137 related articles for article (PubMed ID: 11087522)
1. Antioxidant activity of selected Spanish wines in corn oil emulsions.
Sánchez-Moreno C; Satué-Gracia MT; Frankel EN
J Agric Food Chem; 2000 Nov; 48(11):5581-7. PubMed ID: 11087522
[TBL] [Abstract][Full Text] [Related]
2. 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. PubMed ID: 12822671
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant Activity of Berry and Fruit Wines and Liquors.
Heinonen IM; Lehtonen PJ; Hopia AI
J Agric Food Chem; 1998 Jan; 46(1):25-31. PubMed ID: 10554191
[TBL] [Abstract][Full Text] [Related]
4. 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. PubMed ID: 15545043
[TBL] [Abstract][Full Text] [Related]
5. Apple juice inhibits human low density lipoprotein oxidation.
Pearson DA; Tan CH; German JB; Davis PA; Gershwin ME
Life Sci; 1999; 64(21):1913-20. PubMed ID: 10353589
[TBL] [Abstract][Full Text] [Related]
6. Spanish sparkling wines (Cavas) as inhibitors of in vitro human low-density lipoprotein oxidation.
Satué-Gracia MT; Andrés-Lacueva C; Lamuela-Raventós RM; Frankel EN
J Agric Food Chem; 1999 Jun; 47(6):2198-202. PubMed ID: 10794609
[TBL] [Abstract][Full Text] [Related]
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; 51(16):4694-700. PubMed ID: 14705898
[TBL] [Abstract][Full Text] [Related]
8. Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo.
Sun H; Zhang Y; Shen Y; Zhu Y; Wang H; Xu Z
J Food Sci; 2017 Mar; 82(3):781-786. PubMed ID: 28182843
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
Landrault N; Poucheret P; Ravel P; Gasc F; Cros G; Teissedre PL
J Agric Food Chem; 2001 Jul; 49(7):3341-8. PubMed ID: 11453773
[TBL] [Abstract][Full Text] [Related]
10. Detection of lipid peroxidation catalyzed by chelated iron and measurement of antioxidant activity in wine by a chemiluminescence analyzer.
Kondo Y; Ohnishi M; Kawaguchi M
J Agric Food Chem; 1999 May; 47(5):1781-5. PubMed ID: 10552452
[TBL] [Abstract][Full Text] [Related]
11. 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. PubMed ID: 10725141
[TBL] [Abstract][Full Text] [Related]
12. Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation.
Sezer ED; Akçay YD; Ilanbey B; Yildirim HK; Sözmen EY
J Med Food; 2007 Jun; 10(2):371-4. PubMed ID: 17651077
[TBL] [Abstract][Full Text] [Related]
13. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines.
Burns J; Gardner PT; O'Neil J; Crawford S; Morecroft I; McPhail DB; Lister C; Matthews D; MacLean MR; Lean ME; Duthie GG; Crozier A
J Agric Food Chem; 2000 Feb; 48(2):220-30. PubMed ID: 10691619
[TBL] [Abstract][Full Text] [Related]
14. Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.
Díaz M; Dunn CM; McClements DJ; Decker EA
J Agric Food Chem; 2003 Apr; 51(8):2365-70. PubMed ID: 12670182
[TBL] [Abstract][Full Text] [Related]
15. Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method.
Belisario-Sánchez YY; Taboada-Rodríguez A; Marín-Iniesta F; López-Gómez A
J Agric Food Chem; 2009 Aug; 57(15):6770-8. PubMed ID: 19588980
[TBL] [Abstract][Full Text] [Related]
16. Kinetic analysis of antioxidant capacity of wine.
Tubaro F; Rapuzzi P; Ursini F
Biofactors; 1999; 9(1):37-47. PubMed ID: 10221156
[TBL] [Abstract][Full Text] [Related]
17. 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; 659(1-2):208-15. PubMed ID: 20103126
[TBL] [Abstract][Full Text] [Related]
18. 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. PubMed ID: 11743766
[TBL] [Abstract][Full Text] [Related]
19. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.
Estévez M; Kylli P; Puolanne E; Kivikari R; Heinonen M
J Agric Food Chem; 2008 Nov; 56(22):10933-40. PubMed ID: 18975964
[TBL] [Abstract][Full Text] [Related]
20. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.
Hosu A; Cristea VM; Cimpoiu C
Food Chem; 2014 May; 150():113-8. PubMed ID: 24360427
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]