BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

168 related articles for article (PubMed ID: 35741886)

  • 1. Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.
    Baca-Bocanegra B; Gonçalves S; Nogales-Bueno J; Mansinhos I; Heredia FJ; Hernández-Hierro JM; Romano A
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741886
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

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

  • 6. 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]  

  • 7. Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine.
    Jiménez-Martínez MD; Gil-Muñoz R; Gómez-Plaza E; Bautista-Ortín AB
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Jun; 35(6):1061-1070. PubMed ID: 29601267
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.
    Dambrouck T; Marchal R; Cilindre C; Parmentier M; Jeandet P
    J Agric Food Chem; 2005 Nov; 53(22):8782-9. PubMed ID: 16248585
    [TBL] [Abstract][Full Text] [Related]  

  • 10.
    Le Mao I; Martin-Pernier J; Bautista C; Lacampagne S; Richard T; Da Costa G
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34833863
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Understanding the molecular interactions between a yeast protein extract and phenolic compounds.
    Francisco T; Pérez-Gregorio R; Soares S; Mateus N; Centeno F; de Fátima Teixeira M; de Freitas V
    Food Res Int; 2021 May; 143():110261. PubMed ID: 33992362
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.
    Dias L; Milheiro J; Ribeiro M; Fernandes C; Neves N; Filipe-Ribeiro L; Cosme F; Nunes FM
    Foods; 2023 Sep; 12(17):. PubMed ID: 37685245
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties.
    Ribeiro T; Fernandes C; Nunes FM; Filipe-Ribeiro L; Cosme F
    Food Chem; 2014 Sep; 159():47-54. PubMed ID: 24767025
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.
    Baiano A; Terracone C; Gambacorta G; La Notte E
    J Food Sci; 2009 Apr; 74(3):C258-67. PubMed ID: 19397711
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.
    Canalejo D; Martínez-Lapuente L; Ayestarán B; Pérez-Magariño S; Doco T; Guadalupe Z
    Molecules; 2023 Sep; 28(18):. PubMed ID: 37764251
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.
    VenuGopal KS; Cherita C; Anu-Appaiah KA
    Food Chem; 2018 Mar; 242():98-105. PubMed ID: 29037742
    [TBL] [Abstract][Full Text] [Related]  

  • 20. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?
    Rousserie P; Rabot A; Geny-Denis L
    J Agric Food Chem; 2019 Feb; 67(5):1325-1343. PubMed ID: 30632368
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.