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Items: 4

1.

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.

Silva GG, Dutra MDCP, de Oliveira JB, Rybka ACP, Pereira GE, Dos Santos Lima M.

J Food Biochem. 2019 Mar;43(3):e12732. doi: 10.1111/jfbc.12732. Epub 2018 Nov 28.

PMID:
31353539
2.

Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn.

Dutra MDCP, Rodrigues LL, de Oliveira D, Pereira GE, Lima MDS.

Food Chem. 2018 Dec 15;269:157-165. doi: 10.1016/j.foodchem.2018.07.014. Epub 2018 Jul 3.

PMID:
30100418
3.

Rapid determination of the aromatic compounds methyl-anthranilate, 2'-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.

Prudêncio Dutra MDC, de Souza JF, Viana AC, de Oliveira D, Pereira GE, Dos Santos Lima M.

Food Res Int. 2018 May;107:613-618. doi: 10.1016/j.foodres.2018.03.020. Epub 2018 Mar 5.

4.

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.

Lima Mdos S, da Conceição Prudêncio Dutra M, Toaldo IM, Corrêa LC, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Ninow JL.

Food Chem. 2015 Dec 1;188:384-92. doi: 10.1016/j.foodchem.2015.04.014. Epub 2015 Apr 11.

PMID:
26041208

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