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Journal Abstract Search

239 related items for PubMed ID: 22886423

  • 1. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers.
    Zhao H, Li H, Sun G, Yang B, Zhao M.
    J Sci Food Agric; 2013 Mar 15; 93(4):910-7. PubMed ID: 22886423
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  • 2. Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.
    Rivero D, Pérez-Magariño S, González-Sanjosé ML, Valls-Belles V, Codoñer P, Muñiz P.
    J Agric Food Chem; 2005 May 04; 53(9):3637-42. PubMed ID: 15853413
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  • 3. Characterization of phenolics content and antioxidant activity of different beer types.
    Piazzon A, Forte M, Nardini M.
    J Agric Food Chem; 2010 Oct 13; 58(19):10677-83. PubMed ID: 20822144
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  • 4. Phenol antioxidant quantity and quality in foods: beers and the effect of two types of beer on an animal model of atherosclerosis.
    Vinson JA, Mandarano M, Hirst M, Trevithick JR, Bose P.
    J Agric Food Chem; 2003 Aug 27; 51(18):5528-33. PubMed ID: 12926909
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  • 5. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.
    Lugasi A, Hóvári J.
    Nahrung; 2003 Apr 27; 47(2):79-86. PubMed ID: 12744283
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  • 8. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.
    Wannenmacher J, Cotterchio C, Schlumberger M, Reuber V, Gastl M, Becker T.
    J Sci Food Agric; 2019 Nov 27; 99(14):6628-6637. PubMed ID: 31393605
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  • 9. Application of a novel antioxidative assay in beer analysis and brewing process monitoring.
    Gorjanović SZ, Novaković MM, Potkonjak NI, Leskosek-Cukalović I, Suznjević DZ.
    J Agric Food Chem; 2010 Jan 27; 58(2):744-51. PubMed ID: 20014862
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  • 11. Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.
    Granato D, Branco GF, Faria Jde A, Cruz AG.
    J Sci Food Agric; 2011 Feb 27; 91(3):563-71. PubMed ID: 21218493
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  • 12. Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
    Guido LF, Curto AF, Boivin P, Benismail N, Gonçalves CR, Barros AA.
    J Agric Food Chem; 2007 Feb 07; 55(3):728-33. PubMed ID: 17263467
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  • 13. Targeted healthy compounds in small and large-scale brewed beers.
    Bertuzzi T, Mulazzi A, Rastelli S, Donadini G, Rossi F, Spigno G.
    Food Chem; 2020 Apr 25; 310():125935. PubMed ID: 31835228
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  • 14. Antioxidant and cytotoxic properties of lyophilized beer extracts on HL-60 cell line.
    Tedesco I, Nappo A, Petitto F, Iacomino G, Nazzaro F, Palumbo R, Russo GL.
    Nutr Cancer; 2005 Apr 25; 52(1):74-83. PubMed ID: 16091007
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  • 16. Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts.
    Deng Y, Lim J, Lee GH, Nguyen TTH, Xiao Y, Piao M, Kim D.
    J Microbiol Biotechnol; 2019 Jun 28; 29(6):877-886. PubMed ID: 31154743
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  • 19. Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity.
    Moura-Nunes N, Brito TC, da Fonseca ND, de Aguiar PF, Monteiro M, Perrone D, Torres AG.
    Food Chem; 2016 May 15; 199():105-13. PubMed ID: 26775950
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  • 20. Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods.
    Liu J, Li Q, Dong J, Chen J, Gu G.
    J Agric Food Chem; 2008 Aug 27; 56(16):7106-12. PubMed ID: 18624409
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