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Items: 1 to 20 of 288

1.

Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compounds.

Schmitzer V, Veberic R, Slatnar A, Stampar F.

J Agric Food Chem. 2010 Sep 22;58(18):10143-6. doi: 10.1021/jf102083s.

PMID:
20735034
2.

Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).

Schmitzer V, Slatnar A, Veberic R, Stampar F, Solar A.

J Food Sci. 2011 Jan-Feb;76(1):S14-9. doi: 10.1111/j.1750-3841.2010.01898.x. Epub 2010 Nov 10.

PMID:
21535710
3.

Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.

Ginjom IR, D'Arcy BR, Caffin NA, Gidley MJ.

J Agric Food Chem. 2010 Sep 22;58(18):10133-42. doi: 10.1021/jf100822n.

PMID:
20804125
4.

A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine.

Puértolas E, Saldaña G, Condón S, Alvarez I, Raso J.

J Food Sci. 2009 Nov-Dec;74(9):C647-52. doi: 10.1111/j.1750-3841.2009.01343.x.

PMID:
20492096
5.

Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).

Jensen JS, Demiray S, Egebo M, Meyer AS.

J Agric Food Chem. 2008 Feb 13;56(3):1105-15. doi: 10.1021/jf072541e. Epub 2008 Jan 4.

PMID:
18173238
6.

Extraction of phenolics and changes in antioxidant activity of red wines during vinification.

Burns J, Gardner PT, Matthews D, Duthie GG, Lean ME, Crozier A.

J Agric Food Chem. 2001 Dec;49(12):5797-808.

PMID:
11743766
7.

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
8.

Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.

Kelebek H, Jourdes M, Selli S, Teissedre PL.

J Sci Food Agric. 2013 Sep;93(12):2963-72. doi: 10.1002/jsfa.6125. Epub 2013 Apr 17.

PMID:
23580476
9.

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
10.

New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds.

González-Molina E, Gironés-Vilaplana A, Mena P, Moreno DA, García-Viguera C.

J Food Sci. 2012 Jun;77(6):C727-33. doi: 10.1111/j.1750-3841.2012.02715.x. Epub 2012 May 16.

PMID:
22591199
11.

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).

Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.

J Sci Food Agric. 2012 Feb;92(3):704-18. doi: 10.1002/jsfa.4638. Epub 2011 Sep 14.

PMID:
21919008
12.

[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.

13.

Effect of flash release treatment on phenolic extraction and wine composition.

Morel-Salmi C, Souquet JM, Bes M, Cheynier V.

J Agric Food Chem. 2006 Jun 14;54(12):4270-6.

PMID:
16756356
14.

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
15.

Antioxidant properties of commercial alcoholic and nonalcoholic beverages.

Lugasi A, Hóvári J.

Nahrung. 2003 Apr;47(2):79-86.

PMID:
12744283
16.

Antioxidant phenolic substances of Turkish red wines from different wine regions.

Ertan Anli R, Vural N.

Molecules. 2009 Jan 9;14(1):289-97. doi: 10.3390/molecules14010289.

17.

The Phenolic Contents and Antioxidant Activities of Infusions of Sambucus nigra L.

Viapiana A, Wesolowski M.

Plant Foods Hum Nutr. 2017 Mar;72(1):82-87. doi: 10.1007/s11130-016-0594-x.

18.

Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of Jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea.

Choi SH, Ahn JB, Kozukue N, Levin CE, Friedman M.

J Agric Food Chem. 2011 Jun 22;59(12):6594-604. doi: 10.1021/jf200371r. Epub 2011 May 31.

PMID:
21574660
19.

Effect of red grapes co-winemaking in polyphenols and color of wines.

Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR.

J Agric Food Chem. 2005 Sep 21;53(19):7609-16.

PMID:
16159193
20.

Content of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines.

Vuorinen H, Määtta K, Törrönen R.

J Agric Food Chem. 2000 Jul;48(7):2675-80.

PMID:
11032478

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