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 *

173 related articles for article (PubMed ID: 34865745)

  • 1. Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines.
    Garrido-Bañuelos G; Buica A; Kuhlman B; Schückel J; Zietsman AJJ; Willats WGT; Moore JP; du Toit WJ
    Food Res Int; 2021 Dec; 150(Pt A):110697. PubMed ID: 34865745
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M; Kocabey N; Hayaloglu AA
    J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
    Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction.
    Rinaldi A; Gonzalez A; Moio L; Gambuti A
    Molecules; 2021 Jul; 26(14):. PubMed ID: 34299408
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.
    Li S; Bindon K; Bastian SE; Jiranek V; Wilkinson KL
    J Agric Food Chem; 2017 Feb; 65(7):1353-1364. PubMed ID: 28145118
    [TBL] [Abstract][Full Text] [Related]  

  • 7. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
    J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.
    Francesca N; Romano R; Sannino C; Le Grottaglie L; Settanni L; Moschetti G
    Int J Food Microbiol; 2014 Feb; 171():84-93. PubMed ID: 24334093
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
    González-Lázaro M; Martínez-Lapuente L; Guadalupe Z; Ayestaran B; Bueno-Herrera M; López de la Cuesta P; Pérez-Magariño S
    J Sci Food Agric; 2020 Apr; 100(6):2618-2629. PubMed ID: 31975420
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
    Casassa LF; Harbertson JF
    Annu Rev Food Sci Technol; 2014; 5():83-109. PubMed ID: 24422589
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.
    Şener H; Yildirim HK
    Food Sci Technol Int; 2013 Dec; 19(6):523-33. PubMed ID: 23703104
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.
    Garrido-Bañuelos G; Buica A; Schückel J; Zietsman AJJ; Willats WGT; Moore JP; Du Toit WJ
    Food Chem; 2019 Apr; 278():36-46. PubMed ID: 30583384
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Carbonic maceration vinification: A tool for wine alcohol reduction.
    Gutiérrez AR; Portu J; López R; Garijo P; González-Arenzana L; Santamaría P
    Food Chem; 2023 Nov; 426():136558. PubMed ID: 37329794
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
    Petropulos VI; Bogeva E; Stafilov T; Stefova M; Siegmund B; Pabi N; Lankmayr E
    Food Chem; 2014 Dec; 165():506-14. PubMed ID: 25038705
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines.
    González-Arenzana L; Santamaría R; Escribano-Viana R; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
    Food Chem; 2020 Jul; 319():126569. PubMed ID: 32179371
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.
    Garrido-Bañuelos G; Buica A; Schückel J; Zietsman AJJ; Willats WGT; Moore JP; Du Toit WJ
    Food Chem; 2019 Apr; 278():26-35. PubMed ID: 30583371
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages.
    Fanzone M; Coronado I; Sari S; Catania A; Gil I Cortiella M; Assof M; Jofré V; Ubeda C; Peña-Neira A
    Food Res Int; 2022 Jun; 156():111169. PubMed ID: 35651034
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes.
    Cauduro Girardello R; Cooper ML; Lerno LA; Brenneman C; Eridon S; Sokolowsky M; Heymann H; Oberholster A
    Molecules; 2020 Jul; 25(14):. PubMed ID: 32708105
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from
    Kocabey N; Yilmaztekin M; Hayaloglu AA
    J Food Sci Technol; 2016 Sep; 53(9):3557-3565. PubMed ID: 27777462
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time.
    Gordillo B; Baca-Bocanegra B; Rodriguez-Pulído FJ; González-Miret ML; García Estévez I; Quijada-Morín N; Heredia FJ; Escribano-Bailón MT
    Food Chem; 2016 Sep; 206():249-59. PubMed ID: 27041323
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.