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 *

175 related articles for article (PubMed ID: 35068573)

  • 1. Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking.
    Yuan L; Li G; Yan N; Wu J; Due J
    J Food Sci Technol; 2022 Jan; 59(1):288-299. PubMed ID: 35068573
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing.
    Li G; Yan N; Li G; Wang J
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685101
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process.
    Lan Y; Wu J; Wang X; Sun X; Hackman RM; Li Z; Feng X
    Food Chem; 2017 Oct; 232():777-787. PubMed ID: 28490140
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via
    Li J; Zhao W; Pan X; Lao F; Liao X; Shi Y; Wu J
    Food Chem X; 2022 Mar; 13():100214. PubMed ID: 35498973
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description.
    Zhang B; Sun Z; Lin L; Zhang C; Wei C
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832870
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS.
    Cai W; Tang F; Guo Z; Guo X; Zhang Q; Zhao X; Ning M; Shan C
    Food Chem; 2020 Nov; 330():127330. PubMed ID: 32569941
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine.
    Cai W; Tang F; Shan C; Hou Q; Zhang Z; Dong Y; Guo Z
    Food Sci Nutr; 2020 Sep; 8(9):4965-4975. PubMed ID: 32994958
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC-MS and UHPLC-MS metabolomics.
    Zhao X; Wang Z; Tang F; Cai W; Peng B; Shan C
    Food Chem X; 2024 Mar; 21():101115. PubMed ID: 38292672
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar.
    Li G; Yan N; Li G
    Foods; 2022 Jun; 11(11):. PubMed ID: 35681396
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries.
    Bae HM; Haile M; Kang WH
    Food Sci Technol Int; 2022 Dec; 28(8):716-727. PubMed ID: 34713752
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of
    Liu J; Guan W; Sun Z; Ni Y; He L; Tian F; Cai L
    Molecules; 2023 Dec; 29(1):. PubMed ID: 38202614
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp.
    Yuan J; Zhang H; Zeng C; Song J; Mu Y; Kang S
    Molecules; 2023 May; 28(11):. PubMed ID: 37298839
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage.
    Bao T; Zhang M; Zhou Y; Chen W
    J Zhejiang Univ Sci B; 2021 May; 22(5):397-409. PubMed ID: 33973421
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during
    Ruan W; Liu J; Li P; Zhao W; Zhang A; Liu S; Wang Z; Liu J
    Foods; 2022 Oct; 11(21):. PubMed ID: 36359947
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Functional, antioxidant, and sensory properties of mixed-fruit (pitaya, watermelon, and mint) and pitaya wines.
    Hu TM; Gavahian M; Pradhan R; Lu SY; Chu YL
    Food Sci Nutr; 2023 Jun; 11(6):3442-3449. PubMed ID: 37324831
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components.
    Liu Y; Wei Y; Li H; Li F; Song M; Li Z; Zhang T; Han S; Pan C
    RSC Adv; 2022 Dec; 12(55):35616-35626. PubMed ID: 36545074
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine.
    Liu G; Sun J; He X; Tang Y; Li J; Ling D; Li C; Li L; Zheng F; Sheng J; Wei P; Xin M
    Food Chem; 2018 Aug; 256():268-279. PubMed ID: 29606448
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with
    Kaprasob R; Kerdchoechuen O; Laohakunjit N; Thumthanaruk B; Shetty K
    J Food Sci Technol; 2018 Oct; 55(10):3979-3990. PubMed ID: 30228396
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Study on the Effect of Different Concentrations of SO
    Zhang B; Cao W; Li C; Liu Y; Zhao Z; Qin H; Fan S; Xu P; Yang Y; Lu W
    Foods; 2024 Apr; 13(8):. PubMed ID: 38672922
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.