Results 161 to 170 of about 10,801 (205)

LC-MS/MS-Based Comparative Phytochemical Profiling and Multivariate (PCA) Analysis of Seed Extracts from <i>Trigonella foenum-graecum</i>, <i>Linum usitatissimum</i>, and <i>Panicum miliaceum</i> with Emphasis on Antioxidant and Antibacterial Activities. [PDF]

Int J Mol Sci
Boubker A, El Ouardi A, Kamli TE, El Hamidi A, Kaicer M, Kichou F, Errafii K, Ben Aakame R, Sifou A.   +8 more
europepmc   +1 more source

Influence of Blueberry Mosaic Disease on Polyphenolic Profile and Antioxidant Capacity of Highbush Blueberry 'Duke' Fruits. [PDF]

Antioxidants (Basel)
Miletić N, Milinčić DD, Pešić MB, Lončar B, Petković M, Vasilijević B, Jevremović D.   +6 more
europepmc   +1 more source

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti-inflammatory, and antihyperglycemic properties. [PDF]

J Sci Food Agric
Jansen ET, da Cruz EP, Fonseca LM, Radünz M, Camargo TM, Dias ARG, da Rosa Zavareze E.   +6 more
europepmc   +1 more source

Chemical Profile and Phenolic Composition of Commercial Chilean Pinot Noir Wines from Clonal and Mass-Selection. [PDF]

Plants (Basel)
Peña-Neira A, Garrido-Salinas M, Estay K, Seguel O, Pastenes C, Sepulveda C, Gil I Cortiella M.   +6 more
europepmc   +1 more source

The vacuolar transporters MaMATE11 and MaMATE14 affect blue flower coloration in grape hyacinth (<i>Muscari</i>). [PDF]

Hortic Res
Cao X, Xie J, Gao X, Pan W, Gong J, Du L.   +5 more
europepmc   +1 more source

Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration. [PDF]

Food Chem X
Wang Q, Chen Q, Zhang X, Bai Y, Liu X, Yue W, Shi Z, Yang L, Cheng Y, Du J, Han F.   +10 more
europepmc   +1 more source

Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments [PDF]

Journal of Agricultural and Food Chemistry, 2010
The physicochemical and chromatic features of malvidin 3-glucoside-vinylcatechol (PA1) and malvidin 3-glucoside-vinylguaiacol (PA2) adducts were investigated. Important differences between both pigments were observed. In the investigated pH range (2.0-4.5), our results suggest that PA1 could be considered as a noncovalent dimer of two pyranoflavylium ...
M TERESA Escribano-Bailón, Natalia Quijada-Morín, Olivier Dangles   +2 more
exaly   +7 more sources

Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits [PDF]

Nutrients, 2023
Anthocyanins are flavonoid compounds that are abundantly present in fruits and vegetables. These compounds contribute to the color of these foods and offer various health benefits to consumers due to their biological properties.
Przemysław Sitarek, Anna Merecz-Sadowska, Karolina Zajdel   +2 more
exaly   +2 more sources