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Items: 1 to 20 of 96

1.

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

Olivati C, de Oliveira Nishiyama YP, de Souza RT, Janzantti NS, Mauro MA, Gomes E, Hermosín-Gutiérrez I, da Silva R, Lago-Vanzela ES.

Food Res Int. 2019 Feb;116:190-199. doi: 10.1016/j.foodres.2018.08.012. Epub 2018 Aug 3.

PMID:
30716936
2.

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora.

de Castilhos MBM, Corrêa OLDS, Zanus MC, Maia JDG, Gómez-Alonso S, García-Romero E, Del Bianchi VL, Hermosín-Gutiérrez I.

Food Res Int. 2015 Sep;75:374-384. doi: 10.1016/j.foodres.2015.05.056. Epub 2015 May 30.

3.

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.).

de Castilhos MBM, Corrêa OLDS, Zanus MC, Maia JDG, Gómez-Alonso S, García-Romero E, Del Bianchi VL, Hermosín-Gutiérrez I.

Food Res Int. 2015 Oct;76(Pt 3):697-708. doi: 10.1016/j.foodres.2015.07.033. Epub 2015 Jul 26.

4.

Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena.

Lago-Vanzela ES, Da-Silva R, Gomes E, García-Romero E, Hermosín-Gutiérrez I.

J Agric Food Chem. 2011 Aug 10;59(15):8314-23. doi: 10.1021/jf201753k. Epub 2011 Jul 11.

PMID:
21714563
5.

Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.

Cantos E, Espín JC, Tomás-Barberán FA.

J Agric Food Chem. 2002 Sep 25;50(20):5691-6.

PMID:
12236700
6.

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
7.

HPLC-DAD-ESI-MS analysis of flavonoid compounds in 5 seedless table grapes grown in Apulian Region.

Crupi P, Coletta A, Anna Milella R, Perniola R, Gasparro M, Genghi R, Antonacci D.

J Food Sci. 2012 Feb;77(2):C174-81. doi: 10.1111/j.1750-3841.2011.02555.x. Epub 2012 Feb 6.

PMID:
22309436
8.

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.

Toaldo IM, Cruz FA, Alves Tde L, de Gois JS, Borges DL, Cunha HP, da Silva EL, Bordignon-Luiz MT.

Food Chem. 2015 Apr 15;173:527-35. doi: 10.1016/j.foodchem.2014.09.171. Epub 2014 Oct 23.

9.

Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine.

Baiano A, De Gianni A, Previtali MA, Del Nobile MA, Novello V, de Palma L.

Food Res Int. 2015 Sep;75:260-269. doi: 10.1016/j.foodres.2015.06.007. Epub 2015 Jun 6.

PMID:
28454955
10.

Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.

Bimpilas A, Tsimogiannis D, Balta-Brouma K, Lymperopoulou T, Oreopoulou V.

Food Chem. 2015 Jul 1;178:164-71. doi: 10.1016/j.foodchem.2015.01.090. Epub 2015 Jan 24.

PMID:
25704697
11.

Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.

Suriano S, Alba V, Tarricone L, Di Gennaro D.

Food Chem. 2015 Jun 15;177:382-9. doi: 10.1016/j.foodchem.2015.01.063. Epub 2015 Jan 17.

PMID:
25660901
12.

Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile.

Ferreira V, Fernandes F, Pinto-Carnide O, Valentão P, Falco V, Martín JP, Ortiz JM, Arroyo-García R, Andrade PB, Castro I.

Food Chem. 2016 Mar 1;194:117-27. doi: 10.1016/j.foodchem.2015.07.142. Epub 2015 Aug 1.

PMID:
26471534
13.

Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.

Barcia MT, Pertuzatti PB, Gómez-Alonso S, Godoy HT, Hermosín-Gutiérrez I.

Food Chem. 2014 Sep 15;159:95-105. doi: 10.1016/j.foodchem.2014.02.163. Epub 2014 Mar 12.

PMID:
24767031
14.

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China.

Liang NN, Zhu BQ, Han S, Wang JH, Pan QH, Reeves MJ, Duan CQ, He F.

Food Res Int. 2014 Oct;64:264-274. doi: 10.1016/j.foodres.2014.06.048. Epub 2014 Jul 4.

PMID:
30011650
15.

Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach.

Oliveira CM, Barros AS, Silva Ferreira AC, Silva AMS.

Food Res Int. 2015 Sep;75:337-347. doi: 10.1016/j.foodres.2015.06.024. Epub 2015 Jun 27.

PMID:
28454964
16.

Spontaneous variation regarding grape berry skin color: A comprehensive study of berry development by means of biochemical and molecular markers.

Ferreira V, Fernandes F, Carrasco D, Hernandez MG, Pinto-Carnide O, Arroyo-García R, Andrade P, Valentão P, Falco V, Castro I.

Food Res Int. 2017 Jul;97:149-161. doi: 10.1016/j.foodres.2017.03.050. Epub 2017 Apr 1.

PMID:
28578035
17.

Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.

Melo PS, Massarioli AP, Denny C, dos Santos LF, Franchin M, Pereira GE, Vieira TM, Rosalen PL, de Alencar SM.

Food Chem. 2015 Aug 15;181:160-9. doi: 10.1016/j.foodchem.2015.02.087. Epub 2015 Feb 24.

PMID:
25794735
18.

Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. 'Criolla') by ultra-high performance liquid chromatography with diode array and mass spectrometric detection.

Rojas-Garbanzo C, Zimmermann BF, Schulze-Kaysers N, Schieber A.

Food Res Int. 2017 Oct;100(Pt 3):445-453. doi: 10.1016/j.foodres.2016.12.004. Epub 2016 Dec 12.

PMID:
28964367
19.

The metabolomic profile of red non-V. vinifera genotypes.

Ruocco S, Stefanini M, Stanstrup J, Perenzoni D, Mattivi F, Vrhovsek U.

Food Res Int. 2017 Aug;98:10-19. doi: 10.1016/j.foodres.2017.01.024. Epub 2017 Jan 30.

PMID:
28610726
20.

Yeast influence on the formation of stable pigments in red winemaking.

Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA.

Food Chem. 2016 Apr 15;197(Pt A):686-91. doi: 10.1016/j.foodchem.2015.11.026. Epub 2015 Nov 10.

PMID:
26617004

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