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

309 related items for PubMed ID: 28366000

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.
    Nunes I, Correia AC, Jordão AM, M Ricardo-da-Silva J.
    Molecules; 2020 Mar 09; 25(5):. PubMed ID: 32182962
    [Abstract] [Full Text] [Related]

  • 23. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
    Santos F, Correia AC, Ortega-Heras M, García-Lomillo J, González-SanJosé ML, Jordão AM, Ricardo-da-Silva JM.
    J Sci Food Agric; 2019 May 09; 99(7):3588-3603. PubMed ID: 30628096
    [Abstract] [Full Text] [Related]

  • 24. Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
    De Simón BF, Cadahía E, Jalocha J.
    J Agric Food Chem; 2003 Dec 17; 51(26):7671-8. PubMed ID: 14664527
    [Abstract] [Full Text] [Related]

  • 25. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.
    Fernández de Simón B, Martínez J, Sanz M, Cadahía E, Esteruelas E, Muñoz AM.
    Food Chem; 2014 Mar 15; 147():346-56. PubMed ID: 24206729
    [Abstract] [Full Text] [Related]

  • 26. Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees.
    Moreno-Arribas MV, Gómez-Cordovés C, Martín-Álvarez PJ.
    Food Chem; 2008 Jul 01; 109(1):149-58. PubMed ID: 26054276
    [Abstract] [Full Text] [Related]

  • 27. Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.
    Chatonnet P, Escobessa J.
    J Agric Food Chem; 2007 Dec 12; 55(25):10351-8. PubMed ID: 18001029
    [Abstract] [Full Text] [Related]

  • 28. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.
    Crump AM, Johnson TE, Wilkinson KL, Bastian SE.
    J Agric Food Chem; 2015 Feb 11; 63(5):1593-600. PubMed ID: 25584640
    [Abstract] [Full Text] [Related]

  • 29. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters.
    Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A.
    J Agric Food Chem; 2021 Jul 28; 69(29):8179-8189. PubMed ID: 34259507
    [Abstract] [Full Text] [Related]

  • 30. Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
    Hernández-Orte P, Peña A, Pardo I, Cacho J, Ferreira V.
    Food Sci Technol Int; 2012 Apr 28; 18(2):103-12. PubMed ID: 22377626
    [Abstract] [Full Text] [Related]

  • 31. Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie.
    Gadrat M, Emo C, Lavergne J, Teissèdre PL, Chira K.
    Molecules; 2022 Apr 14; 27(8):. PubMed ID: 35458728
    [Abstract] [Full Text] [Related]

  • 32. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines.
    Pizarro C, Rodríguez-Tecedor S, Esteban-Díez I, Pérez-del-Notario N, González-Sáiz JM.
    Food Chem; 2014 Apr 01; 148():357-66. PubMed ID: 24262569
    [Abstract] [Full Text] [Related]

  • 33. Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality.
    Oberholster A, Elmendorf BL, Lerno LA, King ES, Heymann H, Brenneman CE, Boulton RB.
    Food Chem; 2015 Apr 15; 173():1250-8. PubMed ID: 25466151
    [Abstract] [Full Text] [Related]

  • 34. Determination of low-molecular mass phenols in red wines: the influence of chips, staves and micro-oxygenation aging tank.
    Gallego L, Nevares I, Fernández JA, Del Álamo M.
    Food Sci Technol Int; 2011 Oct 15; 17(5):429-38. PubMed ID: 21954308
    [Abstract] [Full Text] [Related]

  • 35. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
    Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo Mínguez F, Gómez-Plaza E.
    J Agric Food Chem; 2002 May 22; 50(11):3272-6. PubMed ID: 12009997
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
    Herrera P, Durán-Guerrero E, Sánchez-Guillén MM, García-Moreno MV, Guillén DA, Barroso CG, Castro R.
    J Sci Food Agric; 2020 Apr 22; 100(6):2512-2521. PubMed ID: 31960973
    [Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 16.