BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

136 related articles for article (PubMed ID: 30986909)

  • 1. A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation.
    Miller KV; Noguera R; Beaver J; Medina-Plaza C; Oberholster A; Block DE
    Molecules; 2019 Apr; 24(7):. PubMed ID: 30986909
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A combined phenolic extraction and fermentation reactor engineering model for multiphase red wine fermentation.
    Miller KV; Noguera R; Beaver J; Oberholster A; Block DE
    Biotechnol Bioeng; 2020 Jan; 117(1):109-116. PubMed ID: 31544954
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Processes and purposes of extraction of grape components during winemaking: current state and perspectives.
    Unterkofler J; Muhlack RA; Jeffery DW
    Appl Microbiol Biotechnol; 2020 Jun; 104(11):4737-4755. PubMed ID: 32285174
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J; Baca-Bocanegra B; Heredia FJ; Hernández-Hierro JM
    J Food Sci; 2020 Feb; 85(2):324-331. PubMed ID: 31968392
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Anthocyanins influence tannin-cell wall interactions.
    Bautista-Ortín AB; Martínez-Hernández A; Ruiz-García Y; Gil-Muñoz R; Gómez-Plaza E
    Food Chem; 2016 Sep; 206():239-48. PubMed ID: 27041322
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Creation and validation of a reactor engineering model for multiphase red wine fermentations.
    Miller KV; Oberholster A; Block DE
    Biotechnol Bioeng; 2019 Apr; 116(4):781-792. PubMed ID: 30451295
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds.
    Ghafoor K; Choi YH; Jeon JY; Jo IH
    J Agric Food Chem; 2009 Jun; 57(11):4988-94. PubMed ID: 19405527
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios.
    Setford PC; Jeffery DW; Grbin PR; Muhlack RA
    Food Res Int; 2019 Jul; 121():705-713. PubMed ID: 31108799
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine.
    Feifel S; Weilack I; Markusevics E; Zimmermann D; Wegmann-Herr P; Weber F; Richling E; Durner D
    J Agric Food Chem; 2024 Jun; 72(22):12725-12737. PubMed ID: 38776412
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation.
    Panprivech S; Lerno LA; Brenneman CA; Block DE; Oberholster A
    Molecules; 2015 May; 20(5):7974-89. PubMed ID: 25946556
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Influence of berry ripeness on seed tannins extraction in wine.
    Rousserie P; Lacampagne S; Vanbrabant S; Rabot A; Geny-Denis L
    Food Chem; 2020 Jun; 315():126307. PubMed ID: 32028203
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface.
    Giacosa S; Ferrero L; Paissoni MA; Río Segade S; Gerbi V; Rolle L
    Food Chem; 2023 Oct; 424():136463. PubMed ID: 37269632
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues.
    Luque-Rodríguez JM; Luque de Castro MD; Pérez-Juan P
    Bioresour Technol; 2007 Oct; 98(14):2705-13. PubMed ID: 17092712
    [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. 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]  

    [Next]    [New Search]
    of 7.