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Scientific Reports
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October 15, 2020
Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components
Juan José Rodríguez-Bencomo, Peggy Rigou, Fulvio Mattivi, et al.
Free Radical Research
|
June 20, 2007
Peroxyl radical trapping activity of anthocyanins and generation of free radical intermediates
Monica Rossetto, Paola Vanzani, Michele Lunelli, et al.
Free Radical Biology & Medicine
|
March 6, 2012
Transport and bioactivity of cyanidin 3-glucoside into the vascular endothelium
Lovro Ziberna, Federica Tramer, Spela Moze, et al.
Journal of Agricultural and Food Chemistry
|
April 2, 2009
White wine phenolics are absorbed and extensively metabolized in humans
Mirella Nardini, Monica Forte, Urska Vrhovsek, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
|
February 4, 2014
Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method
Urska Vrhovsek, Cesare Lotti, Domenico Masuero, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2007
The fate of trans-caftaric acid administered into the rat stomach
Andreja Vanzo, Roberto Cecotti, Urska Vrhovsek, et al.
Journal of Agricultural and Food Chemistry
|
August 22, 2012
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage
Fabrizio Torchio, Simone Giacosa, Susana Río Segade, et al.
Oxidative Medicine and Cellular Longevity
|
September 13, 2012
Apple can act as anti-aging on yeast cells
Vanessa Palermo, Fulvio Mattivi, Romano Silvestri, et al.
Food Chemistry
|
December 18, 2015
Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics
Panagiotis Arapitsas, Anna Della Corte, Helen Gika, et al.
Journal of Agricultural and Food Chemistry
|
September 30, 2004
Stable free radicals and peroxyl radical trapping capacity in red wines
Monica Rossetto, Paola Vanzani, Lucio Zennaro, et al.
Page
of 17
Search research articles
Search
Showing results (61-70 of 168) with videos related to
Sort By:
Page
of 17
Scientific Reports
|
October 15, 2020
Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components
Juan José Rodríguez-Bencomo, Peggy Rigou, Fulvio Mattivi, et al.
Free Radical Research
|
June 20, 2007
Peroxyl radical trapping activity of anthocyanins and generation of free radical intermediates
Monica Rossetto, Paola Vanzani, Michele Lunelli, et al.
Free Radical Biology & Medicine
|
March 6, 2012
Transport and bioactivity of cyanidin 3-glucoside into the vascular endothelium
Lovro Ziberna, Federica Tramer, Spela Moze, et al.
Journal of Agricultural and Food Chemistry
|
April 2, 2009
White wine phenolics are absorbed and extensively metabolized in humans
Mirella Nardini, Monica Forte, Urska Vrhovsek, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
|
February 4, 2014
Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method
Urska Vrhovsek, Cesare Lotti, Domenico Masuero, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2007
The fate of trans-caftaric acid administered into the rat stomach
Andreja Vanzo, Roberto Cecotti, Urska Vrhovsek, et al.
Journal of Agricultural and Food Chemistry
|
August 22, 2012
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage
Fabrizio Torchio, Simone Giacosa, Susana Río Segade, et al.
Oxidative Medicine and Cellular Longevity
|
September 13, 2012
Apple can act as anti-aging on yeast cells
Vanessa Palermo, Fulvio Mattivi, Romano Silvestri, et al.
Food Chemistry
|
December 18, 2015
Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics
Panagiotis Arapitsas, Anna Della Corte, Helen Gika, et al.
Journal of Agricultural and Food Chemistry
|
September 30, 2004
Stable free radicals and peroxyl radical trapping capacity in red wines
Monica Rossetto, Paola Vanzani, Lucio Zennaro, et al.
Page
of 17