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Journal Abstract Search

548 related items for PubMed ID: 12822671

  • 1. The study of phenolic compounds as natural antioxidants in wine.
    López-Vélez M, Martínez-Martínez F, Del Valle-Ribes C.
    Crit Rev Food Sci Nutr; 2003; 43(3):233-44. PubMed ID: 12822671
    [Abstract] [Full Text] [Related]

  • 2. Analysis of phenolics in wine by high performance thin-layer chromatography with gradient elution and high resolution plate imaging.
    Agatonovic-Kustrin S, Hettiarachchi CG, Morton DW, Razic S.
    J Pharm Biomed Anal; 2015 Jan; 102():93-9. PubMed ID: 25255450
    [Abstract] [Full Text] [Related]

  • 3. Comparative analysis of the phenolic content of selected Chilean, Canadian and American Merlot red wines.
    Faustino RS, Sobrattee S, Edel AL, Pierce GN.
    Mol Cell Biochem; 2003 Jul; 249(1-2):11-9. PubMed ID: 12956393
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  • 4. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
    Lee KW, Kim YJ, Lee HJ, Lee CY.
    J Agric Food Chem; 2003 Dec 03; 51(25):7292-5. PubMed ID: 14640573
    [Abstract] [Full Text] [Related]

  • 5. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.
    Alonso AM, Domínguez C, Guillén DA, Barroso CG.
    J Agric Food Chem; 2002 May 22; 50(11):3112-5. PubMed ID: 12009971
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  • 6. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines.
    Burns J, Gardner PT, O'Neil J, Crawford S, Morecroft I, McPhail DB, Lister C, Matthews D, MacLean MR, Lean ME, Duthie GG, Crozier A.
    J Agric Food Chem; 2000 Feb 22; 48(2):220-30. PubMed ID: 10691619
    [Abstract] [Full Text] [Related]

  • 7. 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 22; 77(1):C141-8. PubMed ID: 22182198
    [Abstract] [Full Text] [Related]

  • 8. Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers.
    Lagunes I, Vázquez-Ortega F, Trigos Á.
    J Food Sci; 2017 Sep 22; 82(9):2051-2055. PubMed ID: 28841237
    [Abstract] [Full Text] [Related]

  • 9. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.
    Lugasi A, Hóvári J.
    Nahrung; 2003 Apr 22; 47(2):79-86. PubMed ID: 12744283
    [Abstract] [Full Text] [Related]

  • 10. Polyphenol content and total antioxidant activity of vini novelli (young red wines).
    Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pietta P.
    J Agric Food Chem; 2000 Mar 22; 48(3):732-5. PubMed ID: 10725141
    [Abstract] [Full Text] [Related]

  • 11. Determination of total polyphenolic content in red wines by means of the combined He-Ne laser optothermal window and Folin-Ciocalteu colorimetry assay.
    Dóka O, Bicanic D.
    Anal Chem; 2002 May 01; 74(9):2157-61. PubMed ID: 12033320
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  • 16. Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine.
    Gambuti A, Strollo D, Erbaggio A, Lecce L, Moio L.
    J Food Sci; 2007 Nov 01; 72(9):S623-8. PubMed ID: 18034746
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