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 *

183 related articles for article (PubMed ID: 27777462)

  • 41. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
    Sun B; Neves AC; Fernandes TA; Fernandes AL; Mateus N; De Freitas V; Leandro C; Spranger MI
    J Agric Food Chem; 2011 Jun; 59(12):6550-7. PubMed ID: 21561162
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion.
    Liszt KI; Eder R; Wendelin S; Somoza V
    J Agric Food Chem; 2015 Sep; 63(35):7775-83. PubMed ID: 26244870
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Red wine phenolic complexes and their in vitro antioxidant activity.
    Sun B; Spranger I; Yang J; Leandro C; Guo L; Canário S; Zhao Y; Wu C
    J Agric Food Chem; 2009 Sep; 57(18):8623-7. PubMed ID: 19715276
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
    Figueiredo-González M; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2013 Sep; 140(1-2):217-24. PubMed ID: 23578636
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.).
    Pantelić M; Dabić Zagorac D; Natić M; Gašić U; Jović S; Vujović D; Djordjević JP
    PLoS One; 2016; 11(10):e0163823. PubMed ID: 27732619
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.
    Olejar KJ; Fedrizzi B; Kilmartin PA
    Food Chem; 2015 Sep; 183():181-9. PubMed ID: 25863627
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.
    Barros APA; Silva IS; Correa LC; Biasoto ACT
    J Food Sci Technol; 2022 Aug; 59(8):3245-3255. PubMed ID: 35789585
    [TBL] [Abstract][Full Text] [Related]  

  • 48. 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]  

  • 49. 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]  

  • 50. Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.
    Ivanova-Petropulos V; Durakova S; Ricci A; Parpinello GP; Versari A
    J Food Sci Technol; 2016 Jun; 53(6):2634-43. PubMed ID: 27478219
    [TBL] [Abstract][Full Text] [Related]  

  • 51. 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]  

  • 52. New grape stems-based liqueur: Physicochemical and phytochemical evaluation.
    Barros A; Gouvinhas I; Machado N; Pinto J; Cunha M; Rosa E; Domínguez-Perles R
    Food Chem; 2016 Jan; 190():896-903. PubMed ID: 26213054
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
    González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
    J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.
    Gordillo B; López-Infante MI; Ramírez-Pérez P; González-Miret ML; Heredia FJ
    J Agric Food Chem; 2010 Jun; 58(11):6797-803. PubMed ID: 20455543
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Evolution of phenolic compounds and sensory in bottled red wines and their co-development.
    Gao Y; Tian Y; Liu D; Li Z; Zhang XX; Li JM; Huang JH; Wang J; Pan QH
    Food Chem; 2015 Apr; 172():565-74. PubMed ID: 25442593
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of
    Dai L; Zhong K; Ma Y; Cui X; Sun Y; Zhang A; Han G
    Molecules; 2022 Apr; 27(9):. PubMed ID: 35565959
    [TBL] [Abstract][Full Text] [Related]  

  • 57. 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]  

  • 58. Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (
    Han F; Ju Y; Ruan X; Zhao X; Yue X; Zhuang X; Qin M; Fang Y
    Food Nutr Res; 2017; 61(1):1339552. PubMed ID: 28804435
    [No Abstract]   [Full Text] [Related]  

  • 59. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques.
    Aleixandre-Tudó JL; Alvarez I; Lizama V; García MJ; Aleixandre JL; Du Toit WJ
    J Agric Food Chem; 2013 Dec; 61(49):11900-12. PubMed ID: 24070179
    [TBL] [Abstract][Full Text] [Related]  

  • 60. The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate.
    Lasanta C; Caro I; Gómez J; Pérez L
    Food Res Int; 2014 Oct; 64():432-438. PubMed ID: 30011672
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.