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 *

167 related articles for article (PubMed ID: 36700632)

  • 1. Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact
    Marín-San Román S; Fernández-Novales J; Cebrián-Tarancón C; Sánchez-Gómez R; Diago MP; Garde-Cerdán T
    J Agric Food Chem; 2023 Feb; 71(5):2616-2627. PubMed ID: 36700632
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening.
    Marín-San Román S; Fernández-Novales J; Cebrián-Tarancón C; Sánchez-Gómez R; Diago MP; Garde-Cerdán T
    J Sci Food Agric; 2023 Oct; 103(13):6317-6329. PubMed ID: 37195204
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
    Pedneault K; Dorais M; Angers P
    J Agric Food Chem; 2013 Nov; 61(44):10418-38. PubMed ID: 24151907
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition.
    Gutiérrez-Gamboa G; Garde-Cerdán T; Rubio-Bretón P; Pérez-Álvarez EP
    Food Res Int; 2020 Apr; 130():108918. PubMed ID: 32156366
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes.
    Xie S; Tang Y; Wang P; Song C; Duan B; Zhang Z; Meng J
    PLoS One; 2018; 13(9):e0201374. PubMed ID: 30231031
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
    Vilanova M; Genisheva Z; Bescansa L; Masa A; Oliveira JM
    Phytochemistry; 2012 Feb; 74():196-205. PubMed ID: 22071134
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
    Fan W; Xu Y; Jiang W; Li J
    J Food Sci; 2010; 75(1):S81-8. PubMed ID: 20492207
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines.
    Ayestarán B; Martínez-Lapuente L; Guadalupe Z; Canals C; Adell E; Vilanova M
    Food Chem; 2019 Mar; 276():187-194. PubMed ID: 30409583
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 10. On-The-Go VIS + SW - NIR Spectroscopy as a Reliable Monitoring Tool for Grape Composition within the Vineyard.
    Fernández-Novales J; Tardáguila J; Gutiérrez S; Paz Diago M
    Molecules; 2019 Jul; 24(15):. PubMed ID: 31370313
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.
    Yuan F; Qian MC
    Food Chem; 2016 Feb; 192():633-41. PubMed ID: 26304393
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.
    Verzera A; Tripodi G; Dima G; Condurso C; Scacco A; Cincotta F; Giglio DM; Santangelo T; Sparacio A
    J Sci Food Agric; 2016 Jan; 96(1):150-9. PubMed ID: 25581439
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
    J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening.
    Fernández-Novales J; Garde-Cerdán T; Tardáguila J; Gutiérrez-Gamboa G; Pérez-Álvarez EP; Diago MP
    Talanta; 2019 Jul; 199():244-253. PubMed ID: 30952253
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Pre-fermentative maceration with SO
    Garde-Cerdán T; Rubio-Bretón P; Marín-San Román S; Sáenz de Urturi I; Pérez-Álvarez EP
    Food Chem; 2021 May; 345():128870. PubMed ID: 33341557
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes.
    Boido E; Fariña L; Carrau F; Cozzolino D; Dellacassa E
    Food Chem; 2022 Sep; 387():132927. PubMed ID: 35421644
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?
    Garde-Cerdán T; González-Lázaro M; Marín-San Román S; Sáenz de Urturi I; Murillo-Peña R; Rubio-Bretón P; Pérez-Álvarez EP
    J Sci Food Agric; 2023 Aug; 103(10):4813-4825. PubMed ID: 36905182
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (
    Previtali P; Dokoozlian NK; Pan BS; Wilkinson KL; Ford CM
    J Agric Food Chem; 2021 Jul; 69(27):7709-7724. PubMed ID: 34189912
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas.
    Ferrandino A; Carlomagno A; Baldassarre S; Schubert A
    Food Chem; 2012 Dec; 135(4):2340-9. PubMed ID: 22980811
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties.
    Noguerol-Pato R; González-Barreiro C; Cancho-Grande B; Martínez MC; Santiago JL; Simal-Gándara J
    Food Chem; 2012 Dec; 135(4):2771-82. PubMed ID: 22980871
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.