BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

128 related articles for article (PubMed ID: 35531787)

  • 1. Quinoa protein extract: an effective alternative for the fining of wine phenolics.
    Pino-Ramos LL; Peña-Martínez PA; Laurie VF
    J Sci Food Agric; 2022 Nov; 102(14):6320-6327. PubMed ID: 35531787
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Protein extracts from amaranth and quinoa as novel fining agents for red wines.
    Pino-Ramos LL; Gómez-Plaza E; Olate-Olave VR; Laurie VF; Bautista-Ortín AB
    Food Chem; 2024 Aug; 448():139055. PubMed ID: 38554587
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.
    Kang W; Muhlack RA; Bindon KA; Smith PA; Niimi J; Bastian SEP
    Molecules; 2019 Dec; 24(24):. PubMed ID: 31847298
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of insoluble fibers in the fining of wine phenolics.
    Guerrero RF; Smith P; Bindon KA
    J Agric Food Chem; 2013 May; 61(18):4424-32. PubMed ID: 23565656
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Grape Pulp Fiber as Possible Fining Agents for Red Wine.
    Osete-Alcaraz A; Osete-Alcaraz L; Ortega-Regules AE; Bautista-Ortín AB; Gómez-Plaza E
    Biomolecules; 2022 Oct; 12(10):. PubMed ID: 36291731
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Performance of a protein extracted from potatoes for fining of white musts.
    Gambuti A; Rinaldi A; Romano R; Manzo N; Moio L
    Food Chem; 2016 Jan; 190():237-243. PubMed ID: 26212966
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate.
    Gordillo B; Chamizo-González F; González-Miret ML; Heredia FJ
    Food Chem; 2021 Apr; 342():128297. PubMed ID: 33508900
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Wine Fining with Plant Proteins.
    Marangon M; Vincenzi S; Curioni A
    Molecules; 2019 Jun; 24(11):. PubMed ID: 31212597
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of fining on the colour and pigment composition of young red wines.
    González-Neves G; Favre G; Gil G
    Food Chem; 2014 Aug; 157():385-92. PubMed ID: 24679795
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production.
    Río Segade S; Paissoni MA; Vilanova M; Gerbi V; Rolle L; Giacosa S
    Molecules; 2019 Dec; 25(1):. PubMed ID: 31905624
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.
    Mercurio MD; Dambergs RG; Cozzolino D; Herderich MJ; Smith PA
    J Agric Food Chem; 2010 Dec; 58(23):12313-9. PubMed ID: 21047137
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Highlighting protein fining residues in a model red wine.
    Maury C; Sarni-Manchado P; Cheynier V
    Food Chem; 2019 May; 279():272-278. PubMed ID: 30611490
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines.
    Cheng Y; Watrelot AA
    Molecules; 2022 May; 27(11):. PubMed ID: 35684417
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS; Demiray S; Egebo M; Meyer AS
    J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relationship between red wine grade and phenolics. 2. Tannin composition and size.
    Kassara S; Kennedy JA
    J Agric Food Chem; 2011 Aug; 59(15):8409-12. PubMed ID: 21702478
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.
    Pettinelli S; Pollon M; Costantini L; Bellincontro A; Segade SR; Rolle L; Mencarelli F
    J Sci Food Agric; 2020 Nov; 100(14):5269-5275. PubMed ID: 32530045
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
    Ćurko N; Ganić KK; Tomašević M; Gracin L; Jourdes M; Teissedre PL
    Food Chem; 2021 Mar; 339():127848. PubMed ID: 32871302
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines.
    Gil-Muñoz R; Jiménez-Martínez MD; Bautista-Ortín AB; Gómez-Plaza E
    Molecules; 2019 Jul; 24(13):. PubMed ID: 31266257
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.
    Casassa LF; Keller M; Harbertson JF
    Molecules; 2015 Apr; 20(5):7820-44. PubMed ID: 25939070
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.