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 *

187 related articles for article (PubMed ID: 33572649)

  • 1. Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.
    Valcárcel-Muñoz MJ; Guerrero-Chanivet M; García-Moreno MV; Rodríguez-Dodero MC; Guillén-Sánchez DA
    Foods; 2021 Jan; 10(2):. PubMed ID: 33572649
    [TBL] [Abstract][Full Text] [Related]  

  • 2. FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of
    Guerrero-Chanivet M; Guillén-Sánchez DA; Valcárcel-Muñoz MJ; García-Moreno MV; Anjos O
    Sensors (Basel); 2023 Nov; 23(21):. PubMed ID: 37960664
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez.
    Sánchez-Guillén MM; Schwarz-Rodríguez M; Rodríguez-Dodero MC; García-Moreno MV; Guillén-Sánchez DA; García-Barroso C
    Food Chem; 2019 Jul; 286():275-281. PubMed ID: 30827606
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.
    Caldeira I; Anjos O; Portal V; Belchior AP; Canas S
    Anal Chim Acta; 2010 Feb; 660(1-2):43-52. PubMed ID: 20103142
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies.
    Guerrero-Chanivet M; Ortega-Gavilán F; Bagur-González MG; Valcárcel-Muñoz MJ; García-Moreno MV; Guillén-Sánchez DA
    Curr Res Food Sci; 2023; 6():100486. PubMed ID: 36969564
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Phenolic compounds and furanic derivatives in the characterization and quality control of Brandy de Jerez.
    Rodríguez Dodero MC; Guillén Sánchez DA; Rodríguez MS; Barroso CG
    J Agric Food Chem; 2010 Jan; 58(2):990-7. PubMed ID: 20020693
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Grape brandy production, composition and sensory evaluation.
    Tsakiris A; Kallithraka S; Kourkoutas Y
    J Sci Food Agric; 2014 Feb; 94(3):404-14. PubMed ID: 24037649
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy.
    Delgado-González MJ; Sánchez-Guillén MM; García-Moreno MV; Rodríguez-Dodero MC; García-Barroso C; Guillén-Sánchez DA
    Ultrason Sonochem; 2017 May; 36():226-235. PubMed ID: 28069205
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
    González-García JA; Cereceda M; Durán-Guerrero E; Rodríguez-Dodero MC; Castro R
    J Sci Food Agric; 2024 Feb; 104(3):1271-1281. PubMed ID: 37756429
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mass spectrometry in the study of wood compounds released in the barrel-aged wine and spirits.
    Flamini R; Panighel A; De Marchi F
    Mass Spectrom Rev; 2023; 42(4):1174-1220. PubMed ID: 34859471
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar.
    Chanivet M; Durán-Guerrero E; Barroso CG; Castro R
    Food Chem; 2020 Jun; 316():126386. PubMed ID: 32066075
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
    Guerrero-Chanivet M; Ortega-Gavilán F; Bagur-González MG; Valcárcel-Muñoz MJ; García-Moreno MV; Guillén-Sánchez DA
    J Agric Food Chem; 2024 Jan; 72(4):1959-1968. PubMed ID: 37129181
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.
    Canas S; Caldeira I; Belchior AP
    Food Chem; 2013 Jun; 138(4):2460-7. PubMed ID: 23497909
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of Alternative Wood for the Ageing of Brandy de Jerez.
    García-Moreno MV; Sánchez-Guillén MM; Mier MR; Delgado-González MJ; Rodríguez-Dodero MC; García-Barroso C; Guillén-Sánchez DA
    Foods; 2020 Feb; 9(3):. PubMed ID: 32110968
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Aroma of Sherry Products: A Review.
    Durán-Guerrero E; Castro R; García-Moreno MV; Rodríguez-Dodero MDC; Schwarz M; Guillén-Sánchez D
    Foods; 2021 Apr; 10(4):. PubMed ID: 33916278
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.
    Malfondet N; Brunerie P; Le Quéré JL
    Anal Bioanal Chem; 2021 May; 413(12):3349-3368. PubMed ID: 33713144
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.
    Guerrero-Chanivet M; Valcárcel-Muñoz MJ; Guillén-Sánchez DA; Castro-Mejías R; Durán-Guerrero E; Rodríguez-Dodero C; García-Moreno MV
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360152
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sugar contents of Brandy de Jerez during its aging.
    Martínez Montero C; Rodríguez Dodero Mdel C; Guillén Sánchez DA; García Barroso C
    J Agric Food Chem; 2005 Feb; 53(4):1058-64. PubMed ID: 15713020
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.