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 *

280 related articles for article (PubMed ID: 31325746)

  • 1. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation.
    Xu J; Qi Y; Zhang J; Liu M; Wei X; Fan M
    Food Chem; 2019 Dec; 300():125130. PubMed ID: 31325746
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.
    Peng B; Li F; Cui L; Guo Y
    J Food Sci; 2015 Dec; 80(12):S2937-43. PubMed ID: 26509667
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
    Kim DH; Lee SB; Jeon JY; Park HD
    Int J Food Microbiol; 2019 Feb; 290():193-204. PubMed ID: 30347355
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
    Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
    Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.
    Zhang J; Kilmartin PA; Peng Y; Chen X; Quek SY
    J Agric Food Chem; 2020 Jan; 68(1):279-291. PubMed ID: 31802659
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
    Satora P; Tarko T; Duda-Chodak A; Sroka P; Tuszyński T; Czepielik M
    J Agric Food Chem; 2009 Dec; 57(23):11209-17. PubMed ID: 19911770
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae.
    Pham TM; Varjú R; Bujna E; Hoschke Á; Farkas C; Nguyen TB; Sharma M; Pandey A; Gupta VK; Nguyen QD; Kókai Z
    Int J Food Microbiol; 2022 Nov; 381():109891. PubMed ID: 36063681
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.
    Braga CM; Zielinski AA; Silva KM; de Souza FK; Pietrowski Gde A; Couto M; Granato D; Wosiacki G; Nogueira A
    Food Chem; 2013 Nov; 141(2):967-74. PubMed ID: 23790875
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.
    Dellacassa E; Trenchs O; Fariña L; Debernardis F; Perez G; Boido E; Carrau F
    Int J Food Microbiol; 2017 Jan; 241():161-167. PubMed ID: 27783969
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of glutathione addition in sparkling wine.
    Webber V; Dutra SV; Spinelli FR; Marcon ÂR; Carnieli GJ; Vanderlinde R
    Food Chem; 2014 Sep; 159():391-8. PubMed ID: 24767072
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments.
    Lv Z; Liu H; Yang W; Zhang Q; Chen D; Jiao Z; Liu J
    Molecules; 2024 Apr; 29(9):. PubMed ID: 38731535
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of
    Liu PT; Duan CQ; Yan GL
    Molecules; 2019 Feb; 24(3):. PubMed ID: 30717212
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts.
    Pinu FR; Villas-Boas SG; Martin D
    Food Res Int; 2019 Jul; 121():835-844. PubMed ID: 31108815
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine.
    Wang SY; Li YQ; Li T; Yang HY; Ren J; Zhang BL; Zhu BQ
    Molecules; 2016 Dec; 22(1):. PubMed ID: 28036078
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Enhanced Antioxidant Activity for Apple Juice Fermented with
    Li Z; Teng J; Lyu Y; Hu X; Zhao Y; Wang M
    Molecules; 2018 Dec; 24(1):. PubMed ID: 30586844
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.
    Xu X; Bao Y; Wu B; Lao F; Hu X; Wu J
    Food Chem; 2019 Aug; 289():250-258. PubMed ID: 30955609
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
    Issa-Issa H; Guclu G; Noguera-Artiaga L; López-Lluch D; Poveda R; Kelebek H; Selli S; Carbonell-Barrachina ÁA
    Food Chem; 2020 Jun; 316():126353. PubMed ID: 32044705
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids.
    Wang XJ; Li YK; Song HC; Tao YS; Russo N
    Food Chem; 2021 Mar; 341(Pt 2):128288. PubMed ID: 33039738
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of
    Zeng C; Mu Y; Yuan J; Zhang H; Song J; Kang S
    Molecules; 2024 Apr; 29(8):. PubMed ID: 38675570
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.
    Carrau F; Medina K; Fariña L; Boido E; Dellacassa E
    Int J Food Microbiol; 2010 Sep; 143(1-2):81-5. PubMed ID: 20692063
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.