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173 related items for PubMed ID: 33143968

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 43(3):e12732. PubMed ID: 31353539
    [Abstract] [Full Text] [Related]

  • 3. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.
    Lima Mdos S, da Conceição Prudêncio Dutra M, Toaldo IM, Corrêa LC, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Ninow JL.
    Food Chem; 2015 Dec 01; 188():384-92. PubMed ID: 26041208
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
    Iyer MM, Sacks GL, Padilla-Zakour OI.
    J Food Sci; 2010 Apr 15; 75(3):C297-304. PubMed ID: 20492283
    [Abstract] [Full Text] [Related]

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  • 8. [Grape juice nutritional profile].
    Ivanova NN, Khomich LM, Perova IB, Eller KI.
    Vopr Pitan; 2018 Apr 15; 87(6):95-105. PubMed ID: 30763495
    [Abstract] [Full Text] [Related]

  • 9. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.
    Toaldo IM, Cruz FA, Alves Tde L, de Gois JS, Borges DL, Cunha HP, da Silva EL, Bordignon-Luiz MT.
    Food Chem; 2015 Apr 15; 173():527-35. PubMed ID: 25466055
    [Abstract] [Full Text] [Related]

  • 10. Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities.
    Özen M, Özdemir N, Ertekin Filiz B, Budak NH, Kök-Taş T.
    Food Chem; 2020 Mar 30; 309():125664. PubMed ID: 31699553
    [Abstract] [Full Text] [Related]

  • 11. The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits.
    Mikulic-Petkovsek M, Koron D, Rusjan D.
    J Food Sci; 2020 Feb 30; 85(2):386-393. PubMed ID: 31985832
    [Abstract] [Full Text] [Related]

  • 12. How do in vitro digestion and cell metabolism affect the biological activity and phenolic profile of grape juice and wine.
    Pintać Šarac D, Tremmel M, Vujetić J, Torović L, Orčić D, Popović L, Mimica-Dukić N, Lesjak M.
    Food Chem; 2024 Aug 15; 449():139228. PubMed ID: 38604033
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.).
    Selli S, Bagatar B, Sen K, Kelebek H.
    Chem Biodivers; 2011 Sep 15; 8(9):1776-82. PubMed ID: 21922666
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  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.
    Sun X, Baldwin EA, Plotto A, Manthey JA, Duan Y, Bai J.
    J Sci Food Agric; 2017 Jan 15; 97(2):543-550. PubMed ID: 27099203
    [Abstract] [Full Text] [Related]

  • 17. Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity.
    Nowak D, Gośliński M, Szwengiel A.
    J Sci Food Agric; 2017 Jun 15; 97(8):2657-2663. PubMed ID: 27739084
    [Abstract] [Full Text] [Related]

  • 18. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M, Winz R, Kilmartin PA, Trought MC, Nicolau L.
    J Agric Food Chem; 2007 Dec 12; 55(25):10281-8. PubMed ID: 18020411
    [Abstract] [Full Text] [Related]

  • 19. Effects of the ingestion of different kinds of white grape juice (Vitis labrusca) during adolescence on body weight, biochemical parameters and oxidative stress in liver of adult Wistar rats.
    Kovaleski ES, Gonçalves LK, Bortolato G, Marinho JP, Silva LFL, Russo MKB, Agostini F, Funchal C, Dani C.
    Food Chem; 2019 Sep 01; 291():110-116. PubMed ID: 31006448
    [Abstract] [Full Text] [Related]

  • 20. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
    Genova G, Tosetti R, Tonutti P.
    J Sci Food Agric; 2016 Jan 30; 96(2):664-71. PubMed ID: 25683953
    [Abstract] [Full Text] [Related]

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