BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

178 related articles for article (PubMed ID: 34805247)

  • 1. Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions.
    Pérez-Jiménez M; Muñoz-González C; Pozo-Bayón MÁ
    Front Nutr; 2021; 8():761830. PubMed ID: 34805247
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility.
    Perez-Jiménez M; Esteban-Fernández A; Muñoz-González C; Pozo-Bayón MA
    Molecules; 2020 Apr; 25(7):. PubMed ID: 32276337
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Understanding human salivary esterase activity and its variation under wine consumption conditions.
    María PJ; Carolina MG; María Ángeles PB
    RSC Adv; 2020 Jun; 10(41):24352-24361. PubMed ID: 35516217
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches.
    Muñoz-González C; Criado C; Pérez-Jiménez M; Pozo-Bayón MÁ
    Foods; 2021 Jan; 10(1):. PubMed ID: 33466484
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency.
    López-Solís R; Cortés-Araya K; Medel-Marabolí M; Obreque-Slier E
    Food Res Int; 2024 Feb; 178():113964. PubMed ID: 38309881
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
    Lasekan O
    Molecules; 2013 Sep; 18(10):11809-23. PubMed ID: 24071987
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A comparison of the anticarcinogenic properties of four red wine polyphenols.
    Soleas GJ; Grass L; Josephy PD; Goldberg DM; Diamandis EP
    Clin Biochem; 2002 Mar; 35(2):119-24. PubMed ID: 11983346
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens.
    Cueva C; Mingo S; Muñoz-González I; Bustos I; Requena T; del Campo R; Martín-Álvarez PJ; Bartolomé B; Moreno-Arribas MV
    Lett Appl Microbiol; 2012 Jun; 54(6):557-63. PubMed ID: 22449241
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Cardioprotective effect of red wine and grape pomace.
    Muñoz-Bernal ÓA; Coria-Oliveros AJ; de la Rosa LA; Rodrigo-García J; Del Rocío Martínez-Ruiz N; Sayago-Ayerdi SG; Alvarez-Parrilla E
    Food Res Int; 2021 Feb; 140():110069. PubMed ID: 33648292
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Estimation of polyphenols by using HPLC-DAD in red and white wine grape varieties grown under tropical conditions of India.
    Somkuwar RG; Bhange MA; Oulkar DP; Sharma AK; Ahammed Shabeer TP
    J Food Sci Technol; 2018 Dec; 55(12):4994-5002. PubMed ID: 30482995
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. A blend of polyphenolic compounds explains the stimulatory effect of red wine on human endothelial NO synthase.
    Wallerath T; Li H; Gödtel-Ambrust U; Schwarz PM; Förstermann U
    Nitric Oxide; 2005 Mar; 12(2):97-104. PubMed ID: 15740983
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method.
    Belisario-Sánchez YY; Taboada-Rodríguez A; Marín-Iniesta F; López-Gómez A
    J Agric Food Chem; 2009 Aug; 57(15):6770-8. PubMed ID: 19588980
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Absorption of three wine-related polyphenols in three different matrices by healthy subjects.
    Goldberg DM; Yan J; Soleas GJ
    Clin Biochem; 2003 Feb; 36(1):79-87. PubMed ID: 12554065
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.
    Lorrain B; Tempere S; Iturmendi N; Moine V; de Revel G; Teissedre PL
    Food Chem; 2013 Sep; 140(1-2):76-82. PubMed ID: 23578617
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers.
    Criado C; Muñoz-González C; Mora M; Fernández-Ruíz V; Chaya C; Pozo-Bayón MA
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230180
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.