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 *

121 related articles for article (PubMed ID: 35008018)

  • 1. Acid complexation of iron controls the fate of hydrogen peroxide in model wine.
    Nguyen TH; Waterhouse AL
    Food Chem; 2022 May; 377():131910. PubMed ID: 35008018
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Controlling the fenton reaction in wine.
    Elias RJ; Waterhouse AL
    J Agric Food Chem; 2010 Feb; 58(3):1699-707. PubMed ID: 20047324
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine.
    Gambuti A; Picariello L; Rolle L; Moio L
    Food Res Int; 2017 Sep; 99(Pt 1):454-460. PubMed ID: 28784505
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Reaction of Acetaldehyde with Wine Flavonoids in the Presence of Sulfur Dioxide.
    Sheridan MK; Elias RJ
    J Agric Food Chem; 2016 Nov; 64(45):8615-8624. PubMed ID: 27733040
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.
    Ferreira V; Carrascon V; Bueno M; Ugliano M; Fernandez-Zurbano P
    J Agric Food Chem; 2015 Dec; 63(51):10928-37. PubMed ID: 26654524
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine.
    Castro Marin A; Stocker P; Chinnici F; Cassien M; Thétiot-Laurent S; Vidal N; Riponi C; Robillard B; Culcasi M; Pietri S
    Food Chem; 2021 Jul; 350():129222. PubMed ID: 33607411
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine color.
    Laurie VF; Waterhouse AL
    J Agric Food Chem; 2006 Jun; 54(13):4668-73. PubMed ID: 16787013
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine.
    Jackowetz JN; Mira de Orduña R
    Food Chem; 2013 Aug; 139(1-4):100-4. PubMed ID: 23561084
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Oxygen and SO
    Carrascón V; Bueno M; Fernandez-Zurbano P; Ferreira V
    J Agric Food Chem; 2017 Nov; 65(43):9488-9495. PubMed ID: 28965399
    [TBL] [Abstract][Full Text] [Related]  

  • 13. On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.
    Nevares I; Martínez-Martínez V; Martínez-Gil A; Martín R; Laurie VF; Del Álamo-Sanza M
    Food Chem; 2017 Aug; 229():588-596. PubMed ID: 28372219
    [TBL] [Abstract][Full Text] [Related]  

  • 14. PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry.
    Begum P; Yang L; Morozumi T; Sone T; Kawaguchi T
    Food Chem; 2023 Jul; 414():135740. PubMed ID: 36842203
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature.
    Grant-Preece P; Schmidtke LM; Barril C; Clark AC
    Food Chem; 2017 Jan; 215():292-300. PubMed ID: 27542478
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of sulfur dioxide in grapes and wines.
    Ough CS
    J Assoc Off Anal Chem; 1986; 69(1):5-7. PubMed ID: 3949701
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
    Han G; Ugliano M; Currie B; Vidal S; Diéval JB; Waterhouse AL
    J Sci Food Agric; 2015 Jan; 95(1):36-43. PubMed ID: 24737051
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.
    Santos MC; Nunes C; Rocha MA; Rodrigues A; Rocha SM; Saraiva JA; Coimbra MA
    Food Chem; 2015 Dec; 188():406-14. PubMed ID: 26041211
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.