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There are 6241 results for: content related to: Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine

  1. You have free access to this content
    Proanthocyanidins – a final frontier in flavonoid research?

    New Phytologist

    Volume 165, Issue 1, January 2005, Pages: 9–28, Richard A. Dixon, De-Yu Xie and Shashi B. Sharma

    Article first published online : 2 NOV 2004, DOI: 10.1111/j.1469-8137.2004.01217.x

  2. Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2588–2594, Alejandro Cáceres-Mella, Álvaro Peña-Neira, Jaime Narváez-Bastias, Carla Jara-Campos, Remigio López-Solís and Joan M. Canals

    Article first published online : 24 JUL 2013, DOI: 10.1111/ijfs.12253

  3. Hypolipidemic effects of proanthocyanidins and their underlying biochemical and molecular mechanisms

    Molecular Nutrition & Food Research

    Volume 54, Issue 1, January 2010, Pages: 37–59, Cinta Bladé, Lluis Arola and Maria-Josepa Salvadó

    Article first published online : 3 DEC 2009, DOI: 10.1002/mnfr.200900476

  4. Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn (H. rhamnoides) Proanthocyanidins

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: C1036–C1041, Ranjith Arimboor and C. Arumughan

    Article first published online : 31 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02884.x

  5. Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.)

    Journal of Food Science

    Caili Fu, Dongying Yang, Wan Yi Elaine Peh, Shaojuan Lai, Xiao Feng and Hongshun Yang

    Article first published online : 28 SEP 2015, DOI: 10.1111/1750-3841.13005

  6. Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease

    Molecular Nutrition & Food Research

    Volume 49, Issue 2, February 2005, Pages: 159–174, Salka Elbøl Rasmussen, Hanne Frederiksen, Kirstine Struntze Krogholm and Lea Poulsen

    Article first published online : 5 JAN 2005, DOI: 10.1002/mnfr.200400082

  7. Evaluation of antioxidant activities and phenolic subtype contents of ethanolic bran extracts of Thai pigmented rice varieties through chemical and cellular assays

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 990–998, Worawat Surarit, Chalerm Jansom, Nusiri Lerdvuthisopon, Supranee Kongkham and Pintusorn Hansakul

    Article first published online : 8 DEC 2014, DOI: 10.1111/ijfs.12703

  8. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development

    Australian Journal of Grape and Wine Research

    Volume 9, Issue 1, April 2003, Pages: 15–27, MARK O. DOWNEY, JOHN S. HARVEY and SIMON P. ROBINSON

    Article first published online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2003.tb00228.x

  9. Polyphenolics

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 461–535, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch28

  10. You have full text access to this Open Access content
    Genetic Control of Flavonoid Biosynthesis in Barley


    Volume 119, Issue 2, October 1993, Pages: 187–204, Barbro Jende-Strid

    Article first published online : 28 MAY 2004, DOI: 10.1111/j.1601-5223.1993.00187.x

  11. You have free access to this content

    Journal of the Institute of Brewing

    Volume 92, Issue 3, May-June 1986, Pages: 220–224, K. Erdal

    Article first published online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1986.tb04404.x

  12. The antioxidative function, preventive action on disease and utilization of proanthocyanidins


    Volume 21, Issue 1-4, 2004, Pages: 197–201, Toshiaki Ariga

    Article first published online : 16 DEC 2008, DOI: 10.1002/biof.552210140

  13. Role of Proanthocyanidins in Resistance of the Legume Swainsona formosa to Phytophthora cinnamomi

    Journal of Phytopathology

    Volume 158, Issue 5, May 2010, Pages: 365–371, Naser Panjehkeh, David Backhouse and Acram Taji

    Article first published online : 28 SEP 2009, DOI: 10.1111/j.1439-0434.2009.01627.x

  14. Healthy properties of proanthocyanidins


    Volume 36, Issue 3, May/June 2010, Pages: 159–168, Rocío de la Iglesia, Fermín I. Milagro, Javier Campión, Noemí Boqué and J. Alfredo Martínez

    Article first published online : 15 MAR 2010, DOI: 10.1002/biof.79

  15. Screening grape seeds recovered from winemaking by-products as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1182–1189, Vera Lavelli, Pedapati S. C. Sri Harsha and Luca Fiori

    Article first published online : 11 FEB 2015, DOI: 10.1111/ijfs.12763

  16. Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 12, September 2010, Pages: 2144–2152, António M Jordão, Fernando J Gonçalves, Ana C Correia, João Cantão, M Dolores Rivero-Pérez and Maria L González SanJosé

    Article first published online : 9 JUL 2010, DOI: 10.1002/jsfa.4064

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    Flavonoid consumption and esophageal cancer among black and white men in the United States

    International Journal of Cancer

    Volume 125, Issue 5, 1 September 2009, Pages: 1147–1154, Gerd Bobe, Julia J. Peterson, Gloria Gridley, Marianne Hyer, Johanna T. Dwyer and Linda Morris Brown

    Article first published online : 11 MAR 2009, DOI: 10.1002/ijc.24421

  18. You have free access to this content

    Journal of the Institute of Brewing

    Volume 91, Issue 2, March-April 1985, Pages: 88–92, Jan A. Delcour, Marc M. Schoeters, Erwin W. Meysman, Pieter Dondeyne, Eddie L. Schrevens, Jacques Wijnhoven and Etienne Moerman

    Article first published online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1985.tb04311.x

  19. Use of Porter's reagents for the characterisation of thearubigins and other non-proanthocyanidins

    Journal of the Science of Food and Agriculture

    Volume 68, Issue 1, May 1995, Pages: 33–38, Christopher Powell, Michael N Clifford, Shaun C Opie and Colin L Gibson

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740680106

  20. You have free access to this content
    Dietary lignan and proanthocyanidin consumption and colorectal adenoma recurrence in the Polyp Prevention Trial

    International Journal of Cancer

    Volume 130, Issue 7, 1 April 2012, Pages: 1649–1659, Gerd Bobe, Gwen Murphy, Paul S. Albert, Leah B. Sansbury, Elaine Lanza, Arthur Schatzkin and Amanda J. Cross

    Article first published online : 1 AUG 2011, DOI: 10.1002/ijc.26184