PHARM Search Results

VITACEAE Vitis vinifera  L.

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ANTIOXIDANT ACTIVITY

1 - 20 of total 912 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.214(),308-18  $66266 [Full]
    - POLIANA MOSER,VANIA REGINA NICOLETTI TELIS,NATHALIA DE ANDRADE NEVES,ET AL.
    - STORAGE STABILITY OF PHENOLIC COMPOUNDS IN POWDERED BRS VIOLETA GRAPE JUICE MICROENCAPSULATED WITH PROTEIN AND MALTODEXTRIN BLENDS.
2. FOOD CHEM 2017 Vol.215(),263-73  $66599 [Full]
    - JUSTYNA SAMOTICHA,ANETA WOJDYLO,TOMASZ GOLIS
    - PHENOLIC COMPOSITION, PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF INTERSPECIFIC HYBRIDS OF GRAPES GROWING IN POLAND.
3. FOOD CHEM 2017 Vol.221(),1723-32  $68040 [Full]
    - RAQUEL DEL PINO-GARCIA,MARIA L. GONZALEZ-SANJOSE,MARIA D. RIVERO-PEREZ,ET AL.
    - THE EFFECTS OF HEAT TREATMENT ON THE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF RED WINE POMACE SEASONINGS.
4. FOOD CHEM 2017 Vol.221(),228-36  $68540 [Full]
    - MAGDALENA JESZKA-SKOWRON,AGNIESZKA ZGOLA-GRZESKOWIAK,EWA STANISZ,ET AL.
    - POTENTIAL HEALTH BENEFITS AND QUALITY OF DRIED FRUITS: GOJI FRUITS, CRANBERRIES AND RAISINS.
5. FOOD CHEM 2017 Vol.221(),1388-93  $69063 [Full]
    - MING YUAN HENG,SHIGERU KATAYAMA,TAKAKAZU MITANI,ET AL.
    - SOLVENTLESS EXTRACTION METHODS FOR IMMATURE FRUITS: EVALUATION OF THEIR ANTIOXIDANT AND CYTOPROTECTIVE ACTIVITIES.
6. J AGRIC FOOD CHEM 2017 Vol.65(),66-73  $69311 [Full]
    - RAQUEL DEL PINO-GARCIA,MARIA D. RIVERO-PEREZ,MARIA L. GONZALEZ-SANJOSE,ET AL.
    - CHEMOPREVENTIVE POTENTIAL OF POWDERED RED WINE POMACE SEASONINGS AGAINST COLORECTAL CANCER IN HT-29 CELLS.
7. LWT - FOOD SCI TECHNOL 2017 Vol.77(),85-91  $69604 [Full]
    - JAVIER GARCIA-LOMILLO,MARIA L. GONZALEZ-SANJOSE,RAQUEL DEL PINO-GARCIA,ET AL.
    - ANTIOXIDANT EFFECT OF SEASONINGS DERIVED FROM WINE POMACE ON LIPID OXIDATION IN REFRIGERATED AND FROZEN BEEF PATTIES.
8. PHYTOMEDICINE 2017 Vol.25(),39-44  $69815 [Full]
    - CHRISTIAN PINNA,PAOLO MORAZZONI,ANGELO SALA,ET AL.
    - PROANTHOCYANIDINS FROM VITIS VINIFERA INHIBIT OXIDATIVE STRESS-INDUCED VASCULAR IMPAIRMENT IN PULMONARY ARTERIES FROM DIABETIC RATS.
9. LWT - FOOD SCI TECHNOL 2017 Vol.79(),445-53  $69828 [Full]
    - JUSTYNA SAMOTICHA,ANETA WOJDYLO,JOANNA CHMIELEWSKA,ET AL.
    - THE EFFECTS OF ENZYMATIC PRE-TREATMENT AND TYPE OF YEAST ON CHEMICAL PROPERTIES OF WHITE WINE.
10. FOOD CHEM TOXICOL 2017 Vol.102(),24-31  $69832 [Full]
    - SOTIRIA MAKRI,IOANNIS KAFANTARIS,DIMITRIOS STAGOS,ET AL.
    - NOVEL FEED INCLUDING BIOACTIVE COMPOUNDS FROM WINERY WASTES IMPROVED BROILERS' REDOX STATUS IN BLOOD AND TISSUES OF VITAL ORGANS.
11. J AGRIC FOOD CHEM 2017 Vol.65(),1598-605  $69932 [Full]
    - MINGSHUN CHEN,SHUJUAN YU
    - LIPOPHILIZED GRAPE SEED PROANTHOCYANIDIN DERIVATIVES AS NOVEL ANTIOXIDANTS.
12. FOOD CHEM 2017 Vol.232(),836-40  $70898 [Full]
    - D.V. PERON,S. FRAGA,F. ANTELO
    - THERMAL DEGRADATION KINETICS OF ANTHOCYANINS EXTRACTED FROM JUCARA (EUTERPE EDULIS MARTIUS) AND ‘‘ITALIA” GRAPES (VITIS VINIFERA L.), AND THE EFFECT OF HEATING ON THE ANTIOXIDANT CAPACITY.
13. FOOD CHEM 2017 Vol.230(),257-64  $71261 [Full]
    - LUIZA SIEDE KUCK,JULIA LERINA WESOLOWSKI,CACIANO PELAYO ZAPATA NORENA
    - EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY ON STABILITY FOLLOWING SIMULATED GASTRO-INTESTINAL DIGESTION OF MICROCAPSULES OF BORDO GRAPE SKIN PHENOLIC EXTRACT PRODUCED WITH DIFFERENT CARRIER AGENTS.
14. FOOD CHEM 2016 Vol.190(),25-32  $57502 [Full]
    - ARZU ALTUNKAYA, VURAL GOKMEN, LEIF H. SKIBSTED
    - PH DEPENDENT ANTIOXIDANT ACTIVITY OF LETTUCE (L. SATIVA) AND SYNERGISM WITH ADDED PHENOLIC ANTIOXIDANTS.
15. FOOD CHEM 2016 Vol.190(),896-903  $57798 [Full]
    - ANA BARROS,IRENE GOUVINHAS,NELSON MACHADO,ET AL.
    - NEW GRAPE STEMS-BASED LIQUEUR: PHYSICOCHEMICAL AND PHYTOCHEMICAL EVALUATION.
16. LWT - FOOD SCI TECHNOL 2016 Vol.65(),152-7  $60094 [Full]
    - KENNETH J. OLEJAR,BRUNO FEDRIZZI,PAUL A. KILMARTIN
    - ENHANCEMENT OF CHARDONNAY ANTIOXIDANT ACTIVITY AND SENSORY PERCEPTION THROUGH MACERATION TECHNIQUE.
17. FOOD CHEM 2016 Vol.194(),545-54  $60117 [Full]
    - YANG TAO,DA-WEN SUN,ADRIAN GORECKI,ET AL.
    - A PRELIMINARY STUDY ABOUT THE INFLUENCE OF HIGH HYDROSTATIC PRESSURE PROCESSING IN PARALLEL WITH OAK CHIP MACERATION ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF A YOUNG RED WINE.
18. FOOD CHEM 2016 Vol.194(),920-7  $60128 [Full]
    - DAN-BI KIM,GI-HAE SHIN,JAE-MIN KIM,ET AL.
    - ANTIOXIDANT AND ANTI-AGEING ACTIVITIES OF CITRUS-BASED JUICE MIXTURE.
19. FOOD CHEM 2016 Vol.197(),285-90  $60564 [Full]
    - SNEZANA AGATONOVIC-KUSTRIN,DAVID W. MORTON,AHMAD P. YUSOF
    - DEVELOPMENT AND VALIDATION OF A SIMPLE HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY METHOD COMBINED WITH DIRECT 1,1-DIPHENYL-2- PICRYLHYDRAZYL ASSAY TO QUANTIFY FREE RADICAL SCAVENGING ACTIVITY IN WINE.
20. FOOD CHEM 2016 Vol.196(),1040-7  $60838 [Full]
    - S.H. MIRDEHGHAN,S. RAHIMI
    - PRE-HARVEST APPLICATION OF POLYAMINES ENHANCES ANTIOXIDANTS AND TABLE GRAPE (VITIS VINIFERA L.) QUALITY DURING POSTHARVEST PERIOD.