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1.
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
J Sci Food Agric
; 99(7): 3588-3603, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30628096
2.
Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models.
Food Funct
; 14(3): 1785-1794, 2023 Feb 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-36723046
3.
Antimicrobial properties and volatile profile of bread and biscuits melanoidins.
Food Chem
; 373(Pt B): 131648, 2022 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34839966
4.
Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480.
Foods
; 10(7)2021 Jun 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-34206875
5.
Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).
J Sci Food Agric
; 90(12): 2144-52, 2010 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-20623710
6.
The protective effects of wine pomace products on the vascular endothelial barrier function.
Food Funct
; 11(9): 7878-7891, 2020 Sep 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-32812564
7.
Bioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cells.
Heliyon
; 6(11): e05396, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33294652
8.
Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions.
Foods
; 8(7)2019 Jul 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-31336959
9.
Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.
J Agric Food Chem
; 55(14): 5476-83, 2007 Jul 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-17579427
10.
Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats.
Food Funct
; 8(7): 2444-2454, 2017 Jul 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-28604886
11.
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.
Food Chem
; 221: 1723-1732, 2017 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27979153
12.
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties.
Meat Sci
; 125: 10-15, 2017 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-27871036
13.
Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells.
J Agric Food Chem
; 65(1): 66-73, 2017 Jan 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-27957845
14.
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion.
Food Chem
; 211: 707-14, 2016 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27283687
15.
Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function.
Food Funct
; 7(10): 4410-4421, 2016 Oct 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-27722638
16.
Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace.
J Agric Food Chem
; 63(31): 6922-31, 2015 Aug 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-26186166
17.
Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.
J Agric Food Chem
; 60(42): 10530-9, 2012 Oct 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-23020245
18.
Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features.
J Sci Food Agric
; 87(14): 2638-47, 2007 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-20836172
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