BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

368 related articles for article (PubMed ID: 12074960)

  • 1. Wine, biodiversity, technology, and antioxidants.
    Mattivi F; Zulian C; Nicolini G; Valenti L
    Ann N Y Acad Sci; 2002 May; 957():37-56. PubMed ID: 12074960
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
    Favre G; Peña-Neira Á; Baldi C; Hernández N; Traverso S; Gil G; González-Neves G
    Food Chem; 2014 Sep; 158():504-12. PubMed ID: 24731376
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
    de la Cerda-Carrasco A; López-Solís R; Nuñez-Kalasic H; Peña-Neira Á; Obreque-Slier E
    J Sci Food Agric; 2015 May; 95(7):1521-7. PubMed ID: 25082193
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine.
    Song J; Zhang A; Cheng S; Li X; Zhang Y; Luan L; Qu H; Ruan S; Li J
    J Food Sci; 2022 Nov; 87(11):4854-4867. PubMed ID: 36165679
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ; Monforte L; Tomás-Las-Heras R; Martínez-Abaigar J; Núñez-Olivera E
    J Sci Food Agric; 2020 Jan; 100(1):401-409. PubMed ID: 31637723
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J; Baca-Bocanegra B; Heredia FJ; Hernández-Hierro JM
    J Food Sci; 2020 Feb; 85(2):324-331. PubMed ID: 31968392
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
    Manns DC; Coquard Lenerz CT; Mansfield AK
    J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera).
    Koyama K; Goto-Yamamoto N; Hashizume K
    Biosci Biotechnol Biochem; 2007 Apr; 71(4):958-65. PubMed ID: 17420579
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.
    Sun B; Spranger I; Roque-do-Vale F; Leandro C; Belchior P
    J Agric Food Chem; 2001 Dec; 49(12):5809-16. PubMed ID: 11743767
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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. PubMed ID: 19397711
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phenolic contents and compositions in skins of red wine grape cultivars among various genetic backgrounds and originations.
    Zhu L; Zhang Y; Lu J
    Int J Mol Sci; 2012; 13(3):3492-3510. PubMed ID: 22489164
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
    Gutiérrez-Gamboa G; Gómez-Plaza E; Bautista-Ortín AB; Garde-Cerdán T; Moreno-Simunovic Y; Martínez-Gil AM
    J Sci Food Agric; 2019 Apr; 99(6):2846-2854. PubMed ID: 30447086
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety.
    Sun X; Li L; Ma T; Liu X; Huang W; Zhan J
    J Food Sci; 2015 Oct; 80(10):C2170-9. PubMed ID: 26408827
    [TBL] [Abstract][Full Text] [Related]  

  • 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; 56(3):1105-15. PubMed ID: 18173238
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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; 17(3):3304-23. PubMed ID: 22418931
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.
    Cantos E; Espín JC; Tomás-Barberán FA
    J Agric Food Chem; 2002 Sep; 50(20):5691-6. PubMed ID: 12236700
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Influence of genetic and vintage factors in flavan-3-ol composition of grape seeds of a segregating Vitis vinifera population.
    Hernández MM; Song S; Menéndez CM
    J Sci Food Agric; 2017 Jan; 97(1):236-243. PubMed ID: 26992139
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines.
    Yue Q; Xu L; Xiang G; Yu X; Yao Y
    J Agric Food Chem; 2018 Jul; 66(27):7190-7199. PubMed ID: 29920074
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.