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Journal Abstract Search

169 related items for PubMed ID: 24837926

  • 1. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
    Lima Mdos S, Silani Ide S, Toaldo IM, Corrêa LC, Biasoto AC, Pereira GE, Bordignon-Luiz MT, Ninow JL.
    Food Chem; 2014 Oct 15; 161():94-103. PubMed ID: 24837926
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  • 5. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
    da Silva MJR, da Silva Padilha CV, Dos Santos Lima M, Pereira GE, Filho WGV, Moura MF, Tecchio MA.
    Food Chem; 2019 Aug 15; 289():714-722. PubMed ID: 30955671
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  • 6. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.
    Silva GG, Dutra MDCP, de Oliveira JB, Rybka ACP, Pereira GE, Dos Santos Lima M.
    J Food Biochem; 2019 Mar 15; 43(3):e12732. PubMed ID: 31353539
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  • 7. Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals.
    Toaldo IM, Cruz FA, da Silva EL, Bordignon-Luiz MT.
    Nutr Res; 2016 Aug 15; 36(8):808-17. PubMed ID: 27440535
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  • 8. Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture.
    Valéria da Silva Padilha C, Dos Santos Lima M, Maia Toaldo I, Elias Pereira G, Terezinha Bordignon-Luiz M.
    Food Chem; 2019 Dec 15; 301():125170. PubMed ID: 31398671
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  • 9. Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn.
    Dutra MDCP, Rodrigues LL, de Oliveira D, Pereira GE, Lima MDS.
    Food Chem; 2018 Dec 15; 269():157-165. PubMed ID: 30100418
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  • 10. Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, "foxy" aromas, organic acids, sugars and antioxidant capacity.
    Dutra MDCP, Viana AC, Pereira GE, Nassur RCMR, Lima MDS.
    Food Chem; 2021 May 01; 343():128399. PubMed ID: 33143968
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  • 11. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
    Padilha CV, Miskinis GA, de Souza ME, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Lima MD.
    Food Chem; 2017 Aug 01; 228():106-115. PubMed ID: 28317702
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  • 12. Potential of Grape Wastes as a Natural Source of Bioactive Compounds.
    Tang GY, Zhao CN, Liu Q, Feng XL, Xu XY, Cao SY, Meng X, Li S, Gan RY, Li HB.
    Molecules; 2018 Oct 11; 23(10):. PubMed ID: 30314259
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  • 13. 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 11; 45(12):2574-80. PubMed ID: 17683842
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  • 14. Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging.
    Sartor S, Burin VM, Ferreira-Lima NE, Caliari V, Bordignon-Luiz MT.
    J Food Sci; 2019 Dec 11; 84(12):3546-3554. PubMed ID: 31710090
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  • 15. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity.
    Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E.
    Food Chem; 2019 Nov 15; 298():124971. PubMed ID: 31260997
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  • 16. Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.
    Lago-Vanzela ES, Da-Silva R, Gomes E, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2011 Dec 28; 59(24):13136-46. PubMed ID: 22112247
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  • 17. Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil.
    Alves CAN, Biasoto ACT, Torres LHPS, Corrêa LC, Leão PCS, Barros APA, de Vasconcelos LB.
    J Food Sci Technol; 2022 Sep 28; 59(9):3578-3590. PubMed ID: 35875222
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  • 18. [Grape juice nutritional profile].
    Ivanova NN, Khomich LM, Perova IB, Eller KI.
    Vopr Pitan; 2018 Sep 28; 87(6):95-105. PubMed ID: 30763495
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  • 19. Comparison of Antioxidant Activities of Different Grape Varieties.
    Liu Q, Tang GY, Zhao CN, Feng XL, Xu XY, Cao SY, Meng X, Li S, Gan RY, Li HB.
    Molecules; 2018 Sep 23; 23(10):. PubMed ID: 30249027
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  • 20. Phenolics and antioxidant capacity of table grape (Vitis vinifera L.) cultivars grown in Chile.
    Lutz M, Jorquera K, Cancino B, Ruby R, Henriquez C.
    J Food Sci; 2011 Sep 23; 76(7):C1088-93. PubMed ID: 21819404
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