Pages that link to "Q33879600"
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The following pages link to Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine (Q33879600):
Displaying 50 items.
- Wine polyphenols: potential agents in neuroprotection (Q21284967) (← links)
- Antioxidant and Antihypertensive Effects of a Chemically Defined Fraction of Syrah Red Wine on Spontaneously Hypertensive Rats (Q33851938) (← links)
- Analysis and biological activities of anthocyanins (Q34270228) (← links)
- Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts (Q34889077) (← links)
- Composition and Antioxidant Activity of Water-Soluble Polysaccharides from Tuber indicum (Q35588219) (← links)
- Bioavailability of phenolic compounds (Q35992009) (← links)
- 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 anthocyanins (Q37083481) (← links)
- Can consumption of antioxidant rich mushrooms extend longevity?: antioxidant activity of Pleurotus spp. and its effects on Mexican fruit flies' (Anastrepha ludens) longevity. (Q37219381) (← links)
- Alcohol drinking and cardiac risk (Q37352246) (← links)
- Chemistry and applications of flavylium compounds: a handful of colours (Q37917606) (← links)
- Biochemical Basis for Functional Ingredient Design from Fruits (Q37973756) (← links)
- Advances in the analytical methods for determining the antioxidant properties of honey: a review (Q38132111) (← links)
- Anthocyanin extraction from plant tissues: A review. (Q38623424) (← links)
- Antiproliferative Effects of Red and White Wine Extracts in PC-3 Prostate Cancer Cells (Q38662424) (← links)
- Antioxidant properties of European cranberrybush fruit (Viburnum opulus var. edule). (Q39110760) (← links)
- Antioxidant capacity of some plant foods and beverages consumed in the Eastern Region of Nigeria (Q39173736) (← links)
- Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines (Q39517329) (← links)
- Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects. (Q41901606) (← links)
- Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy. (Q41903518) (← links)
- Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines (Q42180874) (← links)
- Biochemical and histopathological effects of administration various levels of Pomposia (Syzygium cumini) fruit juice as natural antioxidant on rat health (Q42217087) (← links)
- p-Coumaric acid, a common dietary phenol, inhibits platelet activity in vitro and in vivo (Q42508601) (← links)
- Fifty-two week chronic toxicity of enzymatically decomposed rutin in Wistar rats (Q42946565) (← links)
- Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction (Q42997323) (← links)
- Red wine mitigates the postprandial increase of LDL susceptibility to oxidation (Q43584742) (← links)
- Fast determination of procyanidins and other phenolic compounds in food samples by micellar electrokinetic chromatography using acidic buffers (Q43626293) (← links)
- Prevention of LDL alpha-tocopherol consumption, cholesterol oxidation, and vascular endothelium dysfunction by polyphenolic compounds from red wine. (Q44123466) (← links)
- Identification of Reaction Products of Acylated Anthocyanins from Red Radish with Peroxyl Radicals (Q44421990) (← links)
- Comparative analysis of the phenolic content of selected Chilean, Canadian and American Merlot red wines (Q44573867) (← links)
- Effect of cyanidin 3-O-beta-glucopyranoside on micronucleus induction in cultured human lymphocytes by four different mutagens (Q44742005) (← links)
- General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins. (Q45121747) (← links)
- Antioxidant and pro-oxidant effects of red wine and its fractions on Cu(II) induced LDL oxidation evaluated by absorbance and chemiluminescence measurements (Q46374545) (← links)
- Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species (Q46402969) (← links)
- Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. (Q46733837) (← links)
- Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. (Q46905765) (← links)
- A standard addition method to assay the concentration of biologically interesting polyphenols in grape berries by reversed-phase HPLC. (Q46930118) (← links)
- Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus. (Q48146576) (← links)
- Antimutagenicity of deacylated anthocyanins in purple-fleshed sweetpotato (Q50113789) (← links)
- Comparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius). (Q50222133) (← links)
- Red wine activates plasma membrane redox system in human erythrocytes (Q50261157) (← links)
- Red and White Wines Inhibit Cholesterol Oxidation Induced by Free Radicals (Q50536994) (← links)
- Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low-Density Lipoprotein Oxidation (Q56445285) (← links)
- Natural antioxidants from residual sources (Q56955304) (← links)
- Polyphenol Content and Antioxidant Activity of Merlot and Shiraz Wine (Q58128007) (← links)
- Simultaneous Determination of Phenolic Compounds in Red Wines by HPLC‐UV (Q58149466) (← links)
- Direct determination of phenolic acids and hydroxymethylfurfural in wines elaborated in Vale do São Francisco region-Brazil by HPLC DAD (Q58860877) (← links)
- Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes (Q58888385) (← links)
- One-Step Synthesis of Novel Flavylium Salts Containing Alkyl Side Chains in Their 3-, 4′-, 5- or 6-Positions and Their Photophysical Properties in Micellar Media (Q60681177) (← links)
- A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical (Q61798150) (← links)
- Chemical Characterization and Biotechnological Applicability of Pigments Isolated from Antarctic Bacteria (Q64113398) (← links)