Results 261 to 270 of about 3,739,826 (289)

Dealcoholized Red Wine Decreases Systolic and Diastolic Blood Pressure and Increases Plasma Nitric Oxide: Short Communication

Circulation Research, 2012
Gemma Chiva-Blanch, Rosa Casas, Sara Arranz   +2 more
exaly  

Red Wine First

Phylon (1940-1956), 1948
Marnesba D. Hill, Nedra Tyre
openaire   +1 more source

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

Trends in Food Science and Technology, 2019
Nuno Mateus, Iva Fernandes
exaly  

Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

Food Chemistry, 2012
Philippe Darriet
exaly  

wine red

2009
openaire   +1 more source

Effect of grape processing on selected antioxidant phenolics in red wine

Journal of Food Engineering, 2003
Michael Netzel, R Bitsch, I Bitsch
exaly  

Wines, Red

2015
openaire   +1 more source

The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging

Food Research International, 2018
Xin-Ke Zhang, Xu Zhao, Chang-Qing Duan
exaly  

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

Food Chemistry, 2009
Montserrat Duenas-Paton, Celestino Santos-Buelga, Maria Teresa Escribano-Bailón   +2 more
exaly  

Red Wine

2011
openaire   +1 more source