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PUBMED FOR HANDHELDS

Journal Abstract Search


431 related items for PubMed ID: 28933917

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  • 5. Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines.
    Yue Q, Xu L, Xiang G, Yu X, Yao Y.
    J Agric Food Chem; 2018 Jul 11; 66(27):7190-7199. PubMed ID: 29920074
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  • 7. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
    Casassa LF, Harbertson JF.
    Annu Rev Food Sci Technol; 2014 Jul 11; 5():83-109. PubMed ID: 24422589
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  • 8. Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography.
    Li Y, Li L, Cui Y, Zhang S, Sun B.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Jun 01; 1054():105-113. PubMed ID: 28416338
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  • 9. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
    Briedis V, Povilaityte V, Kazlauskas S, Venskutonis PR.
    Medicina (Kaunas); 2003 Jun 01; 39 Suppl 2():104-12. PubMed ID: 14617869
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  • 10. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S, Alba V, Tarricone L, Di Gennaro D.
    Food Chem; 2015 Jun 15; 177():382-9. PubMed ID: 25660901
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  • 12. 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 15; 77(1):C8-14. PubMed ID: 22181048
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  • 17. Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation.
    Suo H, Tian R, Li J, Zhang S, Cui Y, Li L, Sun B.
    Food Res Int; 2019 Sep 15; 123():440-449. PubMed ID: 31284995
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  • 18. Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
    Favre G, Peña-Neira Á, Baldi C, Hernández N, Traverso S, Gil G, González-Neves G.
    Food Chem; 2014 Sep 01; 158():504-12. PubMed ID: 24731376
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  • 19. 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
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  • 20. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
    Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM.
    J Sci Food Agric; 2019 Apr 01; 99(6):2846-2854. PubMed ID: 30447086
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