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 *

155 related articles for article (PubMed ID: 35493901)

  • 21. 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]  

  • 22. Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California.
    Casassa LF; Gannett PA; Steele NB; Huff R
    Molecules; 2022 Feb; 27(4):. PubMed ID: 35209059
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines.
    Osete-Alcaraz A; Bautista-Ortín AB; Gómez-Plaza E
    Biomolecules; 2019 Dec; 10(1):. PubMed ID: 31881777
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Tannin profile of different Monastrell wines and its relation to projected market prices.
    Gómez-Plaza E; Olmos O; Bautista-Ortín AB
    Food Chem; 2016 Aug; 204():506-512. PubMed ID: 26988530
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.
    Chen K; Escott C; Loira I; Del Fresno JM; Morata A; Tesfaye W; Calderon F; Benito S; Suárez-Lepe JA
    Molecules; 2016 Oct; 21(11):. PubMed ID: 27809234
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Pomace limits tannin retention in Frontenac wines.
    Nicolle P; Marcotte C; Angers P; Pedneault K
    Food Chem; 2019 Mar; 277():438-447. PubMed ID: 30502168
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA.
    Pérez-Gil M; Pérez-Lamela C; Falqué-López E
    Molecules; 2022 Oct; 27(20):. PubMed ID: 36296592
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.
    Rinaldi A; Blaiotta G; Aponte M; Moio L
    Food Microbiol; 2016 Feb; 53(Pt B):128-34. PubMed ID: 26678140
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.
    Chasseriaud L; Krieger-Weber S; Déléris-Bou M; Sieczkowski N; Jourdes M; Teissedre PL; Claisse O; Lonvaud-Funel A
    Food Microbiol; 2015 Dec; 52():131-7. PubMed ID: 26338126
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Tannin Content in
    Watrelot AA
    Molecules; 2021 Aug; 26(16):. PubMed ID: 34443511
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.
    Quaglieri C; Prieto-Perea N; Berrueta LA; Gallo B; Rasines-Perea Z; Jourdes M; Teissedre PL
    Molecules; 2017 Jan; 22(2):. PubMed ID: 28125043
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The condensed tannin chemistry and astringency properties of fifteen
    Ju YL; Yang L; Yue XF; He R; Deng SL; Yang X; Liu X; Fang YL
    Food Chem X; 2021 Oct; 11():100125. PubMed ID: 34278293
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Detection and Identification of Oxidation Markers of the Reaction of Grape Tannins with Volatile Thiols Commonly Found in Wine.
    Suc L; Rigou P; Mouls L
    J Agric Food Chem; 2021 Mar; 69(10):3199-3208. PubMed ID: 33657810
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.
    Gambuti A; Picariello L; Rinaldi A; Moio L
    Front Chem; 2018; 6():63. PubMed ID: 29600246
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines.
    Pandeya A; Rayamajhi S; Pokhrel P; Giri B
    Food Sci Nutr; 2018 Nov; 6(8):2252-2263. PubMed ID: 30510725
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition.
    Jiménez-Martínez MD; Bautista-Ortín AB; Gil-Muñoz R; Gómez-Plaza E
    Food Chem; 2019 Jan; 271():570-576. PubMed ID: 30236717
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.
    Jiang B; Zhang ZW
    Molecules; 2012 Jul; 17(8):8804-21. PubMed ID: 22832882
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
    Chira K; Pacella N; Jourdes M; Teissedre PL
    Food Chem; 2011 Jun; 126(4):1971-7. PubMed ID: 25213985
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit.
    Li S; Bindon K; Bastian S; Wilkinson K
    Foods; 2018 Dec; 7(12):. PubMed ID: 30545140
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.