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 *

162 related articles for article (PubMed ID: 33341557)

  • 1. Pre-fermentative maceration with SO
    Garde-Cerdán T; Rubio-Bretón P; Marín-San Román S; Sáenz de Urturi I; Pérez-Álvarez EP
    Food Chem; 2021 May; 345():128870. PubMed ID: 33341557
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?
    Garde-Cerdán T; González-Lázaro M; Marín-San Román S; Sáenz de Urturi I; Murillo-Peña R; Rubio-Bretón P; Pérez-Álvarez EP
    J Sci Food Agric; 2023 Aug; 103(10):4813-4825. PubMed ID: 36905182
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds.
    Comuzzo P; Marconi M; Zanella G; Querzè M
    Food Chem; 2018 Oct; 264():16-23. PubMed ID: 29853361
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
    Labrador Fernández L; Díaz-Maroto MC; Pérez Porras P; Bautista-Ortín AB; Alañón ME; Gómez-Plaza E; Pérez-Coello MS
    J Sci Food Agric; 2023 May; 103(7):3613-3620. PubMed ID: 36208475
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.
    Moreno-Pérez A; Vila-López R; Fernández-Fernández JI; Martínez-Cutillas A; Gil-Muñoz R
    Food Chem; 2013 Aug; 139(1-4):770-6. PubMed ID: 23561172
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
    Lukić I; Budić-Leto I; Bubola M; Damijanić K; Staver M
    Food Chem; 2017 Jun; 224():251-261. PubMed ID: 28159263
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines.
    Ayestarán B; Martínez-Lapuente L; Guadalupe Z; Canals C; Adell E; Vilanova M
    Food Chem; 2019 Mar; 276():187-194. PubMed ID: 30409583
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
    Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Modulating the formation of Meili wine aroma by prefermentative freezing process.
    Peng CT; Wen Y; Tao YS; Lan YY
    J Agric Food Chem; 2013 Feb; 61(7):1542-53. PubMed ID: 23330536
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate.
    Kong CL; Li AH; Jin GJ; Zhu XL; Tao YS
    Food Res Int; 2019 May; 119():177-186. PubMed ID: 30884647
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG; Sánchez-Palomo E; Gómez Gallego MA; González-Viñas MA
    J Food Sci; 2011 Oct; 76(8):C1169-80. PubMed ID: 22417581
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M; Kocabey N; Hayaloglu AA
    J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.
    Hu K; Jin GJ; Xu YH; Tao YS
    Food Res Int; 2018 Jun; 108():119-127. PubMed ID: 29735040
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration.
    Nieto-Rojo R; Luquin A; Ancín-Azpilicueta C
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(12):1965-75. PubMed ID: 26374496
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
    Martínez-Pinilla O; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Ortega-Heras M
    J Sci Food Agric; 2013 Dec; 93(15):3720-9. PubMed ID: 23640744
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.
    Arias-Pérez I; Ferrero-Del-Teso S; Sáenz-Navajas MP; Fernández-Zurbano P; Lacau B; Astraín J; Barón C; Ferreira V; Escudero A
    Food Chem; 2020 Aug; 320():126610. PubMed ID: 32234655
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
    J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.