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There are 37190 results for: content related to: Protective Effects of Merlot Red Wine Extract and its Major Polyphenols in Pc12 Cells under Oxidative Stress Conditions

  1. Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: H192–H201, Angela Tseng and Yanyun Zhao

    Version of Record online : 21 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02840.x

  2. Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: C485–C490, Alessandra Rinaldi, Angelita Gambuti and Luigi Moio

    Version of Record online : 19 APR 2012, DOI: 10.1111/j.1750-3841.2012.02639.x

  3. EFFECT OF PHENOLIC COMPOUNDS FROM ARGENTINEAN RED WINES ON PATHOGENIC BACTERIA IN A MEAT MODEL SYSTEM

    Journal of Food Biochemistry

    Volume 37, Issue 4, August 2013, Pages: 425–431, MARÍA J. RODRÍGUEZ VAQUERO, PEDRO A. AREDES FERNÁNDEZ, MARÍA C. MANCA DE NADRA and ANA M. STRASSER DE SAAD

    Version of Record online : 8 JUN 2012, DOI: 10.1111/j.1745-4514.2011.00648.x

  4. Antioxidant activity and consumer acceptance of grape seed flour-containing food products

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 592–602, Maria U. Rosales Soto, Kelsie Brown and Carolyn F. Ross

    Version of Record online : 23 DEC 2011, DOI: 10.1111/j.1365-2621.2011.02882.x

  5. You have free access to this content
    Industrial Application Briefs – January 2013

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Page: iii,

    Version of Record online : 9 JAN 2013, DOI: 10.1111/1750-3841.12047

  6. COMPOSITION IN POLYPHENOLS AND STABILITY OF THE AQUEOUS GRAPE SEED EXTRACT FROM THE ROMANIAN VARIETY “MERLOT RECAS”

    Journal of Food Biochemistry

    Volume 35, Issue 1, February 2011, Pages: 92–108, VERONICA S. CHEDEA, CAMELIA ECHIM, CORNELIA BRAICU, MIRJANA ANDJELKOVIC, ROLAND VERHE and CARMEN SOCACIU

    Version of Record online : 23 NOV 2010, DOI: 10.1111/j.1745-4514.2010.00368.x

  7. Supercritical fluid extraction and HPLC determination of relevant polyphenolic compounds in grape skin

    Journal of Separation Science

    Volume 28, Issue 16, October 2005, Pages: 2050–2056, Amparo Chafer, M. Carmen Pascual-Martí, Amparo Salvador and Angel Berna

    Version of Record online : 5 OCT 2005, DOI: 10.1002/jssc.200500128

  8. Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

    Australian Journal of Grape and Wine Research

    Volume 15, Issue 1, February 2009, Pages: 27–35, F. MATTIVI, U. VRHOVSEK, D. MASUERO and D. TRAINOTTI

    Version of Record online : 9 OCT 2008, DOI: 10.1111/j.1755-0238.2008.00027.x

  9. Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach

    Journal of Food Processing and Preservation

    Predrag Putnik, Danijela Bursać Kovačević and Verica Dragović-Uzelac

    Version of Record online : 2 MAR 2016, DOI: 10.1111/jfpp.12710

  10. Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva

    ELECTROPHORESIS

    Volume 35, Issue 11, June 2014, Pages: 1735–1741, Alessandra Rinaldi, Néréa Iturmendi, Angelita Gambuti, Michael Jourdes, Pierre-Louis Teissedre and Luigi Moio

    Version of Record online : 3 MAR 2014, DOI: 10.1002/elps.201300622

  11. Managing the quality of e-learning resources in repositories

    Computer Applications in Engineering Education

    Volume 23, Issue 4, July 2015, Pages: 477–488, Daniel Pons, Jose Ramon Hilera, Luis Fernandez and Carmen Pages

    Version of Record online : 12 JAN 2015, DOI: 10.1002/cae.21619

  12. Sugar demand of ripening grape berries leads to recycling of surplus phloem water via the xylem

    Plant, Cell & Environment

    Volume 38, Issue 6, June 2015, Pages: 1048–1059, MARKUS KELLER, YUN ZHANG, PRADEEP M. SHRESTHA, MARCO BIONDI and BHASKAR R. BONDADA

    Version of Record online : 11 NOV 2014, DOI: 10.1111/pce.12465

  13. Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1231–C1238, Zhenchang Liang, Min Sang, Peige Fan, Benhong Wu, Lijun Wang, Wei Duan and Shaohua Li

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02408.x

  14. Cancer Prevention by Polyphenols: Influence on Signal Transduction and Gene Expression

    Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

    Fatima Hakimuddin, Gopinadhan Paliyath, Pages: 285–323, 2011

    Published Online : 30 AUG 2011, DOI: 10.1002/9780470960844.ch11

  15. Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: C884–C890, Carolyn Felicity Ross, Clifford Hoye, Jr and Virginia Christina Fernandez-Plotka

    Version of Record online : 5 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02280.x

  16. You have free access to this content
    Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 260–267, Gustavo González-Neves, Guzmán Favre, Diego Piccardo and Graciela Gil

    Version of Record online : 31 OCT 2015, DOI: 10.1111/ijfs.12958

  17. Original article: Prediction of the colour and polyphenolic composition of the young red wines from the phenolic potential of the grapes

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1843–1851, Gustavo González-Neves, Graciela Gil, Milka Ferrer, Darwin Charamelo, Juan Balado, Rosa Bochicchio, Gabriela Gatto and Alicia Tessore

    Version of Record online : 19 JUL 2010, DOI: 10.1111/j.1365-2621.2010.02343.x

  18. You have full text access to this OnlineOpen article
    Winemaking practice affects the extraction of smoke-borne phenols from grapes into wines

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 386–393, D. Kelly, A. Zerihun, Y. Hayasaka and M. Gibberd

    Version of Record online : 8 AUG 2014, DOI: 10.1111/ajgw.12089

  19. From vineyard to glass: agrochemicals enhance the melatonin and total polyphenol contents and antiradical activity of red wines

    Journal of Pineal Research

    Volume 51, Issue 3, October 2011, Pages: 278–285, Sara Vitalini, Claudio Gardana, Alessandro Zanzotto, Gelsomina Fico, Franco Faoro, Paolo Simonetti and Marcello Iriti

    Version of Record online : 17 MAY 2011, DOI: 10.1111/j.1600-079X.2011.00887.x

  20. Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

    Journal of Separation Science

    Volume 31, Issue 12, July 2008, Pages: 2189–2198, Neuza Paixão, Vanda Pereira, José C. Marques and José S. Câmara

    Version of Record online : 18 JUN 2008, DOI: 10.1002/jssc.200800021