165 related articles for article (PubMed ID: 18576990)
1. Addition of phenolic acids on the reduction of methanol content in wine.
Hou CY; Lin YS; Wang YT; Jiang CM; Lin KT; Wu MC
J Food Sci; 2008 Jun; 73(5):C432-7. PubMed ID: 18576990
[TBL] [Abstract][Full Text] [Related]
2. Separation and utilization of pectin lyase from commercial pectic enzyme via highly methoxylated cross-linked alcohol-insoluble solid chromatography for wine methanol reduction.
Wu MC; Jiang CM; Huang PH; Wu MY; Wang YT
J Agric Food Chem; 2007 Feb; 55(4):1557-62. PubMed ID: 17263548
[TBL] [Abstract][Full Text] [Related]
3. Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine.
Abu-Amsha R; Croft KD; Puddey IB; Proudfoot JM; Beilin LJ
Clin Sci (Lond); 1996 Oct; 91(4):449-58. PubMed ID: 8983870
[TBL] [Abstract][Full Text] [Related]
4. Release of phenolic acids from defatted rice bran by subcritical water treatment.
Fabian C; Tran-Thi NY; Kasim NS; Ju YH
J Sci Food Agric; 2010 Dec; 90(15):2576-81. PubMed ID: 20687234
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15).
Subba Rao MV; Muralikrishna G
J Agric Food Chem; 2002 Feb; 50(4):889-92. PubMed ID: 11829663
[TBL] [Abstract][Full Text] [Related]
7. Synergistic effect of antioxidant phenolic acids on human phenolsulfotransferase activity.
Yeh CT; Shih PH; Yen GC
J Agric Food Chem; 2004 Jun; 52(13):4139-43. PubMed ID: 15212460
[TBL] [Abstract][Full Text] [Related]
8. Pectinesterase inhibitor from jelly-fig (Ficus awkeotsang Makino) achenes reduces methanol content in carambola wine.
Wu JS; Wu MC; Jiang CM; Hwang YP; Shen SC; Chang HM
J Agric Food Chem; 2005 Nov; 53(24):9506-11. PubMed ID: 16302769
[TBL] [Abstract][Full Text] [Related]
9. Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection.
Mattila P; Kumpulainen J
J Agric Food Chem; 2002 Jun; 50(13):3660-7. PubMed ID: 12059140
[TBL] [Abstract][Full Text] [Related]
10. Development of a novel microextraction by packed sorbent-based approach followed by ultrahigh pressure liquid chromatography as a powerful technique for quantification phenolic constituents of biological interest in wines.
Gonçalves J; Mendes B; Silva CL; Câmara JS
J Chromatogr A; 2012 Mar; 1229():13-23. PubMed ID: 22305355
[TBL] [Abstract][Full Text] [Related]
11. Catabolism of coniferyl aldehyde, ferulic acid and p-coumaric acid by Saccharomyces cerevisiae yields less toxic products.
Adeboye PT; Bettiga M; Aldaeus F; Larsson PT; Olsson L
Microb Cell Fact; 2015 Sep; 14():149. PubMed ID: 26392265
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
Jiang H; Martin J; Okot-Kotber M; Seib PA
J Food Sci; 2011 Aug; 76(6):C846-52. PubMed ID: 22417482
[TBL] [Abstract][Full Text] [Related]
14. Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso.
García Moreno MV; Barroso CG
J Agric Food Chem; 2002 Dec; 50(26):7556-63. PubMed ID: 12475270
[TBL] [Abstract][Full Text] [Related]
15. Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexes.
Li T; Li X; Dai T; Hu P; Niu X; Liu C; Chen J
Food Res Int; 2020 Mar; 129():108802. PubMed ID: 32036926
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of antiulcer activity of the main phenolic acids found in Brazilian Green Propolis.
Barros MP; Lemos M; Maistro EL; Leite MF; Sousa JP; Bastos JK; Andrade SF
J Ethnopharmacol; 2008 Dec; 120(3):372-7. PubMed ID: 18930797
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of phenolic acids and phenylpropanoids in the crude drugs.
Ivanauskas L; Jakstas V; Radusiene J; Lukosius A; Baranauskas A
Medicina (Kaunas); 2008; 44(1):48-55. PubMed ID: 18277089
[TBL] [Abstract][Full Text] [Related]
18. Inhibition of pancreatic lipase by phenolic acids--examination in vitro.
Karamać M; Amarowicz R
Z Naturforsch C J Biosci; 1996; 51(11-12):903-5. PubMed ID: 9031529
[TBL] [Abstract][Full Text] [Related]
19. [On phenolic acids of vegetables. I. Hydroxycinnamic acids and hydroxybenzoic acids of brassica-species and leaves of other cruciferae (author's transl)].
Schmidtlein H; Herrmann K
Z Lebensm Unters Forsch; 1975 Nov; 159(3):139-48. PubMed ID: 1229722
[TBL] [Abstract][Full Text] [Related]
20. A blend of polyphenolic compounds explains the stimulatory effect of red wine on human endothelial NO synthase.
Wallerath T; Li H; Gödtel-Ambrust U; Schwarz PM; Förstermann U
Nitric Oxide; 2005 Mar; 12(2):97-104. PubMed ID: 15740983
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]