These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

245 related articles for article (PubMed ID: 11687730)

  • 1. Antioxidant capacity of selected wines.
    Jamroz A; Bełtowski J
    Med Sci Monit; 2001; 7(6):1198-202. PubMed ID: 11687730
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
    J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Diminution of tissue lipid peroxidation in rats is related to the in vitro antioxidant capacity of wine.
    Rodrigo R; Castillo R; Carrasco R; Huerta P; Moreno M
    Life Sci; 2005 Jan; 76(8):889-900. PubMed ID: 15589966
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.
    Rivero-Pérez MD; Muñiz P; Gonzalez-Sanjosé ML
    J Agric Food Chem; 2007 Jul; 55(14):5476-83. PubMed ID: 17579427
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography.
    Noguer M; Cerezo AB; Rentzsch M; Winterhalter P; Troncoso AM; García-Parrilla MC
    J Agric Food Chem; 2008 Oct; 56(19):8879-84. PubMed ID: 18778068
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Antioxidant characteristics of a newly developed vermouth wine].
    Fehér J; Lugasi A
    Orv Hetil; 2004 Dec; 145(52):2623-7. PubMed ID: 15724698
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups).
    Otaolaurruchi E; Fernández-Pachón MS; Gonzalez AG; Troncoso AM; García-Parrilla MC
    J Agric Food Chem; 2007 Nov; 55(23):9713-8. PubMed ID: 17941686
    [TBL] [Abstract][Full Text] [Related]  

  • 9. New qualitative approach in the characterization of antioxidants in white wines by antioxidant free radical scavenging and NMR techniques.
    Oliveira CM; Ferreira AC; de Pinho PG; Silva AM
    J Agric Food Chem; 2008 Nov; 56(21):10326-31. PubMed ID: 18828596
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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; 58(22):11775-82. PubMed ID: 21028822
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Redox chemistry of red wine. Quantification by an oscillating reaction of the overall antioxidant power as a function of the temperature.
    Prenesti E; Toso S; Berto S
    J Agric Food Chem; 2005 May; 53(10):4220-7. PubMed ID: 15884864
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [In vitro findings of antioxidant properties of Hungarian red wines].
    Lugasi A; Blázovics A; Fehér J
    Orv Hetil; 1999 Sep; 140(37):2051-6. PubMed ID: 10513452
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Antioxidant reactions and activities of teas and wines by the cumene hydroperoxide/hemoglobin * methylene blue method].
    Sugita O; Nakano M; Matsuto T; Okada M
    Rinsho Byori; 2009 Jul; 57(7):631-7. PubMed ID: 19708531
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.
    Apak R; Güçlü K; Ozyürek M; Karademir SE
    J Agric Food Chem; 2004 Dec; 52(26):7970-81. PubMed ID: 15612784
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) and ferric reducing anti-oxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables.
    Nilsson J; Pillai D; Onning G; Persson C; Nilsson A; Akesson B
    Mol Nutr Food Res; 2005 Mar; 49(3):239-46. PubMed ID: 15704239
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Beneficial effects of white wines.
    Lamuela-Raventós RM; de la Torre-Boronat MC
    Drugs Exp Clin Res; 1999; 25(2-3):121-4. PubMed ID: 10370874
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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; 58(18):10133-42. PubMed ID: 20804125
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Study of resveratrol and antioxidant activity in Georgian brand red wines and a number of foreign red wines.
    Chkhikvishvili I; Gogia N; Sirbiladze G
    Georgian Med News; 2008 Jun; (159):53-7. PubMed ID: 18633153
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidant capacity of plasma after red wine intake in human volunteers.
    Fernández-Pachón MS; Villaño D; Troncoso AM; García-Parrilla MC
    J Agric Food Chem; 2005 Jun; 53(12):5024-9. PubMed ID: 15941351
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Oxidation management of white wines using cyclic voltammetry and multivariate process monitoring.
    Martins RC; Oliveira R; Bento F; Geraldo D; Lopes VV; Guedes de Pinho P; Oliveira CM; Silva Ferreira AC
    J Agric Food Chem; 2008 Dec; 56(24):12092-8. PubMed ID: 19053361
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.