Found: 25
Select item for more details and to access through your institution.
Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds.
- Published in:
- Nutrients, 2024, v. 16, n. 14, p. 2312, doi. 10.3390/nu16142312
- By:
- Publication type:
- Article
The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 7, p. 375, doi. 10.3390/fermentation10070375
- By:
- Publication type:
- Article
Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 3, p. 845, doi. 10.1007/s00217-023-04407-6
- By:
- Publication type:
- Article
The Biosynthesis, Accumulation of Phenolic Compounds and Antioxidant Response in Lactuca sativa L. Plants Inoculated with a Biofertilizer Based on Soil Yeast and Iron Nanoparticles.
- Published in:
- Plants (2223-7747), 2024, v. 13, n. 3, p. 388, doi. 10.3390/plants13030388
- By:
- Publication type:
- Article
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 310, doi. 10.3390/foods13020310
- By:
- Publication type:
- Article
Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.
- Published in:
- Molecules, 2023, v. 28, n. 20, p. 7006, doi. 10.3390/molecules28207006
- By:
- Publication type:
- Article
Phenolic composition of jussara (Euterpe edulis Martius) from Minas Gerais and Espírito Santo, Brazil, determined by high performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (HPLC–DAD-ESI-MS).
- Published in:
- Ciência Rural, 2023, v. 53, n. 7, p. 1, doi. 10.1590/0103-8478cr20210900
- By:
- Publication type:
- Article
Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2608, doi. 10.3390/foods12132608
- By:
- Publication type:
- Article
Physiological and Metabolic Effects of the Inoculation of Arbuscular Mycorrhizal Fungi in Solanum tuberosum Crops under Water Stress.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 19, p. 2539, doi. 10.3390/plants11192539
- By:
- Publication type:
- Article
Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non‐anthocyanin phenolic composition and antioxidant capacity.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 2, p. 813, doi. 10.1002/jsfa.11416
- By:
- Publication type:
- Article
Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate.
- Published in:
- Horticulturae, 2021, v. 7, n. 7, p. 1, doi. 10.3390/horticulturae7070161
- By:
- Publication type:
- Article
Polyphenolic Compounds Extracted and Purified from Buddleja Globosa Hope (Buddlejaceae) Leaves Using Natural Deep Eutectic Solvents and Centrifugal Partition Chromatography.
- Published in:
- Molecules, 2021, v. 26, n. 8, p. 2192, doi. 10.3390/molecules26082192
- By:
- Publication type:
- Article
Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile.
- Published in:
- 2020
- By:
- Publication type:
- journal article
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén.
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1282, doi. 10.3390/foods9091282
- By:
- Publication type:
- Article
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
- Published in:
- Food Science & Nutrition, 2020, v. 8, n. 7, p. 3442, doi. 10.1002/fsn3.1627
- By:
- Publication type:
- Article
Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
- Published in:
- Molecules, 2020, v. 25, n. 6, p. 1358, doi. 10.3390/molecules25061358
- By:
- Publication type:
- Article
Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin<sup>†</sup>.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1301, doi. 10.1002/jsfa.10145
- By:
- Publication type:
- Article
Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS.
- Published in:
- Plants (2223-7747), 2020, v. 9, n. 2, p. 242, doi. 10.3390/plants9020242
- By:
- Publication type:
- Article
Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain.
- Published in:
- Molecules, 2019, v. 24, n. 21, p. 4001, doi. 10.3390/molecules24214001
- By:
- Publication type:
- Article
Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia.
- Published in:
- Molecules, 2019, v. 24, n. 18, p. 3331, doi. 10.3390/molecules24183331
- By:
- Publication type:
- Article
Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2948, doi. 10.1002/fsn3.1150
- By:
- Publication type:
- Article
First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 5, p. 2108, doi. 10.1002/jsfa.9403
- By:
- Publication type:
- Article
Natural extracts from fresh and oven‐dried winemaking by‐products as valuable source of antioxidant compounds.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 6, p. 1564, doi. 10.1002/fsn3.697
- By:
- Publication type:
- Article
Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 2, p. 245, doi. 10.1007/s00217-017-2951-x
- By:
- Publication type:
- Article
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 11, p. 1913, doi. 10.1007/s00217-016-2691-3
- By:
- Publication type:
- Article