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Title: Methylsulfonylmethane suppresses breast cancer growth by down-regulating STAT3 and STAT5b pathways.
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Title: Optimization of ultrasound assisted-emulsification-dispersive liquid-liquid microextraction by experimental design methodologies for the determination of sulfur compounds in wines by gas chromatography-mass spectrometry.
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Title: Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.
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Title: Variation of some fermentative sulfur compounds in Italian 'millesime' classic sparkling wines during aging and storage on lees.
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Title: Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
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Title: Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
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Title: Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
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Title: Predicting olfactory receptor neuron responses from odorant structure.
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Title: Methionine catabolism in Saccharomyces cerevisiae.
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Title: Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.
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Title: Production of volatile organic compounds (VOCs) by yeasts isolated from the ascocarps of black (Tuber melanosporum Vitt.) and white (Tuber magnatum Pico) truffles.
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Title: Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
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Title: Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
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Title: Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
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Title: Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
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Title: Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
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Title: Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.
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