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Items: 1 to 20 of 123

1.

Antioxidant and vasodilatory effects of blackberry and grape wines.

Mudnic I, Budimir D, Modun D, Gunjaca G, Generalic I, Skroza D, Katalinic V, Ljubenkov I, Boban M.

J Med Food. 2012 Mar;15(3):315-21. doi: 10.1089/jmf.2011.0129. Epub 2011 Nov 14.

2.

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
3.

Thermally treated wine retains vasodilatory activity in rat and guinea pig aorta.

Mudnić I, Budimir D, Jajić I, Boban N, Sutlović D, Jerončić A, Boban M.

J Cardiovasc Pharmacol. 2011 Jun;57(6):707-11. doi: 10.1097/FJC.0b013e3182192247.

PMID:
21423027
4.

Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.

Ortiz J, Marín-Arroyo MR, Noriega-Domínguez MJ, Navarro M, Arozarena I.

J Food Sci. 2013 Jul;78(7):C985-93. doi: 10.1111/1750-3841.12148. Epub 2013 May 22.

PMID:
23701500
5.

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
6.

Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines.

Arozarena Í, Ortiz J, Hermosín-Gutiérrez I, Urretavizcaya I, Salvatierra S, Córdova I, Marín-Arroyo MR, Noriega MJ, Navarro M.

J Agric Food Chem. 2012 Aug 1;60(30):7463-73. doi: 10.1021/jf300924z. Epub 2012 Jul 17.

PMID:
22747072
7.

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.

Meng J, Fang Y, Gao J, Qiao L, Zhang A, Guo Z, Qin M, Huang J, Hu Y, Zhuang X.

J Food Sci. 2012 Jan;77(1):C8-14. doi: 10.1111/j.1750-3841.2011.02499.x. Epub 2011 Dec 19.

PMID:
22181048
8.

Phenolic concentrations and antioxidant properties of wines made from north american grapes grown in china.

Zhu L, Zhang Y, Deng J, Li H, Lu J.

Molecules. 2012 Mar 14;17(3):3304-23. doi: 10.3390/molecules17033304.

9.

[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.

10.

General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.

Cristino R, Costa E, Cosme F, Jordão AM.

J Sci Food Agric. 2013 Aug 15;93(10):2486-93. doi: 10.1002/jsfa.6064. Epub 2013 Mar 4.

PMID:
23460089
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.

Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.

Baiano A, Terracone C, Gambacorta G, La Notte E.

J Food Sci. 2009 Apr;74(3):C258-67. doi: 10.1111/j.1750-3841.2009.01101.x.

PMID:
19397711
13.

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
14.

Phenolic content and antioxidant activity of raspberry and blackberry cultivars.

Sariburun E, Sahin S, Demir C, Türkben C, Uylaşer V.

J Food Sci. 2010 May;75(4):C328-35. doi: 10.1111/j.1750-3841.2010.01571.x.

PMID:
20546390
15.

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
16.

Antioxidant capacity and vasodilatory properties of Mediterranean food: the case of Cannonau wine, myrtle berries liqueur and strawberry-tree honey.

Tuberoso CI, Boban M, Bifulco E, Budimir D, Pirisi FM.

Food Chem. 2013 Oct 15;140(4):686-91. doi: 10.1016/j.foodchem.2012.09.071. Epub 2012 Sep 28.

PMID:
23692754
17.

Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide.

Xu F, Luan LY, Zhang ZW, Huo SS, Gao X, Fang YL, Xi ZM.

Molecules. 2014 Jul 14;19(7):10189-207. doi: 10.3390/molecules190710189.

18.
19.

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
20.

Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.

Nixdorf SL, Hermosín-Gutiérrez I.

Anal Chim Acta. 2010 Feb 5;659(1-2):208-15. doi: 10.1016/j.aca.2009.11.058. Epub 2009 Dec 2.

PMID:
20103126

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