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 *

139 related articles for article (PubMed ID: 37107361)

  • 21. Pre-véraison treatment of salicylic acid to enhance anthocyanin content of grape (Vitis vinifera L.) berries.
    Oraei M; Panahirad S; Zaare-Nahandi F; Gohari G
    J Sci Food Agric; 2019 Oct; 99(13):5946-5952. PubMed ID: 31206683
    [TBL] [Abstract][Full Text] [Related]  

  • 22. A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.
    Martínez-Pérez MP; Bautista-Ortín AB; Pérez-Porras P; Jurado R; Gómez-Plaza E
    Foods; 2020 Jun; 9(6):. PubMed ID: 32498461
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
    Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components.
    Koundouras S; Marinos V; Gkoulioti A; Kotseridis Y; van Leeuwen C
    J Agric Food Chem; 2006 Jul; 54(14):5077-86. PubMed ID: 16819919
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of 'Sangiovese' trained to Tendone.
    Alba V; Natrella G; Gambacorta G; Crupi P; Coletta A
    J Sci Food Agric; 2022 Dec; 102(15):7155-7163. PubMed ID: 35804479
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
    Landrault N; Poucheret P; Ravel P; Gasc F; Cros G; Teissedre PL
    J Agric Food Chem; 2001 Jul; 49(7):3341-8. PubMed ID: 11453773
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages.
    Garde-Cerdán T; Gutiérrez-Gamboa G; Ayestarán B; González-Lázaro M; Rubio-Bretón P; Pérez-Álvarez EP
    Food Chem; 2021 May; 345():128843. PubMed ID: 33340888
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (
    Han F; Ju Y; Ruan X; Zhao X; Yue X; Zhuang X; Qin M; Fang Y
    Food Nutr Res; 2017; 61(1):1339552. PubMed ID: 28804435
    [No Abstract]   [Full Text] [Related]  

  • 30. Effects of exogenous abscisic acid on phenolic characteristics of red
    Zhu L; Zhang Y; Zhang W; Lu J
    Food Sci Biotechnol; 2016; 25(2):361-370. PubMed ID: 30263279
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide.
    Xu F; Luan LY; Zhang ZW; Huo SS; Gao X; Fang YL; Xi ZM
    Molecules; 2014 Jul; 19(7):10189-207. PubMed ID: 25025149
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S; Alba V; Tarricone L; Di Gennaro D
    Food Chem; 2015 Jun; 177():382-9. PubMed ID: 25660901
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.
    Lima Mdos S; da Conceição Prudêncio Dutra M; Toaldo IM; Corrêa LC; Pereira GE; de Oliveira D; Bordignon-Luiz MT; Ninow JL
    Food Chem; 2015 Dec; 188():384-92. PubMed ID: 26041208
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. 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]  

  • 36. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition.
    Giacosa S; Ossola C; Botto R; Río Segade S; Paissoni MA; Pollon M; Gerbi V; Rolle L
    Food Res Int; 2019 Feb; 116():1084-1093. PubMed ID: 30716892
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Modification of wine phenolic profiles by gibberellic acid application in 'Cabernet Gernischt' grapevines before anthesis.
    Song J; Zhang A; Gao F; Liang H; Li M; Zhang J; Wang G; Qu H; Cheng S; Ruan S; Li J
    J Sci Food Agric; 2023 Feb; 103(3):1216-1225. PubMed ID: 36085577
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Distal leaf removal made balanced source-sink vines, delayed ripening, and increased flavonol composition in Cabernet Sauvignon grapes and wines in the semi-arid Xinjiang.
    Lu HC; Wang Y; Cheng CF; Chen W; Li SD; He F; Duan CQ; Wang J
    Food Chem; 2022 Jan; 366():130582. PubMed ID: 34303205
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.
    Garrido-Bañuelos G; Buica A; Schückel J; Zietsman AJJ; Willats WGT; Moore JP; Du Toit WJ
    Food Chem; 2019 Apr; 278():26-35. PubMed ID: 30583371
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.