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There are 7269 results for: content related to: Temperature and storage effects on antioxidant activity of juice from red and white grapes

  1. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 4, 15 March 2014, Pages: 666–676, Alejandro Cáceres-Mella, Álvaro Peña-Neira, Pamela Avilés-Gálvez, Marcela Medel-Marabolí, Rubén del Barrio-Galán, Remigio López-Solís and Joan Miquel Canals

    Version of Record online : 2 AUG 2013, DOI: 10.1002/jsfa.6303

  2. Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C584–C593, Daniel Granato, Alex Koot, Egon Schnitzler and Saskia M. van Ruth

    Version of Record online : 10 FEB 2015, DOI: 10.1111/1750-3841.12794

  3. HPLC-DAD-ESI-MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C174–C181, Pasquale Crupi, Antonio Coletta, Rosa Anna Milella, Rocco Perniola, Marica Gasparro, Rosalinda Genghi and Donato Antonacci

    Version of Record online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02555.x

  4. Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: C258–C267, A. Baiano, C. Terracone, G. Gambacorta and E. La Notte

    Version of Record online : 20 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01101.x

  5. Advances in menopausal therapy: The tissue-selective estrogen complex

    Journal of the American Academy of Nurse Practitioners

    Volume 25, Issue 3, March 2013, Pages: 126–133, Anne Moore

    Version of Record online : 26 NOV 2012, DOI: 10.1111/j.1745-7599.2012.00804.x

  6. Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC-MS and the Relationship to Its Antioxidant Capacity

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: C1115–C1123, Qi You, Feng Chen, Xi Wang, Julia L. Sharp and Yuru You

    Version of Record online : 27 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02888.x

  7. Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: C703–C710, Si-Yu Li, Pei-Tong Liu, Qiu-Hong Pan, Ying Shi and Chang-Qing Duan

    Version of Record online : 21 MAR 2015, DOI: 10.1111/1750-3841.12833

  8. Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin-3-glucoside

    International Journal of Food Science & Technology

    Volume 46, Issue 2, February 2011, Pages: 343–349, Joana Azevedo, Natércia Teixeira, Joana Oliveira, Victor de Freitas and Nuno Mateus

    Version of Record online : 12 JAN 2011, DOI: 10.1111/j.1365-2621.2010.02497.x

  9. 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

  10. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography

    Journal of the Science of Food and Agriculture

    Volume 36, Issue 12, December 1985, Pages: 1325–1333, Johanna Bakker and Colin F. Timberlake

    Version of Record online : 20 SEP 2006, DOI: 10.1002/jsfa.2740361218

  11. General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 10, 15 August 2013, Pages: 2486–2493, Rosa Cristino, Elisa Costa, Fernanda Cosme and António M Jordão

    Version of Record online : 4 MAR 2013, DOI: 10.1002/jsfa.6064

  12. ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION

    Journal of Food Processing and Preservation

    Volume 36, Issue 4, August 2012, Pages: 298–309, A.M. JORDÃO, S. SIMÕES, A.C. CORREIA and F.J. GONÇALVES

    Version of Record online : 24 OCT 2011, DOI: 10.1111/j.1745-4549.2011.00588.x

  13. Rosmarinic Acid Levels, Phenolic Contents, Antioxidant and Antimicrobial Activities of the Extracts from Salvia verbenaca L. Obtained with Different Solvents and Procedures

    Journal of Food Biochemistry

    Volume 39, Issue 2, April 2015, Pages: 199–208, Milica Kostić, Bojan Zlatković, Bojana Miladinović, Slavoljub Živanović, Tatjana Mihajilov-Krstev, Dragana Pavlović and Dušanka Kitić

    Version of Record online : 6 FEB 2015, DOI: 10.1111/jfbc.12121

  14. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 3, February 2012, Pages: 704–718, Martín Fanzone, Fernando Zamora, Viviana Jofré, Mariela Assof, Carmen Gómez-Cordovés and Álvaro Peña-Neira

    Version of Record online : 14 SEP 2011, DOI: 10.1002/jsfa.4638

  15. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 1997–2006, Daniel Granato, Ariadne Roberto Karnopp and Saskia M van Ruth

    Version of Record online : 14 OCT 2014, DOI: 10.1002/jsfa.6910

  16. Phenolic compounds in fruits – an overview

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2023–2044, Charles W. I. Haminiuk, Giselle M. Maciel, Manuel S. V. Plata-Oviedo and Rosane M. Peralta

    Version of Record online : 4 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03067.x

  17. Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 260–270, A.M. JORDÃO, J.M. RICARDO-DA-SILVA, O. LAUREANO, W. MULLEN and A. CROZIER

    Version of Record online : 19 OCT 2008, DOI: 10.1111/j.1755-0238.2008.00029.x

  18. Inhibitory actions of bilberry anthocyanidins on angiogenesis

    Phytotherapy Research

    Volume 24, Issue S1, January 2010, Pages: S42–S47, Nozomu Matsunaga, Kazuhiro Tsuruma, Masamitsu Shimazawa, Shigeru Yokota and Hideaki Hara

    Version of Record online : 3 JUN 2009, DOI: 10.1002/ptr.2895

  19. Influence of the solvent system on the composition of phenolic substances and antioxidant capacity of extracts of grape (Vitis vinifera L.) marc

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 2, June 2014, Pages: 208–213, S. Agustin-Salazar, L.A. Medina-Juárez, H. Soto-Valdez, F. Manzanares-López and N. Gámez-Meza

    Version of Record online : 9 JAN 2014, DOI: 10.1111/ajgw.12063

  20. Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: C328–C335, Esra Sariburun, Saliha Şahin, Cevdet Demir, Cihat Türkben and Vildan Uylaşer

    Version of Record online : 24 MAR 2010, DOI: 10.1111/j.1750-3841.2010.01571.x