Results 111 to 120 of about 3,964,194 (143)

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

Molecules, 2012
Lei He, Jun Wang, Chang-Qing Duan
exaly  

Red Wine and Reactions

Journal of Clinical Psychopharmacology, 1984
EDWARD F. DOMINO, ELLEN M. SELDEN
openaire   +1 more source

H NMR metabolomics applied to Bordeaux red wines

Food Chemistry, 2019
Grégory DA Costa, Tristan Richard, François Guyon   +2 more
exaly  

Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

Lancet, The, 1993
Joseph Kanner, J E Kinsella, E N Frankel
exaly  

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