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Journal Abstract Search

190 related items for PubMed ID: 17696448

  • 1. Inhibition of trypsin by condensed tannins and wine.
    Gonçalves R, Soares S, Mateus N, de Freitas V.
    J Agric Food Chem; 2007 Sep 05; 55(18):7596-601. PubMed ID: 17696448
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  • 3. Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.
    Mazauric JP, Salmon JM.
    J Agric Food Chem; 2005 Jul 13; 53(14):5647-53. PubMed ID: 15998128
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  • 6. Mass spectrometry in grape and wine chemistry. Part I: polyphenols.
    Flamini R.
    Mass Spectrom Rev; 2003 Jul 13; 22(4):218-50. PubMed ID: 12884388
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  • 7. Interactions between yeast lees and wine polyphenols during simulation of wine aging. II. Analysis of desorbed polyphenol compounds from yeast lees.
    Mazauric JP, Salmon JM.
    J Agric Food Chem; 2006 May 31; 54(11):3876-81. PubMed ID: 16719509
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  • 8. Oligomeric procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption.
    Sugiyama H, Akazome Y, Shoji T, Yamaguchi A, Yasue M, Kanda T, Ohtake Y.
    J Agric Food Chem; 2007 May 30; 55(11):4604-9. PubMed ID: 17458979
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  • 10. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
    Cano-López M, Pardo-Mínguez F, Schmauch G, Saucier C, Teissedre PL, López-Roca JM, Gómez-Plaza E.
    J Agric Food Chem; 2008 Jul 23; 56(14):5932-41. PubMed ID: 18558704
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  • 11. [Evolution of phenolic compounds during wine aging].
    Glories Y.
    Ann Nutr Aliment; 1978 Jul 23; 32(5):1163-9. PubMed ID: 754587
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  • 12. Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake.
    Fernández-Pachón MS, Berná G, Otaolaurruchi E, Troncoso AM, Martín F, García-Parrilla MC.
    J Agric Food Chem; 2009 Aug 12; 57(15):6578-83. PubMed ID: 19722566
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  • 13. Vascular effects of wine polyphenols.
    Dell'Agli M, Buscialà A, Bosisio E.
    Cardiovasc Res; 2004 Sep 01; 63(4):593-602. PubMed ID: 15306214
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  • 14. Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation.
    Guadalupe Z, Soldevilla A, Sáenz-Navajas MP, Ayestarán B.
    J Chromatogr A; 2006 Apr 21; 1112(1-2):112-20. PubMed ID: 16360660
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  • 15. Differential effects of red and white wines on inhibition of the platelet-derived growth factor receptor: impact of the mash fermentation.
    Sparwel J, Vantler M, Caglayan E, Kappert K, Fries JW, Dietrich H, Böhm M, Erdmann E, Rosenkranz S.
    Cardiovasc Res; 2009 Mar 01; 81(4):758-70. PubMed ID: 19074160
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  • 16. Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.
    Sun B, de Sá M, Leandro C, Caldeira I, Duarte FL, Spranger I.
    J Agric Food Chem; 2013 Jan 30; 61(4):939-46. PubMed ID: 23294371
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  • 17. In vitro inhibition of human cGMP-specific phosphodiesterase-5 by polyphenols from red grapes.
    Dell'Agli M, Galli GV, Vrhovsek U, Mattivi F, Bosisio E.
    J Agric Food Chem; 2005 Mar 23; 53(6):1960-5. PubMed ID: 15769121
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  • 18. Sea buckthorn (Hippophae rhamnoides) proanthocyanidins inhibit in vitro enzymatic hydrolysis of protein.
    Arimboor R, Arumughan C.
    J Food Sci; 2011 Aug 23; 76(6):T130-7. PubMed ID: 22417524
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  • 19. Relationship between red wine grade and phenolics. 2. Tannin composition and size.
    Kassara S, Kennedy JA.
    J Agric Food Chem; 2011 Aug 10; 59(15):8409-12. PubMed ID: 21702478
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  • 20. Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.
    Tao J, Dykes SI, Kilmartin PA.
    J Agric Food Chem; 2007 Jul 25; 55(15):6104-9. PubMed ID: 17602651
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