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Journal Abstract Search

208 related items for PubMed ID: 15373419

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  • 2. 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; 72(9):S623-8. PubMed ID: 18034746
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  • 4. Pulsed electric field-assisted vinification of aglianico and piedirosso grapes.
    Donsì F, Ferrari G, Fruilo M, Pataro G.
    J Agric Food Chem; 2010 Nov 24; 58(22):11606-15. PubMed ID: 21038868
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  • 7. Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: effect of variety and enological practices.
    Kostadinović S, Wilkens A, Stefova M, Ivanova V, Vojnoski B, Mirhosseini H, Winterhalter P.
    Food Chem; 2012 Dec 15; 135(4):3003-9. PubMed ID: 22980903
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  • 8. Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.
    Pedroza MA, Carmona M, Alonso GL, Salinas MR, Zalacain A.
    Food Chem; 2013 Jan 01; 136(1):224-36. PubMed ID: 23017417
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  • 14. 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 01; 249(1-2):11-9. PubMed ID: 12956393
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  • 20. Antioxidants in Sicilian wines: analytic and compositive aspects.
    Dugo G, Salvo F, Dugo P, La Torre GL, Mondello L.
    Drugs Exp Clin Res; 2003 Jul 01; 29(5-6):189-202. PubMed ID: 15134374
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