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Items: 1 to 20 of 172

1.

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.

2.

[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.

3.
4.

The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.

Liu Y, Zhang B, He F, Duan CQ, Shi Y.

J Food Sci. 2016 Jul;81(7):C1669-78. doi: 10.1111/1750-3841.13340. Epub 2016 May 30.

PMID:
27240192
5.

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
6.

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.

7.

Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.

Neves AC, Spranger MI, Zhao Y, Leandro MC, Sun B.

J Agric Food Chem. 2010 Nov 24;58(22):11775-82. doi: 10.1021/jf1038037. Epub 2010 Oct 28.

PMID:
21028822
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.

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
10.

Volatile profile of Madeira wines submitted to traditional accelerated ageing.

Pereira V, Cacho J, Marques JC.

Food Chem. 2014 Nov 1;162:122-34. doi: 10.1016/j.foodchem.2014.04.039. Epub 2014 Apr 18.

PMID:
24874367
11.

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
12.

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
13.

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
14.

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
15.

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
16.

Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics.

Cejudo-Bastante MJ, Hermosín-Gutiérrez I, Pérez-Coello MS.

J Agric Food Chem. 2012 Jun 13;60(23):5962-73. doi: 10.1021/jf300662z. Epub 2012 May 30.

PMID:
22642478
17.

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC.

Paixão N, Pereira V, Marques JC, Câmara JS.

J Sep Sci. 2008 Jul;31(12):2189-98. doi: 10.1002/jssc.200800021.

PMID:
18563759
18.

Phenolic characterization of malbec wines from mendoza province (Argentina).

Fanzone M, Peña-Neira A, Jofré V, Assof M, Zamora F.

J Agric Food Chem. 2010 Feb 24;58(4):2388-97. doi: 10.1021/jf903690v.

PMID:
20055443
19.

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.

Liu SX, Yang HY, Li SY, Zhang JY, Li T, Zhu BQ, Zhang BL.

Molecules. 2015 Nov 4;20(11):19865-77. doi: 10.3390/molecules201119662.

20.

Kinetic analysis of antioxidant capacity of wine.

Tubaro F, Rapuzzi P, Ursini F.

Biofactors. 1999;9(1):37-47.

PMID:
10221156

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