Artykuły w czasopismach na temat „Red Wine Extract”
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Sato, Motoaki, Partha S. Ray, Gautam Maulik, Nilanjana Maulik, Richard M. Engelman, A. A. E. Bertelli, A. Bertelli i Dipak K. Das. "Myocardial Protection with Red Wine Extract". Journal of Cardiovascular Pharmacology 35, nr 2 (luty 2000): 263–68. http://dx.doi.org/10.1097/00005344-200002000-00013.
Pełny tekst źródłaCasquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín i María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality". International Journal of Environmental Research and Public Health 18, nr 5 (9.03.2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.
Pełny tekst źródłaFia, Giovanna, Ginevra Bucalossi i Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products". Foods 10, nr 7 (28.06.2021): 1499. http://dx.doi.org/10.3390/foods10071499.
Pełny tekst źródłaEsparza, Irene, Blanca Martínez-Inda, María José Cimminelli, Maria Carmen Jimeno-Mendoza, José Antonio Moler, Nerea Jiménez-Moreno i Carmen Ancín-Azpilicueta. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants". Biomolecules 10, nr 10 (25.09.2020): 1369. http://dx.doi.org/10.3390/biom10101369.
Pełny tekst źródłaFragopoulou, Elizabeth, Filio Petsini, Maria Choleva, Maria Detopoulou, Olga S. Arvaniti, Eftyhia Kallinikou, Eleni Sakantani, Ageliki Tsolou, Tzortzis Nomikos i Yiannis Samaras. "Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties". Molecules 25, nr 21 (30.10.2020): 5054. http://dx.doi.org/10.3390/molecules25215054.
Pełny tekst źródłaRabai, M., A. Toth, P. Kenyeres, L. Mark, Zs Marton, I. Juricskay, K. Toth i L. Czopf. "In vitro hemorheological effects of red wine and alcohol-free red wine extract". Clinical Hemorheology and Microcirculation 44, nr 3 (2010): 227–36. http://dx.doi.org/10.3233/ch-2010-1267.
Pełny tekst źródłaHalpern, M. J., A.-L. Dahlgren, I. Laakso, T. Seppänen-Laakso, J. Dahlgren i PA McAnulty. "Red-wine Polyphenols and Inhibition of Platelet Aggregation: Possible Mechanisms, and Potential Use in Health Promotion and Disease Prevention". Journal of International Medical Research 26, nr 4 (sierpień 1998): 171–80. http://dx.doi.org/10.1177/030006059802600401.
Pełny tekst źródłaAiello, Ernesto A., i Horacio E. Cingolani. "A possible subcellular mechanism underlying the “French paradox”: the opening of mitochondrial KATP channels". Applied Physiology, Nutrition, and Metabolism 36, nr 5 (październik 2011): 768–72. http://dx.doi.org/10.1139/h11-089.
Pełny tekst źródłaCarullo, Gabriele, Amer Ahmed, Fabio Fusi, Fabio Sciubba, Maria Enrica Di Cocco, Donatella Restuccia, Umile Gianfranco Spizzirri, Simona Saponara i Francesca Aiello. "Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv." Pharmaceuticals 13, nr 5 (3.05.2020): 87. http://dx.doi.org/10.3390/ph13050087.
Pełny tekst źródłaCinelli, Sbrocchi, Iacovino, Ambrosone, Ceglie, Lopez i Cuomo. "Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability". Colloids and Interfaces 3, nr 3 (18.09.2019): 59. http://dx.doi.org/10.3390/colloids3030059.
Pełny tekst źródłaNguyen, Capone, Johnson, Jeffery, Danner i Bastian. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract". Foods 8, nr 11 (1.11.2019): 538. http://dx.doi.org/10.3390/foods8110538.
Pełny tekst źródłaDarıcı, Burcu, i Hatice Kalkan Yıldırım. "The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production". Turkish Journal of Agriculture - Food Science and Technology 7, nr 9 (12.09.2019): 1435–45. http://dx.doi.org/10.24925/turjaf.v7i9.1435-1445.2738.
Pełny tekst źródłaDarıcı, B., i H. K. Yıldırım. "Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide". BIO Web of Conferences 15 (2019): 04008. http://dx.doi.org/10.1051/bioconf/20191504008.
Pełny tekst źródłaYan, Tingxu, Yingying Sun, Bo Wu, Feng Xiao, Kaishun Bi, Baoshan Sun i Ying Jia. "Red wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment". Ciência e Técnica Vitivinícola 34, nr 2 (2019): 115–22. http://dx.doi.org/10.1051/ctv/201934020115.
Pełny tekst źródłaMollica, Adriano, Giuseppe Scioli, Alice Della Valle, Angelo Cichelli, Ettore Novellino, Marta Bauer, Wojciech Kamysz i in. "Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo". Antioxidants 10, nr 11 (27.10.2021): 1704. http://dx.doi.org/10.3390/antiox10111704.
Pełny tekst źródłaKHAN, Noorafza Q., Delphine M. LEES, Julie A. DOUTHWAITE, Martin J. CARRIER i Roger CORDER. "Comparison of red wine extract and polyphenol constituents on endothelin-1 synthesis by cultured endothelial cells". Clinical Science 103, s2002 (1.09.2002): 72S—75S. http://dx.doi.org/10.1042/cs103s072s.
Pełny tekst źródłaChopra, Mridula, Patricia E. E. Fitzsimons, John J. Strain, David I. Thurnham i Alan N. Howard. "Nonalcoholic Red Wine Extract and Quercetin Inhibit LDL Oxidation without Affecting Plasma Antioxidant Vitamin and Carotenoid Concentrations". Clinical Chemistry 46, nr 8 (1.08.2000): 1162–70. http://dx.doi.org/10.1093/clinchem/46.8.1162.
Pełny tekst źródłaSoulat, Thierry, Catherine Philippe, Claire Bal dit Sollier, Christophe Brézillon, Natacha Berge, Pierre-Louis Teissedre, Jacques Callebert, Sylvie Rabot i Ludovic Drouet. "Wine constituents inhibit thrombosis but not atherogenesis in C57BL/6 apolipoprotein E-deficient mice". British Journal of Nutrition 96, nr 2 (sierpień 2006): 290–98. http://dx.doi.org/10.1079/bjn20061818.
Pełny tekst źródłaNoriega-Domínguez, María José, Daniel Salvador Durán, Paloma Vírseda i María Remedios Marín-Arroyo. "Non-animal proteins as clarifying agents for red wines". OENO One 44, nr 3 (30.09.2010): 179. http://dx.doi.org/10.20870/oeno-one.2010.44.3.1472.
Pełny tekst źródłaMorris, Justin R. "Health Functionality in Grapes and Wine". HortScience 31, nr 4 (sierpień 1996): 693d—693. http://dx.doi.org/10.21273/hortsci.31.4.693d.
Pełny tekst źródłaCassano, Bentivenga, Conidi, Galiano, Saoncella i Figoli. "Membrane-Based Clarification and Fractionation of Red Wine Lees Aqueous Extracts". Polymers 11, nr 7 (26.06.2019): 1089. http://dx.doi.org/10.3390/polym11071089.
Pełny tekst źródłaBotden, Ilse P. G., Hisko Oeseburg, Matej Durik, Frank P. J. Leijten, Leonie C. Van Vark-Van Der Zee, Usha M. Musterd-Bhaggoe, Ingrid M. Garrelds i in. "Red wine extract protects against oxidative-stress-induced endothelial senescence". Clinical Science 123, nr 8 (27.06.2012): 499–507. http://dx.doi.org/10.1042/cs20110679.
Pełny tekst źródłaRaposo, Rafaela, María José Ruiz-Moreno, Teresa Garde-Cerdán, Belén Puertas, José Manuel Moreno-Rojas, Ana Gonzalo-Diago, Raúl Guerrero, Víctor Ortíz i Emma Cantos-Villar. "Grapevine-shoot stilbene extract as a preservative in red wine". Food Chemistry 197 (kwiecień 2016): 1102–11. http://dx.doi.org/10.1016/j.foodchem.2015.11.102.
Pełny tekst źródłaStranieri, Chiara, Flavia Guzzo, Sofia Gambini, Luciano Cominacini i Anna Maria Fratta Pasini. "Intracellular Polyphenol Wine Metabolites Oppose Oxidative Stress and Upregulate Nrf2/ARE Pathway". Antioxidants 11, nr 10 (19.10.2022): 2055. http://dx.doi.org/10.3390/antiox11102055.
Pełny tekst źródłaAmor, Souheila, Pauline Châlons, Virginie Aires i Dominique Delmas. "Polyphenol Extracts from Red Wine and Grapevine: Potential Effects on Cancers". Diseases 6, nr 4 (18.11.2018): 106. http://dx.doi.org/10.3390/diseases6040106.
Pełny tekst źródłaTekos, Fotios, Zoi Skaperda, Periklis Vardakas, Despina Kyriazi, Georgios C. Maravelis, Konstantinos Poulas, Ioannis A. Taitzoglou, Charitini Nepka i Demetrios Kouretas. "Redox Biomarkers Assessment after Oral Administration of Wine Extract and Grape Stem Extract in Rats and Mice". Molecules 28, nr 4 (6.02.2023): 1574. http://dx.doi.org/10.3390/molecules28041574.
Pełny tekst źródłaKunová, Simona, Soňa Felsöciová, Eva Tvrdá, Eva Ivanišová, Atilla Kántor, Jana Žiarovská, Margarita Terentjeva i Miroslava Kačániová. "Antimicrobial activity of resveratrol and grape pomace extract". Potravinarstvo Slovak Journal of Food Sciences 13, nr 1 (28.05.2019): 363–68. http://dx.doi.org/10.5219/1054.
Pełny tekst źródłaKojić, Nebojša, i Lidija Jakobek. "Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging". Croatian journal of food science and technology 14, nr 1 (15.06.2022): 1–7. http://dx.doi.org/10.17508/cjfst.2022.14.1.01.
Pełny tekst źródłaKitova, L. G., E. Daskalova, S. Delchev i S. I. Kitov. "HDL cholesterol modulation by Aronia melanocarpa and red wine extract supplementation". Atherosclerosis 315 (grudzień 2020): e151. http://dx.doi.org/10.1016/j.atherosclerosis.2020.10.466.
Pełny tekst źródłaAziato, Kokou, Ekpetsi Chantal Bouka, Povi Lawson-Evi, Aly Savadogo i Eklu-Gadegbeku Kwashie. "Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers". International Journal of Biological and Chemical Sciences 14, nr 9 (25.03.2021): 3231–40. http://dx.doi.org/10.4314/ijbcs.v14i9.20.
Pełny tekst źródłaMilutinović, Milena, Sava Vasić, Ana Obradović, Aida Zuher, Milena Jovanović, Milijana Radovanović, Ljiljana Čomić i Snežana Marković. "Phytochemical Evaluation, Antimicrobial and Anticancer Properties of New “Oligo Grapes” Supplement". Natural Product Communications 14, nr 6 (czerwiec 2019): 1934578X1986037. http://dx.doi.org/10.1177/1934578x19860371.
Pełny tekst źródłaBabaeva, M. V., V. M. Zhirov, S. V. Zhukovskaya, S. Yu Makarov, D. A. Kazartsev i G. N. Egorova. "Research of extract components for the purpose of quality control and safety of wines". IOP Conference Series: Earth and Environmental Science 1052, nr 1 (1.07.2022): 012109. http://dx.doi.org/10.1088/1755-1315/1052/1/012109.
Pełny tekst źródłaYoncheva, Tatyana, Attila Kantor, Eva Ivanišova i Nataliia Nikolaieva. "Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars". Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, nr 1-2 (3.09.2019): 53–59. http://dx.doi.org/10.31895/hcptbn.14.1-2.1.
Pełny tekst źródłaRadojevic, Ivana, Katarina Mladenovic, Mirjana Grujovic i Sava Vasic. "Grape stalks as a source of antioxidant and antimicrobial substances and their potential application". Botanica Serbica 46, nr 2 (2022): 179–86. http://dx.doi.org/10.2298/botserb2202179r.
Pełny tekst źródłaMuñoz-Bernal, Óscar A., Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquín Rodrigo-García, Nina R. Martínez-Ruiz i Emilio Alvarez-Parrilla. "Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds". Foods 12, nr 6 (11.03.2023): 1194. http://dx.doi.org/10.3390/foods12061194.
Pełny tekst źródłaGombau, J., P. Pons, D. Fernández, J. M. Heras, N. Sieczkowski, J. M. Canals i F. Zamora. "Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine". BIO Web of Conferences 12 (2019): 02004. http://dx.doi.org/10.1051/bioconf/20191202004.
Pełny tekst źródłaLiu, Fu-Chao, i Huang-Ping Yu. "Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage". Functional Foods in Health and Disease 2, nr 10 (23.10.2012): 351. http://dx.doi.org/10.31989/ffhd.v2i10.76.
Pełny tekst źródłaRuiz-Moreno, María J., Rafaela Raposo, Belén Puertas, Francisco J. Cuevas, Fabio Chinnici, José M. Moreno-Rojas i Emma Cantos-Villar. "Effect of a grapevine-shoot waste extract on red wine aromatic properties". Journal of the Science of Food and Agriculture 98, nr 15 (10.06.2018): 5606–15. http://dx.doi.org/10.1002/jsfa.9104.
Pełny tekst źródłaChalons, Pauline, Flavie Courtaut, Emeric Limagne, Fanny Chalmin, Emma Cantos‐Villar, Tristan Richard, Cyril Auger i in. "Red Wine Extract Disrupts Th17 Lymphocyte Differentiation in a Colorectal Cancer Context". Molecular Nutrition & Food Research 64, nr 11 (4.05.2020): 1901286. http://dx.doi.org/10.1002/mnfr.201901286.
Pełny tekst źródłaChiu, Hui-Fang, You-Cheng Shen, Ting-Yun Huang, Kamesh Venkatakrishnan i Chin-Kun Wang. "Cardioprotective Efficacy of Red Wine Extract of Onion in Healthy Hypercholesterolemic Subjects". Phytotherapy Research 30, nr 3 (3.12.2015): 380–85. http://dx.doi.org/10.1002/ptr.5537.
Pełny tekst źródłaScalzini, Giulia, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi i in. "Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins". Foods 9, nr 12 (26.11.2020): 1747. http://dx.doi.org/10.3390/foods9121747.
Pełny tekst źródłaJanega, Pavol, Jana Klimentová, Andrej Barta, Mária Kovácsová, Stanislava Vranková, Martina Cebová, Zuzana Čierna, Zuzana Matúsková, Vladimir Jakovljevic i Olga Pechánová. "Red wine extract decreases pro-inflammatory markers, nuclear factor-κB and inducible NOS, in experimental metabolic syndrome". Food Funct. 5, nr 9 (2014): 2202–7. http://dx.doi.org/10.1039/c4fo00097h.
Pełny tekst źródłaVargas-Vera, Maria, Camilo Salles, Joaquin Parot i Sebastian Letelier. "A E-Business Case of Study". International Journal of Knowledge Society Research 8, nr 3 (lipiec 2017): 1–20. http://dx.doi.org/10.4018/ijksr.2017070101.
Pełny tekst źródłaAgeyeva, Natalia, Anastasia Tikhonova, Boris Burtsev i Anton Khrapov. "Effect of Yeast Biosorbents on Wine Quality". Food Processing: Techniques and Technology 52, nr 4 (21.12.2022): 631–39. http://dx.doi.org/10.21603/2074-9414-2022-4-2392.
Pełny tekst źródłaYoncheva, Tatyana, Mehmet Gülcü i Elka Kóňová. "Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines". Acta Horticulturae et Regiotecturae 21, nr 2 (1.11.2018): 36–41. http://dx.doi.org/10.2478/ahr-2018-0009.
Pełny tekst źródłaKačániová, Miroslava, Simona Kunová, Jozef Sabo, Eva Ivanišová, Jana Žiarovská, Soňa Felsöciová i Margarita Terentjeva. "Identification of Yeasts with Mass Spectrometry during Wine Production". Fermentation 6, nr 1 (7.01.2020): 5. http://dx.doi.org/10.3390/fermentation6010005.
Pełny tekst źródłaPineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen i Denis Dubourdieu. "Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines". OENO One 45, nr 1 (31.03.2011): 27. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1485.
Pełny tekst źródłaCanalejo, Diego, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco i Zenaida Guadalupe. "Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds". Molecules 28, nr 18 (6.09.2023): 6477. http://dx.doi.org/10.3390/molecules28186477.
Pełny tekst źródłaTan, Y., i L. H. K. Lim. "trans -Resveratrol, an extract of red wine, inhibits human eosinophil activation and degranulation". British Journal of Pharmacology 155, nr 7 (grudzień 2008): 995–1004. http://dx.doi.org/10.1038/bjp.2008.330.
Pełny tekst źródłaAlegria, M., M. Jara, A. Cataldo, P. Aguirre, A. Gonzalez i E. Bordeu. "Influence of freezing skin grapes to extract phenolic compounds during red wine maceration". BIO Web of Conferences 3 (2014): 02011. http://dx.doi.org/10.1051/bioconf/20140302011.
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