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Journal of Agricultural and Food Chemistry
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September 3, 2009
Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake
M Soledad Fernández-Pachón, Genoveva Berná, Eduardo Otaolaurruchi, et al.
Nutrients
|
March 12, 2017
Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds
Ana B Cerezo, Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, et al.
Food Chemistry
|
September 13, 2014
Melatonin is synthesised by yeast during alcoholic fermentation in wines
M Isabel Rodriguez-Naranjo, Angel Gil-Izquierdo, Ana M Troncoso, et al.
Journal of Agricultural and Food Chemistry
|
May 1, 2014
Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting
Ana B Cerezo, M Antonia Álvarez-Fernández, Ruth Hornedo-Ortega, et al.
Journal of Agricultural and Food Chemistry
|
January 26, 2016
Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation
M Antonia Álvarez-Fernández, Ruth Hornedo-Ortega, Ana B Cerezo, et al.
Journal of Agricultural and Food Chemistry
|
January 20, 2015
Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity
M Antonia Álvarez-Fernández, Ana B Cerezo, Ana M Cañete-Rodríguez, et al.
Food Chemistry
|
February 24, 2015
Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile
J L Ordóñez, F Sainz, R M Callejón, et al.
Journal of Agricultural and Food Chemistry
|
March 21, 2019
Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp
Edwin Fernandez-Cruz, Ana B Cerezo, Emma Cantos-Villar, et al.
Food Chemistry
|
January 4, 2026
Identifying factors influencing Hydroxytyrosol in wines: Varietal selection, organic management, and yeast strategies in rosé and white wine production
M Gonzalez-Ramirez, A B Cerezo, A M Troncoso, et al.
Molecular Nutrition & Food Research
|
November 14, 2017
In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-β Kinetics and Neuroprotection
Ruth Hornedo-Ortega, Grégory Da Costa, Ana B Cerezo, et al.
Page
of 12
Search research articles
Search
Showing results (81-90 of 113) with videos related to
Sort By:
Page
of 12
Journal of Agricultural and Food Chemistry
|
September 3, 2009
Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake
M Soledad Fernández-Pachón, Genoveva Berná, Eduardo Otaolaurruchi, et al.
Nutrients
|
March 12, 2017
Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds
Ana B Cerezo, Ruth Hornedo-Ortega, M Antonia Álvarez-Fernández, et al.
Food Chemistry
|
September 13, 2014
Melatonin is synthesised by yeast during alcoholic fermentation in wines
M Isabel Rodriguez-Naranjo, Angel Gil-Izquierdo, Ana M Troncoso, et al.
Journal of Agricultural and Food Chemistry
|
May 1, 2014
Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting
Ana B Cerezo, M Antonia Álvarez-Fernández, Ruth Hornedo-Ortega, et al.
Journal of Agricultural and Food Chemistry
|
January 26, 2016
Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation
M Antonia Álvarez-Fernández, Ruth Hornedo-Ortega, Ana B Cerezo, et al.
Journal of Agricultural and Food Chemistry
|
January 20, 2015
Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity
M Antonia Álvarez-Fernández, Ana B Cerezo, Ana M Cañete-Rodríguez, et al.
Food Chemistry
|
February 24, 2015
Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile
J L Ordóñez, F Sainz, R M Callejón, et al.
Journal of Agricultural and Food Chemistry
|
March 21, 2019
Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp
Edwin Fernandez-Cruz, Ana B Cerezo, Emma Cantos-Villar, et al.
Food Chemistry
|
January 4, 2026
Identifying factors influencing Hydroxytyrosol in wines: Varietal selection, organic management, and yeast strategies in rosé and white wine production
M Gonzalez-Ramirez, A B Cerezo, A M Troncoso, et al.
Molecular Nutrition & Food Research
|
November 14, 2017
In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-β Kinetics and Neuroprotection
Ruth Hornedo-Ortega, Grégory Da Costa, Ana B Cerezo, et al.
Page
of 12