294 related articles for article (PubMed ID: 30955671)
1. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
da Silva MJR; da Silva Padilha CV; Dos Santos Lima M; Pereira GE; Filho WGV; Moura MF; Tecchio MA
Food Chem; 2019 Aug; 289():714-722. PubMed ID: 30955671
[TBL] [Abstract][Full Text] [Related]
2. Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks.
da Silva MJR; Paiva APM; Souza JF; Padilha CVDS; Basílio LSP; Lima MDS; Pereira GE; Corrêa LC; Vianello F; Lima GPP; Moura MF; Tecchio MA
PLoS One; 2022; 17(10):e0275489. PubMed ID: 36264899
[TBL] [Abstract][Full Text] [Related]
3. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.
Lima Mdos S; da Conceição Prudêncio Dutra M; Toaldo IM; Corrêa LC; Pereira GE; de Oliveira D; Bordignon-Luiz MT; Ninow JL
Food Chem; 2015 Dec; 188():384-92. PubMed ID: 26041208
[TBL] [Abstract][Full Text] [Related]
4. Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture.
Valéria da Silva Padilha C; Dos Santos Lima M; Maia Toaldo I; Elias Pereira G; Terezinha Bordignon-Luiz M
Food Chem; 2019 Dec; 301():125170. PubMed ID: 31398671
[TBL] [Abstract][Full Text] [Related]
5. Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content.
Haas IC; Toaldo IM; de Gois JS; Borges DL; Petkowicz CL; Bordignon-Luiz MT
Plant Foods Hum Nutr; 2016 Dec; 71(4):422-428. PubMed ID: 27738868
[TBL] [Abstract][Full Text] [Related]
6. [Grape juice nutritional profile].
Ivanova NN; Khomich LM; Perova IB; Eller KI
Vopr Pitan; 2018; 87(6):95-105. PubMed ID: 30763495
[TBL] [Abstract][Full Text] [Related]
7. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity.
Maria de Carvalho Tavares I; Bonatto Machado de Castilhos M; Aparecida Mauro M; Mota Ramos A; Teodoro de Souza R; Gómez-Alonso S; Gomes E; Da-Silva R; Hermosín-Gutiérrez I; Silva Lago-Vanzela E
Food Chem; 2019 Nov; 298():124971. PubMed ID: 31260997
[TBL] [Abstract][Full Text] [Related]
8. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.
Toaldo IM; Cruz FA; Alves Tde L; de Gois JS; Borges DL; Cunha HP; da Silva EL; Bordignon-Luiz MT
Food Chem; 2015 Apr; 173():527-35. PubMed ID: 25466055
[TBL] [Abstract][Full Text] [Related]
9. Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals.
Toaldo IM; Cruz FA; da Silva EL; Bordignon-Luiz MT
Nutr Res; 2016 Aug; 36(8):808-17. PubMed ID: 27440535
[TBL] [Abstract][Full Text] [Related]
10. Bioactive compounds of juices from two Brazilian grape cultivars.
da Silva JK; Cazarin CB; Correa LC; Batista ÂG; Furlan CP; Biasoto AC; Pereira GE; de Camargo AC; Maróstica Junior MR
J Sci Food Agric; 2016 Apr; 96(6):1990-6. PubMed ID: 26084730
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.
Nowak D; Gośliński M; Wojtowicz E; Przygoński K
J Food Sci; 2018 Aug; 83(8):2237-2246. PubMed ID: 30044505
[TBL] [Abstract][Full Text] [Related]
12. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
Lima Mdos S; Silani Ide S; Toaldo IM; Corrêa LC; Biasoto AC; Pereira GE; Bordignon-Luiz MT; Ninow JL
Food Chem; 2014 Oct; 161():94-103. PubMed ID: 24837926
[TBL] [Abstract][Full Text] [Related]
13. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments.
Dorris MR; Voss DM; Bollom MA; Krawiec-Thayer MP; Bolling BW
J Food Sci; 2018 Apr; 83(4):911-921. PubMed ID: 29574726
[TBL] [Abstract][Full Text] [Related]
14. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.
Moser P; Telis VRN; de Andrade Neves N; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
Food Chem; 2017 Jan; 214():308-318. PubMed ID: 27507480
[TBL] [Abstract][Full Text] [Related]
15. Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometrics.
Granato D; Koot A; Schnitzler E; van Ruth SM
J Food Sci; 2015 Mar; 80(3):C584-93. PubMed ID: 25675840
[TBL] [Abstract][Full Text] [Related]
16. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
Dani C; Oliboni LS; Vanderlinde R; Bonatto D; Salvador M; Henriques JA
Food Chem Toxicol; 2007 Dec; 45(12):2574-80. PubMed ID: 17683842
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines.
Gomez HAG; Marques MOM; Borges CV; Minatel IO; Monteiro GC; Ritschel PS; Zanus MC; Diamante MS; Kluge RA; Lima GPP
Plant Foods Hum Nutr; 2020 Jun; 75(2):258-264. PubMed ID: 32222905
[TBL] [Abstract][Full Text] [Related]
19. Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage.
Barcia MT; Pertuzatti PB; Rodrigues D; Bochi VC; Hermosín-Gutiérrez I; Godoy HT
Int J Food Sci Nutr; 2015; 66(8):895-903. PubMed ID: 26560711
[TBL] [Abstract][Full Text] [Related]
20. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.
Silva GG; Dutra MDCP; de Oliveira JB; Rybka ACP; Pereira GE; Dos Santos Lima M
J Food Biochem; 2019 Mar; 43(3):e12732. PubMed ID: 31353539
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
