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 *

144 related articles for article (PubMed ID: 36960639)

  • 1. Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle Aging.
    Sánchez-Gómez R; Cebrián-Tarancón C; Fernández-Roldán F; Alonso GL; Salinas MR
    J Agric Food Chem; 2024 Jan; 72(4):1914-1927. PubMed ID: 36960639
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-Shoots.
    Cebrián-Tarancón C; Sánchez-Gómez R; Fernández-Roldán F; Alonso GL; Salinas MR
    J Agric Food Chem; 2024 Jan; 72(4):1864-1877. PubMed ID: 36988934
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines.
    Cebrián-Tarancón C; Fernández-Roldán F; Sánchez-Gómez R; Alonso GL; Salinas MR
    Food Res Int; 2022 Jun; 156():111195. PubMed ID: 35651049
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation.
    Cebrián-Tarancón C; Sánchez-Gómez R; María Martínez-Gil A; Del Alamo-Sanza M; Nevares I; Rosario Salinas M
    Food Chem; 2024 Sep; 453():139607. PubMed ID: 38761725
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical exchange in the vine shoots-wine system when used as an innovative enological procedure.
    Cebrián-Tarancón C; Fernández-Roldán F; Sánchez-Gómez R; Alonso GL; Salinas MR
    J Sci Food Agric; 2023 Mar; 103(4):1821-1831. PubMed ID: 36377405
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Winemaking with vine-shoots. Modulating the composition of wines by using their own resources.
    Cebrián-Tarancón C; Sánchez-Gómez R; Cabrita MJ; García R; Zalacain A; Alonso GL; Salinas MR
    Food Res Int; 2019 Jul; 121():117-126. PubMed ID: 31108731
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Classification of vine-shoots for use as enological additives.
    Cebrián-Tarancón C; Fernández-Roldán F; Alonso GL; Salinas RM
    J Sci Food Agric; 2022 Jan; 102(2):724-731. PubMed ID: 34171125
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Assessment of vine-shoots in a model wines as enological additives.
    Cristina CT; Rosario SG; Miguel CJ; Amaya Z; Alonso GL; Rosario SM
    Food Chem; 2019 Aug; 288():86-95. PubMed ID: 30902319
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P; González-Barreiro C; Rial-Otero R; Cancho-Grande B; Simal-Gándara J
    Crit Rev Food Sci Nutr; 2015; 55(8):1053-73. PubMed ID: 24915355
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
    Martínez-Pinilla O; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Ortega-Heras M
    J Sci Food Agric; 2013 Dec; 93(15):3720-9. PubMed ID: 23640744
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
    Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
    Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality.
    Sánchez-Gómez R; Zalacain A; Pardo F; Alonso GL; Salinas MR
    Food Res Int; 2017 Aug; 98():40-49. PubMed ID: 28610731
    [TBL] [Abstract][Full Text] [Related]  

  • 14. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
    J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Vine-Shoots as Enological Additives. A Study of Acute Toxicity and Cytotoxicity.
    Cebrián-Tarancón C; Fernández-Roldán F; Sánchez-Gómez R; Salinas R; Llorens S
    Foods; 2021 Jun; 10(6):. PubMed ID: 34199530
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
    Li SY; Duan CQ
    Crit Rev Food Sci Nutr; 2019; 59(12):1840-1867. PubMed ID: 29381384
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Toasted vine-shoot chips as enological additive.
    Cebrián-Tarancón C; Sánchez-Gómez R; Salinas MR; Alonso GL; Oliva J; Zalacain A
    Food Chem; 2018 Oct; 263():96-103. PubMed ID: 29784334
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO
    Marchante L; Loarce L; Izquierdo-Cañas PM; Alañón ME; García-Romero E; Pérez-Coello MS; Díaz-Maroto MC
    Food Res Int; 2019 Nov; 125():108594. PubMed ID: 31554048
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
    González-Centeno MR; Chira K; Teissedre PL
    J Agric Food Chem; 2017 Apr; 65(16):3320-3329. PubMed ID: 28366000
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
    Hernández-Orte P; Peña A; Pardo I; Cacho J; Ferreira V
    Food Sci Technol Int; 2012 Apr; 18(2):103-12. PubMed ID: 22377626
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.