BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

896 related articles for article (PubMed ID: 33640805)

  • 1. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
    Pereira C; Mendes D; Dias T; Garcia R; da Silva MG; Cabrita MJ
    J Chromatogr A; 2021 Mar; 1641():461991. PubMed ID: 33640805
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts.
    Pinu FR; Villas-Boas SG; Martin D
    Food Res Int; 2019 Jul; 121():835-844. PubMed ID: 31108815
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT; van Mastrigt O; Block DE; Notebaart RA; Smid EJ
    Microbiol Spectr; 2021 Sep; 9(1):e0048521. PubMed ID: 34287034
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.
    Satora P; Semik-Szczurak D; Tarko T; Bułdys A
    J Food Sci; 2018 Feb; 83(2):424-431. PubMed ID: 29369362
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.
    Castrillo D; Rabuñal E; Neira N; Blanco P
    FEMS Yeast Res; 2019 Nov; 19(7):. PubMed ID: 31584676
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
    King ES; Swiegers JH; Travis B; Francis IL; Bastian SE; Pretorius IS
    J Agric Food Chem; 2008 Nov; 56(22):10829-37. PubMed ID: 18942843
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The influence of yeast on the aroma of Sauvignon Blanc wine.
    Swiegers JH; Kievit RL; Siebert T; Lattey KA; Bramley BR; Francis IL; King ES; Pretorius IS
    Food Microbiol; 2009 Apr; 26(2):204-11. PubMed ID: 19171264
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
    López de Lerma N; Peinado RA
    Int J Food Microbiol; 2011 Jan; 145(1):342-8. PubMed ID: 21215485
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S; Laaksonen O; Yang B
    Food Microbiol; 2019 Jun; 80():25-39. PubMed ID: 30704594
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C; Barker A; Tran T; Borneman A; Curtin C
    Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different
    Raymond Eder ML; Fariña L; Dellacassa E; Carrau F; Rosa AL
    Food Sci Technol Int; 2020 Sep; 26(6):512-519. PubMed ID: 32151167
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
    Howell KS; Cozzolino D; Bartowsky EJ; Fleet GH; Henschke PA
    FEMS Yeast Res; 2006 Jan; 6(1):91-101. PubMed ID: 16423074
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of
    Huang M; Liu X; Li X; Sheng X; Li T; Tang W; Yu Z; Wang Y
    Molecules; 2022 Nov; 27(22):. PubMed ID: 36432199
    [No Abstract]   [Full Text] [Related]  

  • 15. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
    López de Lerma N; García-Martínez T; Moreno J; Mauricio JC; Peinado RA
    Food Chem; 2012 Dec; 135(4):2445-52. PubMed ID: 22980827
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A new process for wine production by penetration of yeast in uncrushed frozen grapes.
    Tsakiris A; Koutinas AA; Psarianos C; Kourkoutas Y; Bekatorou A
    Appl Biochem Biotechnol; 2010 Oct; 162(4):1109-21. PubMed ID: 20151225
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
    J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.
    Englezos V; Rantsiou K; Cravero F; Torchio F; Giacosa S; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
    Food Res Int; 2018 Jul; 109():298-309. PubMed ID: 29803453
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
    Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains.
    Seguinot P; Bloem A; Brial P; Meudec E; Ortiz-Julien A; Camarasa C
    Int J Food Microbiol; 2020 Mar; 316():108441. PubMed ID: 31778839
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 45.