Detalles de la búsqueda
1.
Isolation of Hydrolyzable Tannins from Castanea sativa Using Centrifugal Partition Chromatography.
J Nat Prod
; 87(4): 652-663, 2024 Apr 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-38359463
2.
Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle.
Molecules
; 25(18)2020 Sep 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-32961925
3.
Neuroprotective Effects of Pomegranate Juice against Parkinson's Disease and Presence of Ellagitannins-Derived Metabolite-Urolithin A-In the Brain.
Int J Mol Sci
; 21(1)2019 Dec 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-31892167
4.
Crown Procyanidin Tetramer: A Procyanidin with an Unusual Cyclic Skeleton with a Potent Protective Effect against Amyloid-ß-Induced Toxicity.
Molecules
; 24(10)2019 May 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-31109031
5.
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.
Molecules
; 24(8)2019 Apr 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-31013687
6.
Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.
Molecules
; 22(2)2017 Jan 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-28125043
7.
In Vitro Glucuronidation and Sulfation of ε-Viniferin, a Resveratrol Dimer, in Humans and Rats.
Molecules
; 22(5)2017 May 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-28467376
8.
Structures of polymeric pigments in red wine and their derived quantification markers revealed by high-resolution quadrupole time-of-flight mass spectrometry.
Rapid Commun Mass Spectrom
; 30(1): 81-8, 2016 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26661973
9.
Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.
Food Microbiol
; 52: 131-7, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26338126
10.
Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.
Electrophoresis
; 35(11): 1735-41, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-25025096
11.
Soil effect on proanthocyanidins composition of red and white wines obtained from Nero d'Avola and Grillo Vitis vinifera L. Cultivars.
Food Chem
; 443: 138521, 2024 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38280367
12.
Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
J Sci Food Agric
; 93(12): 2963-72, 2013 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-23580476
13.
Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.
Foods
; 12(12)2023 Jun 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37372570
14.
Evolution of the Crown Procyanidins' Tetramer during Winemaking and Aging of Red Wine.
Foods
; 11(20)2022 Oct 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37430943
15.
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds.
Food Chem
; 384: 132307, 2022 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35413769
16.
Oxyresveratrol and Gnetol Glucuronide Metabolites: Chemical Production, Structural Identification, Metabolism by Human and Rat Liver Fractions, and In Vitro Anti-inflammatory Properties.
J Agric Food Chem
; 70(41): 13082-13092, 2022 Oct 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-35195403
17.
Antisense down-regulation of 4CL expression alters lignification, tree growth, and saccharification potential of field-grown poplar.
Plant Physiol
; 154(2): 874-86, 2010 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-20729393
18.
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.
Anal Bioanal Chem
; 401(5): 1531-9, 2011 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21479542
19.
Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.
Food Chem
; 126(4): 1971-7, 2011 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25213985
20.
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
Food Chem
; 339: 127848, 2021 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32871302