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Journal Abstract Search

146 related items for PubMed ID: 27455227

  • 1. Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times.
    Carbone K, Fiordiponti L.
    Molecules; 2016 Jul 22; 21(7):. PubMed ID: 27455227
    [Abstract] [Full Text] [Related]

  • 2. Comparison of phenolic acids and flavan-3-ols during wine fermentation of grapes with different harvest times.
    Tian RR, Pan QH, Zhan JC, Li JM, Wan SB, Zhang QH, Huang WD.
    Molecules; 2009 Feb 18; 14(2):827-38. PubMed ID: 19255542
    [Abstract] [Full Text] [Related]

  • 3. Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate.
    Wojdyło A, Samoticha J, Chmielewska J.
    Food Chem; 2021 Mar 01; 339():127888. PubMed ID: 32866705
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  • 4. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.
    Neves AC, Spranger MI, Zhao Y, Leandro MC, Sun B.
    J Agric Food Chem; 2010 Nov 24; 58(22):11775-82. PubMed ID: 21028822
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  • 5. Effect of winemaking treatment and wine aging on phenolic content in Vranec wines.
    Ivanova V, Vojnoski B, Stefova M.
    J Food Sci Technol; 2012 Apr 24; 49(2):161-72. PubMed ID: 23572838
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  • 6. 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 24; 74(3):C258-67. PubMed ID: 19397711
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  • 7. Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety.
    Sun X, Li L, Ma T, Liu X, Huang W, Zhan J.
    J Food Sci; 2015 Oct 24; 80(10):C2170-9. PubMed ID: 26408827
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  • 8. Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.
    Ivanova-Petropulos V, Ricci A, Nedelkovski D, Dimovska V, Parpinello GP, Versari A.
    Food Chem; 2015 Mar 15; 171():412-20. PubMed ID: 25308688
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  • 9. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
    Nicolle P, Marcotte C, Angers P, Pedneault K.
    Food Chem; 2018 Mar 01; 242():481-490. PubMed ID: 29037718
    [Abstract] [Full Text] [Related]

  • 10. Phenolic content of various beverages determines the extent of inhibition of human serum and low-density lipoprotein oxidation in vitro: identification and mechanism of action of some cinnamic acid derivatives from red wine.
    Abu-Amsha R, Croft KD, Puddey IB, Proudfoot JM, Beilin LJ.
    Clin Sci (Lond); 1996 Oct 01; 91(4):449-58. PubMed ID: 8983870
    [Abstract] [Full Text] [Related]

  • 11. Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.
    Varo MA, Serratosa MP, Martín-Gómez J, Moyano L, Mérida J.
    Molecules; 2022 Nov 10; 27(22):. PubMed ID: 36431848
    [Abstract] [Full Text] [Related]

  • 12. Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.
    Barros APA, Silva IS, Correa LC, Biasoto ACT.
    J Food Sci Technol; 2022 Aug 10; 59(8):3245-3255. PubMed ID: 35789585
    [Abstract] [Full Text] [Related]

  • 13. Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira Wine case study.
    Pereira V, Albuquerque F, Cacho J, Marques JC.
    Molecules; 2013 Mar 05; 18(3):2997-3017. PubMed ID: 23462532
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines.
    Serreli G, Jerković I, Marijanović Z, Gil KA, Tuberoso CIG.
    Food Res Int; 2017 Sep 05; 99(Pt 1):571-576. PubMed ID: 28784518
    [Abstract] [Full Text] [Related]

  • 15. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
    Nixdorf SL, Hermosín-Gutiérrez I.
    Anal Chim Acta; 2010 Feb 05; 659(1-2):208-15. PubMed ID: 20103126
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines.
    Tahmaz H, Söylemezoğlu G.
    J Food Sci; 2017 Jun 28; 82(6):1351-1356. PubMed ID: 28471493
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  • 18. Assessment of the Bioactive Compounds in White and Red Wines Enriched with a Primula veris L.
    Tarapatskyy M, Kapusta I, Gumienna A, Puchalski C.
    Molecules; 2019 Nov 11; 24(22):. PubMed ID: 31717958
    [Abstract] [Full Text] [Related]

  • 19. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.
    Sartor S, Burin VM, Panceri CP, Dos Passos RR, Caliari V, Bordignon-Luiz MT.
    J Food Sci; 2018 Nov 11; 83(11):2790-2801. PubMed ID: 30370927
    [Abstract] [Full Text] [Related]

  • 20. Antioxidant capacities and phenolic levels of different varieties of Serbian white wines.
    Mitić MN, Obradović MV, Grahovac ZB, Pavlović AN.
    Molecules; 2010 Mar 22; 15(3):2016-27. PubMed ID: 20336029
    [Abstract] [Full Text] [Related]

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