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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

210 related items for PubMed ID: 19281176

  • 1. Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.
    Gallardo-Chacón J, Vichi S, López-Tamames E, Buxaderas S.
    J Agric Food Chem; 2009 Apr 22; 57(8):3279-85. PubMed ID: 19281176
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees.
    Martín-Garcia A, Abarca-Rivas C, Riu-Aumatell M, López-Tamames E.
    Heliyon; 2023 Aug 22; 9(8):e19306. PubMed ID: 37654460
    [Abstract] [Full Text] [Related]

  • 6. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
    Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC.
    J Agric Food Chem; 2004 Oct 20; 52(21):6640-5. PubMed ID: 15479034
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry.
    Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD.
    J Chromatogr A; 2011 Jan 21; 1218(3):504-17. PubMed ID: 21185026
    [Abstract] [Full Text] [Related]

  • 12. Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.
    García-Llobodanin L, Achaerandio I, Ferrando M, Güell C, López F.
    J Agric Food Chem; 2007 May 02; 55(9):3462-8. PubMed ID: 17394335
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes.
    Masino F, Montevecchi G, Arfelli G, Antonelli A.
    J Agric Food Chem; 2008 Oct 22; 56(20):9495-501. PubMed ID: 18808145
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Aroma compound sorption by oak wood in a model wine.
    Ramirez Ramirez G, Lubbers S, Charpentier C, Feuillat M, Voilley A, Chassagne D.
    J Agric Food Chem; 2001 Aug 22; 49(8):3893-7. PubMed ID: 11513685
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.