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 *

494 related articles for article (PubMed ID: 27132844)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.
    Mulero J; Zafrilla P; Cayuela JM; Martínez-Cachá A; Pardo F
    J Food Sci; 2011 Apr; 76(3):C436-40. PubMed ID: 21535811
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.
    Kammerer D; Claus A; Carle R; Schieber A
    J Agric Food Chem; 2004 Jul; 52(14):4360-7. PubMed ID: 15237937
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
    Puértolas E; Alvarez I; Raso J
    Food Sci Technol Int; 2011 Apr; 17(2):77-86. PubMed ID: 21421675
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.
    Del Pino-García R; González-SanJosé ML; Rivero-Pérez MD; García-Lomillo J; Muñiz P
    Food Chem; 2017 Apr; 221():1723-1732. PubMed ID: 27979153
    [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. 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]  

  • 14. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
    Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Hermosín-Gutiérrez I; Gómez-Alonso S
    Food Chem; 2019 Oct; 295():350-360. PubMed ID: 31174768
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide.
    Xu F; Luan LY; Zhang ZW; Huo SS; Gao X; Fang YL; Xi ZM
    Molecules; 2014 Jul; 19(7):10189-207. PubMed ID: 25025149
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product.
    Lingua MS; Theumer MG; Kruzynski P; Wunderlin DA; Baroni MV
    Food Res Int; 2019 Aug; 122():496-505. PubMed ID: 31229105
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.
    Lago-Vanzela ES; Da-Silva R; Gomes E; García-Romero E; Hermosín-Gutiérrez I
    J Agric Food Chem; 2011 Dec; 59(24):13136-46. PubMed ID: 22112247
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses.
    Ribeiro LF; Ribani RH; Francisco TM; Soares AA; Pontarolo R; Haminiuk CW
    J Chromatogr B Analyt Technol Biomed Life Sci; 2015 Dec; 1007():72-80. PubMed ID: 26590878
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.