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 *

139 related articles for article (PubMed ID: 33294711)

  • 1. Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species.
    Castro MC; Bortoletto AM; Silvello GC; Alcarde AR
    Heliyon; 2020 Nov; 6(11):e05586. PubMed ID: 33294711
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting.
    Cadahía E; Muñoz L; Fernández de Simón B; García-Vallejo MC
    J Agric Food Chem; 2001 Apr; 49(4):1790-8. PubMed ID: 11308327
    [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. Coumarins and phenolic fingerprints of oak and Brazilian woods extracted by sugarcane spirit.
    da Silva AA; do Nascimento ES; Cardoso DR; Franco DW
    J Sep Sci; 2009 Nov; 32(21):3681-91. PubMed ID: 20029907
    [TBL] [Abstract][Full Text] [Related]  

  • 5. First Approach to the Analytical Characterization of
Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters.
    Rodríguez-Solana R; Salgado JM; Domínguez JM; Cortés-Diéguez S
    Food Technol Biotechnol; 2014 Dec; 52(4):391-402. PubMed ID: 27904312
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions.
    Balcerek M; Pielech-Przybylska K; Dziekońska-Kubczak U; Patelski P; Strąk E
    Food Technol Biotechnol; 2017 Sep; 55(3):333-359. PubMed ID: 29089848
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Congeners in sugar cane spirits aged in casks of different woods.
    Bortoletto AM; Alcarde AR
    Food Chem; 2013 Aug; 139(1-4):695-701. PubMed ID: 23561163
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
    Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo Mínguez F; Gómez-Plaza E
    J Agric Food Chem; 2002 May; 50(11):3272-6. PubMed ID: 12009997
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting.
    Cadahía E; Fernández de Simón B; Jalocha J
    J Agric Food Chem; 2003 Sep; 51(20):5923-32. PubMed ID: 13129296
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 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. Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.). Ellagitannins, low molecular weight phenolic, and volatile compounds.
    Fernandez de Simón B; Sanz M; Cadahía E; Poveda P; Broto M
    J Agric Food Chem; 2006 Oct; 54(21):8314-21. PubMed ID: 17032045
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lignin-derived oak phenolics: a theoretical examination of additional potential health benefits of red wine.
    Setzer WN
    J Mol Model; 2011 Aug; 17(8):1841-5. PubMed ID: 21080014
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels.
    Sanz M; Fernández de Simón B; Esteruelas E; Muñoz AM; Cadahía E; Hernández MT; Estrella I; Martinez J
    Anal Chim Acta; 2012 Jun; 732():83-90. PubMed ID: 22688038
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits.
    Fotakis C; Andreou V; Christodouleas DC; Zervou M
    Foods; 2024 May; 13(11):. PubMed ID: 38890893
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of distillation system, oak wood type, and aging time on composition of cider brandy in phenolic and furanic compounds.
    Rodríguez Madrera R; Blanco Gomis D; Mangas Alonso JJ
    J Agric Food Chem; 2003 Dec; 51(27):7969-73. PubMed ID: 14690381
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Benchmarking Spectroscopic Techniques Combined with Machine Learning to Study Oak Barrels for Wine Ageing.
    Chalyan T; Magnus I; Konstantaki M; Pissadakis S; Diamantakis Z; Thienpont H; Ottevaere H
    Biosensors (Basel); 2022 Apr; 12(4):. PubMed ID: 35448286
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Analysis of aromatic aldehydes in brandy and wine by high-performance capillary electrophoresis.
    Panossian A; Mamikonyan G; Torosyan M; Gabrielyan E; Mkhitaryan S
    Anal Chem; 2001 Sep; 73(17):4379-83. PubMed ID: 11569834
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.