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 *

114 related articles for article (PubMed ID: 32334309)

  • 1. Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity.
    Hinojosa-Nogueira D; Pérez-Burillo S; Ángel Rufián-Henares J; Pastoriza de la Cueva S
    Food Chem; 2020 Apr; 323():126829. PubMed ID: 32334309
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of artificial aging techniques to samples of rum and comparison with traditionally aged rums by analysis with artificial neural nets.
    Quesada Granados J; Merelo Guervós JJ; Oliveras López MJ; González Peñalver J; Olalla Herrera M; Blanca Herrera R; López Martinez MC
    J Agric Food Chem; 2002 Mar; 50(6):1470-7. PubMed ID: 11879023
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Isolation and identification of phenolic compounds from rum aged in oak barrels by high-speed countercurrent chromatography/high-performance liquid chromatography-diode array detection-electrospray ionization mass spectrometry and screening for antioxidant activity.
    Regalado EL; Tolle S; Pino JA; Winterhalter P; Menendez R; Morales AR; Rodríguez JL
    J Chromatogr A; 2011 Oct; 1218(41):7358-64. PubMed ID: 21907994
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Phenolic compounds and furanic derivatives in the characterization and quality control of Brandy de Jerez.
    Rodríguez Dodero MC; Guillén Sánchez DA; Rodríguez MS; Barroso CG
    J Agric Food Chem; 2010 Jan; 58(2):990-7. PubMed ID: 20020693
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine.
    Hou X; Chen S; Pu Y; Wang T; Xu H; Li H; Ma P; Hou X
    Molecules; 2023 Jan; 28(3):. PubMed ID: 36770915
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle.
    del Alamo M; Bernal JL; Gómez-Cordovés C
    J Agric Food Chem; 2000 Oct; 48(10):4613-8. PubMed ID: 11052708
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors.
    Rodríguez-Solana R; Salgado JM; Pérez-Santín E; Romano A
    J Sci Food Agric; 2019 Apr; 99(6):2697-2707. PubMed ID: 30350333
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels.
    Del Fresno JM; Morata A; Loira I; Escott C; Suárez Lepe JA
    ACS Omega; 2020 Apr; 5(13):7235-7243. PubMed ID: 32280864
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.
    Dudonné S; Vitrac X; Coutière P; Woillez M; Mérillon JM
    J Agric Food Chem; 2009 Mar; 57(5):1768-74. PubMed ID: 19199445
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder.
    García-Salas P; Gómez-Caravaca AM; Arráez-Román D; Segura-Carretero A; Guerra-Hernández E; García-Villanova B; Fernández-Gutiérrez A
    Food Chem; 2013 Nov; 141(2):869-78. PubMed ID: 23790861
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis.
    Komes D; Belščak-Cvitanović A; Horžić D; Rusak G; Likić S; Berendika M
    Phytochem Anal; 2011; 22(2):172-80. PubMed ID: 20848396
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate.
    Wojdyło A; Samoticha J; Chmielewska J
    Food Chem; 2021 Mar; 339():127888. PubMed ID: 32866705
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems.
    Sepahpour S; Selamat J; Abdul Manap MY; Khatib A; Abdull Razis AF
    Molecules; 2018 Feb; 23(2):. PubMed ID: 29438306
    [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. Evaluation of Biologically Active Compounds from Calendula officinalis Flowers using Spectrophotometry.
    Butnariu M; Coradini CZ
    Chem Cent J; 2012 Apr; 6():35. PubMed ID: 22540963
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine.
    Liang Z; Zhang P; Ma W; Zeng XA; Fang Z
    Food Chem; 2024 Mar; 436():137748. PubMed ID: 37862991
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.