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 *

136 related articles for article (PubMed ID: 38759436)

  • 21. Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.
    Pozo-Bayón MA; G-Alegría E; Polo MC; Tenorio C; Martín-Alvarez PJ; Calvo de la Banda MT; Ruiz-Larrea F; Moreno-Arribas MV
    J Agric Food Chem; 2005 Nov; 53(22):8729-35. PubMed ID: 16248578
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
    Pereira C; Mendes D; Dias T; Garcia R; da Silva MG; Cabrita MJ
    J Chromatogr A; 2021 Mar; 1641():461991. PubMed ID: 33640805
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
    Ruiz P; Izquierdo PM; Seseña S; García E; Palop ML
    J Food Sci; 2012 Oct; 77(10):M579-85. PubMed ID: 22924897
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines.
    Sun SY; Gong HS; Liu WL; Jin CW
    Food Microbiol; 2016 May; 55():16-24. PubMed ID: 26742612
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation.
    Cañas PM; Romero EG; Pérez-Martín F; Seseña S; Palop ML
    Food Sci Technol Int; 2015 Apr; 21(3):203-12. PubMed ID: 24583599
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characterization of fruity aroma modifications in red wines during malolactic fermentation.
    Antalick G; Perello MC; de Revel G
    J Agric Food Chem; 2012 Dec; 60(50):12371-83. PubMed ID: 23163662
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine.
    Liu Z; Wang Z; Sun J; Ni L
    Food Microbiol; 2020 Apr; 86():103347. PubMed ID: 31703852
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice.
    Wang J; Wei B; Xu J; Jiang H; Xu Y; Wang C
    J Food Sci; 2024 Feb; 89(2):834-850. PubMed ID: 38167751
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
    Dan T; Wang D; Wu S; Jin R; Ren W; Sun T
    Molecules; 2017 Sep; 22(10):. PubMed ID: 28961194
    [No 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. Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.
    Silva I; Campos FM; Hogg T; Couto JA
    J Appl Microbiol; 2011 Aug; 111(2):360-70. PubMed ID: 21575111
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts.
    Scott WT; Smid EJ; Block DE; Notebaart RA
    Microb Cell Fact; 2021 Oct; 20(1):204. PubMed ID: 34674718
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.
    Bartowsky EJ; Borneman AR
    Appl Microbiol Biotechnol; 2011 Nov; 92(3):441-7. PubMed ID: 21870044
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
    Huang ZR; Hong JL; Xu JX; Li L; Guo WL; Pan YY; Chen SJ; Bai WD; Rao PF; Ni L; Zhao LN; Liu B; Lv XC
    Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
    Wang X; Xie K; Zhuang H; Ye R; Fang Z; Feng T
    Food Chem; 2015 Sep; 182():41-6. PubMed ID: 25842306
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.
    Ugliano M; Moio L
    J Agric Food Chem; 2005 Dec; 53(26):10134-9. PubMed ID: 16366706
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
    Huang ZR; Guo WL; Zhou WB; Li L; Xu JX; Hong JL; Liu HP; Zeng F; Bai WD; Liu B; Ni L; Rao PF; Lv XC
    Food Res Int; 2019 Jul; 121():593-603. PubMed ID: 31108786
    [TBL] [Abstract][Full Text] [Related]  

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