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 *

119 related articles for article (PubMed ID: 30577639)

  • 1. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels.
    Mihnea M; Aleixandre-Tudó JL; Kidd M; du Toit W
    Foods; 2018 Dec; 8(1):. PubMed ID: 30577639
    [TBL] [Abstract][Full Text] [Related]  

  • 2. An integrative salivary approach regarding palate cleansers in wine tasting.
    Taladrid D; Lorente L; Bartolomé B; Moreno-Arribas MV; Laguna L
    J Texture Stud; 2019 Feb; 50(1):75-82. PubMed ID: 30198574
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.
    Rabitti NS; Cattaneo C; Appiani M; Proserpio C; Laureati M
    Foods; 2022 Aug; 11(16):. PubMed ID: 36010416
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dynamic characterization of wine astringency profiles using modified progressive profiling.
    Kang W; Niimi J; Muhlack RA; Smith PA; Bastian SEP
    Food Res Int; 2019 Jun; 120():244-254. PubMed ID: 31000236
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
    Ross CF; Bohlscheid J; Weller K
    J Food Sci; 2008 Aug; 73(6):S279-85. PubMed ID: 19241572
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.
    Niimi J; Boss PK; Bastian SEP
    Food Res Int; 2018 Apr; 106():304-316. PubMed ID: 29579931
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition.
    Kallithraka S; Kim D; Tsakiris A; Paraskevopoulos I; Soleas G
    Food Chem; 2011 Jun; 126(4):1953-8. PubMed ID: 25213982
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment.
    Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
    Anal Chim Acta; 2010 Feb; 660(1-2):53-62. PubMed ID: 20103143
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.
    Laguna L; Sarkar A; Bryant MG; Beadling AR; Bartolomé B; Victoria Moreno-Arribas M
    Food Res Int; 2017 Dec; 102():478-486. PubMed ID: 29195975
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.
    Sáenz-Navajas MP; Campo E; Avizcuri JM; Valentin D; Fernández-Zurbano P; Ferreira V
    Anal Chim Acta; 2012 Jun; 732():64-72. PubMed ID: 22688035
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency.
    López-Solís R; Cortés-Araya K; Medel-Marabolí M; Obreque-Slier E
    Food Res Int; 2024 Feb; 178():113964. PubMed ID: 38309881
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.
    Pittari E; Moio L; Arapitsas P; Curioni A; Gerbi V; Parpinello GP; Ugliano M; Piombino P
    Foods; 2020 Oct; 9(11):. PubMed ID: 33114385
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines.
    Gonzalo-Diago A; Dizy M; Fernández-Zurbano P
    Food Chem; 2014 Jul; 154():187-98. PubMed ID: 24518332
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.
    Diako C; McMahon K; Mattinson S; Evans M; Ross C
    J Food Sci; 2016 Aug; 81(8):S2039-48. PubMed ID: 27442722
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Instrumental measurement of bitter taste in red wine using an electronic tongue.
    Rudnitskaya A; Nieuwoudt HH; Muller N; Legin A; du Toit M; Bauer FF
    Anal Bioanal Chem; 2010 Aug; 397(7):3051-60. PubMed ID: 20549490
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.
    Vidal L; Antúnez L; Rodríguez-Haralambides A; Giménez A; Medina K; Boido E; Ares G
    Food Res Int; 2018 Oct; 112():25-37. PubMed ID: 30131135
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.
    Sun B; de Sá M; Leandro C; Caldeira I; Duarte FL; Spranger I
    J Agric Food Chem; 2013 Jan; 61(4):939-46. PubMed ID: 23294371
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers.
    Paissoni MA; Motta G; Giacosa S; Rolle L; Gerbi V; Río Segade S
    Compr Rev Food Sci Food Saf; 2023 Jul; 22(4):3328-3365. PubMed ID: 37282812
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory characterization of the astringency of commercial Uruguayan Tannat wines.
    Vidal L; Antúnez L; Giménez A; Medina K; Boido E; Ares G
    Food Res Int; 2017 Dec; 102():425-434. PubMed ID: 29195968
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheological study of tannin and protein interactions based on model systems.
    Brossard N; Bordeu E; Ibáñez RA; Chen J; Osorio F
    J Texture Stud; 2020 Aug; 51(4):585-592. PubMed ID: 32110834
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.