BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

191 related articles for article (PubMed ID: 32502743)

  • 1. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
    Sánchez-Gómez R; Del Alamo-Sanza M; Nevares I
    Food Chem; 2020 Nov; 329():127181. PubMed ID: 32502743
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
    De Simón BF; Cadahía E; Jalocha J
    J Agric Food Chem; 2003 Dec; 51(26):7671-8. PubMed ID: 14664527
    [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 innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit.
    Granja-Soares J; Roque R; Cabrita MJ; Anjos O; Belchior AP; Caldeira I; Canas S
    Food Chem; 2020 Dec; 333():127450. PubMed ID: 32663749
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
    Herrera P; Durán-Guerrero E; Sánchez-Guillén MM; García-Moreno MV; Guillén DA; Barroso CG; Castro R
    J Sci Food Agric; 2020 Apr; 100(6):2512-2521. PubMed ID: 31960973
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
    Bosso A; Petrozziello M; Santini D; Motta S; Guaita M; Marulli C
    J Food Sci; 2008 Sep; 73(7):S373-82. PubMed ID: 18803731
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
    Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo-Mínguez F; Gómez-Plaza E
    J Agric Food Chem; 2003 Aug; 51(18):5444-9. PubMed ID: 12926895
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Customized oxygenation barrels as a new strategy for controlled wine aging.
    Prat-García S; Nevares I; Martínez-Martínez V; Del Alamo-Sanza M
    Food Res Int; 2020 May; 131():108982. PubMed ID: 32247479
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels.
    Prat-García S; Oliveira J; Del Alamo-Sanza M; de Freitas V; Nevares I; Mateus N
    Molecules; 2020 Dec; 26(1):. PubMed ID: 33375614
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.
    Martínez-Gil AM; Del Alamo-Sanza M; Gutiérrez-Gamboa G; Moreno-Simunovic Y; Nevares I
    Food Chem; 2018 Nov; 266():90-100. PubMed ID: 30381231
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation.
    Martínez-Gil AM; Del Alamo-Sanza M; Nevares I; Sánchez-Gómez R; Gallego L
    Food Res Int; 2020 Feb; 128():108703. PubMed ID: 31955781
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.
    Farrell RR; Wellinger M; Gloess AN; Nichols DS; Breadmore MC; Shellie RA; Yeretzian C
    Sci Rep; 2015 Nov; 5():17334. PubMed ID: 26610612
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
    Martínez-Gil A; Cadahía E; Fernández de Simón B; Gutiérrez-Gamboa G; Nevares I; Del Álamo-Sanza M
    J Sci Food Agric; 2019 Jan; 99(1):315-324. PubMed ID: 29876929
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.