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 *

144 related articles for article (PubMed ID: 34932212)

  • 1. Can aldehyde accumulation rates of red wines undergoing oxidation be predicted in accelerated conditions? The controverted role of aldehyde-polyphenol reactivity.
    Marrufo-Curtido A; Ferreira V; Escudero A
    J Sci Food Agric; 2022 Jul; 102(9):3869-3878. PubMed ID: 34932212
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation.
    Bueno M; Marrufo-Curtido A; Carrascón V; Fernández-Zurbano P; Escudero A; Ferreira V
    Front Chem; 2018; 6():20. PubMed ID: 29492401
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation.
    Marrufo-Curtido A; Ferreira V; Escudero A
    Molecules; 2022 May; 27(10):. PubMed ID: 35630541
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation.
    Bueno-Aventín E; Escudero A; Fernández-Zurbano P; Ferreira V
    J Agric Food Chem; 2021 Dec; 69(50):15290-15300. PubMed ID: 34894689
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation.
    Bueno M; Carrascón V; Ferreira V
    J Agric Food Chem; 2016 Jan; 64(3):608-17. PubMed ID: 26653972
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins.
    Marrufo-Curtido A; de-la-Fuente-Blanco A; Sáenz-Navajas MP; Ferreira V; Bueno M; Escudero A
    Foods; 2021 Jul; 10(8):. PubMed ID: 34441492
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quantification of the production of hydrogen peroxide H2O2 during accelerated wine oxidation.
    Héritier J; Bach B; Schönenberger P; Gaillard V; Ducruet J; Segura JM
    Food Chem; 2016 Nov; 211():957-62. PubMed ID: 27283717
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.
    Mayr CM; Capone DL; Pardon KH; Black CA; Pomeroy D; Francis IL
    J Agric Food Chem; 2015 Apr; 63(13):3394-401. PubMed ID: 25819472
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation.
    Monforte AR; Martins SIFS; Silva Ferreira AC
    J Agric Food Chem; 2018 Mar; 66(10):2459-2466. PubMed ID: 28238260
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system.
    Monforte AR; Oliveira C; Martins SIFS; Silva Ferreira AC
    Food Chem; 2019 Jun; 283():559-565. PubMed ID: 30722912
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments.
    Ji J; Henschen CW; Nguyen TH; Ma L; Waterhouse AL
    J Agric Food Chem; 2020 Dec; 68(51):15216-15227. PubMed ID: 33289562
    [TBL] [Abstract][Full Text] [Related]  

  • 12. An assessment of the role played by some oxidation-related aldehydes in wine aroma.
    Culleré L; Cacho J; Ferreira V
    J Agric Food Chem; 2007 Feb; 55(3):876-81. PubMed ID: 17263488
    [TBL] [Abstract][Full Text] [Related]  

  • 13. An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation.
    Marrufo-Curtido A; Ferreira V; Escudero A
    Foods; 2022 Feb; 11(3):. PubMed ID: 35159626
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms.
    Zhang X; Kontoudakis N; Clark AC
    J Agric Food Chem; 2019 Mar; 67(12):3502-3510. PubMed ID: 30811191
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.
    Tachtalidou S; Sok N; Denat F; Noret L; Schmit-Kopplin P; Nikolantonaki M; Gougeon RD
    Food Chem; 2022 Mar; 373(Pt B):131679. PubMed ID: 34865920
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry.
    Thibon C; Pons A; Mouakka N; Redon P; Méreau R; Darriet P
    J Chromatogr A; 2015 Oct; 1415():123-33. PubMed ID: 26358562
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines.
    Castejón-Musulén O; Manuel Aragón-Capone A; Ontañón I; Peña C; Ferreira V; Bueno M
    Food Res Int; 2022 Dec; 162(Pt B):112125. PubMed ID: 36461354
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.
    Arias-Pérez I; Sáenz-Navajas MP; de-la-Fuente-Blanco A; Ferreira V; Escudero A
    Food Chem; 2021 Nov; 361():130081. PubMed ID: 34022483
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
    Ferreira V; Bueno M; Franco-Luesma E; Culleré L; Fernández-Zurbano P
    J Agric Food Chem; 2014 Oct; 62(41):10015-27. PubMed ID: 25284059
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
    Silva Ferreira AC; Hogg T; Guedes de Pinho P
    J Agric Food Chem; 2003 Feb; 51(5):1377-81. PubMed ID: 12590484
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.