Showing results (191-200 of 241) with videos related to
Sort By:
Pageof 25
Food Chemistry|April 7, 2018
Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and <sup>1</sup>H NMR metabolomics approachJoana Pinto, Ana Sofia Oliveira, Joana Azevedo, et al.Food Chemistry|July 8, 2022
Wine astringent compounds monitored by an electrochemical biosensorJoana J Costa, Felismina T C Moreira, Susana Soares, et al.Journal of Agricultural and Food Chemistry|October 13, 2009
Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimersLuís Cruz, Natércia F Brás, Natércia Teixeira, et al.Redox Biology|December 14, 2022
Type 2 Diabetes mellitus alters the cargo of (poly)phenol metabolome and the oxidative status in circulating lipoproteinsAna Reis, Sara Rocha, Irundika Hk Dias, et al.Plants (Basel, Switzerland)|October 14, 2023
Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic CompoundsJosé Carlos Teixeira, Catarina Ribeiro, Rodolfo Simôes, et al.Journal of Agricultural and Food Chemistry|August 19, 2004
Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigmentsJoão Pissarra, Sandra Lourenço, Ana M González-Paramás, et al.Food Chemistry|April 19, 2025
Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studiesEduardo Leonarski, Karina Cesca, Débora de Oliveira, et al.Food Chemistry|July 23, 2013
Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wineJoana Oliveira, Mara Alhinho da Silva, A Jorge Parola, et al.EFSA Journal. European Food Safety Authority|December 23, 2024
Putting gluten back on menu - Safety assessment of polyphenol-rich wheat varieties in Celiac DiseaseRicardo Dias, Ilaria Mottola, Claudia Bellomo, et al.Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry|October 2, 2024
Impact of Fe<sup>3+</sup>/Polyphenol Ratio in Iron-gall Ink on Superoxide Formation: Rationalizing Historic Recipes from a Kinetic StudyNatércia Teixeira, João Avó, Hugo Cruz, et al.Pageof 25