Results 281 to 290 of about 439,300 (311)

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, Susana González-Manzano, Julian-Carlos Rivas-Gonzalo   +2 more
exaly  

wine red

2009
openaire   +1 more source

RED WINE AS A CAUSE OF MIGRAINE

Lancet, The, 1988
Vivette Glover
exaly  

Red Wine

2011
openaire   +1 more source

Buying Red Wines

2020
openaire   +1 more source

Reduced Progression of Atherosclerosis in Apolipoprotein E–Deficient Mice Following Consumption of Red Wine, or Its Polyphenols Quercetin or Catechin, Is Associated With Reduced Susceptibility of LDL to Oxidation and Aggregation

Arteriosclerosis, Thrombosis, and Vascular Biology, 1997
Jacob Vaya
exaly  

A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine

Food Chemistry, 2007
Ulrik Stervbo, Ole Vang
exaly  

Isolation of red wine components with anti-adhesion and anti-biofilm activity against Streptococcus mutans

Food Chemistry, 2010
Maria Daglia, Adele Papetti
exaly  

Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes

Journal of Nutritional Biochemistry, 2001
Idolo Tedesco, Gian Luigi Russo, Filomena Nazzaro   +2 more
exaly  

HEADACHES AFTER RED WINE

The Lancet, 1981
GeoffreyH. Kalish, Herbert Kaufman
openaire   +1 more source