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 *

40 related articles for article (PubMed ID: 33051100)

  • 21. Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging.
    Gallardo-Chacón JJ; Vichi S; López-Tamames E; Buxaderas S
    J Agric Food Chem; 2010 Dec; 58(23):12426-30. PubMed ID: 21073195
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
    Martínez-Lapuente L; Apolinar-Valiente R; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Williams P; Doco T
    J Sci Food Agric; 2018 Jan; 98(1):291-303. PubMed ID: 28585252
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.
    Gallardo-Chacón J; Vichi S; López-Tamames E; Buxaderas S
    J Agric Food Chem; 2009 Apr; 57(8):3279-85. PubMed ID: 19281176
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
    Kemp B; Condé B; Jégou S; Howell K; Vasserot Y; Marchal R
    Crit Rev Food Sci Nutr; 2019; 59(13):2072-2094. PubMed ID: 29420057
    [TBL] [Abstract][Full Text] [Related]  

  • 25. [Physiological and biochemical characteristics of immobilized champagne yeasts and their participation in sparkling processes].
    Martynenko NN; Gracheva IM
    Prikl Biokhim Mikrobiol; 2003; 39(5):501-8. PubMed ID: 14593861
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Proteins influencing foam formation in wine and beer: the role of yeast.
    Blasco L; Viñas M; Villa TG
    Int Microbiol; 2011 Jun; 14(2):61-71. PubMed ID: 22069150
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process.
    Tao Y; García JF; Sun DW
    Crit Rev Food Sci Nutr; 2014; 54(6):817-35. PubMed ID: 24345051
    [TBL] [Abstract][Full Text] [Related]  

  • 28. The Maillard reaction in traditional method sparkling wine.
    Charnock HM; Pickering GJ; Kemp BS
    Front Microbiol; 2022; 13():979866. PubMed ID: 36090075
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Current and future strategies for wine yeast lees valorization.
    De Iseppi A; Lomolino G; Marangon M; Curioni A
    Food Res Int; 2020 Nov; 137():109352. PubMed ID: 33233056
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review.
    Melo FO; Ferreira VC; Barbero GF; Carrera C; Ferreira ES; Umsza-Guez MA
    Foods; 2024 Jun; 13(13):. PubMed ID: 38998566
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.
    Pons-Mercadé P; Giménez P; Gombau J; Vilomara G; Conde M; Cantos A; Rozès N; Canals JM; Zamora F
    Food Chem; 2021 Apr; 342():128238. PubMed ID: 33051100
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Sparkling wines: features and trends from tradition.
    Buxaderas S; López-Tamames E
    Adv Food Nutr Res; 2012; 66():1-45. PubMed ID: 22909977
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review.
    Torresi S; Frangipane MT; Anelli G
    Food Chem; 2011 Dec; 129(3):1232-41. PubMed ID: 25212362
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Enological functions of parietal yeast mannoproteins.
    Caridi A
    Antonie Van Leeuwenhoek; 2006; 89(3-4):417-22. PubMed ID: 16622788
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of production phase on bottle-fermented sparkling wine quality.
    Kemp B; Alexandre H; Robillard B; Marchal R
    J Agric Food Chem; 2015 Jan; 63(1):19-38. PubMed ID: 25494838
    [TBL] [Abstract][Full Text] [Related]  

  • 36.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 37.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 38.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 39.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 40.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Previous]     [New Search]
    of 2.