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Results 1 to 25 of 2077

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Red wine polyphenolics increase LDL receptor expression and activity and suppress the secretion of ApoB100 from human HepG2 cellsPAL, Sebely; HO, Nerissa; SANTOS, Carlos et al.The Journal of nutrition. 2003, Vol 133, Num 3, pp 700-706, issn 0022-3166, 7 p.Article

Haloanisole and halophenol contamination in Spanish aged red winesCOPETE, M. L; ZALACAIN, A; LORENZO, C et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2009, Vol 26, Num 1, pp 32-38, issn 1944-0049, 7 p.Article

Effect of maceration on the making of Fetească neagra winesBICHESCU, Cezar; BAHRIM, Gabriela; STANCIUC, Nicoleta et al.International journal of food, agriculture and environment (Print). 2013, Vol 11, Num 1, pp 273-277, issn 1459-0255, 5 p., 1Article

Pricing strategies for Italian red wineBRENTARI, Eugenio; LEVAGGI, Rosella; ZUCCOLOTTO, Paola et al.Food quality and preference. 2011, Vol 22, Num 8, pp 725-732, issn 0950-3293, 8 p.Conference Paper

The antioxidant activity of Californian red wines does not correlate with wine ageROGINSKY, Vitaly; DE BEER, Dalene; HARBERTSON, James F et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 5, pp 834-840, issn 0022-5142, 7 p.Article

Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentationNO, Jae-Duck; LEE, Dae-Hyoung; HWANG, Young-Soo et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2008, Vol 36, Num 1, pp 67-71, issn 1598-642X, 5 p.Article

An Alternative Method for the Determination of Some of the Antioxidant Phenolics in Varietal Turkish Red WinesANLI, R. Ertan; VURAL, Nilufer; KIZILET, Ebru et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 3, pp 239-245, issn 0046-9750, 7 p.Article

Chocolate and red wine - A comparison between flavonoids contentARAUJO PIMENTEL, Fernanda; NITZKE, Julio Alberto; BLAUTH KLIPEL, Cláudia et al.Food chemistry. 2010, Vol 120, Num 1, pp 109-112, issn 0308-8146, 4 p.Article

Influence of co-winemaking technique in sensory characteristics of new Spanish red winesGOMEZ GARCIA-CARPINTERO, E; SANCHEZ-PALOMO, E; GONZALEZ VINAS, M. A et al.Food quality and preference. 2010, Vol 21, Num 7, pp 705-710, issn 0950-3293, 6 p.Conference Paper

The magnitude of copigmentation in the colour of aged red wines made in the Canary IslandsDARIAS-MARTIN, Jacinto; CARRILLO-LOPEZ, Marta; ECHAVARRI-GRANADO, José Federico et al.European food research & technology (Print). 2007, Vol 224, Num 5, pp 643-648, issn 1438-2377, 6 p.Article

Acute effects of lyophilised red wine on total antioxidant capacity in healthy volunteersALBERTI-FIDANZA, A; BURINI, G; ANTONELLI, G et al.Diabetes, nutrition & metabolism (Testo stampato). 2003, Vol 16, Num 1, pp 65-71, issn 0394-3402, 7 p.Article

Wine Making using Campbell Early Grape with Different YeastsKIM KYEONG HWAN; HAN, Gi-Dong.Han'gug mi'saengmul saengmyeong gong haghoeji. 2011, Vol 39, Num 1, pp 43-48, issn 1598-642X, 6 p.Article

Differentiation of young red wines based on chemimetrics of minor polyphenolic constituentsKALLITHRAKA, S; MAKRIS, D. P; SALACHA, M et al.Bulletin de l'OIV. 2007, Vol 80, Num 911-913, pp 61-67, issn 0029-7127, 7 p.Article

Effects of Fining Agents on Antioxidant Capacity of Red WinesYILDIRIM, Hatice Kalkan.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 55-60, issn 0046-9750, 6 p.Article

Fluorescence Approach for Measuring Anthocyanins and Derived Pigments in Red WineAGATI, Giovanni; MATTEINI, Paolo; OLIVEIRA, Joana et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 42, pp 10156-10162, issn 0021-8561, 7 p.Article

Recherche sur les sels de xanthylium dans les vins vieux rouges bulgaresNATCHKOV, M; MIHAILOVA, K.Bulletin de la Société de pharmacie de Bordeaux. 1983, Vol 122, Num 1-2, pp 25-29, issn 0037-9093Article

The red wine reaction syndrome = Le syndrome de la réaction au vin rouge″MASYCZEK, R; OUGH, C. S.American journal of enology and viticulture. 1983, Vol 34, Num 4, pp 260-264, issn 0002-9254Article

Decreased endothelin-1 levels after acute consumption of red wine and de-alcoholized red wineKIVINIEMI, Tuomas O; SARASTE, Antti; LEHTIMÄKI, Terho et al.Atherosclerosis. 2010, Vol 211, Num 1, pp 283-286, issn 0021-9150, 4 p.Article

Influence of Prefermentative Cold Maceration on the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm ClimateGORDILLO, Belen; LOPEZ-INFANTE, M. Isabel; RAMIREZ-PEREZ, Pilar et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 11, pp 6797-6803, issn 0021-8561, 7 p.Article

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentationALVAREZ, Inmaculada; ALEIXANDRE, José Luis; GARCIA, Maria José et al.European food research & technology (Print). 2009, Vol 228, Num 4, pp 501-510, issn 1438-2377, 10 p.Article

Contribution of anthocyanin fraction to the antioxidant properties of wineRIVERO-PEREZ, M. D; MUNIZ, P; GONZALEZ-SANJOSE, M. L et al.Food and chemical toxicology. 2008, Vol 46, Num 8, pp 2815-2822, issn 0278-6915, 8 p.Article

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationshipsPICKERING, G. J; POUR NIKFARDJAM, M. S.European food research & technology (Print). 2008, Vol 227, Num 3, pp 925-931, issn 1438-2377, 7 p.Article

Binding of oak volatile compounds by wine lees during simulation of wine ageingMORENO, Nerea Jimenez; ANCIN AZPILICUETA, Carmen.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 4, pp 619-624, issn 0023-6438, 6 p.Article

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wineAKPINAR BORAZAN, Alev; BOZAN, Berrin.Food chemistry. 2013, Vol 138, Num 1, pp 389-395, issn 0308-8146, 7 p.Article

Thermodynamic and Kinetic Properties of a New Myrtillin-Vescalagin Hybrid PigmentGARCIA-ESTEVEZ, Ignacio; GAVARA, Raquel; ALCALDE-EON, Cristina et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 47, pp 11569-11578, issn 0021-8561, 10 p.Article

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