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Journal Abstract Search

212 related items for PubMed ID: 26213054

  • 21. Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.
    VenuGopal KS, Cherita C, Anu-Appaiah KA.
    Food Chem; 2018 Mar 01; 242():98-105. PubMed ID: 29037742
    [Abstract] [Full Text] [Related]

  • 22. Influence of Grape Seeds and Stems on Wine Composition and Astringency.
    Pascual O, González-Royo E, Gil M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F.
    J Agric Food Chem; 2016 Aug 31; 64(34):6555-66. PubMed ID: 27523714
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  • 23. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties.
    Marchante L, Loarce L, Izquierdo-Cañas PM, Alañón ME, García-Romero E, Pérez-Coello MS, Díaz-Maroto MC.
    Food Res Int; 2019 Nov 31; 125():108594. PubMed ID: 31554048
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  • 24. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition.
    Giacosa S, Ossola C, Botto R, Río Segade S, Paissoni MA, Pollon M, Gerbi V, Rolle L.
    Food Res Int; 2019 Feb 31; 116():1084-1093. PubMed ID: 30716892
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  • 25. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.
    J Sci Food Agric; 2012 Feb 31; 92(3):704-18. PubMed ID: 21919008
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  • 34. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
    Meng J, Fang Y, Gao J, Qiao L, Zhang A, Guo Z, Qin M, Huang J, Hu Y, Zhuang X.
    J Food Sci; 2012 Jan 31; 77(1):C8-14. PubMed ID: 22181048
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  • 35. Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts.
    Apostolou A, Stagos D, Galitsiou E, Spyrou A, Haroutounian S, Portesis N, Trizoglou I, Wallace Hayes A, Tsatsakis AM, Kouretas D.
    Food Chem Toxicol; 2013 Nov 31; 61():60-8. PubMed ID: 23380202
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  • 36. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.
    Figueiredo-González M, Cancho-Grande B, Simal-Gándara J, Teixeira N, Mateus N, De Freitas V.
    Food Chem; 2014 Nov 31; 152():522-30. PubMed ID: 24444970
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  • 37. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract.
    Portu J, López R, Baroja E, Santamaría P, Garde-Cerdán T.
    Food Chem; 2016 Jun 15; 201():213-21. PubMed ID: 26868568
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  • 38. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
    Cardona JA, Lee JH, Talcott ST.
    J Agric Food Chem; 2009 Sep 23; 57(18):8421-5. PubMed ID: 19754172
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  • 40. 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 23; 78(5):C696-702. PubMed ID: 23551038
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