125 related articles for article (PubMed ID: 11811544)
1. Stable free radicals as ubiquitous components of red wines.
Rossetto M; Vianello F; Rigo A; Vrhovsek U; Mattivi F; Scarpa M
Free Radic Res; 2001 Dec; 35(6):933-9. PubMed ID: 11811544
[TBL] [Abstract][Full Text] [Related]
2. Stable free radicals and peroxyl radical trapping capacity in red wines.
Rossetto M; Vanzani P; Zennaro L; Mattivi F; Vrhovsek U; Scarpa M; Rigo A
J Agric Food Chem; 2004 Oct; 52(20):6151-5. PubMed ID: 15453680
[TBL] [Abstract][Full Text] [Related]
3. EPR evaluation of the antiradical activity of wines containing high concentrations of resveratrol.
Bertelli A; Falchi M; Lo Scalzo R; Morelli R
Drugs Exp Clin Res; 2004; 30(3):111-5. PubMed ID: 15366787
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines.
Arnous A; Makris DP; Kefalas P
J Agric Food Chem; 2001 Dec; 49(12):5736-42. PubMed ID: 11743756
[TBL] [Abstract][Full Text] [Related]
6. [Variability of polyphenol content in different types of wine and its potential application in the understanding of its biologic effects].
Alvarez-Sala Walther LA; Slowing Barillas K; Gómez-Serranillos Cuadrado P; Torres Segovia F; Valderrama Rojas M; Millán Núñez-Cortés J
Med Clin (Barc); 2000 Mar; 114(9):331-2. PubMed ID: 10786332
[TBL] [Abstract][Full Text] [Related]
7. Free radical scavenging capacity in the aging of selected red Spanish wines.
Larrauri JA; Sánchez-Moreno C; Rupérez P; Saura-Calixto F
J Agric Food Chem; 1999 Apr; 47(4):1603-6. PubMed ID: 10564024
[TBL] [Abstract][Full Text] [Related]
8. Free radicals in red wine, but not in white?
Troup GJ; Hutton DR; Hewitt DG; Hunter CR
Free Radic Res; 1994 Jan; 20(1):63-8. PubMed ID: 8012522
[TBL] [Abstract][Full Text] [Related]
9. 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. PubMed ID: 11600032
[TBL] [Abstract][Full Text] [Related]
10. The effect of red and white wines on nonheme-iron absorption in humans.
Cook JD; Reddy MB; Hurrell RF
Am J Clin Nutr; 1995 Apr; 61(4):800-4. PubMed ID: 7702022
[TBL] [Abstract][Full Text] [Related]
11. Determination of reactions between free radicals and selected Chilean wines and transition metals by ESR and UV-vis technique.
Espinoza M; Olea-Azar C; Speisky H; Rodríguez J
Spectrochim Acta A Mol Biomol Spectrosc; 2009 Jan; 71(5):1638-43. PubMed ID: 18675582
[TBL] [Abstract][Full Text] [Related]
12. Analysis of mitogenic substances in Bupleurum chinense by ESR spectroscopy.
Ohtsu S; Izumi S; Iwanaga S; Ohno N; Yadomae T
Biol Pharm Bull; 1997 Jan; 20(1):97-100. PubMed ID: 9013818
[TBL] [Abstract][Full Text] [Related]
13. Determination of polyphenols in wines by reaction with 4-aminoantipyrine and photometric flow-injection analysis.
Schoonen JW; Sales MG
Anal Bioanal Chem; 2002 Apr; 372(7-8):822-8. PubMed ID: 12012195
[TBL] [Abstract][Full Text] [Related]
14. Determination of total polyphenolic content in red wines by means of the combined He-Ne laser optothermal window and Folin-Ciocalteu colorimetry assay.
Dóka O; Bicanic D
Anal Chem; 2002 May; 74(9):2157-61. PubMed ID: 12033320
[TBL] [Abstract][Full Text] [Related]
15. EPR, free radicals, wine, and the industry: some achievements.
Troup GJ; Hunter CR
Ann N Y Acad Sci; 2002 May; 957():345-7. PubMed ID: 12074995
[TBL] [Abstract][Full Text] [Related]
16. Inhibition by wine polyphenols of peroxynitrite-initiated chemiluminescence and NADH oxidation.
Boveris A; Valdez L; Alvarez S
Ann N Y Acad Sci; 2002 May; 957():90-102. PubMed ID: 12074964
[TBL] [Abstract][Full Text] [Related]
17. Principal component analysis of biogenic amines and polyphenols in Hungarian wines.
Csomós E; Héberger K; Simon-Sarkadi L
J Agric Food Chem; 2002 Jun; 50(13):3768-74. PubMed ID: 12059158
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Green tea polyphenols react with 1,1-diphenyl-2-picrylhydrazyl free radicals in the bilayer of liposomes: direct evidence from electron spin resonance studies.
Chen C; Tang HR; Sutcliffe LH; Belton PS
J Agric Food Chem; 2000 Nov; 48(11):5710-4. PubMed ID: 11087543
[TBL] [Abstract][Full Text] [Related]
20. [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. PubMed ID: 14617869
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
