BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

267 related articles for article (PubMed ID: 31276623)

  • 1. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability.
    Nikolantonaki M; Daoud S; Noret L; Coelho C; Badet-Murat ML; Schmitt-Kopplin P; Gougeon RD
    J Agric Food Chem; 2019 Jul; 67(30):8402-8410. PubMed ID: 31276623
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition.
    Laqui-Estaña J; López-Solís R; Peña-Neira Á; Medel-Marabolí M; Obreque-Slier E
    J Sci Food Agric; 2019 Jan; 99(1):436-448. PubMed ID: 29896885
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
    González-Centeno MR; Chira K; Teissedre PL
    J Agric Food Chem; 2017 Apr; 65(16):3320-3329. PubMed ID: 28366000
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
    González-Centeno MR; Chira K; Teissedre PL
    Food Chem; 2016 Nov; 210():500-11. PubMed ID: 27211676
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
    Nunes P; Muxagata S; Correia AC; Nunes FM; Cosme F; Jordão AM
    J Sci Food Agric; 2017 Nov; 97(14):4847-4856. PubMed ID: 28382620
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
    González-Centeno MR; Chira K; Teissedre PL
    Food Chem; 2019 Apr; 278():460-468. PubMed ID: 30583397
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.
    Sánchez-Iglesias M; González-Sanjosé ML; Pérez-Magariño S; Ortega-Heras M; González-Huerta C
    J Agric Food Chem; 2009 Dec; 57(24):11498-509. PubMed ID: 19943618
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood.
    Fernández de Simón B; Sanz M; Cadahía E; Martínez J; Esteruelas E; Muñoz AM
    Food Chem; 2014 Jan; 143():66-76. PubMed ID: 24054214
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.
    Ye DQ; Zheng XT; Xu XQ; Wang YH; Duan CQ; Liu YL
    Food Chem; 2016 Jul; 202():236-46. PubMed ID: 26920290
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.
    Chatonnet P; Escobessa J
    J Agric Food Chem; 2007 Dec; 55(25):10351-8. PubMed ID: 18001029
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.
    Cameleyre M; Lytra G; Schütte L; Vicard JC; Barbe JC
    J Agric Food Chem; 2020 Nov; 68(47):13319-13330. PubMed ID: 32286816
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters.
    Gammacurta M; Laboyrie J; Prida A; Lavigne V; Moine V; Darriet P; Marchal A
    J Agric Food Chem; 2021 Jul; 69(29):8179-8189. PubMed ID: 34259507
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine.
    Michel J; Jourdes M; Silva MA; Giordanengo T; Mourey N; Teissedre PL
    J Agric Food Chem; 2011 May; 59(10):5677-83. PubMed ID: 21480590
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
    Li SY; Duan CQ
    Crit Rev Food Sci Nutr; 2019; 59(12):1840-1867. PubMed ID: 29381384
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.
    Michel J; Jourdes M; Le Floch A; Giordanengo T; Mourey N; Teissedre PL
    J Agric Food Chem; 2013 Nov; 61(46):11109-18. PubMed ID: 24156607
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Aroma potential of oak battens prepared from decommissioned oak barrels.
    Li S; Crump AM; Grbin PR; Cozzolino D; Warren P; Hayasaka Y; Wilkinson KL
    J Agric Food Chem; 2015 Apr; 63(13):3419-25. PubMed ID: 25771908
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.
    Fernández de Simón B; Cadahía E; Sanz M; Poveda P; Perez-Magariño S; Ortega-Heras M; González-Huerta C
    J Agric Food Chem; 2008 Oct; 56(19):9046-55. PubMed ID: 18778067
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
    Chira K; Teissedre PL
    Food Chem; 2013 Sep; 140(1-2):168-77. PubMed ID: 23578629
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
    Moreno NJ; Marco AG; Azpilicueta CA
    J Agric Food Chem; 2007 Jul; 55(15):6244-51. PubMed ID: 17608496
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.
    Jourdes M; Michel J; Saucier C; Quideau S; Teissedre PL
    Anal Bioanal Chem; 2011 Sep; 401(5):1531-9. PubMed ID: 21479542
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.