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 *

135 related articles for article (PubMed ID: 37862992)

  • 21. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG; Sánchez-Palomo E; Gómez Gallego MA; González-Viñas MA
    J Food Sci; 2011 Oct; 76(8):C1169-80. PubMed ID: 22417581
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
    Bindon K; Holt H; Williamson PO; Varela C; Herderich M; Francis IL
    Food Chem; 2014 Jul; 154():90-101. PubMed ID: 24518320
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters.
    Stój A; Płotka-Wasylka J; Simeonov V; Kapłan M
    Food Chem; 2022 Mar; 371():131172. PubMed ID: 34563969
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L; Comitini F; Ciani M
    Food Microbiol; 2018 Sep; 74():100-106. PubMed ID: 29706323
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta.
    de Castilhos MBM; Del Bianchi VL; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
    Food Chem; 2019 Jan; 272():462-470. PubMed ID: 30309569
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora.
    Bonatto Machado de Castilhos M; Luiz Del Bianchi V; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
    Food Chem; 2020 May; 311():126025. PubMed ID: 31869649
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.
    Álvarez-Pérez JM; Campo E; San-Juan F; Coque JJ; Ferreira V; Hernández-Orte P
    Food Chem; 2012 Jul; 133(2):284-92. PubMed ID: 25683397
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z; Liu X; Huang Y; Lu J; Zhang Y
    J Food Biochem; 2019 Oct; 43(10):e12684. PubMed ID: 31608471
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
    Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
    Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.
    Alfonzo A; Francesca N; Mercurio V; Prestianni R; Settanni L; Spanò G; Naselli V; Moschetti G
    Yeast; 2020 Sep; 37(9-10):475-486. PubMed ID: 32548881
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.
    Gammacurta M; Marchand S; Albertin W; Moine V; de Revel G
    J Agric Food Chem; 2014 Jun; 62(23):5378-89. PubMed ID: 24871631
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.
    Isabel L; Santamaria P; Tenorio C; Garijo P; Gutierrez AR; Lopez R
    J Microbiol Biotechnol; 2009 Sep; 19(9):1005-12. PubMed ID: 19809259
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines.
    Lasik-Kurdyś M; Majcher M; Nowak J
    Molecules; 2018 Oct; 23(10):. PubMed ID: 30301219
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
    Du Plessis HW; Steger CL; du Toit M; Lambrechts MG
    J Appl Microbiol; 2002; 92(5):1005-13. PubMed ID: 11972707
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
    Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.
    Alfonzo A; Prestianni R; Gaglio R; Matraxia M; Maggio A; Naselli V; Craparo V; Badalamenti N; Bruno M; Vagnoli P; Settanni L; Moschetti G; Francesca N
    Int J Food Microbiol; 2021 Dec; 360():109325. PubMed ID: 34281717
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. 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]  

  • 39. Management of high-quality dehydrated grape in vinification to produce dry red wines.
    Mencarelli F; D'onofrio C; Bucci S; Baccelloni S; Cini R; Pica G; Bellincontro A
    Food Chem; 2021 Feb; 338():127623. PubMed ID: 32861132
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Induction of simultaneous and sequential malolactic fermentation in durian wine.
    Taniasuri F; Lee PR; Liu SQ
    Int J Food Microbiol; 2016 Aug; 230():1-9. PubMed ID: 27104664
    [TBL] [Abstract][Full Text] [Related]  

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