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Journal Abstract Search

342 related items for PubMed ID: 20589746

  • 21. Chemometric studies of vinegars from different raw materials and processes of production.
    Natera R, Castro R, de Valme García-Moreno M, Hernández MJ, García-Barroso C.
    J Agric Food Chem; 2003 May 21; 51(11):3345-51. PubMed ID: 12744665
    [Abstract] [Full Text] [Related]

  • 22. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
    Genova G, Tosetti R, Tonutti P.
    J Sci Food Agric; 2016 Jan 30; 96(2):664-71. PubMed ID: 25683953
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  • 23. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
    Cardona JA, Lee JH, Talcott ST.
    J Agric Food Chem; 2009 Sep 23; 57(18):8421-5. PubMed ID: 19754172
    [Abstract] [Full Text] [Related]

  • 24. Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics.
    Baiano A, Terracone C.
    J Agric Food Chem; 2011 Sep 28; 59(18):9815-26. PubMed ID: 21863872
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  • 25. The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars.
    Antoniewicz J, Kochman J, Jakubczyk K, Janda-Milczarek K.
    Molecules; 2021 Dec 15; 26(24):. PubMed ID: 34946694
    [Abstract] [Full Text] [Related]

  • 26. Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature.
    Serratosa MP, Marquez A, Lopez-Toledano A, Medina M, Merida J.
    J Agric Food Chem; 2011 Mar 09; 59(5):1882-92. PubMed ID: 21319807
    [Abstract] [Full Text] [Related]

  • 27. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
    Kharchoufi S, Gomez J, Lasanta C, Castro R, Sainz F, Hamdi M.
    J Sci Food Agric; 2018 Sep 09; 98(12):4749-4758. PubMed ID: 29542127
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  • 28. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.
    Neves AC, Spranger MI, Zhao Y, Leandro MC, Sun B.
    J Agric Food Chem; 2010 Nov 24; 58(22):11775-82. PubMed ID: 21028822
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  • 29. Traceability of phytosanitary products in the production of a Sherry wine vinegar.
    Durán E, Marín RN, Mejías RC, Barroso CG.
    J Agric Food Chem; 2009 Mar 25; 57(6):2193-9. PubMed ID: 19215135
    [Abstract] [Full Text] [Related]

  • 30. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
    Meng J, Fang Y, Gao J, Qiao L, Zhang A, Guo Z, Qin M, Huang J, Hu Y, Zhuang X.
    J Food Sci; 2012 Jan 25; 77(1):C8-14. PubMed ID: 22181048
    [Abstract] [Full Text] [Related]

  • 31. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
    Dani C, Oliboni LS, Vanderlinde R, Bonatto D, Salvador M, Henriques JA.
    Food Chem Toxicol; 2007 Dec 25; 45(12):2574-80. PubMed ID: 17683842
    [Abstract] [Full Text] [Related]

  • 32. Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compounds.
    Schmitzer V, Veberic R, Slatnar A, Stampar F.
    J Agric Food Chem; 2010 Sep 22; 58(18):10143-6. PubMed ID: 20735034
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  • 33. Extraction of phenolics and changes in antioxidant activity of red wines during vinification.
    Burns J, Gardner PT, Matthews D, Duthie GG, Lean ME, Crozier A.
    J Agric Food Chem; 2001 Dec 22; 49(12):5797-808. PubMed ID: 11743766
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  • 34. Red wine phenolic complexes and their in vitro antioxidant activity.
    Sun B, Spranger I, Yang J, Leandro C, Guo L, Canário S, Zhao Y, Wu C.
    J Agric Food Chem; 2009 Sep 23; 57(18):8623-7. PubMed ID: 19715276
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  • 35. Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines.
    Yue Q, Xu L, Xiang G, Yu X, Yao Y.
    J Agric Food Chem; 2018 Jul 11; 66(27):7190-7199. PubMed ID: 29920074
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  • 36. Effect of polyphenolic extracts from red wine and 4-OH-coumaric acid on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats.
    Femia AP, Caderni G, Vignali F, Salvadori M, Giannini A, Biggeri A, Gee J, Przybylska K, Cheynier V, Dolara P.
    Eur J Nutr; 2005 Mar 11; 44(2):79-84. PubMed ID: 15309424
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  • 37. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
    Klopotek Y, Otto K, Böhm V.
    J Agric Food Chem; 2005 Jul 13; 53(14):5640-6. PubMed ID: 15998127
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  • 38. Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes.
    Lee JH, Talcott ST.
    J Agric Food Chem; 2004 Jan 28; 52(2):361-6. PubMed ID: 14733522
    [Abstract] [Full Text] [Related]

  • 39. Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods.
    van der Sluis AA, Dekker M, Skrede G, Jongen WM.
    J Agric Food Chem; 2004 May 19; 52(10):2840-8. PubMed ID: 15137823
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  • 40. Cardioprotective actions of grape polyphenols.
    Leifert WR, Abeywardena MY.
    Nutr Res; 2008 Nov 19; 28(11):729-37. PubMed ID: 19083481
    [Abstract] [Full Text] [Related]

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