BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 37971953)

  • 21. Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.
    Lorrain B; Tempere S; Iturmendi N; Moine V; de Revel G; Teissedre PL
    Food Chem; 2013 Sep; 140(1-2):76-82. PubMed ID: 23578617
    [TBL] [Abstract][Full Text] [Related]  

  • 22. How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
    Cretin BN; Sallembien Q; Sindt L; Daugey N; Buffeteau T; Waffo-Teguo P; Dubourdieu D; Marchal A
    Anal Chim Acta; 2015 Aug; 888():191-8. PubMed ID: 26320975
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations.
    Ferrer-Gallego R; Hernández-Hierro JM; Brás NF; Vale N; Gomes P; Mateus N; de Freitas V; Heredia FJ; Escribano-Bailón MT
    J Agric Food Chem; 2017 Aug; 65(31):6434-6441. PubMed ID: 28251854
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4.
    Sterneder S; Stoeger V; Dugulin CA; Liszt KI; Di Pizio A; Korntheuer K; Dunkel A; Eder R; Ley JP; Somoza V
    J Agric Food Chem; 2021 Sep; 69(36):10550-10561. PubMed ID: 34460245
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer.
    Dresel M; Dunkel A; Hofmann T
    J Agric Food Chem; 2015 Apr; 63(13):3402-18. PubMed ID: 25793563
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Screening non-colored phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries.
    Sun J; Liang F; Bin Y; Li P; Duan C
    Molecules; 2007 Mar; 12(3):679-93. PubMed ID: 17851421
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Chemical dereplication of wine stilbenoids using high performance liquid chromatography-nuclear magnetic resonance spectroscopy.
    Pawlus AD; Cantos-Villar E; Richard T; Bisson J; Poupard P; Papastamoulis Y; Monti JP; Teissedre PL; Waffo-Téguo P; Mérillon JM
    J Chromatogr A; 2013 May; 1289():19-26. PubMed ID: 23566915
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.
    Niu Y; Zhang X; Xiao Z; Song S; Jia C; Yu H; Fang L; Xu C
    J Chromatogr B Analyt Technol Biomed Life Sci; 2012 Aug; 902():55-60. PubMed ID: 22795555
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.
    Scharbert S; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5377-84. PubMed ID: 15969522
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
    Casassa LF; Harbertson JF
    Annu Rev Food Sci Technol; 2014; 5():83-109. PubMed ID: 24422589
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.
    Diako C; McMahon K; Mattinson S; Evans M; Ross C
    J Food Sci; 2016 Aug; 81(8):S2039-48. PubMed ID: 27442722
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. [Evaluation of taste changes of Scutellariae Radix before and after wine-frying based on electronic ongue technology and its application in identification of Scutellariae Radix pieces].
    Chai CC; Cao Y; Mao M; Wang JY; Liu N; Li XX; Zhang K; Chen DL; Wei LY; Yin YH; Li F
    Zhongguo Zhong Yao Za Zhi; 2020 Jun; 45(11):2552-2559. PubMed ID: 32627488
    [TBL] [Abstract][Full Text] [Related]  

  • 35. New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins.
    Saad A; Bousquet J; Fernandez-Castro N; Loquet A; Géan J
    J Agric Food Chem; 2021 Mar; 69(10):3165-3174. PubMed ID: 33655748
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.
    McMahon KM; Diako C; Aplin J; Mattinson DS; Culver C; Ross CF
    Food Res Int; 2017 Sep; 99(Pt 1):173-185. PubMed ID: 28784474
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Isolation of Taste-Active Triterpenoids from
    Gammacurta M; Waffo-Teguo P; Winstel D; Dubourdieu D; Marchal A
    J Nat Prod; 2020 May; 83(5):1611-1622. PubMed ID: 32343138
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.
    Cauduro Girardello R; Rich V; Smith RJ; Brenneman C; Heymann H; Oberholster A
    J Sci Food Agric; 2020 Mar; 100(4):1436-1447. PubMed ID: 31742703
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine.
    Chong HH; Cleary MT; Dokoozlian N; Ford CM; Fincher GB
    Food Chem; 2019 Nov; 298():124745. PubMed ID: 31260966
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
    Aznar M; López R; Cacho JF; Ferreira V
    J Agric Food Chem; 2001 Jun; 49(6):2924-9. PubMed ID: 11409988
    [TBL] [Abstract][Full Text] [Related]  

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