Works by Vanzo, Andreja
Results: 18
The stomach as a site for anthocyanins absorption from food<sup>1</sup><FN ID="FN1"><NO>1</NO>In memory of Livia Mattivi, who died on 15th March 2003.</FN>
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- FEBS Letters, 2003, v. 544, n. 1-3, p. 210, doi. 10.1016/S0014-5793(03)00504-0
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Accelerated Solvent Extraction of Phenols from Lyophilised Ground Grape Skins and Seeds.
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- Beverages, 2023, v. 9, n. 1, p. 4, doi. 10.3390/beverages9010004
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Apple (Malus domestica Borkh.) Cultivar 'Majda', a Naturally Non-Browning Cultivar: An Assessment of Its Qualities.
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- Plants (2223-7747), 2021, v. 10, n. 7, p. 1402, doi. 10.3390/plants10071402
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Metabonomic investigation of rat tissues following intravenous administration of cyanidin 3-glucoside at a physiologically relevant dose.
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- Metabolomics, 2013, v. 9, n. 1, p. 88, doi. 10.1007/s11306-012-0430-8
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Wine Pigments: From Your Cup to Your Cells.
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- Journal of Wine Research, 2011, v. 22, n. 2, p. 143, doi. 10.1080/09571264.2011.603243
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Anthocyanin and proanthocyanidin evolution during ripening of the Refošk grapevine is modulated by deficit irrigation.
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- Vitis, 2024, v. 63, p. 1, doi. 10.5073/vitis.2024.63.12
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Acute Cardioprotective and Cardiotoxic Effects of Bilberry Anthocyanins in Ischemia-Reperfusion Injury: Beyond Concentration-Dependent Antioxidant Activity.
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- Cardiovascular Toxicology, 2010, v. 10, n. 4, p. 283, doi. 10.1007/s12012-010-9091-x
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Cardioprotective effects of bilberry extract on ischemia-reperfusion-induced injury in isolated rat heart.
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- BMC Pharmacology, 2009, v. 9, p. 1, doi. 10.1186/1471-2210-9-S2-A55
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The effect of commercial pectolytic enzymes on young Babić wines quality.
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- Glasnik Zastite Bilja, 2020, v. 43, n. 3, p. 87, doi. 10.31727/gzb.43.3.11
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Total phenols, stilbene and antioxidative activity in Babić and Plavac mali wines; Eficiency of pectolytic enzymes.
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- Glasnik Zastite Bilja, 2019, v. 42, n. 5, p. 38, doi. 10.31727/gzb.42.5.5
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New Insight on the Formation of 2-Aminoacetophenone in White Wines.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 14, p. 8472, doi. 10.3390/app13148472
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Improved Chromatic and Sensory Characteristics of Plavac Mali Wines - Efficiency of Maceration Enzymes.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 236, doi. 10.17221/346/2016-CJFS
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Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 5, p. 1887, doi. 10.1002/jsfa.10189
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Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 904, doi. 10.1002/jsfa.9262
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Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine.
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- Polish Journal of Food & Nutrition Sciences, 2019, v. 69, n. 4, p. 343, doi. 10.31883/pjfns/112328
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Bioactive Complexity of the Red Wine "Portugizac"; Is Younger More Beneficial?
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- Agriculturae Conspectus Scientificus, 2021, v. 86, n. 4, p. 329
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Expression of bilitranslocase in the vascular endothelium and its function as a flavonoid transporter.
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- Cardiovascular Research, 2010, v. 85, n. 1, p. 175, doi. 10.1093/cvr/cvp290
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Uptake of grape anthocyanins into the rat kidney and the involvement of bilitranslocase.
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- Molecular Nutrition & Food Research, 2008, v. 52, n. 10, p. 1106, doi. 10.1002/mnfr.200700505
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