Results 241 to 250 of about 63,856 (266)

Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration

Annual Review of Food Science and Technology, 2014
L Federico Casassa, James Harbertson
exaly  

Wines, Red

2015
openaire   +1 more source

Contribution of Red Wine Consumption to Human Health Protection

Molecules, 2018
Jiří Sochor, René Kizek, Jiří Mlcek   +2 more
exaly  

wine red

2009
openaire   +1 more source

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

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

An amperometric biosensor for polyphenolic compounds in red wine

Biosensors and Bioelectronics, 2004
JOSÉ Manuel F Nogueira, J M F Nogueira
exaly  

Red Wine

2011
openaire   +1 more source

Comparative Study of Microbial-Derived Phenolic Metabolites in Human Feces after Intake of Gin, Red Wine, and Dealcoholized Red Wine

Journal of Agricultural and Food Chemistry, 2013
Ana Jiménez-Girón, Maria Isabel Queipo Ortuño, M Victòria Moreno-Arribas   +2 more
exaly  

Exergy analysis of wine production: Red wine production process as a case study

Applied Thermal Engineering, 2017
Mahmut Genc, Yekta Göksungur, Seda Genc   +2 more
exaly  

Red Wine Bottling and Packaging

2019
openaire   +1 more source