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Journal Abstract Search

264 related items for PubMed ID: 19334754

  • 1. White wine phenolics are absorbed and extensively metabolized in humans.
    Nardini M, Forte M, Vrhovsek U, Mattivi F, Viola R, Scaccini C.
    J Agric Food Chem; 2009 Apr 08; 57(7):2711-8. PubMed ID: 19334754
    [Abstract] [Full Text] [Related]

  • 2. Phenolic composition of champagnes from Chardonnay and Pinot Noir vintages.
    Chamkha M, Cathala B, Cheynier V, Douillard R.
    J Agric Food Chem; 2003 May 07; 51(10):3179-84. PubMed ID: 12720412
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Bioavailability of wine-derived phenolic compounds in humans: a review.
    Stockley C, Teissedre PL, Boban M, Di Lorenzo C, Restani P.
    Food Funct; 2012 Oct 30; 3(10):995-1007. PubMed ID: 22728778
    [Abstract] [Full Text] [Related]

  • 5. Wine phenolics.
    Waterhouse AL.
    Ann N Y Acad Sci; 2002 May 30; 957():21-36. PubMed ID: 12074959
    [Abstract] [Full Text] [Related]

  • 6. Absorption of hydroxycinnamates in humans after high-bran cereal consumption.
    Kern SM, Bennett RN, Mellon FA, Kroon PA, Garcia-Conesa MT.
    J Agric Food Chem; 2003 Sep 24; 51(20):6050-5. PubMed ID: 13129315
    [Abstract] [Full Text] [Related]

  • 7. Phenolic acids from beer are absorbed and extensively metabolized in humans.
    Nardini M, Natella F, Scaccini C, Ghiselli A.
    J Nutr Biochem; 2006 Jan 24; 17(1):14-22. PubMed ID: 16242314
    [Abstract] [Full Text] [Related]

  • 8. Hydroxycinnamic acids do not prevent aortic atherosclerosis in hypercholesterolemic golden Syrian hamsters.
    Auger C, Laurent N, Laurent C, Besançon P, Caporiccio B, Teissédre PL, Rouanet JM.
    Life Sci; 2004 Mar 26; 74(19):2365-77. PubMed ID: 14998714
    [Abstract] [Full Text] [Related]

  • 9. Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography.
    Noguer M, Cerezo AB, Rentzsch M, Winterhalter P, Troncoso AM, García-Parrilla MC.
    J Agric Food Chem; 2008 Oct 08; 56(19):8879-84. PubMed ID: 18778068
    [Abstract] [Full Text] [Related]

  • 10. Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract.
    Corona G, Spencer JP, Dessì MA.
    Toxicol Ind Health; 2009 Oct 08; 25(4-5):285-93. PubMed ID: 19651799
    [Abstract] [Full Text] [Related]

  • 11. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.
    de las Rivas B, Rodríguez H, Curiel JA, Landete JM, Muñoz R.
    J Agric Food Chem; 2009 Jan 28; 57(2):490-4. PubMed ID: 19099460
    [Abstract] [Full Text] [Related]

  • 12. Absorption and metabolism of antioxidative polyphenolic compounds in red wine.
    Yamashita S, Sakane T, Harada M, Sugiura N, Koda H, Kiso Y, Sezaki H.
    Ann N Y Acad Sci; 2002 May 28; 957():325-8. PubMed ID: 12074990
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Characteristics and occurrence of phenolic phytochemicals.
    King A, Young G.
    J Am Diet Assoc; 1999 Feb 12; 99(2):213-8. PubMed ID: 9972191
    [Abstract] [Full Text] [Related]

  • 15. Digestion and absorption of ferulic acid sugar esters in rat gastrointestinal tract.
    Zhao Z, Egashira Y, Sanada H.
    J Agric Food Chem; 2003 Aug 27; 51(18):5534-9. PubMed ID: 12926910
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine.
    Rudnitskaya A, Rocha SM, Legin A, Pereira V, Marques JC.
    Anal Chim Acta; 2010 Mar 03; 662(1):82-9. PubMed ID: 20152269
    [Abstract] [Full Text] [Related]

  • 17. Investigation of ethyl radical quenching by phenolics and thiols in model wine.
    Kreitman GY, Laurie VF, Elias RJ.
    J Agric Food Chem; 2013 Jan 23; 61(3):685-92. PubMed ID: 23289487
    [Abstract] [Full Text] [Related]

  • 18. Bioavailability of dietary flavonoids and phenolic compounds.
    Crozier A, Del Rio D, Clifford MN.
    Mol Aspects Med; 2010 Dec 23; 31(6):446-67. PubMed ID: 20854839
    [Abstract] [Full Text] [Related]

  • 19. Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.
    Guise R, Filipe-Ribeiro L, Nascimento D, Bessa O, Nunes FM, Cosme F.
    Food Chem; 2014 Aug 01; 156():250-7. PubMed ID: 24629965
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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