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Journal Abstract Search

238 related items for PubMed ID: 22728778

  • 1. 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; 3(10):995-1007. PubMed ID: 22728778
    [Abstract] [Full Text] [Related]

  • 2. Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.
    Moreno NJ, Marco AG, Azpilicueta CA.
    J Agric Food Chem; 2007 Jul 25; 55(15):6244-51. PubMed ID: 17608496
    [Abstract] [Full Text] [Related]

  • 3. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.
    Nunes I, Correia AC, Jordão AM, M Ricardo-da-Silva J.
    Molecules; 2020 Mar 09; 25(5):. PubMed ID: 32182962
    [Abstract] [Full Text] [Related]

  • 4. Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.
    Gordillo B, Cejudo-Bastante MJ, Rodríguez-Pulido FJ, González-Miret ML, Heredia FJ.
    Food Chem; 2013 Dec 01; 141(3):2184-90. PubMed ID: 23870946
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
    Puértolas E, Alvarez I, Raso J.
    Food Sci Technol Int; 2011 Apr 08; 17(2):77-86. PubMed ID: 21421675
    [Abstract] [Full Text] [Related]

  • 7. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C, Souquet JM, Bes M, Cheynier V.
    J Agric Food Chem; 2006 Jun 14; 54(12):4270-6. PubMed ID: 16756356
    [Abstract] [Full Text] [Related]

  • 8. Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.
    Cáceres A, Peña-Neira A, Galvez A, Obreque-Slier E, López-Solís R, Canals JM.
    J Agric Food Chem; 2012 Sep 05; 60(35):8694-702. PubMed ID: 22860632
    [Abstract] [Full Text] [Related]

  • 9. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
    Nunes P, Muxagata S, Correia AC, Nunes FM, Cosme F, Jordão AM.
    J Sci Food Agric; 2017 Nov 05; 97(14):4847-4856. PubMed ID: 28382620
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.
    Sánchez-Iglesias M, González-Sanjosé ML, Pérez-Magariño S, Ortega-Heras M, González-Huerta C.
    J Agric Food Chem; 2009 Dec 23; 57(24):11498-509. PubMed ID: 19943618
    [Abstract] [Full Text] [Related]

  • 12. Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.).
    Gallego L, Del Alamo M, Nevares I, Fernández JA, Fernández de Simón B, Cadahía E.
    Food Sci Technol Int; 2012 Apr 23; 18(2):151-65. PubMed ID: 22414933
    [Abstract] [Full Text] [Related]

  • 13. The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics.
    van Dorsten FA, Grün CH, van Velzen EJ, Jacobs DM, Draijer R, van Duynhoven JP.
    Mol Nutr Food Res; 2010 Jul 23; 54(7):897-908. PubMed ID: 20013882
    [Abstract] [Full Text] [Related]

  • 14. Different sorption behaviors for wine polyphenols in contact with oak wood.
    Barrera-García VD, Gougeon RD, Di Majo D, De Aguirre C, Voilley A, Chassagne D.
    J Agric Food Chem; 2007 Aug 22; 55(17):7021-7. PubMed ID: 17655321
    [Abstract] [Full Text] [Related]

  • 15. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
    Sun B, Neves AC, Fernandes TA, Fernandes AL, Mateus N, De Freitas V, Leandro C, Spranger MI.
    J Agric Food Chem; 2011 Jun 22; 59(12):6550-7. PubMed ID: 21561162
    [Abstract] [Full Text] [Related]

  • 16. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
    Kyraleou M, Kallithraka S, Chira K, Tzanakouli E, Ligas I, Kotseridis Y.
    J Food Sci; 2015 Dec 22; 80(12):C2701-10. PubMed ID: 26552030
    [Abstract] [Full Text] [Related]

  • 17. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
    Thimothe J, Bonsi IA, Padilla-Zakour OI, Koo H.
    J Agric Food Chem; 2007 Dec 12; 55(25):10200-7. PubMed ID: 17999462
    [Abstract] [Full Text] [Related]

  • 18. Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time.
    Gordillo B, Baca-Bocanegra B, Rodriguez-Pulído FJ, González-Miret ML, García Estévez I, Quijada-Morín N, Heredia FJ, Escribano-Bailón MT.
    Food Chem; 2016 Sep 01; 206():249-59. PubMed ID: 27041323
    [Abstract] [Full Text] [Related]

  • 19. Wine and health: state of proofs and research needs.
    Walzem RL.
    Inflammopharmacology; 2008 Dec 01; 16(6):265-71. PubMed ID: 19109750
    [Abstract] [Full Text] [Related]

  • 20. Functional Properties of Grape and Wine Polyphenols.
    Giovinazzo G, Grieco F.
    Plant Foods Hum Nutr; 2015 Dec 01; 70(4):454-62. PubMed ID: 26547323
    [Abstract] [Full Text] [Related]

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