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Journal Abstract Search

315 related items for PubMed ID: 23870995

  • 1. Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.
    Santos MC, Nunes C, Cappelle J, Gonçalves FJ, Rodrigues A, Saraiva JA, Coimbra MA.
    Food Chem; 2013 Dec 01; 141(3):2558-66. PubMed ID: 23870995
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  • 2. High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.
    Santos MC, Nunes C, Rocha MA, Rodrigues A, Rocha SM, Saraiva JA, Coimbra MA.
    Food Chem; 2015 Dec 01; 188():406-14. PubMed ID: 26041211
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  • 3. Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks.
    Nunes C, Santos MC, Saraiva JA, Rocha SM, Coimbra MA.
    Adv Food Nutr Res; 2017 Dec 01; 82():205-235. PubMed ID: 28427533
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  • 4. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.
    Baiano A, Terracone C, Gambacorta G, La Notte E.
    J Food Sci; 2009 Apr 01; 74(3):C258-67. PubMed ID: 19397711
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  • 6. 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
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  • 7. Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine.
    Gambuti A, Strollo D, Erbaggio A, Lecce L, Moio L.
    J Food Sci; 2007 Nov 30; 72(9):S623-8. PubMed ID: 18034746
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  • 8. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y, Caillé S, Samson A, Barbeau G, Cheynier V.
    Anal Chim Acta; 2012 Jun 30; 732():91-9. PubMed ID: 22688039
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  • 11. Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition.
    Santos MC, Nunes C, Ferreira AS, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA.
    Food Res Int; 2019 Feb 30; 116():223-231. PubMed ID: 30716940
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  • 12. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
    Cano-López M, Pardo-Mínguez F, Schmauch G, Saucier C, Teissedre PL, López-Roca JM, Gómez-Plaza E.
    J Agric Food Chem; 2008 Jul 23; 56(14):5932-41. PubMed ID: 18558704
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  • 13. Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
    Llaudy Mdel C, Canals R, González-Manzano S, Canals JM, Santos-Buelga C, Zamora F.
    J Agric Food Chem; 2006 Jun 14; 54(12):4246-52. PubMed ID: 16756353
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  • 14. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.
    Raposo R, Ruiz-Moreno MJ, Garde-Cerdán T, Puertas B, Moreno-Rojas JM, Gonzalo-Diago A, Guerrero RF, Ortiz V, Cantos-Villar E.
    Food Chem; 2016 Feb 01; 192():25-33. PubMed ID: 26304316
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  • 15. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
    Manns DC, Coquard Lenerz CT, Mansfield AK.
    J Food Sci; 2013 May 01; 78(5):C696-702. PubMed ID: 23551038
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