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Results: 1 to 20 of 109

1.

Comparative study of the antioxidant capacity and polyphenol content of Douro wines by chemical and electrochemical methods.

Rebelo MJ, Rego R, Ferreira M, Oliveira MC.

Food Chem. 2013 Nov 1;141(1):566-73. doi: 10.1016/j.foodchem.2013.02.120. Epub 2013 Mar 14.

PMID:
23768395
[PubMed - indexed for MEDLINE]
2.

Electrochemical sensing of total antioxidant capacity and polyphenol content in wine samples using amperometry online-coupled with microdialysis.

Jakubec P, Bancirova M, Halouzka V, Lojek A, Ciz M, Denev P, Cibicek N, Vacek J, Vostalova J, Ulrichova J, Hrbac J.

J Agric Food Chem. 2012 Aug 15;60(32):7836-43. doi: 10.1021/jf3019886. Epub 2012 Aug 3.

PMID:
22834989
[PubMed - indexed for MEDLINE]
3.

A thick-film sensor as a novel device for determination of polyphenols and their antioxidant capacity in white wine.

Photinon K, Chalermchart Y, Khanongnuch C, Wang SH, Liu CC.

Sensors (Basel). 2010;10(3):1670-8. doi: 10.3390/s100301670. Epub 2010 Mar 2.

PMID:
22294893
[PubMed - indexed for MEDLINE]
Free PMC Article
4.

Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois.

Johnson MH, Gonzalez de Mejia E.

J Food Sci. 2012 Jan;77(1):C141-8. doi: 10.1111/j.1750-3841.2011.02505.x. Epub 2011 Dec 19.

PMID:
22182198
[PubMed - indexed for MEDLINE]
5.

[Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].

Briedis V, Povilaityte V, Kazlauskas S, Venskutonis PR.

Medicina (Kaunas). 2003;39 Suppl 2:104-12. Lithuanian.

PMID:
14617869
[PubMed - indexed for MEDLINE]
Free Article
6.

Determination of total polyphenol index in wines employing a voltammetric electronic tongue.

Cetó X, Gutiérrez JM, Gutiérrez M, Céspedes F, Capdevila J, Mínguez S, Jiménez-Jorquera C, del Valle M.

Anal Chim Acta. 2012 Jun 30;732:172-9. doi: 10.1016/j.aca.2012.02.026. Epub 2012 Feb 22.

PMID:
22688049
[PubMed - indexed for MEDLINE]
7.

Multivariate analysis of antioxidant power and polyphenolic composition in red wines.

Brenna OV, Pagliarini E.

J Agric Food Chem. 2001 Oct;49(10):4841-4.

PMID:
11600032
[PubMed - indexed for MEDLINE]
8.

Oxidation management of white wines using cyclic voltammetry and multivariate process monitoring.

Martins RC, Oliveira R, Bento F, Geraldo D, Lopes VV, Guedes de Pinho P, Oliveira CM, Silva Ferreira AC.

J Agric Food Chem. 2008 Dec 24;56(24):12092-8. doi: 10.1021/jf8021628.

PMID:
19053361
[PubMed - indexed for MEDLINE]
9.

Antioxidant activity of South African red and white cultivar wines: free radical scavenging.

De Beer D, Joubert E, Gelderblom WC, Manley M.

J Agric Food Chem. 2003 Feb 12;51(4):902-9.

PMID:
12568547
[PubMed - indexed for MEDLINE]
10.

Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.

Alonso AM, Domínguez C, Guillén DA, Barroso CG.

J Agric Food Chem. 2002 May 22;50(11):3112-5.

PMID:
12009971
[PubMed - indexed for MEDLINE]
11.

Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.

Zafrilla P, Morillas J, Mulero J, Cayuela JM, Martínez-Cachá A, Pardo F, López Nicolás JM.

J Agric Food Chem. 2003 Jul 30;51(16):4694-700.

PMID:
14705898
[PubMed - indexed for MEDLINE]
12.

Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira Wine case study.

Pereira V, Albuquerque F, Cacho J, Marques JC.

Molecules. 2013 Mar 5;18(3):2997-3017. doi: 10.3390/molecules18032997.

PMID:
23462532
[PubMed - indexed for MEDLINE]
Free Article
13.

The study of phenolic compounds as natural antioxidants in wine.

López-Vélez M, Martínez-Martínez F, Del Valle-Ribes C.

Crit Rev Food Sci Nutr. 2003;43(3):233-44. Review.

PMID:
12822671
[PubMed - indexed for MEDLINE]
14.

Polyphenol content and total antioxidant activity of vini novelli (young red wines).

Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pietta P.

J Agric Food Chem. 2000 Mar;48(3):732-5.

PMID:
10725141
[PubMed - indexed for MEDLINE]
15.

Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.

J Agric Food Chem. 2009 Jan 14;57(1):265-73. doi: 10.1021/jf8020199.

PMID:
19072054
[PubMed - indexed for MEDLINE]
16.

Antioxidant capacities and phenolic levels of different varieties of Serbian white wines.

Mitić MN, Obradović MV, Grahovac ZB, Pavlović AN.

Molecules. 2010 Mar 22;15(3):2016-27. doi: 10.3390/molecules15032016.

PMID:
20336029
[PubMed - indexed for MEDLINE]
Free Article
17.

Analysis of total polyphenols in wines by FIA with highly stable amperometric detection using carbon nanotube-modified electrodes.

Arribas AS, Martínez-Fernández M, Moreno M, Bermejo E, Zapardiel A, Chicharro M.

Food Chem. 2013 Feb 15;136(3-4):1183-92. doi: 10.1016/j.foodchem.2012.09.027. Epub 2012 Sep 16.

PMID:
23194513
[PubMed - indexed for MEDLINE]
18.

Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines.

Kalkan Yildirim H, Delen Akçay Y, Güvenç U, Yildirim Sözmen E.

Int J Food Sci Nutr. 2004 Aug;55(5):351-62.

PMID:
15545043
[PubMed - indexed for MEDLINE]
19.

Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines.

Tenore GC, Basile A, Novellino E.

J Food Sci. 2011 Nov-Dec;76(9):C1342-8. doi: 10.1111/j.1750-3841.2011.02426.x.

PMID:
22416697
[PubMed - indexed for MEDLINE]
20.

Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.

Rivero-Pérez MD, Muñiz P, Gonzalez-Sanjosé ML.

J Agric Food Chem. 2007 Jul 11;55(14):5476-83. Epub 2007 Jun 19.

PMID:
17579427
[PubMed - indexed for MEDLINE]
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