Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
about
Wine polyphenols: potential agents in neuroprotectionAntioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive RatsPhenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts.Composition and antioxidant activity of water-soluble polysaccharides from Tuber indicum.Bioavailability of phenolic compounds.Effects of various temperatures and pH values on the extraction yield of phenolics from litchi fruit pericarp tissue and the antioxidant activity of the extracted anthocyaninsCan consumption of antioxidant rich mushrooms extend longevity?: antioxidant activity of Pleurotus spp. and its effects on Mexican fruit flies' (Anastrepha ludens) longevity.Alcohol drinking and cardiac risk.Chemistry and applications of flavylium compounds: a handful of colours.Advances in the analytical methods for determining the antioxidant properties of honey: a review.Anthocyanin extraction from plant tissues: A review.Antiproliferative Effects of Red and White Wine Extracts in PC-3 Prostate Cancer Cells.Antioxidant capacity of some plant foods and beverages consumed in the Eastern Region of Nigeria.Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines.Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects.Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy.Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit WinesBiochemical and histopathological effects of administration various levels of Pomposia (Syzygium cumini) fruit juice as natural antioxidant on rat healthEffect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction.Fast determination of procyanidins and other phenolic compounds in food samples by micellar electrokinetic chromatography using acidic buffers.General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.Antioxidant and pro-oxidant effects of red wine and its fractions on Cu(II) induced LDL oxidation evaluated by absorbance and chemiluminescence measurements.Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species.Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines.Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract.A standard addition method to assay the concentration of biologically interesting polyphenols in grape berries by reversed-phase HPLC.Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus.Antimutagenicity of deacylated anthocyanins in purple-fleshed sweetpotato.Comparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius).Red wine activates plasma membrane redox system in human erythrocytes.Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low-Density Lipoprotein OxidationPolyphenol Content and Antioxidant Activity of Merlot and Shiraz WineSimultaneous Determination of Phenolic Compounds in Red Wines by HPLC‐UVDirect determination of phenolic acids and hydroxymethylfurfural in wines elaborated in Vale do São Francisco region-Brazil by HPLC DAD
P2860
Q21284967-F9230489-DB1A-43AF-9B6F-2DA7534DCF72Q33851938-F6ABF4C0-013C-4FB6-B15F-A1B18013DB27Q34889077-F0936840-ED82-4321-90FA-510F91A391F7Q35588219-CCA91C51-B2E7-4E99-B75E-8BC3049CB0D8Q35992009-CC9CE486-A094-4D7A-B44F-913F9D35F371Q37083481-1817E0F5-53A0-4DDC-B0E5-FCCFB6BB0706Q37219381-11B58BF2-5ACC-4144-931E-32ADE2C84B9CQ37352246-CA7E3783-0F86-44B9-BEBC-D0669752285FQ37917606-6CFD4654-B787-4E23-A174-CEAC1E72337AQ38132111-039B9920-83ED-4293-A9B3-2B8F8D4FDBDAQ38623424-7105DD61-71FB-4FFE-847D-3719E9016733Q38662424-93D4CE27-A1ED-487F-AEB3-FD77C626C329Q39173736-0D735C12-BCA8-49F7-92DB-8C385981527FQ39517329-DC7FDAA6-5292-45D0-A0D8-7E8C82DCB217Q41901606-2E598D9C-CA2A-4BB9-ACAC-8814E8780900Q41903518-F17569AC-8BD9-4AE8-AD95-2033FED723AEQ42180874-6242612E-92BA-40C5-801B-019B5E72F18BQ42217087-2FB55D6E-DA2C-4171-B1D8-482EE04D17F4Q42997323-00FD55D1-903A-498D-BD6D-D12766F29169Q43626293-372D2868-2623-4EA7-BC35-8085277065DBQ45121747-3F4C8130-2A1C-4404-A996-FC482B4D96F0Q46374545-A08962D6-9807-4626-A8DD-E7F1B075DD5EQ46402969-AAE975E1-0C28-4980-A834-77CCD7E04AA8Q46733837-7DA2678A-0A03-43CF-8725-4C2FEC4E9841Q46905765-29FBF212-4475-4232-9349-F3C59BE1AB51Q46930118-BA065C91-631E-4AAC-859D-0F4FF813EC0CQ48146576-9588510F-89D0-4B28-BEFF-970611E22E9FQ50113789-0272D316-C4E5-4733-9AC5-5B7FFC352D44Q50222133-E9A99752-5F74-4C29-A710-5559346CEC09Q50261157-10556CF5-8BF8-419C-B642-EE6CE3491DF0Q56445285-136F2141-AD28-426F-91BD-436C436E5CFEQ58128007-29C2EBDF-ED06-472B-92DC-6BDE0080D304Q58149466-F6176833-CB71-4D01-A847-2D6296CDD65EQ58860877-542237DD-0B78-43AB-9352-4C32F8D05B43
P2860
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
description
1998 nî lūn-bûn
@nan
1998 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
1998 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
1998年の論文
@ja
1998年論文
@yue
1998年論文
@zh-hant
1998年論文
@zh-hk
1998年論文
@zh-mo
1998年論文
@zh-tw
1998年论文
@wuu
name
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@ast
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@en
type
label
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@ast
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@en
prefLabel
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@ast
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@en
P2093
P356
P1476
Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine.
@en
P2093
P304
P356
10.1021/JF970486B
P407
P577
1998-02-01T00:00:00Z