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 *

137 related articles for article (PubMed ID: 31954278)

  • 1. Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution.
    Motta S; Guaita M; Cassino C; Bosso A
    Food Chem; 2020 May; 313():126045. PubMed ID: 31954278
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution.
    Vignault A; González-Centeno MR; Pascual O; Gombau J; Jourdes M; Moine V; Iturmendi N; Canals JM; Zamora F; Teissedre PL
    Food Chem; 2018 Dec; 268():210-219. PubMed ID: 30064750
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant activity of commercial food grade tannins exemplified in a wine model.
    Ricci A; Olejar KJ; Parpinello GP; Mattioli AU; Teslić N; Kilmartin PA; Versari A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Dec; 33(12):1761-1774. PubMed ID: 27696959
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine.
    Jeremic J; Vongluanngam I; Ricci A; Parpinello GP; Versari A
    Molecules; 2020 Mar; 25(5):. PubMed ID: 32182679
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oxygen and SO
    Ugliano M; Slaghenaufi D; Picariello L; Olivieri G
    J Agric Food Chem; 2020 Nov; 68(47):13418-13425. PubMed ID: 32153190
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Oxygen consumption rates by different oenological tannins in a model wine solution.
    Pascual O; Vignault A; Gombau J; Navarro M; Gómez-Alonso S; García-Romero E; Canals JM; Hermosín-Gutíerrez I; Teissedre PL; Zamora F
    Food Chem; 2017 Nov; 234():26-32. PubMed ID: 28551234
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A New Extract from Pomegranate (
    Canuti V; Cecchi L; Khatib M; Guerrini L; Mulinacci N; Zanoni B
    Molecules; 2020 Sep; 25(19):. PubMed ID: 32998387
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration.
    Yacco RS; Watrelot AA; Kennedy JA
    J Agric Food Chem; 2016 Feb; 64(4):860-9. PubMed ID: 26766301
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins.
    Ricci A; Parpinello GP; Teslić N; Kilmartin PA; Versari A
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31412565
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The kinetics of oxygen and SO
    Carrascón V; Vallverdú-Queralt A; Meudec E; Sommerer N; Fernandez-Zurbano P; Ferreira V
    Food Chem; 2018 Feb; 241():206-214. PubMed ID: 28958520
    [TBL] [Abstract][Full Text] [Related]  

  • 11. An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates.
    Ferreira C; Sáenz-Navajas MP; Carrascón V; Næs T; Fernández-Zurbano P; Ferreira V
    Food Chem; 2021 Dec; 365():130405. PubMed ID: 34284330
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Wine industry by-product: Full polyphenolic characterization of grape stalks.
    Teixeira N; Mateus N; de Freitas V; Oliveira J
    Food Chem; 2018 Dec; 268():110-117. PubMed ID: 30064737
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.
    Picariello L; Rinaldi A; Forino M; Errichiello F; Moio L; Gambuti A
    Molecules; 2020 Oct; 25(20):. PubMed ID: 33050381
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan.
    Mekoue Nguela J; Poncet-Legrand C; Sieczkowski N; Vernhet A
    Food Chem; 2016 Nov; 210():671-82. PubMed ID: 27211695
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Polyphenolic profile as a useful tool to identify the wood used in wine aging.
    Sanz M; Fernández de Simón B; Cadahía E; Esteruelas E; Muñoz AM; Hernández MT; Estrella I
    Anal Chim Acta; 2012 Jun; 732():33-45. PubMed ID: 22688032
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Further Highlighting on the Prevention of Oxidative Damage by Polyphenol-Rich Wine Extracts.
    Salucci S; Burattini S; Giordano FM; Lucarini S; Diamantini G; Falcieri E
    J Med Food; 2017 Apr; 20(4):410-419. PubMed ID: 28165846
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of solvent composition on antioxidant potential of model polyphenols and red wines determined with 2,2-diphenyl-1-picrylhydrazyl.
    Bertalanič L; Košmerl T; Poklar Ulrih N; Cigić B
    J Agric Food Chem; 2012 Dec; 60(50):12282-8. PubMed ID: 23186019
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.
    Ferreira V; Carrascon V; Bueno M; Ugliano M; Fernandez-Zurbano P
    J Agric Food Chem; 2015 Dec; 63(51):10928-37. PubMed ID: 26654524
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois.
    Johnson MH; Gonzalez de Mejia E
    J Food Sci; 2012 Jan; 77(1):C141-8. PubMed ID: 22182198
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.