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Journal Abstract Search

252 related items for PubMed ID: 22418931

  • 1. Phenolic concentrations and antioxidant properties of wines made from north american grapes grown in china.
    Zhu L, Zhang Y, Deng J, Li H, Lu J.
    Molecules; 2012 Mar 14; 17(3):3304-23. PubMed ID: 22418931
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  • 2. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS, Demiray S, Egebo M, Meyer AS.
    J Agric Food Chem; 2008 Feb 13; 56(3):1105-15. PubMed ID: 18173238
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  • 3. Phenolic contents and compositions in skins of red wine grape cultivars among various genetic backgrounds and originations.
    Zhu L, Zhang Y, Lu J.
    Int J Mol Sci; 2012 Feb 13; 13(3):3492-3510. PubMed ID: 22489164
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  • 4. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity.
    Lingua MS, Fabani MP, Wunderlin DA, Baroni MV.
    Food Chem; 2016 Oct 01; 208():228-38. PubMed ID: 27132844
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  • 5. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.
    Jiang B, Zhang ZW.
    Molecules; 2012 Jul 25; 17(8):8804-21. PubMed ID: 22832882
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  • 8. Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines.
    González-Centeno MR, Chira K, Miramont C, Escudier JL, Samson A, Salmon JM, Ojeda H, Teissedre PL.
    Biomolecules; 2019 Nov 27; 9(12):. PubMed ID: 31783641
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  • 10. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
    Nixdorf SL, Hermosín-Gutiérrez I.
    Anal Chim Acta; 2010 Feb 05; 659(1-2):208-15. PubMed ID: 20103126
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  • 16. Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety.
    Sun X, Li L, Ma T, Liu X, Huang W, Zhan J.
    J Food Sci; 2015 Oct 05; 80(10):C2170-9. PubMed ID: 26408827
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  • 17. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.
    J Agric Food Chem; 2009 Jan 14; 57(1):265-73. PubMed ID: 19072054
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