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Journal Abstract Search

222 related items for PubMed ID: 15724698

  • 1.
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  • 2. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
    Zafrilla P, Morillas J, Mulero J, Cayuela JM, Martínez-Cachá A, Pardo F, López Nicolás JM.
    J Agric Food Chem; 2003 Jul 30; 51(16):4694-700. PubMed ID: 14705898
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  • 3. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D.
    J Agric Food Chem; 2008 Feb 27; 56(4):1415-22. PubMed ID: 18220345
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  • 4. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.
    Lugasi A, Hóvári J.
    Nahrung; 2003 Apr 27; 47(2):79-86. PubMed ID: 12744283
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  • 5. Redox chemistry of red wine. Quantification by an oscillating reaction of the overall antioxidant power as a function of the temperature.
    Prenesti E, Toso S, Berto S.
    J Agric Food Chem; 2005 May 18; 53(10):4220-7. PubMed ID: 15884864
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  • 6. Antioxidant capacity of selected wines.
    Jamroz A, Bełtowski J.
    Med Sci Monit; 2001 May 18; 7(6):1198-202. PubMed ID: 11687730
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  • 7. [Determination of polyphenolic complex in wines by electrochemical methods and using the enzymes tyrosinase and laccase].
    Shleev SV, Chekanova SA, Koroleva OV, Stepanova EV, Telegin IuA, Sen'kina ZE.
    Prikl Biokhim Mikrobiol; 2004 May 18; 40(3):359-65. PubMed ID: 15283342
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  • 8. Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.
    Rivero D, Pérez-Magariño S, González-Sanjosé ML, Valls-Belles V, Codoñer P, Muñiz P.
    J Agric Food Chem; 2005 May 04; 53(9):3637-42. PubMed ID: 15853413
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  • 12. Unravelling the total antioxidant capacity of pinotage wines: contribution of phenolic compounds.
    de Beer D, Joubert E, Marais J, Manley M.
    J Agric Food Chem; 2006 Apr 19; 54(8):2897-905. PubMed ID: 16608206
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  • 14. Effect of reddening-ripening on the antioxidant activity of polyphenol extracts from cv. 'Annurca' apple fruits.
    D'Angelo S, Cimmino A, Raimo M, Salvatore A, Zappia V, Galletti P.
    J Agric Food Chem; 2007 Nov 28; 55(24):9977-85. PubMed ID: 17960886
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  • 18. New qualitative approach in the characterization of antioxidants in white wines by antioxidant free radical scavenging and NMR techniques.
    Oliveira CM, Ferreira AC, de Pinho PG, Silva AM.
    J Agric Food Chem; 2008 Nov 12; 56(21):10326-31. PubMed ID: 18828596
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  • 19. Beneficial effects of white wines.
    Lamuela-Raventós RM, de la Torre-Boronat MC.
    Drugs Exp Clin Res; 1999 Nov 12; 25(2-3):121-4. PubMed ID: 10370874
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  • 20. Antioxidant activities of polyphenolic compounds isolated from Antidesma thwaitesianum Müll. Arg. seeds and marcs.
    Puangpronpitag D, Areejitranusorn P, Boonsiri P, Suttajit M, Yongvanit P.
    J Food Sci; 2008 Nov 12; 73(9):C648-53. PubMed ID: 19021795
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