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Journal Abstract Search

227 related items for PubMed ID: 25842307

  • 21. Multivariate analysis of antioxidant power and polyphenolic composition in red wines.
    Brenna OV, Pagliarini E.
    J Agric Food Chem; 2001 Oct; 49(10):4841-4. PubMed ID: 11600032
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  • 23. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content.
    Alonso AM, Domínguez C, Guillén DA, Barroso CG.
    J Agric Food Chem; 2002 May 22; 50(11):3112-5. PubMed ID: 12009971
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  • 24. Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability.
    Tachtalidou S, Sok N, Denat F, Noret L, Schmit-Kopplin P, Nikolantonaki M, Gougeon RD.
    Food Chem; 2022 Mar 30; 373(Pt B):131679. PubMed ID: 34865920
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  • 25. Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality.
    Raposo R, Chinnici F, Ruiz-Moreno MJ, Puertas B, Cuevas FJ, Carbú M, Guerrero RF, Ortíz-Somovilla V, Moreno-Rojas JM, Cantos-Villar E.
    Food Chem; 2018 Mar 15; 243():453-460. PubMed ID: 29146365
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  • 26. Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine.
    Gabriele M, Gerardi C, Lucejko JJ, Longo V, Pucci L, Domenici V.
    Food Chem; 2018 Apr 15; 245():1105-1112. PubMed ID: 29287328
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  • 27. Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.
    Yoo YJ, Prenzler PD, Saliba AJ, Ryan D.
    J Food Sci; 2011 Apr 15; 76(9):C1355-64. PubMed ID: 22416699
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  • 29. 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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  • 32. The use of cyclic voltammetry for wine analysis: determination of polyphenols and free sulfur dioxide.
    Makhotkina O, Kilmartin PA.
    Anal Chim Acta; 2010 Jun 04; 668(2):155-65. PubMed ID: 20493292
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  • 35. Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality.
    Casquete R, Benito MJ, Pérez-Nevado F, Martínez A, Martín A, de Guía Córdoba M.
    Int J Environ Res Public Health; 2021 Mar 09; 18(5):. PubMed ID: 33803386
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  • 37. Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.
    Tao J, Dykes SI, Kilmartin PA.
    J Agric Food Chem; 2007 Jul 25; 55(15):6104-9. PubMed ID: 17602651
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  • 39. Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa).
    Cendrowski A, Królak M, Kalisz S.
    Molecules; 2021 Apr 28; 26(9):. PubMed ID: 33924795
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  • 40. High-throughput method based on quick, easy, cheap, effective, rugged and safe followed by liquid chromatography-multi-wavelength detection for the quantification of multiclass polyphenols in wines.
    Fontana AR, Bottini R.
    J Chromatogr A; 2014 May 16; 1342():44-53. PubMed ID: 24704184
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