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 *

148 related articles for article (PubMed ID: 33006381)

  • 1. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits.
    Chanivet M; Durán-Guerrero E; Rodríguez-Dodero MDC; Barroso CG; Castro R
    J Sci Food Agric; 2021 Apr; 101(6):2235-2246. PubMed ID: 33006381
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels.
    Bruna-Maynou FJ; Castro R; Rodríguez-Dodero MC; G Barroso C; Durán-Guerrero E
    Food Res Int; 2020 Jul; 133():109165. PubMed ID: 32466925
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits.
    Cejudo Bastante MJ; Durán Guerrero E; Castro Mejías R; Natera Marín R; Rodríguez Dodero MC; Barroso CG
    J Agric Food Chem; 2010 Nov; 58(22):11814-20. PubMed ID: 21080728
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar.
    Jiménez-Sánchez M; Durán-Guerrero E; Rodríguez-Dodero MC; Barroso CG; Castro R
    Ultrason Sonochem; 2020 Dec; 69():105244. PubMed ID: 32623345
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
    Cejudo-Bastante MJ; Durán-Guerrero E; Natera-Marín R; Castro-Mejías R; García-Barroso C
    J Sci Food Agric; 2013 Apr; 93(6):1284-302. PubMed ID: 23080317
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative study of submerged and surface culture acetification process for orange vinegar.
    Cejudo-Bastante C; Durán-Guerrero E; García-Barroso C; Castro-Mejías R
    J Sci Food Agric; 2018 Feb; 98(3):1052-1060. PubMed ID: 28722176
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models.
    Zhang W; Chen T; Tang J; Sundararajan B; Zhou Z
    J Sci Food Agric; 2020 Jan; 100(2):517-526. PubMed ID: 31512252
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
    Kharchoufi S; Gomez J; Lasanta C; Castro R; Sainz F; Hamdi M
    J Sci Food Agric; 2018 Sep; 98(12):4749-4758. PubMed ID: 29542127
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Traceability of phytosanitary products in the production of a Sherry wine vinegar.
    Durán E; Marín RN; Mejías RC; Barroso CG
    J Agric Food Chem; 2009 Mar; 57(6):2193-9. PubMed ID: 19215135
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile.
    Boeira LS; Cád SV; Bezerra JA; Benavente CT; Neta MTSL; Sandes RDD; Narain N
    J Food Sci; 2023 Feb; 88(2):666-680. PubMed ID: 36617682
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
    Asikin Y; Taira I; Inafuku S; Sumi H; Sawamura M; Takara K; Wada K
    J Food Sci; 2012 Apr; 77(4):C469-75. PubMed ID: 22394020
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
    Petrozziello M; Guaita M; Motta S; Panero L; Bosso A
    J Food Sci; 2011 May; 76(4):C525-34. PubMed ID: 22417331
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Varieties, production, composition and health benefits of vinegars: A review.
    Ho CW; Lazim AM; Fazry S; Zaki UKHH; Lim SJ
    Food Chem; 2017 Apr; 221():1621-1630. PubMed ID: 27979138
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities.
    da Silva Monteiro Wanderley BR; de Lima ND; Deolindo CTP; Ansiliero R; Kempka AP; Moroni LS; Louredo FJC; Gonzaga LV; Costa ACO; Amboni RDMC; de Sena Aquino ACM; Fritzen-Freire CB
    J Sci Food Agric; 2024 Oct; 104(13):8275-8289. PubMed ID: 38877535
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
    Cejudo-Bastante MJ; Rodríguez Dodero MC; Durán Guerrero E; Castro Mejías R; Natera Marín R; García Barroso C
    J Sci Food Agric; 2013 Mar; 93(4):741-8. PubMed ID: 22806566
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris.
    Zhang S; Petersen MA; Liu J; Toldam-Andersen TB
    Molecules; 2015 Dec; 20(12):21609-25. PubMed ID: 26633351
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.
    Francesca N; Romano R; Sannino C; Le Grottaglie L; Settanni L; Moschetti G
    Int J Food Microbiol; 2014 Feb; 171():84-93. PubMed ID: 24334093
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
    da Rocha Neves GA; Machado AR; Santana JF; da Costa DC; Antoniosi Filho NR; Viana LF; Silva FG; Spinosa WA; Soares Junior MS; Caliari M
    J Sci Food Agric; 2021 May; 101(7):2855-2862. PubMed ID: 33145766
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
    Zhang X; Wang P; Xu D; Wang W; Zhao Y
    Food Res Int; 2019 May; 119():398-410. PubMed ID: 30884670
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
    Marrufo-Curtido A; Cejudo-Bastante MJ; Rodríguez-Dodero MC; Natera-Marín R; Castro-Mejías R; García-Barroso C; Durán-Guerrero E
    J Food Sci Technol; 2015 Dec; 52(12):7608-24. PubMed ID: 26604338
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.