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 *

116 related articles for article (PubMed ID: 37329794)

  • 1. Carbonic maceration vinification: A tool for wine alcohol reduction.
    Gutiérrez AR; Portu J; López R; Garijo P; González-Arenzana L; Santamaría P
    Food Chem; 2023 Nov; 426():136558. PubMed ID: 37329794
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M; Kocabey N; Hayaloglu AA
    J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines.
    González-Arenzana L; Santamaría R; Escribano-Viana R; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
    Food Chem; 2020 Jul; 319():126569. PubMed ID: 32179371
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the color parameters and monomeric phenolic composition of 'Tempranillo' and 'Graciano' wines made by carbonic maceration.
    Portu J; Rosa Gutiérrez-Viguera A; González-Arenzana L; Santamaría P
    Food Chem; 2023 Apr; 406():134327. PubMed ID: 36470081
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration.
    Bianchi A; Santini G; Piombino P; Pittari E; Sanmartin C; Moio L; Modesti M; Bellincontro A; Mencarelli F
    Food Chem; 2023 Mar; 404(Pt A):134138. PubMed ID: 36444007
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.
    Gómez-Míguez M; Heredia FJ
    J Agric Food Chem; 2004 Aug; 52(16):5117-23. PubMed ID: 15291484
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Microwave Maceration and SO
    Muñoz García R; Oliver Simancas R; Díaz-Maroto MC; Alañón Pardo ME; Pérez-Coello MS
    Foods; 2021 May; 10(6):. PubMed ID: 34067426
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.
    Gordillo B; López-Infante MI; Ramírez-Pérez P; González-Miret ML; Heredia FJ
    J Agric Food Chem; 2010 Jun; 58(11):6797-803. PubMed ID: 20455543
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
    González-Lázaro M; Martínez-Lapuente L; Guadalupe Z; Ayestaran B; Bueno-Herrera M; López de la Cuesta P; Pérez-Magariño S
    J Sci Food Agric; 2020 Apr; 100(6):2618-2629. PubMed ID: 31975420
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines.
    Garrido-Bañuelos G; Buica A; Kuhlman B; Schückel J; Zietsman AJJ; Willats WGT; Moore JP; du Toit WJ
    Food Res Int; 2021 Dec; 150(Pt A):110697. PubMed ID: 34865745
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
    Labrador Fernández L; Díaz-Maroto MC; Pérez Porras P; Bautista-Ortín AB; Alañón ME; Gómez-Plaza E; Pérez-Coello MS
    J Sci Food Agric; 2023 May; 103(7):3613-3620. PubMed ID: 36208475
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines.
    Tahmaz H; Söylemezoğlu G
    J Food Sci; 2017 Jun; 82(6):1351-1356. PubMed ID: 28471493
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking.
    Guzzon R; Malacarne M; Larcher R; Franciosi E; Toffanin A
    J Appl Microbiol; 2020 Jan; 128(1):209-224. PubMed ID: 31559682
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
    Petropulos VI; Bogeva E; Stafilov T; Stefova M; Siegmund B; Pabi N; Lankmayr E
    Food Chem; 2014 Dec; 165():506-14. PubMed ID: 25038705
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
    González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
    J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.
    Sun B; Spranger I; Roque-do-Vale F; Leandro C; Belchior P
    J Agric Food Chem; 2001 Dec; 49(12):5809-16. PubMed ID: 11743767
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate.
    Lasanta C; Caro I; Gómez J; Pérez L
    Food Res Int; 2014 Oct; 64():432-438. PubMed ID: 30011672
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages.
    Fanzone M; Coronado I; Sari S; Catania A; Gil I Cortiella M; Assof M; Jofré V; Ubeda C; Peña-Neira A
    Food Res Int; 2022 Jun; 156():111169. PubMed ID: 35651034
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Extraction of phenolics and changes in antioxidant activity of red wines during vinification.
    Burns J; Gardner PT; Matthews D; Duthie GG; Lean ME; Crozier A
    J Agric Food Chem; 2001 Dec; 49(12):5797-808. PubMed ID: 11743766
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of '
    Zhang YS; Du G; Gao YT; Wang LW; Meng D; Li BJ; Brennan C; Wang MY; Zhao H; Wang SY; Guan WQ
    Molecules; 2019 Aug; 24(17):. PubMed ID: 31466247
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.