368 related articles for article (PubMed ID: 12074960)
21. 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. PubMed ID: 27240192
[TBL] [Abstract][Full Text] [Related]
22. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
Meng J; Fang Y; Gao J; Qiao L; Zhang A; Guo Z; Qin M; Huang J; Hu Y; Zhuang X
J Food Sci; 2012 Jan; 77(1):C8-14. PubMed ID: 22181048
[TBL] [Abstract][Full Text] [Related]
23. [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]
24. The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines.
Jara-Palacios MJ; Hernanz D; Escudero-Gilete ML; Heredia FJ
Molecules; 2016 Nov; 21(11):. PubMed ID: 27845756
[TBL] [Abstract][Full Text] [Related]
25. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.
Monagas M; Gómez-Cordovés C; Bartolomé B; Laureano O; Ricardo da Silva JM
J Agric Food Chem; 2003 Oct; 51(22):6475-81. PubMed ID: 14558765
[TBL] [Abstract][Full Text] [Related]
26. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
[TBL] [Abstract][Full Text] [Related]
27. Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice.
Fuleki T; Ricardo-Da-Silva JM
J Agric Food Chem; 2003 Jan; 51(3):640-6. PubMed ID: 12537435
[TBL] [Abstract][Full Text] [Related]
28. Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China.
Jin ZM; He JJ; Bi HQ; Cui XY; Duan CQ
Molecules; 2009 Dec; 14(12):4922-35. PubMed ID: 20032869
[TBL] [Abstract][Full Text] [Related]
29. Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftovers.
Trošt K; Klančnik A; Mozetič Vodopivec B; Sternad Lemut M; Jug Novšak K; Raspor P; Smole Možina S
J Sci Food Agric; 2016 Nov; 96(14):4809-4820. PubMed ID: 27485794
[TBL] [Abstract][Full Text] [Related]
30. Effect of flash release treatment on phenolic extraction and wine composition.
Morel-Salmi C; Souquet JM; Bes M; Cheynier V
J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
[TBL] [Abstract][Full Text] [Related]
31. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).
Paissoni MA; Río Segade S; Giacosa S; Torchio F; Cravero F; Englezos V; Rantsiou K; Carboni C; Gerbi V; Teissedre PL; Rolle L
Food Res Int; 2017 Aug; 98():68-78. PubMed ID: 28610734
[TBL] [Abstract][Full Text] [Related]
32. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.
Barcia MT; Pertuzatti PB; Gómez-Alonso S; Godoy HT; Hermosín-Gutiérrez I
Food Chem; 2014 Sep; 159():95-105. PubMed ID: 24767031
[TBL] [Abstract][Full Text] [Related]
33. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
Castillo-Muñoz N; Fernández-González M; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2009 Sep; 57(17):7883-91. PubMed ID: 19673489
[TBL] [Abstract][Full Text] [Related]
34. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity.
Lingua MS; Fabani MP; Wunderlin DA; Baroni MV
Food Chem; 2016 Oct; 208():228-38. PubMed ID: 27132844
[TBL] [Abstract][Full Text] [Related]
35. Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification.
Gordillo B; Sigurdson GT; Lao F; González-Miret ML; Heredia FJ; Giusti MM
Food Res Int; 2018 Apr; 106():791-799. PubMed ID: 29579988
[TBL] [Abstract][Full Text] [Related]
36. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine.
Borazan AA; Bozan B
Food Chem; 2013 May; 138(1):389-95. PubMed ID: 23265503
[TBL] [Abstract][Full Text] [Related]
37. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
Thimothe J; Bonsi IA; Padilla-Zakour OI; Koo H
J Agric Food Chem; 2007 Dec; 55(25):10200-7. PubMed ID: 17999462
[TBL] [Abstract][Full Text] [Related]
38. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
Fanzone M; Zamora F; Jofré V; Assof M; Gómez-Cordovés C; Peña-Neira Á
J Sci Food Agric; 2012 Feb; 92(3):704-18. PubMed ID: 21919008
[TBL] [Abstract][Full Text] [Related]
39. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).
De Nisco M; Manfra M; Bolognese A; Sofo A; Scopa A; Tenore GC; Pagano F; Milite C; Russo MT
Food Chem; 2013 Oct; 140(4):623-9. PubMed ID: 23692745
[TBL] [Abstract][Full Text] [Related]
40. Grape and wine polymeric polyphenols: Their importance in enology.
Li L; Sun B
Crit Rev Food Sci Nutr; 2019; 59(4):563-579. PubMed ID: 28933917
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
