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 *

124 related articles for article (PubMed ID: 39059919)

  • 21. 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]  

  • 22. Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
    Slegers A; Angers P; Ouellet É; Truchon T; Pedneault K
    Molecules; 2015 Jun; 20(6):10980-1016. PubMed ID: 26083035
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Optimisation of solid-phase microextraction combined with gas chromatography-mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties.
    Perestrelo R; Barros AS; Rocha SM; Câmara JS
    Talanta; 2011 Sep; 85(3):1483-93. PubMed ID: 21807213
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.
    Yang Y; Jin GJ; Wang XJ; Kong CL; Liu J; Tao YS
    Food Chem; 2019 Jun; 284():155-161. PubMed ID: 30744840
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes.
    Perestrelo R; Caldeira M; Câmara JS
    Talanta; 2012 Jun; 95():1-11. PubMed ID: 22748548
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties.
    Noguerol-Pato R; González-Barreiro C; Cancho-Grande B; Martínez MC; Santiago JL; Simal-Gándara J
    Food Chem; 2012 Dec; 135(4):2771-82. PubMed ID: 22980871
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties.
    Shi N; Pei XX; Li MY; Chen WT; Li HQ; Yang GS; Duan CQ; Wang J
    Food Chem; 2024 Oct; 454():139732. PubMed ID: 38815327
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Phenolic contents and compositions in skins of red wine grape cultivars among various genetic backgrounds and originations.
    Zhu L; Zhang Y; Lu J
    Int J Mol Sci; 2012; 13(3):3492-3510. PubMed ID: 22489164
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis.
    Cao W; Shu N; Wen J; Yang Y; Jin Y; Lu W
    Foods; 2022 Sep; 11(18):. PubMed ID: 36140895
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds.
    Panighel A; Flamini R
    Molecules; 2014 Dec; 19(12):21291-309. PubMed ID: 25529017
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS.
    Moyano L; Varo MÁ; Núñez L; López-Toledano A; Serratosa MP
    J Food Sci; 2024 Aug; 89(8):4926-4940. PubMed ID: 38980995
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars.
    Ghaste M; Narduzzi L; Carlin S; Vrhovsek U; Shulaev V; Mattivi F
    Food Chem; 2015 Dec; 188():309-19. PubMed ID: 26041197
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma.
    Li Y; He L; Song Y; Zhang P; Chen D; Guan L; Liu S
    BMC Plant Biol; 2023 Mar; 23(1):171. PubMed ID: 37003985
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines.
    Li W; Yao H; Chen K; Ju Y; Min Z; Sun X; Cheng Z; Liao Z; Zhang K; Fang Y
    Food Chem; 2021 Jul; 351():129308. PubMed ID: 33652297
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison.
    Yin H; Wang L; Su H; Liang Y; Ji P; Wang X; Xi Z
    Food Res Int; 2023 May; 167():112662. PubMed ID: 37087251
    [TBL] [Abstract][Full Text] [Related]  

  • 38. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E; Delgado JA; Ferrer MA; Viñas MAG
    Food Res Int; 2019 May; 119():135-142. PubMed ID: 30884641
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines.
    Zhao Q; Duan CQ; Wang J
    Int J Mol Sci; 2010 May; 11(5):2212-28. PubMed ID: 20559511
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

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