Results 51 to 60 of about 64,580 (166)

Screening and identification of superior wine yeast strains and their effects on the quality of red raspberry fruit wine [PDF]

Zhongguo niangzao
To screen superior yeast strains suitable for red raspberry fruit wine fermentation, using wild red raspberry fruits, orchard soil, and natural fermentation broth as isolation sources, the strains were preliminary screened using 2,3,5 ...
ZHONG Yanxia, LEI Dengmin, MO Xinliang, ZHAO Liang
doaj   +1 more source

Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE-/- mice via modulations of liver metabolism through gut microbiota remodeling

Food Science and Human Wellness
Red wine has a good potential for alleviating atherosclerosis, but the mechanisms related to hepatointestinal circulation remain to be elucidated.
Xuanxuan Chen, Hong Yang, Kaikai Li, Jianhong Cao, Xiaoyun Xu, Siyi Pan, Erhu Li   +6 more
doaj   +1 more source

Bioactive Peptides and Evaluation of Cardiac Cytoprotective Effects of Red Millet Yellow Wine as Functional Food

Foods
Red millet yellow wine, a functional beverage fermented from grain, has physiological functions including relieving cardiovascular diseases. However, the active components and mechanism of red millet yellow wine largely remain to be elucidated.
Zehui He, Yu Zhou, Shuang Li, Wen Li, Yingxin Zhang, Cancan Guo, Zexin Guo, Bo Wei, Yuefeng Bi   +8 more
doaj   +1 more source

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

OENO One
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine.
Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna   +5 more
doaj   +1 more source

Red wine mouthwash [PDF]

British Dental Journal, 2006
openaire   +2 more sources

Scavenging Capacities of Some Wines and Wine Phenolic Extracts

Food Technology and Biotechnology, 2005
The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH.) and to determine their phenolic composition.
Ioannis G. Roussis, Ioannis Lambropoulos, Kalliopi Soulti   +2 more
doaj  

Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability. [PDF]

J Agric Food Chem
Zanella S, Curioni A, Marangon M.
europepmc   +1 more source

Correlating Chemical Fingerprint to Sensory Evaluation: A Four-Vintage Study (2017-2020) of Xinomavro Red Wine. [PDF]

Foods
Toulaki A, Kalompatsios D, Mantiniotou M, Athanasiadis V, Roufas K, Lalas SI.   +5 more
europepmc   +1 more source

Artificial accelerated aging and red wine staining on color stability in dental composites. [PDF]

BMC Oral Health
Keleş ZH, Sly MM, Escobedo RLO, Kösem N, Korkmaz-Ceyhan Y.   +4 more
europepmc   +1 more source

Elucidating odorant synergy in red wine: through olfactory receptor-based profiling. [PDF]

NPJ Sci Food
Hu B, Zheng H, Shen Y, Wang H, Liu Z, Lv H, Han L, Ma Y, Wang H, Xiao Z.   +9 more
europepmc   +1 more source