-64. PubMed ID: 23627300
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols.
    Styger G; Jacobson D; Bauer FF
    Appl Microbiol Biotechnol; 2011 Aug; 91(3):713-30. PubMed ID: 21547456
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
    Lilly M; Lambrechts MG; Pretorius IS
    Appl Environ Microbiol; 2000 Feb; 66(2):744-53. PubMed ID: 10653746
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae.
    Bourbon-Melo N; Palma M; Rocha MP; Ferreira A; Bronze MR; Elias H; Sá-Correia I
    Food Microbiol; 2021 May; 95():103678. PubMed ID: 33397613
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
    Kishimoto T; Wanikawa A; Kono K; Shibata K
    J Agric Food Chem; 2006 Nov; 54(23):8855-61. PubMed ID: 17090134
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
    Molina AM; Swiegers JH; Varela C; Pretorius IS; Agosin E
    Appl Microbiol Biotechnol; 2007 Dec; 77(3):675-87. PubMed ID: 17938912
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M; Granvogl M
    Molecules; 2022 Jan; 27(3):. PubMed ID: 35163970
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics.
    Piornos JA; Koussissi E; Balagiannis DP; Brouwer E; Parker JK
    Compr Rev Food Sci Food Saf; 2023 Jan; 22(1):233-259. PubMed ID: 36398756
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Black tea aroma formation during the fermentation period.
    Chen Q; Zhu Y; Liu Y; Liu Y; Dong C; Lin Z; Teng J
    Food Chem; 2022 Apr; 374():131640. PubMed ID: 34839968
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 22.