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 *

135 related articles for article (PubMed ID: 30909373)

  • 1. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines.
    Briz-Cid N; Rial-Otero R; Cámara MA; Oliva J; Simal-Gandara J
    Int J Mol Sci; 2019 Mar; 20(6):. PubMed ID: 30909373
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines.
    Sieiro-Sampedro T; Figueiredo-González M; Garzón-Vidueira R; Cancho-Grande B; González-Barreiro C; Cámara MA; Oliva J; Rial-Otero R
    Food Chem; 2023 Mar; 403():134324. PubMed ID: 36174342
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
    Noguerol-Pato R; Fernández-Cruz T; Sieiro-Sampedro T; González-Barreiro C; Cancho-Grande B; Cilla-García DA; García-Pastor M; Martínez-Soria MT; Sanz-Asensio J; Simal-Gándara J
    J Agric Food Chem; 2016 Feb; 64(6):1344-54. PubMed ID: 26808836
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.
    Oliva J; Martínez-Gil AM; Lorenzo C; Cámara MA; Salinas MR; Barba A; Garde-Cerdán T
    Food Chem; 2015 Mar; 170():401-6. PubMed ID: 25306363
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process.
    Sieiro-Sampedro T; Figueiredo-González M; González-Barreiro C; Simal-Gandara J; Cancho-Grande B; Rial-Otero R
    Food Chem; 2019 Dec; 300():125223. PubMed ID: 31362157
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine.
    Song J; Zhang A; Cheng S; Li X; Zhang Y; Luan L; Qu H; Ruan S; Li J
    J Food Sci; 2022 Nov; 87(11):4854-4867. PubMed ID: 36165679
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of several fungicides on the antioxidant activity of red wines (var. Monastrell).
    Oliva J; Mulero J; Payá P; Cámara MA; Barba A
    J Environ Sci Health B; 2009 Aug; 44(6):546-52. PubMed ID: 20183061
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
    Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Influence of fungicide residues and in vitro gastrointestinal digestion on total antioxidant capacity and phenolic fraction of Graciano and Tempranillo red wines.
    Camara MA; Martínez G; Cermeño S; Zafrilla P; Oliva J
    J Environ Sci Health B; 2019; 54(12):942-947. PubMed ID: 31407614
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
    Popovic-Djordjevic J; Pejin B; Dramicanin A; Jovic S; Vujovic D; Zunic D; Ristic R
    Curr Pharm Biotechnol; 2017; 18(4):343-350. PubMed ID: 28294060
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effect of red grapes co-winemaking in polyphenols and color of wines.
    Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR
    J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
    Cano-López M; Pardo-Mínguez F; Schmauch G; Saucier C; Teissedre PL; López-Roca JM; Gómez-Plaza E
    J Agric Food Chem; 2008 Jul; 56(14):5932-41. PubMed ID: 18558704
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S; Alba V; Tarricone L; Di Gennaro D
    Food Chem; 2015 Jun; 177():382-9. PubMed ID: 25660901
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides.
    Mulero J; Martínez G; Oliva J; Cermeño S; Cayuela JM; Zafrilla P; Martínez-Cachá A; Barba A
    Food Chem; 2015 Aug; 180():25-31. PubMed ID: 25766797
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.
    Baiano A; Terracone C; Gambacorta G; La Notte E
    J Food Sci; 2009 Apr; 74(3):C258-67. PubMed ID: 19397711
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the color parameters and monomeric phenolic composition of 'Tempranillo' and 'Graciano' wines made by carbonic maceration.
    Portu J; Rosa Gutiérrez-Viguera A; González-Arenzana L; Santamaría P
    Food Chem; 2023 Apr; 406():134327. PubMed ID: 36470081
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ; Monforte L; Tomás-Las-Heras R; Martínez-Abaigar J; Núñez-Olivera E
    J Sci Food Agric; 2020 Jan; 100(1):401-409. PubMed ID: 31637723
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
    Nicolle P; Marcotte C; Angers P; Pedneault K
    Food Chem; 2018 Mar; 242():481-490. PubMed ID: 29037718
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.