Results 11 to 20 of about 29 (26)

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Foods, 2021
Ana Mª Roldán Gómez, Fini Sánchez-García   +1 more
exaly  

Determinants of RNA recognition by the FinO domain of the Escherichia coli ProQ protein

Nucleic Acids Research, 2020
Chandra M Gravel, Katherine E Berry, Mikołaj Olejniczak   +2 more
exaly  

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Journal of Agricultural and Food Chemistry, 2021
Peter Schieberle
exaly  

FINO2 initiates ferroptosis through GPX4 inactivation and iron oxidation

Nature Chemical Biology, 2018
Alexander A Andia, Hengrui Liu, Christopher A Vaiana   +2 more
exaly  

ProQ/FinO‐domain proteins: another ubiquitous family of RNA matchmakers?

Molecular Microbiology, 2017
Mikołaj Olejniczak, Gisela Storz
exaly  

Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

Journal of Food Engineering, 2010
Casimiro Mantell, Ildefonso Caro
exaly  

Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the CIELAB color space

Scientia Horticulturae, 2019
José M Brotons-Martínez, Francisco Garcia-Sanchez   +1 more
exaly  

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

Food Research International, 2018
Antonio Amores Arrocha, Ildefonso Caro
exaly  

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

Journal of Agricultural and Food Chemistry, 2008
Vicente Ferreira
exaly  

The FinO family of bacterial RNA chaperones

Plasmid, 2015
J N Mark Glover, Laura S Frost
exaly