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 *

115 related articles for article (PubMed ID: 969907)

  • 1. [GLC-mass-spectrometrical investigation of the volatile components of wines vii. Aroma compounds of tokaj aszu wines b) organic acids (author's transl)].
    Drawert F; Schreier P; Leupold G; Kerènyi Z; Lessing V; Junker A
    Z Lebensm Unters Forsch; 1976 Sep; 162(1):11-20. PubMed ID: 969907
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [GLC-mass-spectrometrical investigation of the volatile components of wines. VI. Aroma compounds of Tokaj aszu wines. a) Neutral compounds (author's transl)].
    Schreier P; Drawert F; Kerènyi Z; Junker A
    Z Lebensm Unters Forsch; 1976; 161(3):249-58. PubMed ID: 973462
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Protection of originality of Tokaji Aszú: amines and organic acids in botrytized wines by high-performance liquid chromatography.
    Kiss J; Sass-Kiss A
    J Agric Food Chem; 2005 Dec; 53(26):10042-50. PubMed ID: 16366692
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [GLC-mass-spectrometrical investigation of volatile constituents of wine. IV. Identification of secondary amides in wines (author's transl)w].
    Schreier P; Drawert F; Junker A
    Z Lebensm Unters Forsch; 1975 Feb; 157(1):34-7. PubMed ID: 1224791
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Phenolic and volatile composition of wines made from Vitis vinifera cv. Muscat lefko grapes from the island of Samos.
    Karagiannis S; Economou A; Lanaridis P
    J Agric Food Chem; 2000 Nov; 48(11):5369-75. PubMed ID: 11087487
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.
    Sánchez-Palomo E; Trujillo M; García Ruiz A; González Viñas MA
    Food Res Int; 2017 Oct; 100(Pt 1):201-208. PubMed ID: 28873679
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting.
    Perez-Jiménez M; Chaya C; Pozo-Bayón MÁ
    Food Chem; 2019 Jul; 285():147-155. PubMed ID: 30797329
    [TBL] [Abstract][Full Text] [Related]  

  • 8. LC-SSI-MS techniques as efficient tools for characterization of nonvolatile phenolic compounds of a special Hungarian wine.
    Kovács Z; Dinya Z; Antus S
    J Chromatogr Sci; 2004 Mar; 42(3):125-9. PubMed ID: 15023247
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines.
    Milheiro J; Filipe-Ribeiro L; Cosme F; Nunes FM
    J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Jan; 1041-1042():183-190. PubMed ID: 27852533
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P; González-Barreiro C; Rial-Otero R; Cancho-Grande B; Simal-Gándara J
    Crit Rev Food Sci Nutr; 2015; 55(8):1053-73. PubMed ID: 24915355
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines.
    Mihnea M; González-Sanjosé ML; Ortega-Heras M; Pérez-Magariño S; García-Martin N; Palacio L; Prádanos P; Hernández A
    J Agric Food Chem; 2012 Jul; 60(28):7050-63. PubMed ID: 22703609
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of chinese wines.
    Tang K; Ma L; Han YH; Nie Y; Li JM; Xu Y
    J Food Sci; 2015 Jan; 80(1):C20-8. PubMed ID: 25427857
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
    Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
    Wang XJ; Tao YS; Wu Y; An RY; Yue ZY
    Food Chem; 2017 Jul; 226():41-50. PubMed ID: 28254017
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.
    Muñoz-González C; Martín-Álvarez PJ; Moreno-Arribas MV; Pozo-Bayón MÁ
    J Agric Food Chem; 2014 Jan; 62(1):66-73. PubMed ID: 24328128
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of wines by nuclear magnetic resonance: a work study on wines from the Basilicata region in Italy.
    Viggiani L; Morelli MA
    J Agric Food Chem; 2008 Sep; 56(18):8273-9. PubMed ID: 18693739
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines.
    Sánchez-Palomo E; Alonso-Villegas R; González Viñas MA
    Food Chem; 2015 Apr; 173():1195-202. PubMed ID: 25466143
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.
    Vilanova M; Genisheva Z; Tubio M; Álvarez K; Lissarrague JR; Oliveira JM
    Molecules; 2017 Sep; 22(9):. PubMed ID: 28885582
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS; Lee JE; Park HJ
    J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection.
    Fariña L; Boido E; Carrau F; Dellacassa E
    J Chromatogr A; 2007 Jul; 1157(1-2):46-50. PubMed ID: 17517420
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.