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 *

141 related articles for article (PubMed ID: 33621074)

  • 21. The production and application of enzymes related to the quality of fruit wine.
    Yang H; Cai G; Lu J; Gómez Plaza E
    Crit Rev Food Sci Nutr; 2021; 61(10):1605-1615. PubMed ID: 32423236
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Less irritative action of wine and Japanese sake in rat stomachs: a comparative study with ethanol.
    Nakagiri A; Fukushima K; Kato S; Takeuchi K
    Dig Dis Sci; 2006 Feb; 51(2):289-97. PubMed ID: 16534671
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Optimized determination of iron in grape juice, wines, and other alcoholic beverages by atomic absorption spectrometry.
    Olalla M; Cruz González M; Cabrera C; López MC
    J AOAC Int; 2000; 83(1):189-95. PubMed ID: 10693020
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production.
    Li H; Jiao A; Xu X; Wu C; Wei B; Hu X; Jin Z; Tian Y
    Bioprocess Biosyst Eng; 2013 Aug; 36(8):1141-8. PubMed ID: 23223910
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
    Garofalo C; Berbegal C; Grieco F; Tufariello M; Spano G; Capozzi V
    Int J Food Microbiol; 2018 Nov; 285():7-17. PubMed ID: 30007201
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Determination and quantification of kokumi peptide, γ-glutamyl-valyl-glycine, in brewed alcoholic beverages.
    Miyamura N; Iida Y; Kuroda M; Kato Y; Yamazaki J; Mizukoshi T; Miyano H
    J Biosci Bioeng; 2015 Sep; 120(3):311-4. PubMed ID: 25777267
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures.
    Baiano A; Scrocco C; Sepielli G; Del Nobile MA
    Crit Rev Food Sci Nutr; 2016 Oct; 56(14):2391-407. PubMed ID: 25629416
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
    González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
    J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
    [TBL] [Abstract][Full Text] [Related]  

  • 29. NMR-based metabolic profiling of rice wines by F(2)-selective total correlation spectra.
    Koda M; Furihata K; Wei F; Miyakawa T; Tanokura M
    J Agric Food Chem; 2012 May; 60(19):4818-25. PubMed ID: 22530947
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Optimized determination of calcium in grape juice, wines, and other alcoholic beverages by atomic absorption spectrometry.
    Olalla M; González MC; Cabrera C; Gimenez R; López MC
    J AOAC Int; 2002; 85(4):960-6. PubMed ID: 12180694
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Quantitation and structural determination of glucosylceramides contained in sake lees.
    Takahashi K; Izumi K; Nakahata E; Hirata M; Sawada K; Tsuge K; Nagao K; Kitagaki H
    J Oleo Sci; 2014; 63(1):15-23. PubMed ID: 24389795
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Bacterial DNA Detected in Japanese Rice Wines and the Fermentation Starters.
    Terasaki M; Fukuyama A; Takahashi Y; Yamada M; Nishida H
    Curr Microbiol; 2017 Dec; 74(12):1432-1437. PubMed ID: 28831594
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.
    Izawa S; Ikeda K; Miki T; Wakai Y; Inoue Y
    Appl Microbiol Biotechnol; 2010 Sep; 88(1):277-82. PubMed ID: 20625715
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Is it scientifically justifiable to exclude wine and/or unfermented grape derivatives from the diet of consumers with or at risk of developing type-2 diabetes?
    Restani P; Di Lorenzo C; Fradera U; Stockley CS; Teissedre PL; Ruf JC; Iasiello B; Biella S; Colombo F; Kosti RI
    Food Funct; 2020 Dec; 11(12):10266-10278. PubMed ID: 33206080
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin.
    Almeida CM; Vasconcelos MT
    J Agric Food Chem; 2003 Jul; 51(16):4788-98. PubMed ID: 14705914
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
    Huang ZR; Guo WL; Zhou WB; Li L; Xu JX; Hong JL; Liu HP; Zeng F; Bai WD; Liu B; Ni L; Rao PF; Lv XC
    Food Res Int; 2019 Jul; 121():593-603. PubMed ID: 31108786
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
    Vilela-Moura A; Schuller D; Mendes-Faia A; Silva RD; Chaves SR; Sousa MJ; Côrte-Real M
    Appl Microbiol Biotechnol; 2011 Jan; 89(2):271-80. PubMed ID: 20931186
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.
    Neves AC; Spranger MI; Zhao Y; Leandro MC; Sun B
    J Agric Food Chem; 2010 Nov; 58(22):11775-82. PubMed ID: 21028822
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeasts in grape wine.
    Son HS; Hwang GS; Park WM; Hong YS; Lee CH
    J Agric Food Chem; 2009 Jun; 57(11):4801-9. PubMed ID: 19441817
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Winemaking biochemistry and microbiology: current knowledge and future trends.
    Moreno-Arribas MV; Polo MC
    Crit Rev Food Sci Nutr; 2005; 45(4):265-86. PubMed ID: 16047495
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.