BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

209 related articles for article (PubMed ID: 33460960)

  • 1. Aroma release during wine consumption: Factors and analytical approaches.
    Lyu J; Chen S; Nie Y; Xu Y; Tang K
    Food Chem; 2021 Jun; 346():128957. PubMed ID: 33460960
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions.
    Piombino P; Moio L; Genovese A
    Food Res Int; 2019 Feb; 116():548-558. PubMed ID: 30716979
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine.
    Lyu J; Chen S; Xu Y; Li J; Nie Y; Tang K
    J Food Sci; 2021 Oct; 86(10):4466-4478. PubMed ID: 34519051
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.
    Muñoz-González C; Martín-Álvarez PJ; Moreno-Arribas MV; Pozo-Bayón MÁ
    J Agric Food Chem; 2014 Jan; 62(1):66-73. PubMed ID: 24328128
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting.
    Perez-Jiménez M; Chaya C; Pozo-Bayón MÁ
    Food Chem; 2019 Jul; 285():147-155. PubMed ID: 30797329
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.
    Muñoz-González C; Rodríguez-Bencomo JJ; Moreno-Arribas MV; Pozo-Bayón MÁ
    Anal Bioanal Chem; 2011 Sep; 401(5):1497-512. PubMed ID: 21573841
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The role of saliva in aroma release and perception.
    Ployon S; Morzel M; Canon F
    Food Chem; 2017 Jul; 226():212-220. PubMed ID: 28254014
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.
    Muñoz-González C; Feron G; Guichard E; Rodríguez-Bencomo JJ; Martín-Álvarez PJ; Moreno-Arribas MV; Pozo-Bayón MÁ
    J Agric Food Chem; 2014 Aug; 62(33):8274-88. PubMed ID: 25075966
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Saliva from obese individuals suppresses the release of aroma compounds from wine.
    Piombino P; Genovese A; Esposito S; Moio L; Cutolo PP; Chambery A; Severino V; Moneta E; Smith DP; Owens SM; Gilbert JA; Ercolini D
    PLoS One; 2014; 9(1):e85611. PubMed ID: 24465618
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Wine matrix compounds affect perception of wine aromas.
    Villamor RR; Ross CF
    Annu Rev Food Sci Technol; 2013; 4():1-20. PubMed ID: 23464569
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Wine flavor: chemistry in a glass.
    Polásková P; Herszage J; Ebeler SE
    Chem Soc Rev; 2008 Nov; 37(11):2478-89. PubMed ID: 18949121
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
    Frank S; Wollmann N; Schieberle P; Hofmann T
    J Agric Food Chem; 2011 Aug; 59(16):8866-74. PubMed ID: 21744781
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines.
    Lyu J; Fu J; Chen S; Xu Y; Nie Y; Tang K
    Food Chem; 2022 May; 375():131890. PubMed ID: 34954577
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Insights on the effect of age and gender on in-mouth volatile release during wine tasting.
    Pérez-Jiménez M; Muñoz-González C; Chaya C; Fernández-Ruiz V; Álvarez MD; Herranz B; Pozo-Bayón MÁ
    Food Res Int; 2022 May; 155():111100. PubMed ID: 35400473
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting.
    Criado C; Chaya C; Fernández-Ruíz V; Álvarez MD; Herranz B; Pozo-Bayón MÁ
    Food Res Int; 2019 Dec; 126():108677. PubMed ID: 31732044
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
    Nicolli KP; Biasoto ACT; Souza-Silva ÉA; Guerra CC; Dos Santos HP; Welke JE; Zini CA
    Food Chem; 2018 Mar; 243():103-117. PubMed ID: 29146315
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth.
    Criado C; Muñoz-González C; Hernández-Ledesma B; Pozo-Bayón MÁ
    Food Funct; 2022 Apr; 13(8):4600-4611. PubMed ID: 35355023
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing.
    Mu S; Liu L; Liu H; Shen Q; Luo J
    J Dairy Sci; 2021 Mar; 104(3):2855-2865. PubMed ID: 33455801
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
    Pérez-Jiménez M; Rocha-Alcubilla N; Pozo-Bayón MÁ
    J Texture Stud; 2019 Feb; 50(1):62-70. PubMed ID: 30267419
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.
    Robinson AL; Ebeler SE; Heymann H; Boss PK; Solomon PS; Trengove RD
    J Agric Food Chem; 2009 Nov; 57(21):10313-22. PubMed ID: 19845354
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.