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.
214 related articles for article (PubMed ID: 29195952)
1. The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking. Restuccia D; Sicari V; Pellicanò TM; Spizzirri UG; Loizzo MR Food Res Int; 2017 Dec; 102():303-312. PubMed ID: 29195952 [TBL] [Abstract][Full Text] [Related]
2. Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices. Tassoni A; Tango N; Ferri M Food Chem; 2013 Aug; 139(1-4):405-13. PubMed ID: 23561124 [TBL] [Abstract][Full Text] [Related]
3. Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry. Loizzo MR; Sicari V; Pellicanò T; Xiao J; Poiana M; Tundis R Food Chem Toxicol; 2019 May; 127():127-134. PubMed ID: 30878529 [TBL] [Abstract][Full Text] [Related]
4. Nero d'Avola and Perricone cultivars: determination of polyphenols, flavonoids and anthocyanins in grapes and wines. Gervasi T; Oliveri F; Gottuso V; Squadrito M; Bartolomeo G; Cicero N; Dugo G Nat Prod Res; 2016 Oct; 30(20):2329-37. PubMed ID: 27109122 [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. Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production. Yañez L; Saavedra J; Martínez C; Córdova A; Ganga MA J Food Sci; 2012 Aug; 77(8):T143-50. PubMed ID: 22809090 [TBL] [Abstract][Full Text] [Related]
7. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733 [TBL] [Abstract][Full Text] [Related]
8. Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines. Tuberoso CIG; Serreli G; Montoro P; D'Urso G; Congiu F; Kowalczyk A Food Res Int; 2018 Sep; 111():97-103. PubMed ID: 30007742 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents. Verzera A; Tripodi G; Dima G; Condurso C; Scacco A; Cincotta F; Giglio DM; Santangelo T; Sparacio A J Sci Food Agric; 2016 Jan; 96(1):150-9. PubMed ID: 25581439 [TBL] [Abstract][Full Text] [Related]
13. Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines. Tenore GC; Basile A; Novellino E J Food Sci; 2011; 76(9):C1342-8. PubMed ID: 22416697 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Biogenic amines in wines from three Spanish regions. Landete JM; Ferrer S; Polo L; Pardo I J Agric Food Chem; 2005 Feb; 53(4):1119-24. PubMed ID: 15713028 [TBL] [Abstract][Full Text] [Related]
16. [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]
17. [Antioxidant and antiradical properties of red grape wines]. Ageeva NM; Markosov VA; Muzychenko GF; Bessonov VV; Khanferyan RA Vopr Pitan; 2015; 84(2):63-7. PubMed ID: 26841558 [TBL] [Abstract][Full Text] [Related]
18. Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces. Caridi A; Cufari A; Ramondino D Folia Microbiol (Praha); 2002; 47(4):407-8. PubMed ID: 12422518 [TBL] [Abstract][Full Text] [Related]
19. Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce Carullo G; Ahmed A; Fusi F; Sciubba F; Di Cocco ME; Restuccia D; Spizzirri UG; Saponara S; Aiello F Pharmaceuticals (Basel); 2020 May; 13(5):. PubMed ID: 32375256 [TBL] [Abstract][Full Text] [Related]
20. Effect of red grapes co-winemaking in polyphenols and color of wines. Lorenzo C; Pardo F; Zalacain A; Alonso GL; Salinas MR J Agric Food Chem; 2005 Sep; 53(19):7609-16. PubMed ID: 16159193 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]