APOPTOSIS IN 3T3-L1
February 21, 2022NORADRENERGIC
March 5, 2022
- Red Wine and your heart
- A comparison of the anticarcinogenic properties of four Red Wine polyphenols
- Red Wine astringency: a review
- Does a glass of Red Wine improve endothelial function?
- Effect of Red Wine ingestion on the antioxidant capacity of serum
- Measuring perceptions of quality in food products: the case of Red Wine
- Red Wine , dealcoholized Red Wine , and especially grape juice, inhibit atherosclerosis in a hamster model
- Antioxidant activity of different phenolic fractions separated from an Italian Red Wine
- Red Wine and fractionated phenolic compounds prepared from Red Wine inhibit low density lipoprotein oxidation in vitro
- Red Wine as a cause of migraine
- The cardiovascular protective effect of Red Wine
- Red Wine procyanidins and vascular health
- Alcohol, Red Wine and cardiovascular disease
- Inhibition of oxidation of human low-density lipoprotein by phenolic substances in Red Wine
- Effects of Red Wine and Wine polyphenol resveratrol on platelet aggregation in vivo and in vitro
- Cardioprotection of Red Wine : role of polyphenolic antioxidants.
- Antiatherogenic potential of Red Wine : clinician update
- Alcohol-free Red Wine enhances plasma antioxidant capacity in humans
- Antioxidant effect of Red Wine polyphenols on Red blood cells
- Enhancement of Red Wine colour by pre-fermentation addition of copigments
- Antiplatelet activity of synthetic and natural resveratrol in Red Wine .
- Fractionation of phenolic compounds in Red Wine
- Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and Red Wine
- The chemistry of Red Wine color
- Malvidin-3-glucoside bioavailability in humans after ingestion of Red Wine , dealcoholized Red Wine and Red grape juice
- Why are grape/fresh Wine anthocyanins so simple and why is it that Red Wine color lasts so long?
- Characterizing the astringency of Red Wine : a case study
- A ‘Mouth‐feel Wheel’: terminology for communicating the mouth‐feel characteristics of Red Wine
- Changes in the detailed pigment composition of Red Wine during maturity and ageing: A comprehensive study
- Bioavailability of trans‐resveratrol from Red Wine in humans
- PRed iction of phenolic compounds in Red Wine fermentations by visible and near infraRed spectroscopy
- Myocardial protection with Red Wine extract
- Red Wine , white Wine , liquor, beer, and risk for coronary artery disease hospitalization
- Structural characterization of Red Wine rhamnogalacturonan II
- Behaviour and characterisation of the colour during Red Wine making and maturation
- Consumption of Red Wine with meals Red uces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation
- Effects of white and Red Wine on endothelial function in subjects with coronary artery disease
- New method for evaluating astringency in Red Wine
- Formation of vitisin A during Red Wine fermentation and maturation
- Color and phenolic compounds of a young Red Wine . Influence of Wine -making techniques, storage temperature, and length of storage time
- Isolation, characterization, and evolution in Red Wine vinification of resveratrol monomers
- White Wine with Red Wine -like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white Wine
- Renal damage mediated by oxidative stress: a hypothesis of protective effects of Red Wine
- Potent inhibitory action of Red Wine polyphenols on human breast cancer cells
- Is dopamine behind the health benefits of Red Wine ?
- The copigmentation of anthocyanins and its role in the color of Red Wine : A critical review
- The polysaccharides of Red Wine : total fractionation and characterization
- Rapid method for the discrimination of Red Wine cultivars based on mid-infraRed spectroscopy of phenolic Wine extracts
- Polyphenols produced during Red Wine ageing
- Red Wine and beer elevate blood pressure in normotensive men
- Determination of anthocyanidins in berries and Red Wine by high-performance liquid chromatography
- Different effects of Red Wine and gin consumption on inflammatory biomarkers of atherosclerosis: a prospective randomized crossover trial: effects of Wine on …
- pH-dependent forms of Red Wine anthocyanins as antioxidants
- Effect of caffeic acid on the color of Red Wine
- Endothelin-1 synthesis Red uced by Red Wine
- Red Wine polyphenolics increase LDL receptor expression and activity and suppress the secretion of ApoB100 from human HepG2 cells
- Red Wine consumption does not affect oxidizability of low-density lipoproteins in volunteers
- Effect of consumption of Red Wine , spirits, and beer on serum homocysteine
- Formation of biogenic amines throughout the industrial manufacture of Red Wine
- Consumption of Red Wine polyphenols Red uces the susceptibility of low-density lipoproteins to oxidation in vivo
- Effect of Red Wine and Red grape extract on blood lipids, haemostatic factors, and other risk factors for cardiovascular disease
- Mechanism of cardioprotection by resveratrol, a phenolic antioxidant present in Red Wine
- Volatile composition of Baga Red Wine : Assessment of the identification of the would-be impact odourants
- Serum antioxidant capacity is increased by consumption of strawberries, spinach, Red Wine or vitamin C in elderly women
- Effect of Red Wine and Wine polyphenol resveratrol on endothelial function in hypercholesterolemic rabbits
- Catechin is present as metabolites in human plasma after consumption of Red Wine
- Resveratrol, a Red Wine constituent, is a mechanism-based inactivator of cytochrome P450 3A4
- First confirmation in Red Wine of products resulting from direct anthocyanin–tannin reactions
- Volatile composition of Red Wine from cv. Kalecik Karasι grown in central Anatolia
- Application of metalloporphyrins-based gas and liquid sensor arrays to the analysis of Red Wine
- Red Wine asthma: a controlled challenge study
- Structures and colour properties of new Red Wine pigments
- Staining of hybrid composites with coffee, oolong tea, or Red Wine
- Anthocyanins from Red Wine –their stability under simulated gastrointestinal digestion
- The effect of chronic consumption of Red Wine on cardiovascular disease risk factors in postmenopausal women
- A new vinylpyranoanthocyanin pigment occurring in aged Red Wine
- Effect of grape processing on selected antioxidant phenolics in Red Wine
- Analysis of pigmented polymers in Red Wine by reverse phase HPLC
- Effects of moderate Sicilian Red Wine consumption on inflammatory biomarkers of atherosclerosis
- Red Wine polyphenols enhance endothelial nitric oxide synthase expression and subsequent nitric oxide release from endothelial cells
- The influence of moderate Red Wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers
- Potential mechanism by which resveratrol, a Red Wine constituent, protects neurons
- Effects of moderate consumption of Red Wine on platelet aggregation and haemostatic variables in healthy volunteers.
- Bioavailability and biokinetics of anthocyanins from Red grape juice and Red Wine
- Inhibition of vascular smooth muscle cell proliferation with Red Wine and Red Wine polyphenols
- Antiangiogenic properties of natural polyphenols from Red Wine and green tea
- Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in Red Wine
- The enumeration and identification of acetic acid bacteria from South African Red Wine fermentations
- Analysis for low molecular weight phenolic compounds in a Red Wine aged in oak chips
- Effect of the consumption of alcohol, white Wine , and Red Wine on platelet function and serum lipids.
- Analytical characterization of the aroma of Tinta Negra Mole Red Wine : Identification of the main odorants compounds
- Red Wine increases the expression of human endothelial nitric oxide synthase: a mechanism that may contribute to its beneficial cardiovascular effects
- The effect of Red Wine and its components on growth and proliferation of human oral squamous carcinoma cells.
- A high-fat diet induces and Red Wine counteracts endothelial dysfunction in human volunteers
- Direct method for determining seed and skin proanthocyanidin extraction into Red Wine
- A blend of polyphenolic compounds explains the stimulatory effect of Red Wine on human endothelial NO synthase
- Estrogenic activity in white and Red Wine extracts
- The Red Wine antioxidant resveratrol protects isolated rat hearts from ischemia reperfusion injury
- Bioavailability of Red Wine anthocyanins as detected in human urine
- An electronic nose for the recognition of the vineyard of a Red Wine
- Endothelial no release caused by Red Wine polyphenols
- Red Wine ingRed ient resveratrol protects from β-amyloid neurotoxicity
- Characterization of five type II arabinogalactan-protein fractions from Red Wine of increasing uronic acid content
- Analysis of tannins in Red Wine using multiple methods: Correlation with perceived astringency
- A linear arabinan from a Red Wine
- Ingestion of Red Wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability
- Effects of cold maceration on Red Wine quality from Tuscan Sangiovese grape
- Temporal perception of astringency and sweetness in Red Wine
- Separation of biologically active lipids from Red Wine
- An amperometric biosensor for polyphenolic compounds in Red Wine
- Identification of volatile and powerful odorous thiols in Bordeaux Red Wine varieties
- Red Wine is a poor source of bioavailable flavonols in men
- Constituents of Red Wine other than alcohol improve endothelial function in patients with coronary artery disease
- DNA topoisomérase inhibitor acutissimin A and other flavano‐ellagitannins in Red Wine
- Concentration of Red Wine by nanofiltration
- Imports versus domestic production: A demand system analysis of the US Red Wine market
- The emerging role of Mediterranean diets in cardiovascular epidemiology: monounsaturated fats, olive oil, Red Wine or the whole pattern?
- Suppression of angiogenesis, tumor growth, and wound healing by resveratrol, a natural compound in Red Wine and grapes
- (+)-Catechin in human plasma after ingestion of a single serving of reconstituted Red Wine
- Influence of Harmonia axyridis on the sensory properties of white and Red Wine
- Olive oil and Red Wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals
- Screening for potential pigments derived from anthocyanins in Red Wine using nanoelectrospray tandem mass spectrometry
- Potent aroma compounds of two Red Wine vinegars
- Red Wine polyphenols prevent cardiovascular alterations in L-NAME-induced hypertension
- Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay
- Inhibition of human low-density lipoprotein oxidation by flavonoids in Red Wine and grape juice
- Level of single bioactive phenolics in Red Wine as a function of the oxygen supplied during storage
- Suitability of domestic grape, cultivar Campbell’s Early, for production of Red Wine
- Yeast interactions with anthocyanins during Red Wine fermentation
- Effect of Red Wine consumption on lipoprotein (a) and other risk factors for atherosclerosis
- Advanced solid phase extraction using molecularly imprinted polymers for the determination of quercetin in Red Wine
- Direct HPLC Analysis of Quercetin and trans-Resveratrol in Red Wine , Grape, and Wine making Byproducts
- The Red Wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: implications for protection against coronary heart …
- Red Wine polyphenols influence carcinogenesis, intestinal microflora, oxidative damage and gene expression profiles of colonic mucosa in F344 rats
- Red Wine mitigates the postprandial increase of LDL susceptibility to oxidation
- Inhibition of the PDGF receptor by Red Wine flavonoids provides a molecular explanation for the “French paradox”
- Polyphenols in Red Wine inhibit the proliferation and induce apoptosis of LNCaP cells
- Dealcoholized Red Wine containing known amounts of resveratrol suppresses atherosclerosis in hypercholesterolemic rabbits without affecting plasma lipid levels
- PRed iction of aged Red Wine aroma properties from aroma chemical composition. Partial least squares regression models
- Red Wine consumption improves insulin resistance but not endothelial function in type 2 diabetic patients
- Spoilage of bottled Red Wine by acetic acid bacteria
- Effects on Red Wine quality of removing juice before fermentation to simulate variation in berry size
- Effect of acute intake of Red Wine on flow-mediated vasodilatation of the brachial artery
- Red Wine acutely induces favorable effects on wave reflections and central pressures in coronary artery disease patients
- Resveratrol, a polyphenolic phytoalexin present in Red Wine , enhances expression and activity of endothelial nitric oxide synthase
- Inhibition by Red Wine extract, resveratrol, of cytokine release by alveolar macrophages in COPD
- Effect of Red Wine on endothelium-dependent relaxation in rabbits
- Alcoholic beverage choice and risk of coronary artery disease mortality: do Red Wine drinkers fare best?
- Effect of Red Wine on coronary flow-velocity reserve
- Resveratrol, an antioxidant present in Red Wine , induces apoptosis in human promyelocytic leukemia (HL-60) cells
- Isolation and characterisation of a rhamnogalacturonan II from Red Wine
- Red Wine polyphenols, in the absence of alcohol, Red uce lipid peroxidative stress in smoking subjects
- Analysis of Red Wine phenolics: comparison of HPLC and spectrophotometric methods
- Neuroprotective abilities of resveratrol and other Red Wine constituents against nitric oxide‐related toxicity in cultuRed hippocampal neurons
- Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from Red Wine
- Determination of flavonoids and stilbenes in Red Wine and related biological products by HPLC and HPLC–ESI–MS–MS
- Resveratrol and Red Wine extracts inhibit the growth of CagA+ strains of Helicobacter pylori in vitro
- Red Wine polyphenols prevent angiotensin II-induced hypertension and endothelial dysfunction in rats: role of NADPH oxidase
- Evaluation of bitterness and astringency of (+)‐catechin and (‐)‐epicatechin in Red Wine and in model solution
- Acute effects of a high-fat meal with and without Red Wine on endothelial function in healthy subjects
- Molecularly imprinted polymer-assisted sample clean-up of ochratoxin A from Red Wine : merits and limitations
- Maintenance of colour composition of a Red Wine during storage. Influence of prefermentative practices, maceration time and storage
- Effect of moderate Red Wine intake on cardiac prognosis after recent acute myocardial infarction of subjects with Type 2 diabetes mellitus
- Effect of ethanol on Red Wine tannin− protein (BSA) interactions
- Modulation of haemostatic function and prevention of experimental thrombosis by Red Wine in rats: a role for increased nitric oxide production
- Volatile compounds in a Spanish Red Wine aged in barrels made of Spanish, French, and American oak wood
- The Red Wine provocation test: intolerance to histamine as a model for food intolerance
- Resveratrol, a Red Wine antioxidant, possesses an insulin-like effect in streptozotocin-induced diabetic rats
- Mass spectrometric evidence for the formation of pigmented polymers in Red Wine
- Red Wine intake prevents nuclear factor-κB activation in peripheral blood mononuclear cells of healthy volunteers during postprandial lipemia
- Red uced progression of atherosclerosis in apolipoprotein E–deficient mice following consumption of Red Wine , or its polyphenols quercetin or catechin, is associated …
- … Inhibition of Human Serum and Low-Density Lipoprotein Oxidation in Vitro: Identification and Mechanism of Action of Some Cinnamic Acid Derivatives from Red Wine
- Treatment with yeast to Red uce the concentration of ochratoxin A in Red Wine
- Red Wine decreases cyclosporine bioavailability
- Rapid liquid chromatography–ultraviolet determination of organic acids and phenolic compounds in Red Wine and must
- Iron decreases the antioxidant capacity of Red Wine under conditions of in vitro digestion
- Influence of ethanol content on the extent of copigmentation in a Cencibel young Red Wine
- Delayed tumor onset in transgenic mice fed an amino acid–based diet supplemented with Red Wine solids
- Alcohol and Red Wine : impact on cardiovascular risk
- Anti‐Aromatase Chemicals in Red Wine
- Ethyl carbamate production by selected yeasts and lactic acid bacteria in Red Wine
- Bergamottin, lime juice, and Red Wine as inhibitors of cytochrome P450 3A4 activity: comparison with grapefruit juice
- Upregulation of endogenous antioxidants and phase 2 enzymes by the Red Wine polyphenol, resveratrol in cultuRed aortic smooth muscle cells leads to cytoprotection …
- Partial neuroprotection of in vivo excitotoxic brain damage by chronic administration of the Red Wine antioxidant agent, trans-resveratrol in rats
- Red Wine prevents brain oxidative stress and nephropathy in streptozotocin-induced diabetic rats
- First evidence of acetaldehyde-flavanol condensation products in Red Wine
- The effect of Red Wine on experimental atherosclerosis: lipid-independent protection
- The aroma of Grenache Red Wine : hierarchy and nature of its main odorants
- Antioxidant effect of Red Wine anthocyanins in normal and catalase-inactive human erythrocytes
- Adsorption from black tea and Red Wine onto in vitro salivary pellicles studied by ellipsometry
- Rat kidney antioxidant response to long-term exposure to flavonol rich Red Wine
- Chemometrics and visible‐near infraRed spectroscopic monitoring of Red Wine fermentation in a pilot scale
- Resveratrol, an extract of Red Wine , inhibits lipopolysaccharide induced airway neutrophilia and inflammatory mediators through an NF‐κB‐independent mechanism
- Red Wine polyphenols induce vasorelaxation by increased nitric oxide bioactivity
- Complementary effects of Mediterranean diet and moderate Red Wine intake on haemostatic cardiovascular risk factors
- Evaluation of a comprehensive Red Wine phenolics assay using a microplate reader
- Yeast-mediated formation of pigmented polymers in Red Wine
- Resveratrol, a Red Wine polyphenol, protects spinal cord from ischemia-reperfusion injury
- Inhibition of CYP3A, CYP1A and CYP2E1 activities by resveratrol and other non volatile Red Wine components
- Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during Red Wine fermentation with two species of Saccharomyces
- Fractionation of Red Wine polyphenols by solid-phase extraction and liquid chromatography
- Phenolic composition as related to Red Wine flavor
- Red Wine consumption and inhibition of LDL oxidation: what are the important components?
- Red Wine –cisapride interaction: comparison with grapefruit juice
- Phenolic compounds in Red Wine subjected to industrial malolactic fermentation and ageing on lees
- Sensory effects of consuming cheese prior to evaluating Red Wine flavor
- Red Wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and-independent oxidation
- High hydrostatic pressure pasteurization of Red Wine
- Extraction, detection, and quantification of flavano-ellagitannins and ethylvescalagin in a Bordeaux Red Wine aged in oak barrels
- Perception of mouthfeel sensations elicited by Red Wine are associated with sensitivity to 6‐n‐propylthiouracil
- Red Wine polyphenols increase calcium in bovine aortic endothelial cells: a basis to elucidate signalling pathways leading to nitric oxide production
- Red Wine and Red Wine polyphenolic compounds but not alcohol inhibit ADP-induced platelet aggregation
- Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during Red Wine fermentations
- Application of molecular methods for the differentiation of acetic acid bacteria in a Red Wine fermentation
- Antidiabetic activity of Red Wine polyphenolic extract, ethanol, or both in streptozotocin-treated rats
- Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of Red Wine
- Plasma levels of caffeic acid and antioxidant status after Red Wine intake
- Phenolic compounds in a Spanish Red Wine aged in barrels made of Spanish, French and American oak wood
- Nonalcoholic Red Wine extract and quercetin inhibit LDL oxidation without affecting plasma antioxidant vitamin and carotenoid concentrations
- Suppression of estrogen biosynthesis by procyanidin dimers in Red Wine and grape seeds
- A daily glass of Red Wine : does it affect markers of inflammation?
- Red Wine contains a potent inhibitor of phenolsulphotransferase.
- Reactivity of 3-mercaptohexanol in Red Wine : Impact of oxygen, phenolic fractions, and sulfur dioxide
- Analysis of anthocyanins in Red Wine and fruit juice using MALDI-MS
- Microbial aromatic acid metabolites formed in the gut account for a major fraction of the polyphenols excreted in urine of rats fed Red Wine polyphenols
- Urinary excretion of catechin metabolites by human subjects after Red Wine consumption
- Red Wine polyphenols inhibit proliferation of vascular smooth muscle cells and downregulate expression of cyclin A gene
- Changes in phenolic compounds and colour parameters of Red Wine aged with oak chips and in oak barrels
- Effect of dietary supplementation of Red or white Wine on human blood chemistry, hematology and coagulation: favorable effect of Red Wine on plasma high-density …
- Effect of Red Wine marinades on the formation of heterocyclic amines in fried chicken breast
- Separation of pyranoanthocyanins from Red Wine by column chromatography
- Resveratrol, a Red Wine constituent polyphenol, prevents superoxide-dependent inflammatory responses induced by ischemia/reperfusion, platelet-activating factor, or …
- Apoptotic effect of Red Wine polyphenols on human colon cancer SNU-C4 cells
- Kinetics of trans-and cis-resveratrol (3, 4′, 5-trihydroxystilbene) after Red Wine oral administration in rats.
- Mechanism-based inactivation of human cytochrome P450 3A4 by grapefruit juice and Red Wine
- Canadian terroir: sensory characterization of Bordeaux-style Red Wine varieties in the Niagara Peninsula
- Red Wine induced modulation of vascular function: separating the role of polyphenols, ethanol, and urates
- Changes in the concentration of yeast-derived volatile compounds of Red Wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni
- Red Wine quality: correlations between colour, aroma and flavour and pigment and other parameters of young Beaujolais
- In vitro action of Bordeaux Red Wine on the microhardness of human dental enamel
- Biological activities of malvidin, a Red Wine anthocyanidin
- Red Wine polyphenols cause endothelium-dependent EDHF-mediated relaxations in porcine coronary arteries via a Red ox-sensitive mechanism
- The effect of acute Red Wine polyphenol consumption on postprandial lipaemia in postmenopausal women
- Red Wine polyphenols inhibit vascular smooth muscle cell migration through two distinct signaling pathways
- A simple method to separate Red Wine nonpolymeric and polymeric phenols by solid-phase extraction
- The action of Red Wine and purple grape juice on vascular reactivity is independent of plasma lipids in hypercholesterolemic patients
- Red Wine and model Wine astringency as affected by malic and lactic acid
- Comparison of antioxidant potentials of Red Wine , white Wine , grape juice and alcohol
- Astringent sub-qualities elicited by Red Wine : The role of ethanol and pH
- Beneficial effects of a moderate consumption of Red Wine on cellular cholesterol efflux in young men.
- Partial and weak oestrogenicity of the Red Wine constituent resveratrol: consideration of its superagonist activity in MCF‐7 cells and its suggested cardiovascular …
- Various selected vegetables, fruits, mushrooms and Red Wine residue inhibit bone resorption in rats
- Comparison of Red Wine extract and polyphenol constituents on endothelin-1 synthesis by cultuRed endothelial cells
- Red Wine does not Red uce mature atherosclerosis in apolipoprotein E–deficient mice
- Delphinidin, an active compound of Red Wine , inhibits endothelial cell apoptosis via nitric oxide pathway and regulation of calcium homeostasis
- Demography of decline of the Red Wine Mountains caribou herd
- Effects of Red Wine , tannic acid, or ethanol on glucose tolerance in non—insulin-dependent diabetic patients and on starch digestibility in vitro
- Antioxidant capacity of plasma after Red Wine intake in human volunteers
- Resveratrol, a polyphenolic compound in Red Wine , protects against oxidized LDL-induced cytotoxicity in endothelial cells
- Determining free sulfur dioxide in Red Wine
- Red ox potential evolution during Red Wine aging in alternative systems
- Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to Red Wine
- Different effects of white and Red Wine on lower esophageal sphincter pressure and gastroesophageal reflux
- Moderate Red Wine consumption protects the rat against oxidation in vivo
- Improvement in the antioxidant status of plasma and low‐density lipoprotein in subjects receiving a Red Wine phenolics mixture
- Effect of maturation in small oak casks on the volatility of Red Wine aroma compounds
- Determination of ochratoxin A in Red Wine and vinegar by immunoaffinity high-pressure liquid chromatography
- Evolution of phenolic composition and sensory properties in Red Wine aged in contact with Portuguese and French oak wood chips
- No adverse hemodynamic interaction between sildenafil and Red Wine
- Moderate consumption of beer, Red Wine and spirits has counteracting effects on plasma antioxidants in middle-aged men
- Red Wine aging in oak barrels: evolution of the monosaccharides content
- The effect of chronic consumption of Red Wine polyphenols on vascular function in postmenopausal women
- Effect of Red Wine maceration techniques on oligomeric and polymeric proanthocyanidins in Wine , cv. Blaufrankisch
- Analysis of non-colouRed phenolics in Red Wine : Effect of Dekkera bruxellensis yeast
- Red Wine and cardiovascular risks.
- Plasma, urine and tissue levels of trans-and cis-resveratrol (3, 4′, 5-trihydroxystilbene) after short-term or prolonged administration of Red Wine to rats.
- Red Wine consumption and gastric cancer in Portugal: a case-control study
- Effects of sugar and yeast addition on Red Wine fermentation using Campbell Early
- Isolation, purification, and characterization of an arabinogalactan from a Red Wine
- Dealcoholized Red Wine decreases atherosclerosis in apolipoprotein E gene–deficient mice independently of inhibition of lipid peroxidation in the artery wall
- Resveratrol, a natural Red Wine polyphenol, Red uces ischemia-reperfusion–induced spinal cord injury
- Effect of Red Wine and ethanol on production of nitric oxide in healthy subjects
- Amelioration of myoglobinuric renal damage in rats by chronic exposure to flavonol-rich Red Wine
- Red Wine protects diabetic patients from meal‐induced oxidative stress and thrombosis activation: a pleasant approach to the prevention of cardiovascular disease in …
- Physico‐chemical characteristics of some oenological gelatins and their action on selected Red Wine components
- The Red Wine phenolics piceatannol and myricetin act as agonists for estrogen receptor α in human breast cancer cells
- Effect of complex polyphenols and tannins from Red Wine on DNA oxidative damage of rat colon mucosa in vivo
- Utilisation of a yeast pectinase in olive oil extraction and Red Wine making processes
- Polyphenols newly extracted in Red Wine from southwestern France by centrifugal partition chromatography
- An odour detection threshold determination of all four possible stereoisomers of oak lactone in a white and a Red Wine
- Alcohol‐free Red Wine prevents arterial thrombosis in dietary‐induced hypercholesterolemic rats: experimental support for the ‘French paradox’
- Daily moderate amounts of Red Wine or alcohol have no effect on the immune system of healthy men
- Red Wine making by immobilized cells and influence on volatile composition
- Short-term effect of Red Wine (consumed during meals) on insulin requirement and glucose tolerance in diabetic patients
- Effects of Red Wine on 24-hour esophageal pH and pressures in healthy volunteers
- Red Wine polyphenolics suppress the secretion of ApoB48 from human intestinal CaCo-2 cells
- The chemical characteristics of Korean Red Wine with different grape varieties
- Red Wine polyphenols induce EDHF‐mediated relaxations in porcine coronary arteries through the Red ox‐sensitive activation of the PI3‐kinase/Akt pathway
- The effect of grape ripening stage on Red Wine color
- Restriction fragment length polymorphism analysis of 16S rRNA genes in lactic acid bacteria isolated from Red Wine
- Intraspecific diversity of Oenococcus oeni isolated during Red Wine -making in Japan
- Caffeic acid as biomarker of Red Wine intake
- Effects of Red Wine , alcohol, and quercetin on coronary resistance and conductance arteries
- The effects of consumption of organic and nonorganic Red Wine on low-density lipoprotein oxidation and antioxidant capacity in humans
- Red Wine and black tea polyphenols modulate the expression of cycloxygenase-2, inducible nitric oxide synthase and glutathione-related enzymes in azoxymethane …
- Protective effects of Red Wine polyphenolic compounds on the cardiovascular system
- Red Wine polyphenols alone or in association with ethanol prevent hypertension, cardiac hypertrophy, and production of reactive oxygen species in the insulin …
- Acute intake of moderate amounts of Red Wine or alcohol has no effect on the immune system of healthy men
- A Red Wine vinegar beverage can inhibit the renin-angiotensin system: experimental evidence in vivo
- Multivariate evaluation of changes induced in Red Wine characteristics by the use of extracting agents
- Red Wine alcohol promotes quercetin absorption and directs its metabolism towards isorhamnetin and tamarixetin in rat intestine in vitro
- … Mass Spectrometry of cis-Resveratrol and trans-Resveratrol: Development, Validation, and Application of the Method to Red Wine , Grape, and Wine making …
- A comparative study on the manufacturing processes of Red Wine
- High-performance liquid chromatography with diamond ATR–FTIR detection for the determination of carbohydrates, alcohols and organic acids in Red Wine
- Red Wine with the noon meal lowers post-meal blood pressure: a randomized trial in centrally obese, hypertensive patients.
- Bentonite and gelatine impact on the young Red Wine colouRed matter
- Factors affecting the formation of Red Wine pigments
- Pharmacological analysis of Red –Wine -induced migrainous headaches
- Free radicals in Red Wine , but not in white?
- Moderate Red –Wine consumption partially prevents body weight gain in rats fed a hyperlipidic diet
- Wine aroma composition: identification of additional volatile constituents of Red Wine
- Absorption and metabolism of antioxidative polyphenolic compounds in Red Wine
- Preparation of biosensors by immobilization of polyphenol oxidase in conducting copolymers and their use in determination of phenolic compounds in Red Wine
- The effect of Red Wine on blood antioxidant potential
- Red Wine raises plasma HDL and preserves long-chain polyunsaturated fatty acids in rat kidney and erythrocytes
- Polyphenols-enriched Chardonnay white Wine and sparkling Pinot Noir Red Wine identically prevent early atherosclerosis in hamsters
- Effect of macerating enzymes on Red Wine aroma at laboratory scale: exogenous addition or expression by transgenic Wine yeasts
- Red Wine polyphenolic compounds inhibit vascular endothelial growth factor expression in vascular smooth muscle cells by preventing the activation of the p38 …
- Nonalcoholic compounds of Wine : the phytoestrogen resveratrol and moderate Red Wine consumption during menopause.
- Polyphenols synergistically inhibit oxidative stress in subjects given Red and white Wine
- Red Wine inhibits monocyte chemotactic protein-1 expression and modestly Red uces neointimal hyperplasia after balloon injury in cholesterol-fed rabbits
- Red Wine inhibits the cell-mediated oxidation of LDL and HDL
- Protective effect of Red Wine on oxidative stress and antioxidant enzyme activities in the brain and kidney induced by feeding high cholesterol in rats
- Changes in amine concentrations during aging of Red Wine in oak barrels
- The influence of malolactic fermentation and Oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of Red Wine
- A comparison of the color components and color stability of Red Wine from Noble and Cabernet Sauvignon at various pH levels
- Anthocyanin composition of the Red Wine Babić affected by maceration treatment
- A study on the sensory characteristics of Korean Red Wine
- The Red Wine polyphenol, resveratrol, exerts acute direct actions on guinea-pig ventricular myocytes
- Cytoprotection by neutral fraction of tannat Red Wine against oxidative stress-induced cell death
- Effect of Red Wine polyphenols on vascular smooth muscle cell function—molecular mechanism of the ‘French paradox’
- Combined acute effects of Red Wine consumption and cigarette smoking on haemodynamics of young smokers
- Alcoholic calories, Red Wine consumption and breast cancer among premenopausal women
- A baroque residue in Red Wine
- Direct analysis of trans-resveratrol in Red Wine by high performance liquid chromatography with chemiluminescent detection
- Characterization of soluble glycoproteins in Red Wine
- … of water stress applied alternately to part of the wetting zone along the season (PRD-partial rootzone drying) on Wine quality, yield and water relations of Red Wine …
- Effects of Red Wine consumption on serum paraoxonase/arylesterase activities and on lipoprotein oxidizability in healthy-men
- Acetobacter oeni sp. nov., isolated from spoiled Red Wine
- Red uced plasma homocysteine in obese Red Wine consumers: a potential contributor to Red uced cardiovascular risk status
- Analysis of aged Red Wine pigments by capillary zone electrophoresis
- Red Wine Polyphenolic Compounds Strongly Inhibit Pro-Matrix Metalloproteinase-2 Expression and Its Activation in Response to Thrombin via Direct Inhibition of …
- The Relationship Between Norton and Cynthiana, Red . Wine Cultivars Derived from Vitis aestivalis
- Red Wine , aspirin and platelet function
- The fermentation properties of Red Wine using active dry yeast strains
- Differential stilbene induction susceptibility of seven Red Wine grape varieties upon post-harvest UV-C irradiation
- Drink to prevent: review on the cardioprotective mechanisms of alcohol and Red Wine polyphenols
- Characteristics of piraltin, a polyphenol concentrate, produced by freeze-drying of Red Wine
- Mediterranean diet, but not Red Wine , is associated with beneficial changes in primary haemostasis
- Changes in composition and sensory quality of Red Wine aged in American and French oak barrels
- Determination of chloroanisole compounds in Red Wine by headspace solid-phase microextraction and gas chromatography–mass spectrometry
- Optimisation of a headspace solid-phase microextraction method for the direct determination of chloroanisoles related to cork taint in Red Wine
- Characterization of two arabinogalactan-proteins from Red Wine
- Determination of phenolic constituents of biological interest in Red Wine by capillary electrophoresis with electrochemical detection
- The effect of different thermovinification systems on Red Wine quality
- A simple technique for the detection of Red Wine adulteration with elderberry pigments
- Electrochemical biosensors for monitoring malolactic fermentation in Red Wine using two strains of Oenococcus oeni
- Red Wine prevents homocysteine-induced endothelial dysfunction in porcine coronary arteries
- Mechanism-Based Inactivation of COX-1 by Red Wine m-Hydroquinones: A Structure−Activity Relationship Study
- Trans-resveratrol, a Red Wine ingRed ient, inhibits voltage-activated potassium currents in rat hippocampal neurons
- Effects of irrigation and pruning of Shiraz grapevines on subsequent Red Wine pigments
- Protective effect of Montilla-Moriles appellation Red Wine on oxidative stress induced by streptozotocin in the rat
- Changes in the concentration of volatile oak compounds and esters in Red Wine stoRed for 18 months in re‐used French oak barrels
- Resveratrol, a Red Wine constituent polyphenol, protects from ischemia-reperfusion damage of the ovaries
- Moderate Red Wine consumption in healthy volunteers Red uced plasma clearance of apolipoprotein AII.
- Composition of platelet phospholipids after moderate consumption of Red Wine in healthy volunteers.
- Moderate acute intake of de-alcoholised Red Wine , but not alcohol, is protective against radiation-induced DNA damage ex vivo—Results of a comparative in vivo …
- Red Wine , spirits, beer and serum homocysteine
- Development of a solid-phase extraction method for the simultaneous determination of chloroanisoles and chlorophenols in Red Wine using gas chromatography …
- Red uction of oxidative stress and cytokine-induced neutrophil chemoattractant (CINC) expression by Red Wine polyphenols in zinc deficiency induced intestinal …
- Simultaneous separation and identification of oligomeric procyanidins and anthocyanin‐derived pigments in raw Red Wine by HPLC‐UV‐ESI‐MSn
- Red Wine Polyphenols Prevent Endothelial Damage Induced by CCl4 Administration.
- Red Wine in moderation: potential health benefits independent of alcohol
- Continuous malolactic fermentation in Red Wine using free Oenococcus oeni
- Effects of different fractions of a Red Wine non-alcoholic extract on ischemia-reperfusion injury
- Effect of p-coumaric acid on the color in Red Wine
- Acid–base chemistry of Red Wine : analytical multi-technique characterisation and equilibrium-based chemical modelling
- The effect of different fluoridation methods on the Red Wine staining potential on intensively bleached enamel in vitro.
- The effects of freezing and freeze‐drying of Oenococcus oeni upon induction of malolactic fermentation in Red Wine
- Oesophageal and gastric potential difference and pH in healthy volunteers following intake of Coca‐Cola, Red Wine , and alcohol
- On the nature of reactions responsible for color behavior in Red Wine : a hypothesis
- Fractionation of Red Wine polymeric pigments by protein precipitation and bisulfite bleaching
- Elimination of matrix effects for headspace solid-phase microextraction of important volatile compounds in Red Wine using a novel coating
- Geology and petrology of the Red Wine alkaline complex, central Labrador
- Red Wine consumption prevents vascular oxidative stress induced by a high-fat meal in healthy volunteers
- Single and repeated moderate consumption of native or dealcoholized Red Wine show different effects on antioxidant parameters in blood and DNA strand …
- An econometric model for identifying value in South African Red Wine
- Monitoring alcoholic fermentation of Red Wine by electrochemical biosensors
- Solid-state 13C NMR investigation into insoluble deposits adhering to the inner glass surface of bottled Red Wine
- Wine and health: Red Wine in a balanced, healthy diet
- A daily glass of Red Wine induces a prolonged Red uction in plasma viscosity: a randomized controlled trial
- In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of Red Wine
- Wine ‘s placebo effect: How the extrinsic cues of visual assessments mask the intrinsic quality of South African Red Wine
- Modulation of rat liver cytochrome P450 activity by prolonged Red Wine consumption
- Phenolic compounds in Red Wine digested in vitro in the presence of iron and other dietary factors
- Distinctive effects of Red Wine and diet on haemostatic cardiovascular risk factors
- Effect of complex polyphenols and tannins from Red Wine (WCPT) on chemically induced oxidative DNA damage in the rat
- Selective cytotoxicity of a Red grape Wine flavonoid fraction against MCF-7 cells
- Polyphenols and Red Wine as antioxidants against peroxynitrite and other oxidants
- Differential response of immature rat uterine tissue to ethinylestradiol and the Red Wine constituent resveratrol
- Determination of the impact of the metabolites of sorbic acid on the odor of a spoiled Red Wine
- Red Wine aroma: identification of headspace constituents
- Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-Red Wine by caffeic acid and N-acetyl-cysteine
- Red ox chemistry of Red Wine . Quantification by an oscillating reaction of the overall antioxidant power as a function of the temperature
- Beneficial effect of short term intake of Red Wine polyphenols on coronary microcirculation in patients with coronary artery disease
- Haemostatic cardiovascular risk factors: differential effects of Red Wine and diet on healthy young
- Flavanols and anthocyanins as potent compounds in the formation of new pigments during storage and aging of Red Wine
- Effect of ethanol and Red Wine on ochratoxin a-induced experimental acute nephrotoxicity
- Evolution of oak-related volatile compounds in a Spanish Red Wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood
- Optimisation of the derivatisation reaction and subsequent headspace solid-phase microextraction method for the direct determination of chlorophenols in Red Wine
- Vascular effects of Red Wine polyphenols in chronic stress-exposed Wistar-Kyoto rats.
- Long-term consumption of Red Wine does not modify intestinal absorption or status of zinc and copper in rats
- Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities and its correlation of some important Red Wine grape varieties which are …
- Isolation of some antimicrobial compounds of Red Wine by OPLC flowing eluent wall technique
- Lipoprotein oxidation mediated by J774 murine macrophages is inhibited by individual Red Wine polyphenols but not by ethanol
- Effect of alcohol on cytochrome p450 arachidonic acid metabolism and blood pressure in rats and its modulation by Red Wine polyphenolics
- Assay of phenolic compounds in Red Wine by on-line combination of capillary isotachophoresis with capillary zone electrophoresis
- Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in Red Wine
- Potential mechanism of blood vessel protection by resveratrol, a component of Red Wine
- Hemochromatosis and Red Wine .
- The influence of Red Wine or white Wine intake on platelet function and viscoelastic property of blood in volunteers
- The” Red Wine reaction” syndrome
- Gel permeation chromatography of anthocyanin pigments from rose cider and Red Wine
- Isolation and identification of rutin as the major mutagen of Red Wine
- Effect of Red Wine on oxidative stress and hypercholesterolemia induced by feeding a high-cholesterol diet in rat
- Cardio-protective effect of Red Wine as reflected in the literature
- Effect of polyphenolic extracts from Red Wine and 4–OH–coumaric acid on 1, 2–dimethylhydrazine–induced colon carcinogenesis in rats
- Influence of the use of selected and non-selected yeasts in Red Wine production
- Chromatic characterisation of three consecutive vintages of Vitis vinifera Red Wine : Effect of dilution and iron addition
- Inhibition of protein kinase CKII activity by resveratrol, a natural compound in Red Wine and grapes
- Influence of aging conditions on the quality of Red Sangiovese Wine
- Determination of free sulphur dioxide in Red Wine by alternating current voltammetry
- … A-induced renal cortex fibrosis and epithelial-to-mesenchymal transition: molecular mechanisms of ochratoxin A-injury and potential effects of Red Wine
- Resveratrol and Red Wine consumption.
- Red Wine effects on peroxidation indexes of rat plasma and erythrocytes
- Microbial changes during malolactic fermentation in Red Wine elaboration
- Influence of the presence of the lees during oak ageing on colour and phenolic compounds composition of Red Wine
- Prevention of LDL α-tocopherol consumption, cholesterol oxidation, and vascular endothelium dysfunction by polyphenolic compounds from Red Wine
- Antithrombotic effect of flavonoids in Red Wine
- Research on white and Red Wine blending in the production of rose Wine s by means of the partial least squares method
- The effect of Red Wine on the fibrinolytic system and the cellular activation reactions before and after exercise
- Hedonic prices for Spanish Red quality Wine
- Development of Red Wine using Monascus anka
- Resveratrol, a Red Wine constituent polyphenol, protects gastric tissue against the oxidative stress in cholestatic rats
- Antioxidant activity of phenolic acids and esters present in Red Wine on human low-density lipoproteins
- Red Wine ‐induced release of [14C]5‐hydroxytryptamine from platelets of migraine patients and controls
- Study on sensory and composition changes in Italian Amarone Valpolicella Red Wine during aging
- Study and quantification of monomeric flavan‐3‐ol and dimeric procyanidin quinonic forms by HPLC/ESI‐MS. Application to Red Wine oxidation
- Effects of resveratrol, a flavinoid found in Red Wine , on infarct size in an experimental model of ischemia/reperfusion.
- Postprandial plasma carotenoid responses following consumption of strawberries, Red Wine , vitamin C or spinach by elderly women
- Experimental study of resveratrol and flavonoids in Red Wine with regard to their possible hypolipemic effects
- High level of trans-resveratrol, a natural anti-cancer agent, found in Korean Noul Red Wine
- Cost-effectiveness of beer versus Red Wine for the prevention of symptomatic coronary artery disease
- The influence of malolactic strain on the fermentation on Wine quality of three eastern Red Wine grape cultivars
- Glycoproteins: Characterization in a hybrid grape variety (Muscat Bailey A) juice, fermenting must, and resultant Red Wine
- Dietary migraine: recent progress in the Red (and white) Wine story
- Effects of Red Wine consumption on kidney FA composition
- Comparison of analytical methods in determining total antioxidant capacity in Red Wine
- Separation of stilbene isomers from Red Wine by overpressuRed -layer chromatography
- Identification and quantification of industrial grade glycerol adulteration in Red Wine with Fourier transform infraRed spectroscopy using chemometrics and artificial …
- Genotoxicity of nitrosated Red Wine and of the nitrosatable phenolic compounds present in Wine : tyramine, quercetin and malvidine-3-glucoside
- Instrumentation and automated photometric titration procedure for total acidity determination in Red Wine employing a multicommuted flow system
- Trace urea determination in Red Wine and its degradation rate by acid urease
- Cardioprotection from ischemia/reperfusion induced by Red Wine extract is mediated by KATP channels
- Inhibitory effects of Red Wine extracts on endothelial-dependent adhesive interactions with monocytes induced by oxysterols
- Postmortem changes in mule duck muscle marinated in Red Wine
- High-altitude pulmonary edema: potential protection by Red Wine .
- Preliminary report on effect of level of crop on development of color in certain Red Wine grapes
- Food and Red Wine do not exert acute effects on vascular reactivity
- Modelling the relation between CieLab parameters and sensory scores for quality control of Red –Wine colour
- The endothelium-dependent vasodilator action of a new beverage made of Red Wine vinegar and grape juice
- Differentiation between Wine s originating from different Red Wine cultivars and Wine regions by the application of stepwise discriminant analysis to gas …
- Centrifugal Precipitation Chromatography− a Novel Chromatographic System for Fractionation of Polymeric Pigments from Black Tea and Red Wine
- Chronology of the Red Wine alkaline province, central Labrador
- Short history of Red Wine color
- Red Wine consumption and oxidation of low-density lipoproteins
- Interactions” training system x soil x rootstock” with regard to vine ecophysiology, vigor, yield and Red Wine quality in the Bordeaux area
- Acute effects of lyophilised Red Wine on total antioxidant capacity in healthy volunteers.
- Effect of freezing grape berries and heating must samples on extraction of components and composition parameters of Red Wine grape varieties
- Ultrafiltration and deep-bed filtration of a Red Wine : Comparative experiments
- No acute effect of Red Wine on the coagulation pathway in healthy men
- An automatic flow injection analysis procedure for photometric determination of ethanol in Red Wine without using a chromogenic reagent
- Concomitant consumption of Red Wine and polyunsaturated fatty acids in edible oil does not influence the peroxidation status of chylomicron lipids despite increasing …
- Methods for fast analysis of anthocyanins and anthocyanidins in Red Wine
- Effects of loratadine on Red Wine -induced symptoms and signs of rhinitis
- Modulation of cytochrome P450 activity in the kidney of rats following long-term Red Wine exposure
- Determination of trans-Resveratrol in China Great Wall ”Fazenda”Red Wine by Use of Micellar Electrokinetic Chromatography
- Effect of Red Wine on the intestinal absorption of thiamine and folate in the rat: comparison with the effect of ethanol alone
- Red Wine in medicine: panacea, fashion or… risk factor?
- Moderate daily intake of Red Wine inhibits mural thrombosis and monocyte tissue factor expression in an experimental porcine model
- Red Wine of Youth: A Life of Rupert Brooke
- Red Wine Extract Prevents Neuronal Apoptosis in Vitro and Red uces Mortality of Transgenic Mice
- Protease activity of Oenococcus oeni viable cells on Red Wine nitrogenous macromolecular fraction in presence of SO2 and ethanol
- Differential antioxidant properties of Red Wine in water soluble and lipid soluble peroxyl radical generating systems
- Experimental model for treating pulmonary metastatic melanoma using grape-seed extract, Red Wine and ethanol
- Potential antimicrobial activity of Red and white Wine phenolic extracts against strains of Staphylococcus aureus, Escherichia coli and Candida albicans
- Release of (14C) 5-hydroxytryptamine from human platelets by Red Wine
- The effect of Red Wine polyphenols on cardiovascular disease risk in postmenopausal women.
- Clonal polymorphism in the Red Wine cultivars Carmenere and Cabernet Sauvignon
- Effect of Subjects’ Sex, Experience, and Training on Their Red Wine Color-Preference Patterns
- High performance thin layer chromatography (HPTLC) analysis of Red Wine pigments
- Influence of different maceration techniques and ageing on proanthocyanidins and anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)
- Development of Red Wine containing high level of trans-resveratrol with domestic grape
- Wine as a digestive aid: comparative antimicrobial effects of bismuth salicylate and Red and white Wine
- On‐line identification of trans‐resveratrol in Red Wine using a sweeping technique combined with capillary electrophoresis/77 K fluorescence spectroscopy
- Influence of the type of barrels and oak variety on the aging of a Ribera del Duero Red Wine
- Effect of Red Wine consumption on low-density lipoprotein oxidation and atherosclerosis in aorta and coronary artery in Watanabe heritable hyperlipidemic rabbits
- Biological activity of total lipids from Red and white Wine /must
- The effect of oxygen on the composition and microbiology of Red Wine
- Polyphenols and Red Wine as peroxynitrite scavengers: a chemiluminescent assay
- Red Wine polyphenolics suppress the secretion and the synthesis of Apo B48 from human intestinal CaCo-2 cells
- Iron deposits in chronic alcoholics. Special studies in relation to the iron contained in Red Wine .
- EFFECT OF LONG‐TERM ADMINISTRATION OF DIFFERENT HARD LIQUORS AND Red Wine ON THE RAT LIVER. A Histological and Biochemical Study
- Determination of organophosphorous pesticide residues in Red Wine by solid phase microextraction-gas chromatography
- The effect of moderate alcohol consumption as either Red or white Wine in the C57BL/6 mouse atherosclerosis model.
- Bioflavonoids and Cardiovascular health: tea, Red Wine , cocoa and Pycnogenol
- Treatment of lees vinasses of Red Wine by methanogenic fermentation in presence of tannins and sulphides
- Phenolic extraction in Red Wine production
- No aspirin in Red Wine
- An ethyl acetate fraction obtained from a Southern Brazilian Red Wine relaxes rat mesenteric arterial bed through hyperpolarization and NO-cGMP pathway
- Glycerol and ethanol in Red Wine are responsible for urate-related increases in plasma antioxidant capacity
- Acute ingestion of Red Wine by men activates platelets but does not influence endothelial markers: no effect of white Wine
- Red Wine production
- Red Wine derived compounds and their putative
- The influence of apple-and Red –Wine pomace rich diet on mRNA expression of inflammatory and apoptotic markers in different piglet organs
- Identification and deacidification of lactic acid bacteria in Korean Red Wine
- Characterization of yeasts isolated from Red Wine surface film
- Coronary heart disease: How do the benefits of ω‐3 fatty acids compare with those of aspirin, alcohol/Red Wine , and statin drugs?
- Analytic characteristics of Red Wine from the Canary Islands (Spain)
- The influence of Wine additives on colour and colour quality of young Red Wine
- Effect of Red Wine consumption on rat liver peroxidation
- Red Wine , spirits, beer and serum homocysteine
- Use of a helical baffle for Red Wine clarification on a mineral membrane
- Determination of electroinactive organic acids in Red Wine by ion-exclusion chromatography using a poly-o-phenylenediamine film modified electrode
- Healthy centenarian subjects: the effect of Red Wine consumption on liver function tests
- The effect of micro-oxygenation on the phenolic composition, quality and aerobic Wine -spoilage microorganisms of different South African Red Wine s
- Effect of fermentation conditions on content of phenolic compounds in Red Wine
- Tackling ‘sunburn’in Red Wine grapes through temperature and sunlight exposure
- An in vivo experimental protocol for identifying and evaluating dietary factors that delay tumor onset: Effect of Red Wine solids
- Evaluation of the cv. Cabernet Sauvignon in the manufacture of Red Wine
- Dietary factors affecting the urinary mutagenicity assay system: II. The absence of mutagenic activity in human urine following consumption of Red Wine or grape juice
- Formation of acutissimin A in Red Wine through the contact with cork
- Changes in color parameters during fermentation and storage of Red Wine using thai roselle under different pHs and SO2 concentrations
- Red Wine bottle deposits, II: Cold stabilisation is an effective procedure to prevent deposit formation
- Treatment of mcf-7 breast cancer cells with a Red grape Wine polyphenol fraction results in disruption of calcium homeostasis and cell cycle arrest causing selective …
- Red uction in the direct‐acting mutagenic activity of Red Wine by treatment with polyvinylpolypyrrolidone
- Effect of Red and white Wine on serum lipids, platelet aggregation, oxidation products and antioxidants: a preliminary report
- Red Wine production in the coastal counties of California 1960-1980
- … reversed-phase high performance liquid chromatography. Tyramine, histamine, 2-phenylethylamine, tryptamine and precursor aminoacids. Application to Red Wine
- Studies on Various Light Sources Concerning the Evaluation and Differentiation of Red Wine Color. I
- Evolution of residual levels of six pesticides during elaboration of Red Wine s. Effect of Wine -making procedures in their dissappearance
- Evaluation of cv. Merlot to make Red Wine
- Structural changes of anthocyanins during Red Wine aging: Portisins: A new class of blue anthocyanin-derived pigments
- Red Wine ANTIOXIDANTS: EVALUATION OF THEIR HYDROPHOBICITY AND BINDING EXTENT TO SALIVARY PROTEINS
- The Red Wine headache and prostaglandin synthetase inhibitors: a blind controlled study
- Mutagenicity of Red , Wine in the L-arabinose resistance test with Salmonella typhimurium
- Is the protection against ischemia induced by Red Wine linked to its antioxidant capacity?
- SENSORY ANALYSIS OF TRADITIONALLY PRODUCED Red Wine FROM THE TACORONTE-ACENTEJO AREA OF THE CANARY ISLANDS.
- Acute intake of Red Wine does not affect antioxidant enzymes activities in human subjects
- Antioxidant and pro-oxidant effects of Red Wine and its fractions on Cu (II) induced LDL oxidation evaluated by absorbance and chemiluminescence measurements
- Free sulfur dioxide in Red Wine : a comparison of analytical methods in relation to the thermodynamic activity
- Isolation and trans-resveratrol analysis in Brazilian Red Wine by 1H-nuclear magnetic resonance.
- Copigmentation and its impact on the stabilisation of Red Wine pigments
- Effects of Red and white Wine on endothelium-dependent vasorelaxation of rat aorta and human coronary arteries
- Antioxidant activity of Red Wine polyphenols in vivo
- The Red and the White: The History of Wine in France and Italy in the Nineteenth Century
- Effect of certain clarification treatments on some components of Red Wine composition
- Genotoxic flavonoids and Red Wine : a possible role in stomach carcinogenesis
- Comparative antioxidant effectiveness of white and Red Wine and their phenolic extracts towards low-density lipoprotein oxidation
- Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young Red Wine s
- The enjoyment of Red Wine is influenced by the shape of the Wine glass
- Structure elucidation of phenolic compounds from Red /white Wine with antiatherogenic properties
- Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese Red table Wine
- EFFECT OF ROOTSTOCK ON ORGANIC ACIDS IN LEAVES AND BERRIES AND ON MUST AND Wine ACIDITY OF TWO Red Wine GRAPE CULTIVARS’MALBEC’ …
- Red Wine as resveratrol protective system
- A new method of making dry Red Wine
- Removal of pesticides from Red and white Wine by the use of fining and filter agents
- Analysis of anthocyanins in Red Wine by HPLC using alkylamines
- Effect of diet and Red Wine consumption on serum total antioxidant capacity (TAC), dehydroepiandrosterone-sulphate (DHEAS) and insulin-like growth factor-1 (IGF-1) …
- Degradation of pyrazophos and methidathion in fortified Red and white Wine under conditions of light and darkness
- Suppressive effects of Red Wine polyphenols on voltage-gated ion channels in dorsal root ganglionic neuronal cells
- Effects of pH, sulfur dioxide, storage time, and temperature on the color and stability of Red muscadine grape Wine
- Red Wine bottle deposits, I: a pRed ictive assay and an assessment of some factors affecting deposit formation
- Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of Red table Wine
- Influence of origin and heat treatment of wood for oak barrels (Quercus robur L.) on Red Wine aroma
- Cimetidine and Red –Wine headaches
- Red Wine is less stress Red ucing than vodka; no differences in neuroendocrine challenge test
- Effect of Red versus white Wine on the heart
- The antioxidant activity of Californian Red Wine s does not correlate with Wine age
- Analysis for four isomers of resveratrol in Red Wine by high performance liquid chromatography
- Red Wine quality: influence of Wine making techniques and of crop yield. Trials on Pinot Noir and Gamay
- Immune benefits of consuming Red muscadine Wine
- Biological changes caused in the pig by daily consumption of Red Wine .
- Changes of pigments in the Red Wine
- Identification of impact odorants in Bordeaux Red grape juice, in the commercial yeast used for its fermentation, and in the produced Wine
- Circular dichroism and spectroscopic studies of Vitis vinifera cv. Cabernet Sauvignon and Vitis rotundifolia cv. Noble Red Wine liquid chromatographic fractions
- Evaluation of leaf, must and Wine cation contents and of must and Wine s acidity of five Red Wine grape cultivars (Vitis vinifera L.) grafted onto 3309 Couderc and grown …
- Red Wine and white carpets: What we didn’t learn in library school, or when the dog and pony goes bad
- Comparative study of Red Wine and Korean black raspberry Wine in adipocyte differentiation and cardiovascular disease related gene expression
- Osmotic pressure modeling of white Wine diafiltration and Red Wine concentration by reverse osmosis
- The color analysis and antioxidant properties for Red Wine from Sangiovese grapes
- Moderate consumption of two Sicilian Red Wine inhibits platelet aggregation
- Phenolic antioxidants in Red Wine : Content and activity
- Increase of Red Wine colour stability
- Radiationless relaxation and Red Wine
- The effect of clarification on colour, concentration of anthocyanins and polyphenols in Red Wine
- Red Wine administration to apolipoprotein E-deficient mice Red uces their macrophage-derived extracellular matrix atherogenic properties
- DECREASE OF HEAT SHOCK PROTEIN LEVELS IN HELA TUMOR CELLS BY Red Wine EXTRACTS.
- Effects of acetaldehyde and tannins on the color and chemical age of Red muscadine (Vitis rotundifolia) Wine
- Vasorelaxation by L-arginine after L-NAME administration in rabbits consuming moderate amounts of Red Wine
- Aggregation of platelets is inhibited in vitro by Red Wine as well as its alcohol-deprived equivalent: ethanol is not a necessary component
- Sources of acetic and other fatty acids and their role in sluggish and stuck Red Wine fermentations
- Changes in concentrations of resveratrol and its related compounds in Red Wine during alcoholic and malolactic fermentation
- A method for the rapid and sensitive determination of ochratoxin A in Red Wine
- Changes in the solubility of Red colour of Wine in solvents during storage.
- Red Wine , Research, and Technology Education
- Inhibition of LDL oxidation by white and Red Wine phenolics
- Effect of alcoholic fermentation temperature on Red Wine flavor
- Red Wine and reactions
- Red Wine Induced Modulation of Vascular Function: Separating the Role of Polyphenols, Ethanol, and Urates
- Agricultural utilization of wastes from Red Wine distilleries
- Influence of Red Wine on liver antioxidation in rats
- Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002)
- Impact of Wine matrix on Red Wine finish and consumer acceptance
- Characteristics of the Vinaracki Merlot Red Wine colouRed matter depending upon the age
- The effect of pH and ethanol on the astringent sub-qualities of Red Wine , and the implications for optimum grape maturity
- Differences in the Serum Levels of Acetaldehyde and Cytotoxic Acetaldehyde‐Albumin Complexes after the Consumption of Red and White Wine : In Vitro Effects of …
- FEFA and Red Wine grape colour measurements
- Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine Wine and juice
- Mutagenic substances in Red and white Wine in Chile, a high risk area for gastric cancer
- Intestinal uptake of MPP+ is differently affected by Red and white Wine
- Effects of dry Red Wine on experimental atherosclerosis in rabbits
- Lead in hair and in Red Wine by potentiometric stripping analysis: The university students’ design
- Conversion of arginine to ornithine during malo-lactic fermentation in Red Swiss Wine
- Modification of biochemical and cellular processes in the development of atherosclerosis by Red Wine
- Plasma lipid peroxidation: inhibited by drinking Red Wine but stimulated by white Wine
- Are Vegetables, Salads, Herbs, Mushrooms, Fruits and Red Wine Residue that Inhibit Bone Resorption in the Rat a Promise of Osteoporosis Prevention?
- Red Wine polyphenols increase plasma total TGF-β
- Evaluation of cv. Isabel to elaborate Red table Wine
- ISOLATION AND IDENTIFICATION OF THE MAJOR MUTAGENIC COMPONENT OF Red Wine (Red Wine , MUTAGENICITY, PROANTHOCYANIDIN)
- Dietary supplements: Red Wine , ortolans, and chondroitin sulfate
- Phenolic compounds from Red Wine are protective against the DNA damaging effect of ionising radiation ex vivo
- Determination of acids and volatile compounds in Red Txakoli Wine by high-performance liquid chromatography and gas chromatography
- Lifestyle or Resveratrol? Comparison of White and Red Wine Consumption and Colorectal Neoplasia: 493
- Et Veientani bibitur faex crassa rubelli (” and they drink thick dregs of Red Wine of veii”): the greek and latin terminology of ‘bad Wine ‘between scientific and …
- The pRed iction of the color components of Red Wine s using FTIR, Wine analyses, and the method of partial least squares
- Polyphenolics from Red Wine in cancer prevention: influence on apoptosis in human leukemia cells and antioxidant effects in human subjects
- Measurement of Trace Pb in Red Wine With Thermal Ionization Isotope Dilution Mass Spectrometry
- Post-ischemic myocardial protection with Cabernet-Sauvignon Red Wine
- The Red Wine phenolics trans-resveratrol and quercetin block human platelet aggregation and
- Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of a Red Vitis rotundifolia Wine
- Drawn to drink: A double-blind randomised cross-over trial of the effects of magnets on the taste of cheap Red Wine
- Red Wine , white Wine : Which to choose
- Red Wine making.
- The deuteriation of constituents in olive oil and Red Wine with Nafion, a polymer supported acid catalyst
- In vivo effect of Chianti Red Wine on tissue factor, tissue factor pathway inhibitor and homocysteine levels
- Laboratory Red Wine fermentor VF-L
- The rise of Red and the wane of white: Wine demand in Ontario Canada
- Red Wine polyphenolic compounds induce EDHF-mediated relaxation and hyperpolarization in the porcine coronary artery: involvement of Red ox-sensitive …
- A combined innovative approach (electronic nose and electronic tongue) for the pRed iction of Italian Red Wine sensorial descriptors by means of genetic algorithms
- Identification of anthocyanins and anthocyanin-derived pigments in Primitivo Red Wine by HPLC-ESI-MS/MS
- Application of ultrasonic tensiography to analysis of Red Wine
- Characteristics [of] colouRed matters of Frankovka Red Wine
- Influence of carbonic maceration on acid Red uction and quality of a Pennsylvania dry Red table Wine
- PRed iction of Red and rosé Wine CIELab parameters from simple absorbance measurements
- Red raspberry juice and Wine : effect of processing and storage on anthocyanin pigment composition, color and appearance
- … developed chinese fermented foods, Peka (one of the chinese yeasts), Biityu (rice Wine ), Anka (Red Wine ), Tubityu (glutenous rice Wine ) and other alcohol …
- Evaluation of cv. Tannat to elaborate Red Wine
- A toast to the benefits of Red Wine .(Industry Watch)
- Study Finds More Reasons to Drink Red Wine
- For a Glass of Red Wine
- Red Wine -effective prevention from cardiovascular diseases
- Competitivity of the Chilean Red Wine in exportation market
- Why the Red Wine headache?
- Trends in Acreage of Red Wine Varieties
- Optimising the antioxidant content of Red Wine
- Reach for the vodka, not the Red Wine
- Different effects of Wine and Red Wine polyphenols on PAI-1 in healthy men
- Evaluating Red Wine Cultivars on Long Island
- Red Wine and the Medical and Dental Council
- Effects of sewage sludge compost on volatile organic compounds of Wine from Vitis vinifera cv. Red Grenache
- Effect of chemical composition on textural quality of Red Wine
- Influence of the selected means on the polyphenol stabilization of Red Wine
- Red –Wine compound may fight skin cancer
- Red Wine making in different fermentation tanks
- Red Wine consumption: Another antiatherogenic effect related to decreased lipoprotein (a) levels
- Red Wine polyphenolics suppress the secretion and the synthesis of Apo B48 from
- TYRE. Red Wine First.(Book Review)
- Delay of fat absorption in rats receiving Red Wine
- Geology and Wine 6. Terroir of the Red Mountain Appellation, Central Washington State, USA
- Increasing Wine Quality with the Addition of Enological Tannins and Enzymes in Red Wine
- Sensory study on reconstitution and suppression with a white Wine from Macabeo variety and a Red Wine from Garnacha variety
- EPR studies of a Red Wine bottle deposit, and the precipitates from a’model’Wine , and a white Wine , both artificially aged
- Red -brown color of lignified tissues of transgenic plants with antisense CAD gene: Wine –Red lignin from coniferyl aldehyde
- Influence of temperature on anthocyanin stability in Red Wine
- Control of Red Wine making conditions in barrels
- Metabolites of catechin in humans after consumption of Red Wine and dealcoholized Red Wine
- [Characterization of Red Wine grapes varieties by isoenzymatic analysis].[Spanish]
- Cyclosporine and Red Wine don’t mix very well
- Wine bottle synthetic closures: Performance and effect upon Red Wine aging & quality
- Determination of the hydrophilic and lipophilic antioxidant activity of white and Red Wine s during the Wine -making process
- The Perennial Quest for a Memorable Red Wine
- Oxygen measurement and consumption kinetics during Red Wine making
- The quality of oak wood and its use for the vinification and ageing of Wine [forest management, dry white Wine , Red Wine ]
- Evaluation of Detection Methods for the HPLC Determination of Stilbenes and Flavonoids in Red Wine
- Agrobiological and technological studies of Red Wine varieties of grape.
- Effects of skin contact on Red Wine quality and must oxidation on white Wine quality
- Red Wine polyphenols improve vascular function in postmenopausal women
- EFFECTS OF Red Wine CONSUMPTION ON PLASMA ANTIOXIDANT DEFENSES IN GENERALLY HEALTHY MODERATE Wine -DRINKING MEN
- Biological and viticultural characteristics of Red Wine grape varieties.
- HPTLC analysis of Red Wine pigments
- Fuzzy logic for knowledge extraction from data in Wine making. Application to Red Wine color
- Red Wine consumption does not affect oxidizability of low-density lipoproteins in volunteers1″ 4
- Red Wine is a poor source of bioavailable flavonols in men
- New Red Wine Varieties for Trial in the Northern Parts of Eastern North America
- Snow, Red Wine , and Intelligent Gray Eyes
- Technological study of white and Red Wine grape varieties.
- Red Wine consumption and risk of prostate cancer
- Molecular explanation for cancer-preventive properties of Red Wine
- Red Wine extract gives fruit a new lease of life
- The effect of Red Wine and beer on plasma homocysteine levels: a randomised controlled trial
- Red Wine derived compounds and their antiatherogenic properties: results of the programme” Wine and Health”[atherosclerosis, coronary disease, French paradox]
- Survey and study of volatile phenols in Vitiano Red Wine [Latium]
- Response in Red cell deformability to a daily intake of Red Wine or a Wine capsule for 2 weeks in healthy male volunteers.
- Renal damage mediated by oxidative stress: A hypothesis of protective effects of Red Wine
- Red Wine consumption and oxidation of low-density lipoproteins
- STUDY ON THE ANTOCYANS PROFILE IN GRAPES OF Red Wine VARIETIES FROM DEALU BUJORULUI VINEYARD
- Improvement of the quality of aromatic Red rice Wine
- A fuzzy rule base for modelling Red Wine color in relation with Wine making parameters
- Maceration and its consequences for the Red Wine colours caused by the presence of grape-stalk
- Brewing test of Red Wine -grape vines
- … determination of ingRed ients in fermentated beverages v. quantitative gaschromatographic determination of anthocyanes and anthocyanides in Red Wine (author’s …
- Use of consumer test for sensory evaluation of VQPRD Canavese Red [Wine of quality produced in specific regions-Piedmont]
- Red Wine consumption does not affect the oxidation of low-density lipoproteins in humans.
- Results of breeding Red Wine varieties at the research station of the Grape and Wine Research Institute, Eger.
- FACTORS AFFECTING THE COLOR OF Red Wine FROM MUSCADINE GRAPES (VITIS ROTUNDIFOLIA).
- Characterization of colour modification during Red Wine conservation by logarithmic colour density
- EVOLUTION OF PHENOLIC COMPOSITION AND SENSORY PROPERTIES IN Red Wine AGED IN CONTACT WITH…
- Enological suitability of a yeast strain indigenous to Castilla-La Mancha for Red Wine production
- Endothelins and the’French paradox’: Are detrimental effects of Red Wine also associated with an action on endothelin synthesis?
- My wife and I have a glass of white Wine most nights, but one of our friends says that we should switch to Red Wine because it is better for our hearts. Is he right?
- Effect of malolactic fermentation on the composition of Red Wine
- Influence of the tasting panel on the description of the organoleptic profile of Red Wine aged in wood
- Results of the barrique maturation of the Red Wine Eger Bull Blood, Part II.
- 375ml Transperant/Dark Green Red Wine Glass Bottle
- Influence of grape ripeness on composition and quality of Syrah Red Wine
- [Maceration and its consequences for the Red Wine colours caused by the presence of grape-stalk].[Italian]
- A study of fruit yield and quality in some Red Wine vine cultivars.
- Antioxidant And Anticarcinogenic Composite From Green Tea And Red Wine Lee As Food Additive
- Breast cancer: estrogen suppression by compounds found in Red Wine and grape seeds
- Alternatives to sulphur dioxide in oenology 2: Red Wine technology
- THE EFFECT OF Red Wine POLYPHENOLS ON THE BEHAVIOUR PARAMETERS OF NORMOTENSIVE AND SPONTANEOUS HYPERTENSIVE RATS: P 456
- Analysis and identification of the main monomeric phenolic compounds and an estimation of antioxidant activity in appellation of origgin Greek Red Wine
- Increased capacity of cellular cholesterol efflux of serum after moderate intake of Red Wine in young men
- Does moderate Red Wine consumption protect DNA and lipid systems from oxidative damage: in vivo measurements in young and old humans?
- Control of the critical points during Red Wine making [HACCP-hazard analysis critical control points-quality systems]
- Effects of variety, region and season on near infraRed reflectance spectroscopic analysis of quality parameters in Red Wine grapes
- Impact of Red Wine polyphenols (RWP) on the function and structure of the rat cerebral arteriole.
- Sensory analysis of traditionally produced Red Wine from the Tacoronte-Acentejo area of the Canary Islands [Spain]
- Effect of tying up height and leaf area on Red Wine production and quality
- Amelioration of myoglobinuric renal damage in rats by chronic exposure to flavonol-rich Red Wine
- Vine Performance and Wine Quality for Four Red Wine Grape Cultivars Grown for Three Growing Seasons in Erie County, Pennsylvania
- Analysis of some metals in Wine by means of capillary electrophoresis. Application to the differentiation of Ribeira Sacra Spanish Red Wine s
- Effect of acute and chronic moderate Red or white Wine consumption on fasted and postprandial lipemia in the rat
- Importance of ageing system on phenolic evolution of Red Wine during its permanence in contact with wood
- Rat kidney antioxidant response to long-term exposure to flavonol rich Red Wine
- … den be-deutendsten rotweinsorten Osterreichs (Comparison of some high training systems with the most important Austrian Red Wine cultivars). Mitt. Klosterneuburg
- Effect of the application of oak wood chips on a Red Wine flavour compounds
- Induction of malolactic fermentation in Red Wine with the starter culture viniflora oenos
- Gastrointestinal Effects of Complex Polyphenols from Red Wine and Tea in Experimental Animal Models
- Viscosity Of Red Wine Over Time When Mixed With Starch-and Gum-Based Thickeners: Implication for Elderly Adults
- [Importance of ageing system on phenolic evolution of Red Wine during its permanence in contact with wood].[Spanish]
- Protective effect of Red Wine on the frequency of micronuclei in human lymphocytes irradiated in vitro
- Raise a Glass to Long Life: Chemical in Red Wine uncorks longevity in yeast and human cells
- Study of the volatile composition of a Red Wine aged in French and American oak barrels with several uses
- The anthocyanin potential of Red Wine varieties from the Minis vineyard, determined by different methods.
- Influence of the barrels type on aging of Red Wine from” Cigales”. Phenols compounds and colour
- Organoleptic properties of a Red Wine aged in Spanish, American, French and Hungarian oak barrels
- Growth and metabolism of lactic acid bacteria in a model Wine system and a Red Wine with emphasis on carbohydrate metabolism: a thesis submitted in partial …
- Inhibition of LDL Oxidation by Phenolic Substances in Red Wine : A Clue to the French Paradox?
- Foam aptitude of Trepat and Monastrell Red varieties in cava elaboration. 1. Base Wine characteristics
- Assessment of Red Wine varieties grown on the dry sands of Oltenia.
- Study of the evolution of the monomeric anthocyanins and of the colour during the fermentation of Red Wine
- Effect of wood dust and oak essence addition on flavour of Monastrell Red Wine : preliminary results
- Potential mechanism of blood vessel protection by resveratrol, a component of Red Wine .
- Effect of Dealcoholized Red Wine Solids Supplementation on Antioxidative Enzyme Activities in Transgenic Mice
- Evaluation of esters in Red Wine with different turbidity aged in oak barrels
- Interdisciplinary Knowledge Integration: Genuine Scientific Inquiry or’Full-Bodied’Red Wine ?
- Aging of a Red Wine of the Ribera del Duero (Spain): variations of the monosaccharides, polyphenols and color due to the oak type and the source cooperage
- Red or white Wine with your turkey, sir?
- Red Wine inhibits neointimal hyperplasia following balloon injury in cholesterol-fed rabbits
- Influence of the post-fermentative maceration and the conservation in two types of casks on the phenolic compounds of Red Wine
- VASORELAXANT RESPONSES INDUCED BY Red Wine POLYPHENOLS: THE ROLE OF NITRIC OXIDE
- P-585: Immediate cardiovascular adaptation in response to a glass of Red Wine in healthy subjects
- Effect of the application of protein fining agents on the tannins and colour of Red Wine
- Density, alcoholic strength and Red ucing sugars of traditional must and Red Wine from the region of Denomination of Origin Tacoronte-Acentejo (Canary Islands)
- Red Wine BARREL AGEING ON LEES. ADVANTAGES OF OXIDATIONS UNDER Red UCTIVE CONDITIONS.
- [Influence of the post-fermentative maceration and the conservation in two types of casks on the phenolic compounds of Red Wine ].[Spanish]
- Identification of lactic acid bacteria isolated during Red Wine making at a Wine ry in Yamanashi prefecture [Japan]
- Top Quality Custom Red Wine Bottle Adhesive Labels Stickers Printing
- [Comparison of oak species [Quercus petraea and Q. alba] on Red Wine maturation: composition and quality]
- Adipose cell metabolism modulation by Red Wine procyanidins
- Effect of freezing grape berries and heating must samples on extraction of components and composition parameters of Red Wine grape varieties
- Red Wine and ethanol increase aromatase (estrogen synthase) transcription in rat hippocampal formation
- New summer Red Wine to be released at fresno state farm market’s summer solstice celebration june 21 new raisin/almond packaging and veggie/olive oil bbq …
- Resveratrol, an Antioxidant Present in Red Wine , Attenuates Hydrogen Peroxide-and β-Amyloid-induced Oxidative Cell Death
- Characteristics of Red Wine Grape Cultivars,’Cabernet Sauvignon’,’Pinot Noir’,’Muscat Bailey A’and ‘Cabernet Suntory’
- Red Wine polyphenolic compounds strongly inhibit pro-MMP-2 activation in response to throm bin via direct inhibition of MTl-MMP in vascular smooth muscle …
- Wine glass Crystal Glass Snow White Mousse Pie Juice Cup Red Wine Glass
- Influence of Resveratrol, a Main Polyphenolic Compound Isolated from Red Wine , on Catecholamine Release in the Perfused Rat Adrenal Medulla
- Will you have a glass of Red or white Wine ?
- Epidemiological study on alcohol consumption trends and on the effects of alcohol consumption on the human body. Note 2: Levels of lead in Red Wine from a northern …
- Resveratrol, an Antioxidant in Red Wine , Inhibits Metabolic Formation of Catechol Estrogens and Their Induction of Oxidative Dna Damage and Cell Death
- Infra-Red tomography of port-Wine -stain blood vessels in human skin
- Composition of anthocyanin pigments in aromatic Red rice and its Wine
- Application of aromatic Red rice bran to rice Wine brewing: Studies on Red rice Wine brewing (Part 2)
- Immune Benefits of Consuming Red Muscadine Wine : FSHN02-4/FS085, 9/2002
- … with Controlled Fermentations. VII. effect of Ante-Fermentation Blending of Red must and White Juice on Color, Tannins, and Quality of Cabernet Sauvignon Wine
- For Blood and Wine Are Red
- Red or white? Tutankhamun’s Wine preference revealed by LC/MS
- Acid treatment of Red table Wine musts for color retention
- Wine -dark, Blood Red Sea: Naval Warfare in the Aegean, 1941-1946
- Comparative free radical scavenging capacity of the seed extracts obtained from the white and Red grape berries used for Wine -making in Turkey
- Blood pressure rate changes after a 4‐oz (118 ml) glass of Red Wine
- … with phenelzine (45 mg/day) for agoraphobia, panic disorder, and depressive symptoms complained of a headache after drinking a glass of Red Wine (type and volume …
- Effects of the cooking process on the characteristics of aromatic Red rice Wine
- Effects of β‐glucosidase activity on the characteristics of aromatic Red rice Wine
- Ethanol fermentation of aromatic Red rice without cooking, studies on Red rice Wine brewing (part 1)
- Crop yield, fruit quality, and winter injury of 12 Red -fruited Wine grape cultivars in Northern Virginia
- Clinical application of photodynamic therapy combined with non-coherent light (Red light) for treatment of port-Wine stains
- Cáhal Mór of the Wine –Red Hand: A rhapsody for baritone and orchestra, op. 40
- A test of fractional addition of Wine spirits to Red and white port Wine s
- Red raspberry and blackberry juice and Wine : the effect of processing and storage on color and appearance
- Effects of proteolytic activity on the characteristics of aromatic Red rice Wine
- Legal Fictions and Red Room Wine : An Excursion into History
- MODERN SUPERVISION METHODS OF Red Wine MAKING DEVELOPMENT
- Removal of Red blush and bitterness from white Wine by partial hyperoxidation of juice from the pink-skinned Koshu variety
- Effects of rice bran lipids and fermentation temperatures on the characteristics of aromatic Red rice Wine
- Evaluation of the grape cv. Isabel for the production of Red table Wine .
- Optimization of Red Wine making according to the type of Wine produced
- A Wine –Red Sunflower
- A Red -FiguRed Wine Bowl
- Communist party education in Finland: From Red Flags to Wine tasting
- Anthocyanin condensation in Red Wine s and Wine model systems
- LA Loubère: The Red and the White. The History of Wine in France and Italy in the XIXth Century (Book Review)
- Loubère. The Red and the White: A History of Wine in France and Italy in the Nineteenth Century (Book Review)
- Two patients with recurrent fever and Wine Red discolouration of the eyelids
- Effect of different clarification techniques on phenolic compounds and antioxidant capacity in Red and white Wine .
- [On the physical treatment of stabilization in Wine bottling: infra-Red radiation].[Italian]
- Study of relation between Red grape colour and Wine colour
- Construction of Hybrid Yeast Strains with Increased Flocculation and Fermentation Activity for Red Sparking Wine Manufacture
- Liqueur Wine from Red grapevine varieties Nero d’Avola [Sicily]
- The ageing of Red Wine s in relation to Wine -making techniques. 2: The chromatic features
- The ageing of Red Wine s in relation to Wine -making techniques. 1: The polyphenolic components.
- Studies on the fertility and grape quality of some Wine varieties with Red grapes.
- Must hyperoxidation as alternative flowchart in white Wine production from Red grapes. A contribution on Lambrusco a foglia frastagliata [in Trentino-Alto Adige]
- Mutagenic substances in Red and white Wine in Chile, a high risk area for gastric cancer
- Mao fruit rations (black and Red ) and citric acid on chemical quality of Mao Wine
- Detection of powdery mildew in grapes using a DNA assay and near infra-Red reflectance spectroscopy, and assessment of Chardonnay Wine quality
- Determination of aroma precursors in grapes and volatile compounds of Wine processed with Listán Negro Red variety
- Effects of Pig Manure and Wine Sludge on Red Pepper (Capsicum annuum L.) Growth in Greenhouse
- [Effect of two types of barrels for aging Wine on the characteristics and composition of Red Wine s with different time of post-fermentative maceration].[Spanish]
- Effect of pesticide residues in the content of organic acids in Red Wine s elaborated in Jumilla Wine -producing region [Spain]
- The use of the Red faces of Japanese macaques as experimental material for argon laser therapy of port Wine stains.(Japanese)
- The Red Wine hypothesis: from concepts to protective signalling molecules
- Moderate Red Wine consumption and cardiovascular disease risk: beyond the “French paradox”
- Determination of Red Wine flavonoids by HPLC and effect of aging
- Quantitative reconstruction of the nonvolatile sensometabolome of a Red Wine
- PRed icting consumption, Wine involvement and perceived quality of Australian Red Wine
- Potential applications of PEF to improve Red Wine quality
- The antioxidant capacity of Red Wine in relationship with its polyphenolic constituents
- The cardiovascular implications of alcohol and Red Wine
- Should Red Wine be consideRed a functional food?
- Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in Red Wine
- Red Wine : A drink to your heart
- Impact of perceptive interactions on Red Wine fruity aroma
- Influence of Red Wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers
- Red Wine and cardiovascular health
- Loss of anthocyanins in Red –Wine grape under high temperature
- The stomach as a “bioreactor”: when Red meat meets Red Wine
- Climate drivers of Red Wine quality in four contrasting Australian Wine regions
- Pricing strategies for Italian Red Wine
- Red Wine polyphenols for cancer prevention
- A novel function of Red Wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products
- Chocolate and Red Wine –A comparison between flavonoids content
- Perception of fruity and vegetative aromas in Red Wine
- Dealcoholized Red Wine decreases systolic and diastolic blood pressure and increases plasma nitric oxide
- Experimental evidence for the cardioprotective effects of Red Wine
- Red Wine -dependent Red uction of nitrite to nitric oxide in the stomach
- Micro-oxygenation of Red Wine : Techniques, applications, and outcomes
- Fighting cancer with Red Wine ? Molecular mechanisms of resveratrol
- Evolution of phenolic composition of Red Wine during vinification and storage and its contribution to Wine sensory properties and antioxidant activity
- Acetic acid bacteria spoilage of bottled Red Wine —a review
- Polyphenols are medicine: Is it time to prescribe Red Wine for our patients?
- A review of the content of the putative chemopreventive phytoalexin resveratrol in Red Wine
- Erratum to: resveratrol and Red Wine , healthy heart and longevity
- The colour of Red Wine .
- NIR and MIR spectroscopy as rapid methods to monitor Red Wine fermentation
- Red Wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
- Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during Red Wine vinifications
- Dose-related effects of Red Wine and alcohol on heart rate variability
- Relationship between Red Wine grade and phenolics. 2. Tannin composition and size
- PRed iction of total antioxidant capacity of Red Wine by Fourier transform infraRed spectroscopy
- Quantitative analysis of Red Wine tannins using Fourier-transform mid-infraRed spectrometry
- Estrogen receptor alpha as a key target of Red Wine polyphenols action on the endothelium
- Application of pulsed electric fields for improving the maceration process during vinification of Red Wine : influence of grape variety
- The increase in human plasma antioxidant capacity after Red Wine consumption is due to both plasma urate and Wine polyphenols
- A moderate dose of Red Wine , but not de-alcoholized Red Wine increases coronary flow reserve
- Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes
- Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in Red Wine
- Determination of some phenolic compounds in Red Wine by RP-HPLC: method development and validation
- Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a Red Wine treated with them
- Volatile compounds of young Cabernet Sauvignon Red Wine from Changli County (China)
- Is there a market for functional Wine s? Consumer preferences and willingness to pay for resveratrol-enriched Red Wine
- LC–MS/MS analysis of phenols for classification of Red Wine according to geographic origin, grape variety and vintage
- Inhibition of Ca2+‐activated Cl− channels by gallotannins as a possible molecular basis for health benefits of Red Wine and green tea
- Thermodynamics of grape and Wine tannin interaction with polyproline: Implications for Red Wine astringency
- Dose-related effects of Red Wine and alcohol on hemodynamics, sympathetic nerve activity, and arterial diameter
- Differential effects of polyphenols and alcohol of Red Wine on the expression of adhesion molecules and inflammatory cytokines related to atherosclerosis: a …
- Resveratrol, a Red Wine polyphenol, attenuates ethanol-induced oxidative stress in rat liver
- Relationship between Red Wine grades and phenolics. 1. Tannin and total phenolics concentrations
- Analysis of the influence of the type of closure in the organoleptic characteristics of a Red Wine by using an electronic panel
- Moderate consumption of Red Wine , but not gin, decreases erythrocyte superoxide dismutase activity: a randomised cross-over trial
- Phenolic contents and compositions in skins of Red Wine grape cultivars among various genetic backgrounds and originations
- In vitro antioxidant activities of three Red Wine polyphenols and their mixtures: An interaction study
- The phenolic composition of Red Wine vinegar produced in barrels made from different woods
- Red Wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma
- Natural occurrence of fumonisin B2 in Red Wine from Italy
- Berry integrity and extraction of skin and seed proanthocyanidins during Red Wine fermentation
- The metabolic fate of Red Wine and grape juice polyphenols in humans assessed by metabolomics
- New genera of yeasts for over-lees aging of Red Wine
- Discrimination of flavonoids and Red Wine varietals by arrays of differential peptidic sensors
- Antioxidant activity and phenolic compounds in organic Red Wine using different Wine making techniques
- A Thorough Study on the Use of Quantitative 1H NMR in Rioja Red Wine Fermentation Processes
- Rapid isolation of Red Wine polymeric polyphenols by solid-phase extraction
- Enamel susceptibility to Red Wine staining after 35% hydrogen peroxide bleaching
- Production of Red Wine from roselle (Hibiscus sabdariffa) and pawpaw (Carica papaya) using palm-Wine yeast (Saccharomyces cerevisiae)
- Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in Red Wine
- How blending affects the sensory and chemical properties of Red Wine
- In vitro fermentation of a Red Wine extract by human gut microbiota: changes in microbial groups and formation of phenolic metabolites
- Simulation of retronasal aroma of white and Red Wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations
- Effect of vibration and storage on some physico-chemical properties of a commercial Red Wine
- Discrimination of different Red Wine by Fourier-transform infraRed and two-dimensional infraRed correlation spectroscopy
- Effect of beer/Red Wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef
- Effect of SO2 Concentration on Polyphenol Development during Red Wine Micro-oxygenation
- Evaluation of alternative Wine making processes for Red Wine color enhancement
- Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a Red Wine
- Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated Red Wine intake
- Inhibiting islet amyloid polypeptide fibril formation by the Red Wine compound resveratrol
- Resveratrol and Red Wine function as antioxidants in the nervous system without cellular proliferative effects during experimental diabetes
- Aging markers from bottled Red Wine aged with chips, staves and barrels
- Volatile composition of toasted oak chips and staves and of Red Wine aged with them
- Novel role of Red Wine -derived polyphenols in the prevention of Alzheimerʼs disease dementia and brain pathology: experimental approaches and clinical …
- Volatile compounds in Red Wine vinegars obtained by submerged and surface acetification in different woods
- Fluorescence polarization immunoassay for rapid screening of ochratoxin A in Red Wine
- Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of Red Wine
- Red uction of ochratoxin A during the fermentation of Italian Red Wine Moscato
- Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía Red Wine
- Pharmacokinetics of resveratrol metabolic profile in healthy humans after moderate consumption of Red Wine and grape extract tablets
- Impact of short-term intake of Red Wine and grape polyphenol extract on the human metabolome
- Red Wine polyphenols prevent metabolic and cardiovascular alterations associated with obesity in Zucker fatty rats (Fa/Fa)
- Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean Red Wine , grape and raspberry
- Resveratrol, a Red Wine polyphenol, protects dopaminergic neurons in MPTP-treated mice
- Effects of cluster light exposure on 3-isobutyl-2-methoxypyrazine accumulation and degradation patterns in Red Wine grapes (Vitis vinifera L. cv. Cabernet Franc)
- Reconstitution of the flavor signature of Dornfelder Red Wine on the basis of the natural concentrations of its key aroma and taste compounds
- Identification of spectral regions for the quantification of Red Wine tannins with Fourier transform mid-infraRed spectroscopy
- Delivery of resveratrol, a Red Wine polyphenol, from solutions and hydrogels via the skin
- Mediterranean diet and Red Wine protect against oxidative damage in young volunteers
- Is moderate Red Wine consumption safe in inactive inflammatory bowel disease?
- PRed iction of Italian Red Wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of Genetic Algorithm …
- Formation of temperature gradients in large‐and small‐scale Red Wine fermentations during cap management
- Effects of moderate Red Wine consumption on liver fat and blood lipids: a prospective randomized study
- Application of the SPI (Saliva Precipitation Index) to the evaluation of Red Wine astringency
- Sensory characters of Cabernet Sauvignon dry Red Wine from Changli County (China)
- Effects of Red Wine polyphenols on postischemic neovascularization model in rats: Low doses are proangiogenic, high doses anti‐angiogenic
- Revealed preference analysis of Red Wine attributes using polarisation
- Intake of alcohol-free Red Wine modulates antioxidant enzyme activities in a human intervention study
- Raf and MEK protein kinases are direct molecular targets for the chemopreventive effect of quercetin, a major flavonol in Red Wine
- Red Wine consumption and risk of prostate cancer: the California men’s health study
- Monitoring of evolution during Red Wine aging in oak barrels and alternative method by means of an electronic panel test
- Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in Red Wine
- Intake of Red Wine increases the number and functional capacity of circulating endothelial progenitor cells by enhancing nitric oxide bioavailability
- Heterogeneity in Red Wine polyphenolic contents differentially influences Alzheimer’s disease-type neuropathology and cognitive deterioration
- Determination of caffeic acid in Red Wine by voltammetric method
- Is Red Wine a SAFE sip away from cardioprotection? Mechanisms involved in resveratrol‐and melatonin‐induced cardioprotection
- RETRACTED: Resveratrol, a unique phytoalexin present in Red Wine , delivers either survival signal or death signal to the ischemic myocardium depending on dose
- Alternatives for sample pre-treatment and HPLC determination of ochratoxin A in Red Wine using fluorescence detection
- High throughput analysis of Red Wine and grape phenolics adaptation and validation of methyl cellulose precipitable tannin assay and modified somers color assay to …
- Grape seed and Red Wine polyphenol extracts inhibit cellular cholesterol uptake, cell proliferation, and 5-lipoxygenase activity
- Elucidating the mechanism of lipid membrane-induced IAPP fibrillogenesis and its inhibition by the Red Wine compound resveratrol: a synchrotron X-ray reflectivity …
- Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of Red Wine
- Strong cardioprotective effect of resveratrol, a Red Wine polyphenol, on isolated rat hearts after ischemia/reperfusion injury
- Determination of anthocyanins in Red Wine using a newly developed method based on Fourier transform infraRed spectroscopy
- Isolation of Carignan and Merlot Red Wine oligosaccharides and their characterization by ESI-MS
- Changes in chemical composition of a Red Wine aged in acacia, cherry, chestnut, mulberry, and oak wood barrels
- Polyphenols from Red Wine modulate immune responsiveness: biological and clinical significance
- No difference between Red Wine or white Wine consumption and breast cancer risk
- Optimization of conditions for anthocyanin hydrolysis from Red Wine using response surface methodology (RSM)
- Influence of maceration temperature in Red Wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)
- Multistarter from organic viticulture for Red Wine Montepulciano d’Abruzzo production
- Copigmentation between malvidin-3-glucoside and some Wine constituents and its importance to colour expression in Red Wine
- Rapid measurement of phenolics compounds in Red Wine using Raman spectroscopy
- Resveratrol, a Red Wine polyphenol, suppresses pancreatic cancer by inhibiting leukotriene A4 hydrolase
- In vitro electrophysiological mechanisms for antiarrhythmic efficacy of resveratrol, a Red Wine antioxidant
- Noah’s nectar: the proteome content of a glass of Red Wine
- Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated Red Wine aging
- Gut and microbial resveratrol metabolite profiling after moderate long-term consumption of Red Wine versus dealcoholized Red Wine in humans by an optimized ultra …
- Red Wine phenolic complexes and their in vitro antioxidant activity
- … of Malolactic Fermentation by Oenococcus Oeni and Lactobacillus Plantarum to the Changes in the Nonanthocyanin Polyphenolic Composition of Red Wine
- Synergy study of the inhibitory potential of Red Wine polyphenols on vascular smooth muscle cell proliferation
- First study of determination of aromatic compounds of Red Wine from Vitis vinifera cv. Castanal grown in Galicia (NW Spain)
- Beneficial effects of low doses of Red Wine consumption on perturbed shear stress-induced atherogenesis
- In vitro bioconversion of polyphenols from black tea and Red Wine /grape juice by human intestinal microbiota displays strong interindividual variability
- Cabernet sauvignon Red Wine astringency quality control by tannin characterization and polymerization during storage
- Red Wine and cardiovascular health the” French Paradox” revisited
- How good antioxidant is the Red Wine ? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean Red Wine s
- Polysaccharide characterization of commercial dry yeast preparations and their effect on white and Red Wine composition
- A prospective cohort study of Red Wine consumption and risk of prostate cancer
- Evolution of polyphenolic compounds in Red Wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle
- Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of Red Wine
- The Red Wine polyphenol resveratrol shows promising potential for the treatment of nucleus pulposus–mediated pain in vitro and in vivo
- Influence of toasting of oak chips on Red Wine maturation from sensory and gas chromatographic headspace analysis
- Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of Red Wine
- Red Wine polyphenolics Red uce the expression of inflammation markers in human colon-derived CCD-18Co myofibroblast cells: potential role of microRNA-126
- Instrumental measurement of bitter taste in Red Wine using an electronic tongue
- Characterization of a neutral polysaccharide with antioxidant capacity from Red Wine
- Red Wine and green tea Red uce H pylori-or VacA-induced gastritis in a mouse model
- Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine
- Enamel susceptibility to coffee and Red Wine staining at different intervals elapsed from bleaching: a photoreflectance spectrophotometry analysis
- Whilst it’s Red Wine with beef, it’s booze with a cruise!
- Chemical characterization of Red Wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against …
- Compositional and sensory impacts from blending Red Wine varietals
- Neuroprotective properties of Spanish Red Wine and its isolated polyphenols on astrocytes
- Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d’Abruzzo Red Wine quality
- From Red Wine to polyphenols and back: A journey through the history of the French Paradox
- Polyphenols from Red Wine are potent modulators of innate and adaptive immune responsiveness
- Greater effectiveness of ε-viniferin in Red Wine than its monomer resveratrol for inhibiting vascular smooth muscle cell proliferation and migration
- Electrochemical microoxidation of Red Wine
- Phenolic compound profiles in berry skins from nine Red Wine grape cultivars in northwest China
- Early exposure to ethanol but not Red Wine at the same alcohol concentration induces behavioral and brain neurotrophin alterations in young and adult mice
- Resveratrol, a Red Wine polyphenol, attenuates lipopolysaccharide-induced oxidative stress in rat liver
- Anti-Helicobacter pylori and urease inhibitory activities of resveratrol and Red Wine
- Red Wine polyphenols do not lower peripheral or central blood pressure in high normal blood pressure and hypertension
- Isolation of Red Wine components with anti-adhesion and anti-biofilm activity against Streptococcus mutans
- Impact of serving temperature on sensory properties of Red Wine as evaluated using projective mapping by a trained panel
- The influence of polyphenol rich apple pomace or Red ‐Wine pomace diet on the gut morphology in weaning piglets
- Moderate consumption of Red Wine and human platelet responsiveness
- A natural alternative to sulphur dioxide for Red Wine production: Influence on colour, antioxidant activity and anthocyanin content
- Gut microbial metabolism of polyphenols from black tea and Red Wine /grape juice is source-specific and colon-region dependent
- A kinetic study on extraction and transformation phenomena of phenolic compounds during Red Wine fermentation
- Isolation and characterization of tyramine-producing Enterococcus faecium strains from Red Wine
- Combining olfactory and gustatory clues in the judgment of aging potential of Red Wine by Wine professionals
- Effect of drinking on adiponectin in healthy men and women: a randomized intervention study of water, ethanol, Red Wine , and beer with or without alcohol
- A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of Red Wine
- Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of Red Wine
- Protective effects of polyphenolics in Red Wine on diabetes associated oxidative/nitrative stress in streptozotocin‐diabetic rats
- Ethylidene-bridged flavan-3-ols in Red Wine and correlation with Wine age
- New extraction sorbent based on aptamers for the determination of ochratoxin A in Red Wine
- Determination of organic acids in Red Wine and must on only one RP-LC-column directly after sample dilution and filtration
- Red Wine antioxidants protect hippocampal neurons against ethanol-induced damage: a biochemical, morphological and behavioral study
- Characterization of taste-active fractions in Red Wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass …
- The Red Wine extract‐induced activation of endothelial nitric oxide synthase is mediated by a great variety of polyphenolic compounds
- Red Wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot study
- Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged Red Wine
- The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat Red Wine
- Pallidol, a resveratrol dimer from Red Wine , is a selective singlet oxygen quencher
- Red Wine and equivalent oral pharmacological doses of resveratrol delay vascular aging but do not extend life span in rats
- Discriminated release of phenolic substances from Red Wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment
- Angiotensin II induces the vascular expression of VEGF and MMP-2 in vivo: preventive effect of Red Wine polyphenols
- Chronic treatment with Red Wine polyphenol compounds mediates neuroprotection in a rat model of ischemic cerebral stroke
- Red Wine and component flavonoids inhibit UGT2B17 in vitro
- Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of Red Wine
- Red Wine antioxidant resveratrol‐modified cardiac stem cells regenerate infarcted myocardium
- Analysis of protein composition of Red Wine in comparison with rosé and white Wine s by electrophoresis and high-pressure liquid chromatography− mass spectrometry …
- Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of Red Wine
- The Red Wine antioxidant resveratrol prevents cardiomyocyte injury following ischemia-reperfusion via multiple sites and mechanisms
- Determination of Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Sr and Zn in Red Wine samples by inductively coupled plasma optical emission spectroscopy: Evaluation of …
- Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the pRed iction of Red Wine spoilage
- Effects of Red Wine on ochratoxin A toxicity in intestinal Caco-2/TC7 cells
- Effects of Red Wine on endothelial function: postprandial studies vs clinical trials
- Utilization of jamun fruit (Syzygium cumini) for production of Red Wine
- Activation of endothelial nitric oxide synthase by Red Wine polyphenols: impact of grape cultivars, growing area and the vinification process
- The development of an activated carbon from cherry stones and its use in the removal of ochratoxin A from Red Wine
- Effect of low doses of Red Wine and pure resveratrol on circulating endothelial progenitor cells
- Red Wine polyphenols improve an established aging-related endothelial dysfunction in the mesenteric artery of middle-aged rats: role of oxidative stress
- Chronic intake of Red Wine polyphenols by young rats prevents aging-induced endothelial dysfunction and decline in physical performance: role of NADPH oxidase
- … factor, vascular endothelial growth factor, glial cell-derived neurotrophic factor and nerve growth factor are differentially affected by early chronic ethanol or Red Wine …
- Evaluation of lysozyme stability in young Red Wine and model systems by a validated HPLC method
- Postprandial improvement of endothelial function by Red Wine and olive oil antioxidants: a synergistic effect of components of the Mediterranean diet
- Red uction of ochratoxin A levels in Red Wine by bentonite, modified bentonites, and chitosan
- Effects of maceration conditions on the polyphenolic composition of Red Wine Plavac mali
- Relationship between grape phenolic maturity and Red Wine phenolic composition.
- Red Wine extract protects against oxidative-stress-induced endothelial senescence
- Chromatic characteristics and anthocyanin profile of a micro-oxygenated Red Wine after oak or bottle maturation
- A moderate Red Wine intake improves blood lipid parameters and erythrocytes membrane fluidity in post myocardial infarct patients
- The use of oak chips during the ageing of a Red Wine in stainless steel tanks or used barrels: Effect of the contact time and size of the oak chips on aroma compounds
- Effect of various proteins on different molecular weight proanthocyanidin fractions of Red Wine during Wine fining
- Early exposure to ethanol or Red Wine and long-lasting effects in aged mice. A study on nerve growth factor, brain-derived neurotrophic factor, hepatocyte growth factor …
- In vitro hemorheological effects of Red Wine and alcohol-free Red Wine extract
- Resveratrol, a component of Red Wine , elicits dilation of isolated porcine retinal arterioles: role of nitric oxide and potassium channels
- Simulated digestion and antioxidant activity of Red Wine fractions separated by high speed countercurrent chromatography
- Moderate consumption of Red Wine (cabernet sauvignon) improves ischemia‐induced neovascularization in ApoE‐deficient mice: effect on endothelial progenitor cells …
- Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of Red Wine
- Effects of Red Wine polyphenolic compounds on paraoxonase-1 and lectin-like oxidized low-density lipoprotein receptor-1 in hyperhomocysteinemic mice
- Determination of atrazine residues in Red Wine samples. A conductimetric solution
- In vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in Red Wine
- Immunochemical and mass spectrometry detection of residual proteins in gluten fined Red Wine
- Regular moderate intake of Red Wine is linked to a better women’s sexual health
- Rapid determination of trans-resveratrol in Red Wine by solid-phase microextraction with on-fiber derivatization and multidimensional gas chromatography–mass …
- Cardioprotective effects of Red Wine and vodka in a model of endothelial dysfunction
- Endothelium-derived contracting factors mediate the Ang II-induced endothelial dysfunction in the rat aorta: preventive effect of Red Wine polyphenols
- Moderate intake of Red Wine improves ischemia-induced neovascularization in diabetic mice—roles of endothelial progenitor cells and nitric oxide
- Red Wine , chocolate and vascular health: developing the evidence base
- Thermodynamic and Kinetic Properties of a Red Wine Pigment: Catechin-(4,8)-malvidin-3-O-glucoside
- Development of a very sensitive electrochemical magneto immunosensor for the direct determination of ochratoxin A in Red Wine
- Molecular effects elicited in vitro by Red Wine on human healthy peripheral blood mononuclear cells: potential therapeutical application of polyphenols to diet-related …
- The effects of ultra-high pressure treatment on the phenolic composition of Red Wine
- High-efficiency high performance liquid chromatographic analysis of Red Wine anthocyanins
- Red Wine consumption improves in vitro migration of endothelial progenitor cells in young, healthy individuals
- Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from Red Wine
- Polyphenols in Red Wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels
- Anthocyanin composition in Cabernet Sauvignon Red Wine vinegar obtained by submerged acetification
- Feasibility study on the use of a head space mass spectrometry electronic nose (MS e_nose) to monitor Red Wine spoilage induced by Brettanomyces yeast
- The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon Red Wine
- Changes in Red Wine soluble polysaccharide composition induced by malolactic fermentation
- Daily Red Wine consumption improves vascular function by a soluble guanylyl cyclase-dependent pathway
- Ochratoxin A removal from Red Wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan
- Effect of early seed removal during fermentation on proanthocyanidin extraction in Red Wine : A commercial production example
- Identification of dimeric anthocyanins and new oligomeric pigments in Red Wine by means of HPLC‐DAD‐ESI/MSn
- Role of gender and estrogen receptors in the rat aorta endothelium-dependent relaxation to Red Wine polyphenols
- Drinking modulates monocyte migration in healthy subjects: a randomised intervention study of water, ethanol, Red Wine and beer with or without alcohol
- Determination by LC of polyphenols in Italian Red Wine
- Red Wine polyphenols cause growth inhibition and apoptosis in acute lymphoblastic leukaemia cells by inducing a Red ox-sensitive up-regulation of p73 and down …
- Identification and characterization of complex bioactive oligosaccharides in white and Red Wine by a combination of mass spectrometry and gas chromatography
- Chinese yellow Wine and Red Wine inhibit matrix metalloproteinase‐2 and improve atherosclerotic plaque in LDL receptor knockout mice
- Monitoring the process to obtain Red Wine enriched in resveratrol and piceatannol without quality loss
- … of myricetin and quercetin using solid phase microextraction–high performance liquid chromatography–ultra violet/visible system in grapes, vegetables and Red Wine …
- Effects of Red Wine flavonoid components on biomembranes and cell proliferation
- A novel model to study the biological effects of Red Wine at the molecular level
- Determination of trans-resveratrol in Red Wine by adsorptive stripping square-wave voltammetry with medium exchange
- Advanced ultra high pressure liquid chromatography–tandem mass spectrometric methods for the screening of Red Wine anthocyanins and derived pigments
- Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: Application to Red Wine and inter-laboratory calibration …
- Red Wine consumption and prevention of atherosclerosis: an in vitro model using human peripheral blood mononuclear cells
- Effect of Red Wine on adipocytokine expression and vascular alterations in fructose-fed rats
- Sun protection by Red Wine ?
- PROTEIN FINING AGENTS: CHARACTERIZATION AND Red Wine FINING ASSAYS.
- Suppression of human monocyte tissue factor induction by Red Wine phenolics and synthetic derivatives of resveratrol
- Pattern-based discrimination of organic acids and Red Wine varietals by arrays of synthetic receptors
- Assessing the color of Red Wine like a taster’s eye
- Cole-Cole measurement of dispersion properties for quality evaluation of Red Wine
- Non-instrumental immunochemical tests for rapid ochratoxin A detection in Red Wine
- Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to Red Wine composition
- … of dispersive solid-phase extraction and ultra-fast liquid chromatography–tandem quadrupole mass spectrometry in food additive residue analysis of Red Wine
- Efficacy of palate cleansers for Red uction of astringency carryover during repeated ingestions of Red Wine
- Monitoring acetaldehyde concentrations during micro-oxygenation of Red Wine by headspace solid-phase microextraction with on-fiber derivatization
- Partitioning of potassium during commercial-scale Red Wine fermentations and model Wine extractions
- Pigment composition and color parameters of commercial Spanish Red Wine samples: Linkage to quality perception
- Acute treatment with Red Wine polyphenols protects from ischemia-induced excitotoxicity, energy failure and oxidative stress in rats
- Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão Red Wine
- Controlling asphalt aging by inclusion of byproducts from Red Wine industry
- Treatment of Red Wine vinasses with non-conventional substrates for removing colouRed compounds
- Quantitative colorimetric assay for total protein applied to the Red Wine pinot noir
- Oxidative stability of Red Wine stoRed in packages with different oxygen permeability
- Red Wine : a source of potent ligands for peroxisome proliferator-activated receptor γ
- Consequences of extended maceration for Red Wine colour and phenolics.
- The effect of Red Wine on plasma leptin levels and vasoactive factors from adipose tissue: a randomized crossover trial
- Red Wine increases adipose tissue aromatase expression and regulates body weight and adipocyte size
- Distinct signalling mechanisms are involved in the dissimilar myocardial and coronary effects elicited by quercetin and myricetin, two Red Wine flavonols
- Evolution of Red Wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees
- Selective proapoptotic activity of polyphenols from Red Wine on teratocarcinoma cell, a model of cancer stem-like cell
- Toxicological effects of Red Wine , orange juice, and other dietary SULT1A inhibitors via excess catecholamines
- Alcohol-free Red Wine inhibits isoproterenol-induced cardiac remodeling in rats by the regulation of Akt1 and protein kinase C α/β II
- The effects of new Alibernet Red Wine extract on nitric oxide and reactive oxygen species production in spontaneously hypertensive rats
- Lignin-derived oak phenolics: a theoretical examination of additional potential health benefits of Red Wine
- Influence of age on Red Wine colour during fining with bentonite and gelatin
- Elicitation of immune responsiveness against antigenic challenge in age-related diseases: effects of Red Wine polyphenols
- … the Hydroxycinnamate Decarboxylase/Vinylphenol Red uctase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine …
- Red Wine polyphenols prevent endothelial dysfunction induced by endothelin-1 in rat aorta: role of NADPH oxidase
- Extraction of trans-resveratrol from Red Wine and optimization by response surface methodology
- Pedot modified electrodes in amperometric sensing for analysis of Red Wine samples
- Red Wine protects against ethanol-induced oxidative stress in rat liver
- Validation of a method for analysis of aroma compounds in Red Wine using liquid–liquid extraction and GC–MS
- Determination of sudan dyes in Red Wine and fruit juice using ionic liquid‐based liquid–liquid microextraction and high‐performance liquid chromatography
- Relaxation induced by Red Wine polyphenolic compounds in rat pulmonary arteries: lack of inhibition by NO‐synthase inhibitor
- Influence of wood origin in the polyphenolic composition of a Spanish Red Wine aging in bottle, after storage in barrels of Spanish, French and American oak wood
- The flavonoid kaempferol is responsible for the majority of estrogenic activity in Red Wine
- Evaluation of Red Wine made on a small scale utilizing frozen must
- Short-term Red Wine consumption promotes differential effects on plasma levels of high-density lipoprotein cholesterol, sympathetic activity, and endothelial …
- Comparison of acute effects of Red Wine , beer and vodka against hyperoxia-induced oxidative stress and increase in arterial stiffness in healthy humans
- Mesoporous silica SBA-15, a new adsorbent for bioactive polyphenols from Red Wine
- Potential application of dietary polyphenols from Red Wine to attaining healthy ageing
- Hedonic price for the Italian Red Wine : a panel analysis
- Is it merely a myth that alcoholic beverages such as Red Wine can be cardioprotective?
- Red Wine consumption not associated with Red uced risk of colorectal cancer
- Antioxidant activity evolution during Portuguese Red Wine vinification and their relation with the proanthocyanidin and anthocyanin composition
- Red Wine , arterial stiffness and central hemodynamics.
- Direct quantitative evaluation of complex substances using computer screen photo-assisted technology: the case of Red Wine
- Red versus white Wine as a nutritional aromatase inhibitor in premenopausal women: a pilot study
- Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized Red Wine
- Characteristics of Red Wine fermentation of freeze-concentrated Campbell Early grape juice using various Wine yeasts
- Diffusion of nitric oxide through the gastric wall upon Red uction of nitrite by Red Wine : physiological impact
- Impact of wooden barrel storage on the volatile composition and sensorial profile of Red Wine
- Sensory descriptive analysis of a Red Wine aged with oak chips in stainless steel tanks or used barrels: Effect of the contact time and size of the oak chips
- Development and validation of a UHPLC method for the determination of flavonoids in Red Wine
- Lowering the alcohol content of Red Wine does not alter its cardioprotective properties
- Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian Red Wine
- The application of D-optimal design for modelling the Red Wine ageing process
- Red Wine triggers cell death and thioRed oxin Red uctase inhibition: effects beyond resveratrol and SIRT1
- Polyphenols and cholesterol efflux: is coffee the next Red Wine ?
- Limited genetic diversity among clones of Red Wine cultivarCarmenere’as revealed by microsatellite and AFLP markers
- Changes in quality of pork patty containing Red Wine during cold storage
- Red Wine decreases asymmetric dimethylarginine via SIRT1 induction in human endothelial cells
- Statistical study of the influence of fungicide treatments (mancozeb, zoxamide and copper oxychloride) on heavy metal concentrations in Sicilian Red Wine
- PRed iction of Red Wine colour and phenolic parameters from the analysis of its grape extract
- Red Wine polyphenols protect n− 3 more than n− 6 polyunsaturated fatty acid from lipid peroxidation
- Effects of Red Wine and vodka on collateral-dependent perfusion and cardiovascular function in hypercholesterolemic sWine
- trans‐Resveratrol, an extract of Red Wine , inhibits human eosinophil activation and degranulation
- Total mercury, inorganic mercury and methyl mercury determination in Red Wine
- Tribological behaviour of human enamel in Red Wine and apple juice environments
- Uncovering the vasorelaxant effect induced by Vale do Sao Francisco Red Wine : A role for nitric oxide
- Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of Red Wine during barrel ageing
- Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of Red Wine
- Comparison of high-performance liquid chromatography separation of Red Wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed …
- Beef stock Red uction with Red Wine –Effects of preparation method and Wine characteristics
- Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the Red Wine polyphenolic composition
- Advanced liquid chromatography/mass spectrometry profiling of anthocyanins in relation to set of Red Wine varieties certified in Czech Republic
- Red Wine interferes with oestrogen signalling in rat hippocampus
- Effects of pulsed electric fields on phenols and colour in young Red Wine
- Effect of Red Wine antioxidants and minor polyphenolic constituents on endothelial progenitor cells after physical training in mice
- … -assisted ionic liquid dispersive liquid-phase microextraction followed high-performance liquid chromatography for the determination of fungicides in Red Wine
- The influence of skin maceration time on the phenolic composition and antioxidant activity of Red Wine Teran (Vitis vinifera L.)
- Study of Red Wine neuroprotection on astrocytes
- Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian Red Wine
- Red Wine ameliorates CCl4-induced acute liver injury in rats
- LDL isolated from plasma-loaded Red Wine procyanidins resist lipid oxidation and tocopherol depletion
- Ecology of indigenous lactic acid bacteria along different Wine making processes of Tempranillo Red Wine from La Rioja (Spain)
- Discrimination of Red Wine age using voltammetric electronic tongue based on multifrequency large-amplitude voltammetry and pattern recognition method
- Effect of Red Wine polyphenol dietary supplementation on two phase II enzymes in liver of hyperhomocysteinemic mice
- The longevity factor: how resveratrol and Red Wine activate genes for a longer and healthier life
- The determination of titratable acidity and total tannins in Red Wine
- High dose of Red Wine elicits enhanced inhibition of fibrinolysis
- Decreased endothelin-1 levels after acute consumption of Red Wine and de-alcoholized Red Wine
- Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in Red Wine by Dekkera bruxellensis
- Impact of chronic treatment with Red Wine polyphenols (RWP) on cerebral arterioles in the spontaneous hypertensive rat
- Lanthanides determination in Red Wine using ultrasound assisted extraction, flow injection, aerosol desolvation and ICP-MS
- Palatability traits of muffin prepaRed with Red Wine
- Antiradical properties of Red Wine portisins
- Does white Wine qualify for French paradox? Comparison of the cardioprotective effects of Red and white Wine s and their constituents: resveratrol, tyrosol, and …
- Evaluation of fining efficiency of corn zeins in Red Wine : a preliminary study.
- Fate of ochratoxin A content in Argentinean Red Wine during a pilot scale vinification
- The effect of the Red Wine polyphenol resveratrol on a rat model of biliary obstructed cholestasis: involvement of anti-apoptotic signalling, mitochondrial biogenesis and …
- Development of CE–dual opposite carbon‐fiber micro‐disk electrode detection for peak purity assessment of polyphenols in Red Wine
- Effect of Red Wine on urinary protein, 8-hydroxydeoxyguanosine, and liver-type fatty acid–binding protein excretion in patients with diabetic nephropathy
- Application of an NiTi alloy coated with ZrO2 solid-phase microextraction fiber for determination of haloanisoles in Red Wine samples
- Lipoxygenase inhibition by Red Wine phenolics compounds
- Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine . Assessment During Fermentation of Synthetic Wine Medium
- Resveratrol, a phytoestrogen found in Red Wine , down-regulates protein S expression in HepG2 cells
- Red Wine polyphenols prevent cyclosporine-induced nephrotoxicity at the level of the intrinsic apoptotic pathway.
- Multivariate Bayesian discrimination for varietal authentication of Chilean Red Wine
- Morbidity of Harmonia axyridis mediates ladybug taint in Red Wine
- Acute effects of low doses of Red Wine on cardiac conduction and repolarization in young healthy subjects
- Protective effect of resveratrol, a Red Wine constituent polyphenol, on rats subjected to portal vein thrombosis
- Red Wine polyphenolic compounds inhibit tracheal smooth muscle contraction during allergen‐induced hyperreactivity of the airways
- Simultaneous determination of 20 components in Red Wine by LC‐MS: Application to variations of Red Wine components in decanting
- Red Wine , but not Port Wine , protects rat hippocampal dentate gyrus against ethanol-induced neuronal damage—relevance of the sugar content
- Effects of Red Wine on the electrical activity and functional coupling between prefrontal–parietal cortices in young men
- Red Wine polyphenols improve endothelium-dependent dilation in rat cerebral arterioles
- Sensitized synchronous fluorimetric determination of trans-resveratrol and trans-piceid in Red Wine based on their immobilization on nylon membranes
- Vineyard and fermentation studies to elucidate the origin of 1, 8-cineole in Australian Red Wine
- Influence of variety and commercial yeast preparation on Red Wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition
- Repeated Red Wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups)
- Determination of resveratrol in Red Wine by solid phase extraction-flow injection chemiluminescence method
- Red or white Wine assumption and serum antioxidant capacity
- Dry Red Wine making using yeast immobilized on cork pieces
- Consumer rejection threshold for 1, 8-cineole (eucalyptol) in Australian Red Wine
- The French paradox: Determining the superoxide‐scavenging capacity of Red Wine and other beverages
- Sensory Evaluation of Suspected Harmonia axyridis-tainted Red Wine Using Untrained Panelists
- The relationship between body mass index and the variation in plasma levels of triglycerides after short-term Red Wine consumption
- Red Wine may be used in the therapy of myocarditis
- A glass of Red Wine to improve mitochondrial biogenesis? Novel mechanisms of resveratrol
- Effect of Red Wine associated with physical exercise in the cardiovascular system of spontaneously hipertensive rats
- Dealcoholized Red Wine reverse vascular remodeling in an experimental model of metabolic syndrome: role of NAD (P) H oxidase and eNOS activity
- Antioxidative activity of Red Wine with the increased share of phenolic compounds from solid parts of grape
- Effect of Cladosporium rot on the composition and aromatic compounds of Red Wine
- … Studies of Ochratoxin A Mycotoxin at Gold Electrodes Modified with Cysteamine Self‐Assembled Monolayers. Its Ultrasensitive Quantification in Red Wine Samples
- Correlation between yield, must attributes and nutritional status of the greek Red Wine grape variety ‘Agiorgitiko’
- Molecularly imprinted solid phase extraction in a syringe needle packed with polypyrrole-encapsulated carbon nanotubes for determination of ochratoxin A in Red Wine
- The glass that cheers: Phenolic and polyphenolic constituents and the beneficial effects of moderate Red Wine consumption
- Bolus ingestion but not regular consumption of native or dealcoholized Red Wine modulates selected immunological functions of leukocytes in healthy volunteers
- Monitoring the effect of micro-oxygenation before malolactic fermentation on South African Pinotage Red Wine with different colour and phenolic analyses
- Protection and reversal of hepatic fibrosis by Red Wine polyphenols in hyperhomocysteinemic mice
- Fingerprinting of Red Wine by headspace solid-phase dynamic extraction of volatile constituents
- Effects of a daily intake of one glass of Red Wine on biomarkers of antioxidant status, oxidative stress and inflammation in healthy adults
- … Lactate Amperometric Enzyme Electrode Based on L‐Lactate Oxidase Immobilized in a Laponite Gel on a Glassy Carbon Electrode. Application to Dairy Products and Red Wine
- Effect of pectinase in grape (Red glove) production and quality of Red Wine
- Comparison of two clean up techniques in isolation of ochratoxin A from Red Wine
- Chemical markers in the aroma profiles of South Moravian Red Wine distillates
- The Red Wine polyphenol resveratrol Red uces polycyclic aromatic hydrocarbon-induced DNA damage in MCF-10A cells
- Effects of chronic Red Wine consumption on the expression of vascular endothelial growth factor, angiopoietin 1, angiopoietin 2, and its receptors in rat erectile tissue
- HPLC Determination of Free Amino Acids Profile of Dão Red Wine : Effect of Dekkera bruxellensis Contamination
- Authentication of Red Wine Vintage Using Bomb-Pulse 14C
- Red Wine metabolites modulate NF-κB, activator protein-1 and cAMP response element-binding proteins in human endothelial cells
- Antibacterial activity of Red and white Wine against oral streptococci
- Investigation of the chemical and sensory properties of Red Wine pigments.
- Effects of grape variety, harvest date, fermentation vessel and Wine ageing on flavonoid concentration in Red Wine s
- Effects of resveratrol, an important component of Red Wine , on intestinal cancer development
- Changes in quality of pork meat seasoned with Red Wine during storage
- Cardioprotective effects of a non-alcoholic extract of Red Wine during ischaemia and reperfusion in spontaneously hypertensive rats.
- Combination of near infraRed spectroscopy and electronic nose for alcohol quantification during the Red Wine fermentation
- A new class of anthocyanin‐procyanidin condensation products detected in Red Wine by electrospray ionization multi‐stage mass spectrometry analysis
- Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo Red Wine aged in oak barrels
- LC−MS Determination and Pharmacokinetics of p-Coumaric Acid in Rat Plasma after Oral Administration of p-Coumaric Acid and Freeze-Dried Red Wine
- Red Wine authenticity: Impact of technology on anthocyanin composition
- Loi Evin–an advertising ban in the Homeland of Red Wine
- Effect of natural ingRed ients and Red Wine for manufacturing meat products on radiation sensitivity of pathogens inoculated into ground beef
- Protective effects of Red Wine flavonols on 4‐hydroxynonenal‐induced apoptosis in PC12 cells
- Differences in vasodilatory response to Red Wine in rat and guinea pig aorta
- Probing the antioxidant activity of polyphenols by CIDNP: from model compounds to green tea and Red Wine
- Anthocyanins in’Cabernet Gernischet'(Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression
- Anti-Atherogenic Effects of a Phenol-Rich Fraction from Brazilian Red Wine (Vitis labrusca L.) in Hypercholesterolemic Low-Density Lipoprotein Receptor Knockout …
- Consuming a small-moderate dose of Red Wine alone can alter the glucose–insulin relationship
- Resveratrol, a Red Wine constituent, blocks the antimitogenic effects of estradiol on human female coronary artery smooth muscle cells
- Investigation of the impact of commercial malolactic fermentation starter cultures on Red Wine aroma compounds, sensory properties and consumer preference
- Matrix‐less laser desorption/ionisation mass spectrometry of polyphenols in Red Wine
- PRECLINICAL STUDY: Modulation of rat cerebellum oxidative status by prolonged Red Wine consumption
- Feasibility of using a miniature fiber optic uv‐vis‐nir spectrometer to assess total polyphenol index, color intensity and volumic mass in Red Wine fermentations
- Red Wine polyphenols prevent acceleration of neovascularization by angiotensin II in the ischemic rat hindlimb
- Volatile compounds and odor preferences of ground beef added with garlic and Red Wine , and irradiated with charcoal pack
- Effects of roasted Korean oak chip addition on the aging of Red Wine
- What is saignée and how will it affect my Red Wine ?
- Moderate Red Wine drinking does not help cut women’s breast cancer risk
- The Chemistry of Red Wine Color
- Quality characteristics and free amino acid content of seasoning pork meat aged by Red Wine
- Antioxidant activity of Red Wine phenolic extracts towards oxidation of corn oil
- Content of bioactive compounds in semi-dry Red Wine
- Cardiovascular researcher fabricated data in studies of Red Wine
- Phenolic compound profiles in selected Queensland Red Wine s at all stages of the Wine -making process
- Multifunction spectrometer for optical inspection of Red Wine
- Analysis of nine food additives in Red Wine by ion-suppression reversed-phase high-performance liquid chromatography using trifluoroacetic acid and ammonium …
- WITHDRAWN: Significant amounts of melatonin in Red Wine : Its consumption increases blood melatonin levels in humans
- The short-term influence of a Mediterranean-type diet and mild exercise with and without Red Wine on patients with the metabolic syndrome
- Relationship between Wine scores and visible–near-infraRed spectra of Australian Red Wine s
- Phenolics in Red Wine pomace and their potential application in animal and human health
- Application of thin-layer chromatography to rank the efficacies of five antioxidants in Red Wine
- Estimation of alcohol concentration of Red Wine based on Cole-Cole plot
- Non-Destructive VIS/NIR Reflectance Spectrometry for Red Wine Grape Analysis
- Preparation and evaluation of Red Wine from Punjab purple (Syn. H. 516) variety of grapes
- Effects of fining on phenolic compounds and colour of Red Wine obtained with addition of increased amounts of grape solid phase in pomace
- … dots and carbon nanotubes with polypyrrole in a syringe needle for automated molecularly imprinted solid phase pre-concentration of ochratoxin A in Red Wine …
- Effects of alkalinity and hardness of washing solutions on the color and removal of Red –Wine soil
- Comparative potency of green tea and Red Wine polyphenols in attenuating staphylococcal superantigen-induced immune responses
- Tannin quantification in Red grapes and Wine : Comparison of polysaccharide-and protein-based tannin precipitation techniques and their ability to model Wine …
- Gel-based immunotest for simultaneous detection of 2, 4, 6-trichlorophenol and ochratoxin A in Red Wine
- Organic production of Red Wine grapes under plastic cover in subtropical region of Brazil
- Is Red Wine a Good Medicine?
- Does Red Wine Red uce cardiovascular risks?
- Antihypertensive angiotensin I-converting enzyme inhibitory activity and antioxidant activity of Vitis hybrid-Vitis coignetiae Red Wine made with Saccharomyces …
- Properties of Red Wine fermented using freeze-concentrated Muscat Bailey A grape juice
- Antioxidant phenolic substances of Turkish Red Wine s from different Wine regions
- Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a Red Wine from Baga grapes
- Effects of Vitis coignetiae on the quality and antihypertension of Vitis hybrid Red Wine
- Vine water status is a key factor in grape ripening and vintage quality for Red Bordeaux Wine . How can it be assessed for vineyard management purposes?
- Arterial pharmacokinetics of Red Wine polyphenols: Implications for novel endovascular therapies targeting restenosis
- Marinating beef with South African Red Wine may protect against lipid peroxidation during cooking
- Questions hang over Red –Wine chemical
- Effect of addition of Red Wine on the physicochemical properties and sensory score of cooked pork patty
- Changes in the quality of pork patties during frozen storage on the addition of Red Wine
- The Mediterranean diet, part II: Red Wine and cardiovascular disease–More facts, less fancy
- Sex-dependent alterations in erythrocyte trace element levels and antioxidant status after a month of moderate daily Red Wine consumption
- Antioxidant and anti-inflammatory activity of Red and white Wine extracts
- Absorption and metabolism of Red Wine polyphenols and their potential health benefits in cardiovascular function
- The odor of colors: Can Wine experts and novices distinguish the odors of white, Red , and rosé Wine s?
- Raising a glass of Red Wine against cancer, or not?
- Measurement of Cole-Cole Plot for Quality Evaluation of Red Wine
- Free radical scavenging and cytotoxic activity of five commercial standardized extracts (Red Wine , green tea, pine bark, polygonum and pomegranate)
- Effect of protein-tannin ratio and tannin concentration on the bovine serum albumin (BSA)-based precipitation method for Red Wine tannin concentration
- Influence of variety and commercial yeast preparation on Red Wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory …
- Effect of moderate Red Wine consumption on the development and progression of metabolic syndrome as a complex risk factor for cardiovascular disease and …
- Changes in the quality of beef jerky containing additional Red Wine
- Photo-catalysis of Red Wine stains using titanium dioxide sol-gel coatings on wool fabrics
- A glass of Red Wine to keep vascular disease at bay, but what about pemphigus vulgaris?
- Understanding extended berry maturation: Implications of fruit sugar content on aroma precursors and green aromas in Red Wine grapes
- Red Wine but not ethanol at low doses can protect against the toxicity of methamphetamine
- Red Wine Consumption is Inversely Associated with 2-Amino-1-Methyl-6-Phenylimidazo [4, 5-b] Pyridine–DNA Adduct Levels in Prostate
- Characterization of Uva Longanesi Red Wine by selected parameters related to astringency
- Application of least squares support vector machines for discrimination of Red Wine using visible and near infraRed spectroscopy
- Inhibitory mechanism of polyphenol compounds isolated from Red Wine on catecholamine release in the perfused rat adrenal medulla
- Rapid, simple, and economical method for quantification of ochratoxin A in Red Wine
- Understanding Chinese consumers’ Red Wine preferences
- Red Wine , sex, and a genius
- Differentiation strategies of quality Red Wine in Castilla-La Mancha (Spain)
- Effects of polyphenolic composition on sensory perception of Croatian Red Wine Babić
- Contribution of non-volatile and aroma fractions to in-mouth sensory properties of Red Wine s: Wine reconstitution strategies and sensory sorting task
- HPLC analysis of trans-resveratrol in human plasma after Red Wine consumption
- A Red Wine polyphenolic extract Red uces the activation phenotype of cultuRed human liver myofibroblasts
- PRed iction of Wine color attributes from the phenolic profiles of Red grapes (Vitis vinifera)
- A numerical evaluation of the classification of Portuguese Red Wine
- The oxidation of Red and white Wine s and its impact on Wine aroma
- In vitro hemorheological effects of Red Wine , alcohol free Red Wine extract and alcohol
- Experiences with the cultivation characteristics of new fungus-resistant varieties for Red Wine production.
- Qualitative and quantitative determination of phenolic antioxidant compounds in Red Wine and fruit juice with the Agilent 1290 Infinity 2D-LC Solution
- Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) Red Wine making
- Development and Validation of an Analytical Method for the Determination of trans- and cis-Resveratrol in Wine : Analysis of Its Contents in 186 Portuguese Red …
- Is Coffee the Next Red Wine ? Coffee Polyphenol and Cholesterol Efflux
- Development of water melon (Citrullus vulgaris L.) Red Wine
- On the electroporation of mash for the production of Red Wine
- Impact of malolactic fermentation on Red Wine color and color stability
- EPR study of free radicals in non-and gamma-irradiated nutritive supplements containing anthocyanins concentrate from lyophilized Red Wine
- Effect of cold maceration treatment on anthocyanins in Red Wine production of Öküzgözü grapes.
- Compression‐molded biocomposite boards from Red and white Wine grape pomaces
- Composition of flavonoid phenolic polymers isolated from Red Wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity
- Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of Red Wine
- Ethanol and Red Wine polyphenols induce the short‐term downregulation of PAI‐1 gene expression in vivo in rat aortic endothelium
- Sensory and physicochemical characterization of Cerasuolo di Vittoria Red Wine
- The influence of a Mediterranean diet with and without Red Wine on the haemostatic and inflammatory parameters of subjects with the metabolic syndrome
- Effect of pulsed electric fields on proanthocyanidins in young Red Wine
- The influence of Red Wine on lipid of golden hamsters plasma
- Cold pasteurisation of Red Wine s with high hydrostatic pressure to control Dekkera/Brettanomyces: Effect on both aromatic and chromatic quality of Wine
- Effects of bentonite clarificants on organic acids contents in Red Wine during clarification
- The influence of pH and late microoxygenation on sourness, bitterness and astringency of Red Wine
- Heating of Red Wine and grape juice in food preparations does not affect their antioxidant capacity and total phenol content
- Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a Red Sangiovese Wine
- Microorganisms with capacity for phosphate solubilization in Dão Red Wine (Portugal)
- Respiratory and vascular effects of some fractions isolated from Red Wine
- Consideration of the influence of aging process, type of Wine and oenological classic parameters on the levels of wood volatile compounds present in Red Wine s
- Determination of pesticides in Red Wine by QuECheRS extraction, rapid mini-cartridge cleanup, and LC-MS-MS detection
- True or False: Drinking a Glass of Red Wine a Day Can Increase Longevity
- Sensory profile and contribution of major components of aroma in dry Red Wine quality
- The Analysis of resveratrol in Red Wine by on-fibre derivatisation/SPME
- Red Wine polyphenol resveratrol regulates Heme Oxygenase‐1 conversely for the disruption of Caveolin‐1/eNOS platform and improve left ventricular function in …
- Effect of pulsed electric field processing of Red grapes on Wine chromatic and phenolic characteristics during aging in oak barrels
- Moderate Red Wine consumption influences the development and progression of metabolic syndrome as a complex risk factor for cardiovascular disease and …
- Direct analysis of Red Wine using ultra-fast chromatography and high resolution mass spectrometry
- Trapezitsa-new Red Wine grapevine variety
- Exploring the Health Benefits of Wine -A substantial body of research suggests that moderate consumption of Red Wine may protect against cardiovascular …
- Analysis of sweeteners and synthetic pigments used in commercial available Red Wine of Henan province.
- Ranking the efficacies of selected Red Wine phenolic anti-oxidants using reversed-phase HPLC
- Oak aging of Red Wine
- Red dry Wine modulates plasma cholesterol levels and cardiac enzymes in humans
- Is abstinence from Red Wine hazardous to your health?
- Red , white, and ‘green’: the cost of greenhouse gas emissions in the global Wine trade
- Early source limitation as a tool for yield control and Wine quality improvement in a high-yielding Red Vitis vinifera L. cultivar
- Effect of the influent COD concentration on the anaerobic digestion of Wine ry wastewaters from grape-Red and tropical fruit (guava) Wine production in fluidized bed …
- Effects of marination on the aroma of pan-fried wild boar meat. Part 1-Red Wine marinade.
- Quality improvement of a white and a Red Wine with less sulphur dioxide by the addition of a mixture of glutathione, caffeic acid and gallic acid
- Design of temperature monitoring system for Red Wine fermentation based on ZigBee
- Rooting out the active cardioprotective components in Red Wine
- … chromatographic efficiency in varietal authenticity verification of Red Wine s based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during Wine …
- Sensory properties of premium Spanish Red Wine s and their implication in Wine quality perception
- Studies on the changes in the extraction of phenolics and color characteristics by the enzyme treatment of Red grape (Muscat Bailey A) Wine during fermentation
- Visual, Spectrophotometric, and Colorimetric Measurement of Red Wine and Wine Blends
- The Impact of Red Wine on Blood Pressure Dizziness Continues
- Influence of irrigation on vine plant behaviour and on Wine quality in Red Wine rootstocks cultivated in central Wallis, Switzerland
- Heterogeneity in genetic and phenotypic characteristics of Saccharomyces cerevisiae strains isolated from Red and white Wine fermentations
- Phenolic compositions of 50 and 30 year sequences of Australian Red Wine s: The impact of Wine age
- Quality characteristics of sauteing chili sauce shrimp with Red Wine
- Immunosensors for Atrazine Detection in Red Wine Samples.
- Determination of lead in Red Wine for CCQM-K30 international comparison by using ID-ICPMS
- Genetic characterization of some Romanian Red Wine grapevine varieties
- Resveratrol, a polyphenol found in Red Wine , protects against rotenone-induced apoptosis through autophagy induction
- Oak wood ellagitannins influence on the organoleptic perception of Red Wine
- Olfactory specificity of Red -and black-berry fruit aromas in Red Wine s and contribution to the Red Bordeaux Wine concept
- Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol
- Scientists find clues to aging in a Red Wine ingRed ient’s role in activating a protein
- Modulating effects of Red Wine and beer on heterocyclic aromatic amines carcinogenesis
- Red uction of Heterocyclic Aromatic Amines formation in pan-friedmeat by Red Wine and pilson beer
- Importance of Anthocyanic Copigmentation on the Color Expression of Red Wine in Warm Climate
- Study on recognition of the true or false Red Wine based on visible-near infraRed spectroscopy
- Detection of the main quality indicators in Red Wine with infraRed spectroscopy based on FastICA and Neural network
- Monitoring Red Wine fermentation in Australia: a novel application of visible and near infraRed spectroscopy
- The Little Red Book of Wine Law: A Case of Legal Issues
- Red Wine composition and sensory analysis with different inoculation times for malolactic fermentation
- Assessing the Wine anthocyanin profile for Red grape varieties identification
- Red Wine Consumption and Associated Health Benefits, the Resveratrol Story
- Aging Effect of Red Wine on the Quality Properties and Sensory Score of Cooked Seasoned Pork
- Expensive and colour intensive—are these the factors of success? A hedonic liking model using the example of Red Wine
- Physiological Functionalities of Vitis hybrid (Sheridan)-Rubus coreanus Red Wine Made by Saccharomyces cerevisiae
- Protection by Red Wine polyphenols against metabolic and cardiovascular alterations associated with obesity: A possible link with estrogen alpha receptor
- The potential of spectral reflectance technique for the detection of Grapevine leafroll-associated virus-3 in two Red -berried Wine grape cultivars
- Red Wine may decrease endogenous estrogen levels in premenopausal women, but does this protect against breast cancer?
- The Antimicrobial Effect of Red Wine on Bacillus Cereus in Simulated Gastrointestinal Conditions
- Research concerning the evolution of grape maturation and polyphenols content in two Red Wine grape cultivars in the conditions of Timisoara (Romania)
- Effect of Red Wine and grape juice against foodborne pathogens and probiotics
- Dual opposite carbon-fiber micro-disk electrodes for detection and purity assessment of CE peaks from polyphenols in Red Wine
- Last of the Red Wine (Performance)
- Resveratrol, a Red Wine polyphenol, suppresses pancreatic cancer by inhibiting leukotriene A4 hydrolase
- Postprandial endothelial function: The effect of various types of fat and of Red Wine intake on flow-mediated dilation in healthy volunteers
- The secrets of Red Wine –determination of polyphenols by comprehensive 2D LC with PDA and MS-MS (IT-TOF) detection
- Red Wine : can you have too much of a good thing?
- Centrifugal partition chromatography followed by HPLC for the isolation of cis-ε-viniferin, a resveratrol dimer newly extracted from a Red Algerian Wine
- Protective Effect of Red Wine Extract Supplement against Myocardial Ischemia/Reperfusion Injury in Rats: Effects on Mitochondrial Antioxidant and Structural …
- THE ITALIAN Red Wine : A PANEL ANALYSIS
- Analysis of Wine volatile profile by purge-and-trap–gas chromatography–mass spectrometry: Application to the analysis of Red and white Wine s from different Spanish …
- Treatment of wastewater from Red and tropical fruit Wine production by zeolite anaerobic fluidized bed reactor
- Comparison of Red Wine preparation methods.
- Red Wine and vascular endothelium
- STUDY OF Red Wine PRODUCED IN THE TUTOVA AREA, ROMANIA
- RESEARCH REGARDING THE INFLUENCE OF BIOTECHNOLOGICAL FACTORS IN Red Wine TECHNOLOGY PROCESS
- Correlations between South African Red grape and Wine colour and phenolic composition: Comparing the Glories, Iland and bovine serum albumin tannin precipitation …
- … brand” Wine of Stefanesti” by extending in culture a new clones: Feteasca alba 97 ST. and Feteasca regala 72 ST. for white Wine , and for Red Wine Feteasca neagra 6 …
- Red Wine , flavonoids and imune system
- Review of the optimum conditions for ageing Red Wine
- Are Wine categories convex? A preliminary study on white and Red Wine categories.
- Survey on indigenous Oenococcus oeni strains isolated from Red Wine s of Valtellina, a cold climate Wine -growing Italian area
- Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian Red Wine .
- Red , white and’green’: the cost of carbon in the global Wine trade
- RESEARCH REGARDING THE INFLUENCE OF BIOTECHNOLOGICAL FACTORS IN POLIPHENOLIC COMPOUNDS EXTRACTION AT Red Wine …
- Red Wine and the antioxidant status of saliva
- Viticultural performance of Red and white Wine grape cultivars in southwestern Idaho
- Statistical modelling of fine Red Wine production
- Yellow Wine and Red Wine : the Primary Prevention in Coronary Artery Disease
- Components of the Red Wine in the prevention of cardiovascular diseases
- Stay young on Red Wine drugs? Think again
- Red Wine mimic can fight diabetes
- Determination of Fe, Mn and Pb by GFAAS in Red Wine
- A STUDY REGARDING THE EVOLUTION OF THE Red Wine DURING THE PERIOD OF AGEING AND MATURATION
- Changes in physicochemical and sensory characteristics of rice Wine , Yakju prepaRed with different amount of Red yeast rice
- Comparative study of the effect of Wine aging on lees, mycooxigenation and the addition of commercially prepaRed manoprotein on Red Wine
- The influence of Red Wine on lipid of golden hamsters plasma
- Concentrating the benefits of Red Wine ?
- The determinations of total acids in Red Wine
- ODREĐIVANJE UKUPNIH KISELINA U CRVENOM VINU THE DETERMINATIONS OF TOTAL ACIDS IN Red Wine
- Determination of Trace Inorganic Elements in Red Wine
- Determination of Fe, Mn and Pb by GFAAS in Red Wine
- Effect of Red Wine extract supplementation on antioxidant and fibrinolitic properties in people
- Red Wine Polyphenols and Vascular Function
- French Red Wine Sales in Southern China: Case: Frere International Trade Limited Company
- Resveratrol levels in Missouri Red Wine
- Views grapevine: Red Wine colour
- Dispersion Properties of Red Wine Based on Cole-Cole Plot
- Element and Red ox homeostasis in rats after Red Wine consumption
- Wine strain improvement strategies to enhance Red Wine safety based on parietal adsorption activity
- Abstract# 24: Inhibitory mechanisms of breast cancer cell and tumor growth by Red Wine polyphenols
- Red Wine Polyphenols’ Effects on Gut Microbiota Ecology
- Characterization of Kratošija Red Wine depending on grapes yield per hectare
- On the dynamics of the Red ox potential during” in Red ” Wine making.
- Red Wine acts through a familiar drug target
- Selection of protoklones of vine varies for Red Wine making
- Deoxygenation of Red Wine by treatment with nitrogen
- Effects of Red Wine consumption on the metabolic syndrome-cross-sectional analysis of data from PRed IMED
- Analysis of the influence of the type of closure in the organoleptic characteristics of a Red Wine by using an electronic panel
- Preparation and evaluation of Red Wine from Punjab purple variety of grapes
- Red Wine Tied to Lower Colorectal Cancer Risk
- Influence of oxygen addition on the phenolic composition of Red Wine
- Immunosensors for atrazine detection in Red Wine samples
- Influence of some fractions isolated from Red Wine on oxygen cellular consumption
- Regular moderate intake of Red Wine is linked to a better women’s sexual health
- Influence of the oak wood on the phenolic composition of Red Wine
- Effect of uric acid on plasma antioxidant capacity after Red Wine consumption in human
- The influence of alcohol content on the consumer acceptance of Red Wine and threshold values of selected Wine odorants
- Impact of malolactic fermentation on Red Wine color
- Factors Affecting Culturability, Viability, and Filterability of Dekkera Bruxellensis in Red Wine
- To drink or not to drink-Are there cardiovascular benefits to Red Wine consumption?
- Microorganisms with capacity for phosphate solubilization in Da o Red Wine (Portugal)
- Yellow Wine and Red Wine inhibit matrix metalloproteinase-2 and improve pathological changes of atherosclerosis in LDL receptor knockout mice
- Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled Red Sangiovese Wine
- Effect of Red Wine Intake on the Activities of Antioxidant Enzymes and Lipid Peroxidantion of Rat Liver.
- Antioxidant capacity of plasma after Red Wine intake in Human
- INFLUENCE OF COLD AND ENZYME MACERATION ON THE LEVEL OF TOTAL PHENOLS IN Red Wine
- Ultrasonic preliminary measurements of oenological malolactic fermentation parameters in Red Wine
- Analysis of the Bordeaux Red Wine industry using the hedonic pricing model
- Identification of a Red Wine Marker in Residues from a 13th Century Cellar: Highlights of Analytical Chemistry in Switzerland
- Drinking guidance for Red Wine : to be taken with meals: Red Wine prevents the postprandial increase of plasma oxidized lipids
- An identity authentication anti-counterfeiting technology for Red Wine industry
- Brewing test of Red Wine -grape vines, 3
- An assessment of the anti-oxidant and pro-oxidant profiles of Red Wine and selected phenolic components
- Wine strain improvement strategies to enhance Red Wine safety based on parietal adsorption activity. Selection of Spanish, Portuguese and Sicilian Wine yeasts.
- Resveratrol, Red Wine , and blood pressure
- The change in the levels of cytokines and growth factors in healthy young adults after regular Red Wine consumption
- Red Wine Polyphenols Prevent Metabolic and Cardiovascular Alterations
- Gender-dependent alteration of metal element homeostasis after one-month of Red Wine consumption
- INFLUENCE OF SOME BIOACTIVE PRINCIPLES IN Red Wine UPON CELLULAR OXIDATIVE PHOSPHORYLATION
- THE INFLUENCE OF pH ON COLOUR PARAMETERS OF Red Wine MERLOT AND PINOT NOIR
- Prevention of breast cancer progression by Red Wine polyphenols
- He titi me te waihoka pohutukawa/Mutton birds and Red Wine
- Conceptualizing and Improving Red Wine Grape Cultivars Grown in Kentucky
- Vinification of Pinot Noir Red Wine in industrial conditions
- Testing fungus resistant varieties of Red Wine .
- Delineation of the Cardioprotective Agents found in Red Wine
- Are preferences for Red Wine in special occasion heterogeneous?: forced versus non forced approach
- Prolonged Red Wine consumption changes hepatic Red ox status and inflammation
- (Poly) phenolic Constituents and the Beneficial Effects of Moderate Red Wine Consumption
- Analysis of aroma components in the grape and dry Red Wine of 8804 by GC/MS
- Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report
- Long live the Red Wine extract, Resveratrol
- Resveratrol: Chemoprevention with Red Wine
- The effect of height trunk on features of varieties for Red Wine in Zaječar vineyards [Serbia]
- Detection of six kinds of acid in Red Wine with infraRed spectroscopy based on FastICA and neural network
- The role of melatonin in Red Wine -induced cardioprotection
- Research on optimization technology for the preparation of good quality Red Wine from Novac grape.
- Anti-proliferative effects of non-anthocyanic Red Wine phenolics on Caco-2 cells
- Effect of Montepulciano d’Abruzzo Red Wine and main phenols on mouse skeletal muscle cells
- The Red Wine of Denomination of Origin in Castilla-La Mancha [Spain]: a hedonic price analysis
- Estrogen Receptor Alpha as a Key Target of Red Wine Polyphenols Action on the
- TCA and Precursors in Red Wine Using In-Matrix Derivatisation Followed by SPME on the SLB™-5ms
- Effect of high resveratrol content Red Wine versus ethanol on homeostasis in rats
- Effect of a Red Wine compound on LPS-induced inflammatory processes in vivo and in vitro
- Yeast strain and its chemical and sensory impact on Red Wine phenolics
- EFFECTS OF CENTRIFUGATION ON MALOLACTIC FERMENTATION IN Red Wine .
- INFLUENCE OF DIFFERENT SKIN/JUICE MIXING PRACTICES AND OXYGEN SUPPLY ON THE COMPOSITION OF AGLIANICO Red Wine
- T01-P-05 Chianti Red Wine and female sexuality
- Role of the mitochondria on the paradoxical effect of Red Wine polyphenols on angiogenesis
- Astringency of Red Wine , Influence of Viticulture and Vinification
- Implementation of the hazard analysis and critical control points (HACCP) in the line of making sweet Red Wine .
- Aspects regarding the variation of chromatic characteristics during malolactic fermentation in Red Wine .
- Red Wine polyphenolics have anti‐cancer effects in colon‐cancer and target oncogenic microRNAs as potential underlying mechanisms
- In silico identification of Red Wine catechin binding sites on human and rat serotransferrins
- How good antioxidant is the Red Wine ? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean Red Wine s
- C008 Endothelial NO synthase activation by a Red Wine Phenolic extract: isolation of active components by bioguided fractionation
- Growth behavior and volatile compound production by Brettanomyces bruxellensis in Red Wine
- Electronic panel test used to monitor the ageing of a Red Wine carried out in oak barrels and by alternative methods
- ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC Red Wine CONCENTRATES ADDITION
- Monitoring of evolution during Red Wine aging in oak barrels and alternative method by means of an electronic panel test
- Natural occurrence of fumonisin B2 in Red Wine from Italy Part A Chemistry, analysis, control, exposure & risk assessment
- Effects of moderate Red Wine consumption on biomarkers of vascular disease and cancer in male human subjects
- New Technology-Studies on Resveratrol, an Active IngRed ient in Red Wine
- Red Wine but not ethanol at low doses can protect against the neurotoxicity of methamphetamine
- Researches concerning the report of foliar surface-quantity-quality of some Red Wine vine varieties cultivated in different ecosystems
- Proton Induced X-ray Emission Spectroscopy of Red Wine Samples Using the Union College Pelletron Accelerator
- PRed iction of soluble solids content and ph in Red Wine by visible and near infraRed spectroscopy
- Austrian Red Wine Samples Reveal Enhanced Activity of the Enzyme Endothelial Nitric Oxide Synthase
- Metabolic Engineering of the Red Wine Compound Resveratrol.
- Direct Analysis of Red Wine Using Ultra-Fast Chromatography and High Resolution Mass Spectrometry
- Red Wine color-relating color to composition in young Wine s and pRed icting the color of aged Wine s
- Effects of Red Wine drinking on total polyphenol content and antiradical activity of oral fluids
- Antioxidative effect of green tee and Red Wine polyphenol extracts on RINm5F cells after oxidative stress induction
- Influence of Polyphenol Compounds Isolated from Red Wine on Catecholamine Release
- Effects of Resveratrol found in Red Wine on Nucleus Pulposus.
- Effect of a polyamine biosynthesis inhibitor on the quality of grape and Red Wine
- Red Wine polyphenols attenuates inflammation on CCD‐18Co colon cells and target microRNA‐126
- THE EFFECTS OF Red Wine AND GRAPE JUICE CONSUMPTION IN OVERWEIGHT INDIVIDUALS ON MULTIPLE HEALTH PARAMETERS
- Examination of non-destructive measurements of Red Wine grapes using visible/NIR spectroscopy
- Red Wine consumption and low-or high-dose resveratrol treatment improve aging biomarkers but do not extend life span in rats
- Effects of Red Wine and Vodka on Collateral-Dependent Perfusion and Cardiovascular Function in Hypercholesterolemic SWine
- Abstract# 2135: Red Wine consumption and risk of prostate cancer in a multiethnic cohort of male health plan members
- Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of Red Wine
- Red Wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage
- Biochem BiophysRes Commun: Red Wine decreases asymmetric dimethylarginine via SIRT1 induction in human endothelial cells
- EPR and Antioxidant Studies of Dark Chocolate, a Red Wine Vinegar and a Cider Vinegar
- Red Wine Consumption Increases Circulating Endothelial Progenitor Cells and Improves Endothelial Function in Obese Type II Diabetics
- DAILY Red Wine CONSUMPTION IMPROVES VASCULAR FUNCTION IN YOUNG HEALTHY WOMEN, PROPABLY BY AN ENDOTHELIUM-DEPENDENT NITRIC …
- Hedonic Regression Analysis Comparing Napa to Paso Robles Red Wine Prices With an Emphasis on Screw Cap Closure Methods
- Merlot 7Vl and Cabernet Sauvignon 30Vl, clonal selection for Red Wine designation of origin.
- C0132 Investigating antiplatelet activity of Red and white Wine
- Polyphenolic compounds of Red Wine : relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats
- The antimicrobial effect of Red Wine , white Wine , tannins and alcohol on E. coli, S. aureus, S. cholerae and E. faecalis.
- UV-VIS Spectroscopy of Tannins and Phenols in Red Wine Using the Short Path SpecVette™ Cuvette
- A Total Red Wine Polyphenolic Extract Prevents a Pathological Phenotype Manifested on Cardiomyocytes Isolated from Rats with Nutritionally-induced Metabolic …
- Red Wine antioxidants and heterocyclic amine formation: new evidence in the Maillard Reaction-antioxidant relationship
- Large Size Glass Beer or Red Wine Barrel Jar Glass Bottle
- Eff ects of Red Wine consumption on the metabolic syndrome: cross-sectional analysis of data from PRed IMED: trabalho de investigação: Efeito do consumo de vinho …
- A Red Wine Extract Supplement Protects against Apoptosis and Inhibits Changes in Mitochondrial Permeability and Membrane Potential
- Proton transfer reaction time-of-flight mass spectrometry to determine changes in flavor compounds during Lagrein Red Wine maturation in wooden and stainless steel …
- Effect and Time Course of Acute Red Wine Consumption on Blood Antioxidant Capacity and Arterial Distensibility in Male Smokers
- Intake of Red Wine Increases the Number and Functional Capacity of Circulating Endothelial Progenitor Cells by Enhancing Nitric Oxide Bioavailability
- Comparison of Resveratrol and Red Wine Polyphenolic Compounds in the Inhibitory Effects on Adrenal Catecholamine Release
- B015 Differential modulation of oxidative and nitrosative stress pathways by Red Wine polyphenols, provinols™, in tissues from zucker fatty rats (FA/FA)
- The ingRed ient of Red Wine , resveratrol, aggravates the effects of free fatty acids (FFA) on the hepatic stellate cell line LX–2
- Red Wine -derived resveratrol exacerbates the effects of free fatty acids on hepatic stellate cells in vitro whereby promoting fibrogenesis
- Intake of Red Wine polyphenols prevents the stimulatory effect of angiotensin II on ischemia-induced neovascularization in the rat hindlimb
- Effect of metal chelators, ascorbate, glutathione and phloroglucinol on Red Wine oxidation
- HYPOXIA-ISCHEMIA-INDUCED BEHAVIORAL DEFICITS IN NEWBORN RATS AND THE PROTECTIVE ROLE OF THE NATURAL Red Wine COMPOUND …
- Intake of Red Wine polyphenols prevents the stimulatory effect of angiotensin II on ischemia‐induced neovascularization in the rat hindlimb
- Contractile and extensile effects of Red and white Wine on rat and Mongolian gerbil gastrointestinal smooth muscle
- The Rostock Red Wine study: the impact of alcohol on the detoxification capacity of the liver measuRed by [13C] methacetin-and [methyl-13C] methionine-breath tests
- The Netherlands: Claiming’Red Wine is Healthy’, is a Breach of Art. 4.3 of the Claims Regulation: This Article Holds a General Prohibition for Alcoholic Beverages with …
- 721 The Effect of the Red Wine Polyphenol Resveratrol on Cholestasis: Anti-Apoptotic, Mitochondrial Biogenesis and Autophagy
- Resveratrol, a Red Wine Polyphenol, Inhibits Neointimal Growth by Decreasing Vascular Smooth Muscle Cell Migration Independent of Nitric Oxide Synthase In Vivo.
- INFLUENCE OF Red Wine GRAPE PHENOLIC EXTRACTS ON GLUCOSYLTRANSFERASE ACTIVITY, ACIDOGENICITY, AND BIOFILM FORMATION OF …
- Andrade ACM, Cesena FHY, Consolim-Colombo FM, Coimbra SR, Benjó AM, Krieger EM, et al. Short-term Red Wine consumption promotes differential effects …
- matter and tested the effects of alcohol on the survival of Vibrio cholerae in gin, Red Wine and ethanol. 2 We found V. cholerae did not survive in 20% gin at 1 …
- Effect of plant growth regulator applicatións on phenolic quality of Red grape berry skin and Red Wine vitis vinifera l, evs cabernet sauvignon and carménere
- FamC30-5-1: A Potential Red Wine Selection for Florida
- Effects of using Red Wine , grape molasses and pomegranate concentrate in marination, of chicken breast meat on quality characteristics [Conference poster].
- 116. The Action of Resveratrol, A Phytoestrogen Found in Grapes and Red Wine , on the Intervertebral Disc
- 208 RESVERATROL, THE ANTIOXIDANT OF Red Wine , PREVENTS IL-1 MEDIATED MITOCHONDRIAL DYSFUNCTION AND ATP DEPLETION: ROLE OF …
- Statistical study of the influence of fungicide treatments (mancozeb, zoxamide and copper oxychloride) on heavy metal concentrations in Sicilian Red Wine
- NOVEL TREATMENT OPTIONS FOR DISCOGENIC BACK PAIN: THE Red Wine POLYPHENOL RESVERATROL INHIBITS EXPRESSION OF PROINFLAMMATORY …
- Polyphenols from Sardinian Red Wine can modulate NOX1-dependent reactive oxygen species production in human enterocyte-like cells treated with a dietary mixture …
- Corella D, et al. Differential effects of polyphenols and alcohol of Red Wine on the expression of adhesion molecules and in-flammatory cytokines related to …
- … Source Utilization by Saccharomyces cerevisiae Wine Isolates Mediated via a Heritable Prion StateImpact of Malolactic Fermentation on Red Wine Color and Color …
- Red , White, and Drunk All Over: A Wine -soaked Journey from Grape to Glass
- Histamine content in Red and sparkling Wine and relationship with Wine quality
- Quality characteristics of the germinated brown rice Wine added with Red pepper
- Red tapuy: a healthier version af Philippine rice Wine
- Effect of plant growth regulator applications on phenolic quality of Red grape berry skin and Wine Vitis vinifera L., cvs Cabernet Sauvignon and Carmenère
- When the Rivers Ran Red : An Amazing Story of Courage and Triumph in America’s Wine Country
- Manufacture of the Red ginseng vinegar fermented with Red ginseng concentrate and rice Wine , and its quality evaluation
- The Aussi Value Innovation: how Australia Escaped the Red Queen of Global Wine Business
- What makes a good Bordeaux Wine ? A sensory characterization of Bordeaux and Bordeaux Supérieur Red Wine s based on regression analysis
- Sensitive lysozyme testing in Red and white Wine using the RIDASCREEN FAST Lysozyme ELISA.
- The Red ‐headed stepchild of Wine ? Marketing muscadine Wine s in the Southern USA
- Wine Reputation: Are There Differences Between Red And White Wine ?
- A Red high quality and resistance Wine grape cultivar’Beimei’.
- Analysis of pyrimethanil, metalaxyl, dichlofluanid, and penconazol in must and Wine from Red grapes by solid-phase extraction and gas chromatography
- Valorisation of local Red varieties in diversifying Wine assortment
- Metabolic activity stimulation of the Wine yeasts by polyphenols extracted from Red grapes
- Optimization of Fermentation Condition for Red Ginseng Wine Using Response Surface Methodology.
- Bokbunja Wine Industry Waste as Precursor Material for Carbonization and Its Utilization for the Removal of Procion Red MX‐5B from Aqueous Solutions
- Aftertaste-Rosés let Wine makers see Red : lifestyle Wine
- Comprehensive survey of the distribution of colour and phenolics of different Red grape Wine vineyard blocks from the Robertson area in South Africa
- Effect of plant growth regulator applications on phenolic quality of Red grape berry skin and Wine Vitis vinifera L., cvs Cabernet Sauvignon and Carmenère
- Italian Red premium Wine demand analysis using AIDS on scanner data
- Modern processes research of accelerated aging into Red Wine s produced in” Valul lui Traian” Wine region.
- Test of Red Wine making with” Selector system” Wine -makers and” oxyflow” device
- Breeding of Red Rose ‘Magic Wine ‘with Good Color and Shape
- Application of sweet rice Wine koji in Red koji rice Wine manufacture.
- Retraction: Does white Wine qualify for french paradox? comparison of the cardioprotective effects of Red and white Wine s and their constituents: Resveratrol, tyrosol …
- Dimethyl sulfoxide presence in Red table Wine materials
- Technology optimization of dry and dessert Wine production of Red grape variety Avgusta
- When the Rivers Ran Red : An Amazing Story of Courage and Triumph in America’s Wine Country
- The influence of different must composition on the colour compounds of Red Montenegrian Vranac Wine .
- Pseudo Wine Glass’ Radiological Appearance of Intracranial Haemorrhage as a Result of Chemotherapy-Induced Thrombocytopenia and Red Cell Sedimentation
- The influence SO2 to the colour compounds and the quality of Red Vranac Wine .
- The study of the fenolic maturation potential in some varieties of grapes for good quality Red Wine s in the conditions of the Wine -growing area of Segarcea.
- Effect of different rootstocks on survival percentage of Red and white Wine grape varieties by chip budding.
- … and Grape Composition of Vitis vinifera L. cv. Cabernet Sauvignon in Wet and Cool SeasonsInfluence of Vine Capacity and Water Status on Wine Quality Attributes of …
- From Red Wine to Red tomato: Composition with context
- Environmental impacts of consumption of Australian Red Wine in the UK
- A review of the current knowledge of Red Wine colour.
- Application of high‐power ultrasounds during Red Wine vinification
- Sensory-active compounds influencing Wine experts’ and consumers’ perception of Red Wine intrinsic quality
- Effects of Red Wine polyphenols and alcohol on glucose metabolism and the lipid profile: a randomized clinical trial
- A comprehensive study of Red Wine properties according to variety
- Extraction, evolution, and sensory impact of phenolic compounds during Red Wine maceration
- A review of the current knowledge of Red Wine colour
- Study of sensory interactions among Red Wine fruity esters in a model solution
- Exergy analysis of Wine production: Red Wine production process as a case study
- Impact of Wine making practices on the concentration and composition of tannins in Red Wine
- Molecular properties of Red Wine compounds and cardiometabolic benefits
- Antioxidant and anti-inflammatory effects in RAW264. 7 macrophages of malvidin, a major Red Wine polyphenol
- Preliminary study of the effect of ultrasound on physicochemical properties of Red Wine
- Factors affecting extraction and evolution of phenolic compounds during Red Wine maceration and the role of process modelling
- Sensory expectations generated by colours of Red Wine labels
- Comparative study of microbial-derived phenolic metabolites in human feces after intake of gin, Red Wine , and dealcoholized Red Wine
- Mining logistics data to assure the quality in a sustainable food supply chain: A case in the Red Wine industry
- Sensorial properties of Red Wine polyphenols: Astringency and bitterness
- On the effects of higher alcohols on Red Wine aroma
- Red Wine polyphenols modulate fecal microbiota and Red uce markers of the metabolic syndrome in obese patients
- Volatile composition of Merlot Red Wine and its contribution to the aroma: Optimization and validation of analytical method
- Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of Red Wine in colonic metabolism
- Effect of acute and chronic Red Wine consumption on lipopolysaccharide concentrations
- Free radical generation induced by ultrasound in Red Wine and model Wine : An EPR spin-trapping study
- Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free Red Wine
- Moderate Red Wine consumption is associated with a lower prevalence of the metabolic syndrome in the PRed IMED population
- Effect of Red Wine consumption on biomarkers of oxidative stress
- Red Wine , resveratrol and atrial fibrillation
- Compositional and sensory characterization of Red Wine polymers
- Putative role of Red Wine polyphenols against brain pathology in Alzheimer’s and Parkinson’s disease
- Antioxidant features of Red Wine pyranoanthocyanins: Experimental and theoretical approaches
- Cardiovascular risk and benefits from antioxidant dietary intervention with Red Wine in asymptomatic hypercholesterolemics
- Extrinsic attributes responsible for Red Wine quality perception: A cross-cultural study between France and Spain
- Sensitivity analysis in a life cycle assessment of an aged Red Wine production from Catalonia, Spain
- Phenolic compounds and antioxidant activity of Red Wine made from grapes treated with different fungicides
- Barrel maturation, oak alternatives and micro-oxygenation: Influence on Red Wine aging and quality
- The classification of white Wine and Red Wine according to their physicochemical qualities
- Intestinal anti-inflammatory activity of Red Wine extract: unveiling the mechanisms in colonic epithelial cells
- Impact of polyphenols from black tea and Red Wine /grape juice on a gut model microbiome
- Influence of coffee and Red Wine on tooth color during and after bleaching
- Studying the effect of storage conditions on the metabolite content of Red Wine using HILIC LC–MS based metabolomics
- Influence of phenolic compounds on the sensorial perception and volatility of Red Wine esters in model solution: An insight at the molecular level
- Sensory evaluation of impact of Wine matrix on Red Wine finish: a preliminary study
- Influence of berry size on Red Wine colour and composition
- Protective effects of tea, Red Wine and cocoa in diabetes. Evidences from human studies
- Evolution of microbiological and chemical parameters during Red Wine making with extended post-fermentation maceration
- Profiling of microbial-derived phenolic metabolites in human feces after moderate Red Wine intake
- Oenological perspective of Red Wine astringency
- Faecal metabolomic fingerprint after moderate consumption of Red Wine by healthy subjects
- Paper microfluidics for Red Wine tasting
- … use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to thetraditional malolactic fermentation in Red Wine …
- Evolution of phenolic compounds and astringency during aging of Red Wine : Effect of oxygen exposure before and after bottling
- The effects of pre-fermentative addition of oenological tannins on Wine components and sensorial qualities of Red Wine
- Freeze-drying encapsulation of Red Wine polyphenols in an amorphous matrix of maltodextrin
- Sensory interactions between six common aroma vectors explain four main Red Wine aroma nuances
- Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated Red Wine
- Red Wine and oenological extracts display antimicrobial effects in an oral bacteria biofilm model
- Evolution of quality parameters during Red Wine dealcoholization by osmotic distillation
- Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve Red Wine quality
- A daily glass of Red Wine associated with lifestyle changes independentlyimproves blood lipids in patients with carotid arteriosclerosis: results from …
- Phylogenetic profile of gut microbiota in healthy adults after moderate intake of Red Wine
- Evaluation of the impact of initial Red Wine composition on changes in color and anthocyanin content during bottle storage
- Experimental and theoretical data on the mechanism by which Red Wine anthocyanins are transported through a human MKN-28 gastric cell model
- Identification of phenolic compounds in Red Wine extract samples and zebrafish embryos by HPLC-ESI-LTQ-Orbitrap-MS
- Evaluation of grape pomace from Red Wine by‐product as feed for sheep
- Rapid solid-phase extraction and analysis of resveratrol and other polyphenols in Red Wine
- Olfactory impact of higher alcohols on Red Wine fruity ester aroma expression in model solution
- Classification of Red Wine based on its protected designation of origin (PDO) using Laser-induced Breakdown Spectroscopy (LIBS)
- Determining the impact of industrial Wine yeast strains on organic acid production under white and Red Wine -like fermentation conditions
- Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve Red Wine sensory quality
- Preliminary study of the effects of ultrasound on Red Wine polyphenols
- Development of a QCM-D biosensor for Ochratoxin A detection in Red Wine
- Wine finish in Red Wine : The effect of ethanol and tannin concentration
- Red Wine tannin structure–activity relationships during fermentation and maceration
- Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young Red Wine astringency
- Cardioprotective effects of moderate Red Wine consumption: Polyphenols vs. ethanol
- Analysis of consumers’ preferences for a special-occasion Red Wine : A dual response choice experiment approach
- Electricity generation using white and Red Wine lees in air cathode microbial fuel cells
- Changes in LDL oxidative status and oxidative and inflammatory gene expression after Red Wine intake in healthy people: a randomized trial
- Clinical phenotype clustering in cardiovascular risk patients for the identification of responsive metabotypes after Red Wine polyphenol intake
- Effect of early oxygen exposure on Red Wine colour and tannins
- Assessing the efficacy of PEF treatments for improving polyphenol extraction during Red Wine vinifications
- Influence of Brettanomyces ethylphenols on Red Wine aroma evaluated by consumers in the United States and Portugal
- Multiple anti-inflammatory and anti-atherosclerotic properties of Red Wine polyphenolic extracts: differential role of hydroxycinnamic acids, flavonols and stilbenes on …
- Novel multiresidue method for determination of pesticides in Red Wine using gas chromatography–mass spectrometry and solid phase extraction
- Stability of individual phenolic compounds and antioxidant activity during storage of a Red Wine powder
- Spectrophotometric characterization of Red Wine color from the vineyard region of Metohia
- Fast and sensitive detection of ochratoxin A in Red Wine by nanoparticle-enhanced SPR
- Differential protective effects of Red Wine polyphenol extracts (RWEs) on colon carcinogenesis
- The hedonic price for Italian Red Wine : do chemical and sensory characteristics matter?
- Resveratrol requires Red Wine polyphenols for optimum antioxidant activity
- Extraction, separation and identification of anthocyanins from Red Wine by-product and their biological activities
- Malvidin, a Red Wine polyphenol, modulates mammalian myocardial and coronary performance and protects the heart against ischemia/reperfusion injury
- Effect of ripeness and viticultural techniques on the rotundone concentration in Red Wine made from Vitis vinifera L. cv. Duras
- Moderate Red Wine consumption improves hemorheological parameters in healthy volunteers
- Organ-protective effects of Red Wine extract, resveratrol, in oxidative stress-mediated reperfusion injury
- Influence of volatile thiols in the development of blackcurrant aroma in Red Wine
- Influence of grape composition on Red Wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate
- Fluorescence approach for measuring anthocyanins and derived pigments in Red Wine
- Amyloid aggregation of lysozyme: The synergy study of Red Wine polyphenols
- A kinetic approach to describe the time evolution of Red Wine as a function of packaging conditions adopted: Influence of closure and storage position
- Sensory and chemical characterization of phenolic polymers from Red Wine obtained by gel permeation chromatography
- Impact of pulsed‐electric field and high‐voltage electrical discharges on Red Wine microbial stabilization and quality characteristics
- Human bioavailability and metabolism of phenolic compounds from Red Wine enriched with free or nano-encapsulated phenolic extract
- … of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L., Glycine max L. Merr., yellow tea and Red Wine through reaction with …
- Effect of dietary supplementation with Red Wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
- “My midwife said that having a glass of Red Wine was actually better for the baby”: a focus group study of women and their partner’s knowledge and …
- Microbial metabolomic fingerprinting in urine after regular dealcoholized Red Wine consumption in humans
- Chloride channel inhibition by a Red Wine extract and a synthetic small molecule prevents rotaviral secretory diarrhoea in neonatal mice
- Facile one-pot synthesis of Au–PEDOT/rGO nanocomposite for highly sensitive detection of caffeic acid in Red Wine sample
- Revisiting the mechanistic basis of the French Paradox: Red Wine inhibits the activity of protein disulfide isomerase in vitro
- Treatment by fining agents of Red Wine affected by phenolic off-odour
- … 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
- Characterization of macromolecular complexes in Red Wine : Composition, molecular mass distribution and particle size
- Investigation of different sample pre-treatment routes for liquid chromatography–tandem mass spectrometry detection of caseins and ovalbumin in fortified Red Wine
- Astringency Red uction in Red Wine by whey proteins
- Rapid and sensitive inhibition-based assay for the electrochemical detection of Ochratoxin A and Aflatoxin M1 in Red Wine and milk
- Red Wine and diabetes health: getting skin in the game
- Intake of Red Wine in different meals modulates oxidized LDL level, oxidative and inflammatory gene expression in healthy people: a randomized crossover …
- Evolution of pigments, tannins and acetaldehyde during forced oxidation of Red Wine : Effect of tannins addition
- Rapid screening and quantification of residual pesticides and illegal adulterants in Red Wine by direct analysis in real time mass spectrometry
- A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in Red Wine
- Influence of partial dealcoholization by reverse osmosis on Red Wine composition and sensory characteristics
- Rapid assay of resveratrol in Red Wine by paper spray tandem mass spectrometry and isotope dilution
- The expression of a full-bodied Red Wine as a function of the characteristics of the glass utilized for the tasting
- Biogenic amines in Red Wine : The impact of technological processing of grape and Wine
- Resveratrol and endometrium: a closer look at an active ingRed ient of Red Wine using in vivo and in vitro models
- The effects of heat treatment on the phenolic composition and antioxidant capacity of Red Wine pomace seasonings
- From vine to Wine : photophysics of a pyranoflavylium analog of Red Wine pyranoanthocyanins
- Model of acceptance of a new type of beverage: Application to natural sparkling Red Wine
- Separation and purification of polyphenols from Red Wine extracts using high speed counter current chromatography
- Volatile compounds and sensorial characterisation of Red Wine aged in cherry, chestnut, false acacia, ash and oak wood barrels
- Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of Red Wine
- High pressure inactivation of Brettanomyces bruxellensis in Red Wine
- Dynamic characterization of Red Wine astringency: Case study with Uruguayan Tannat Wine s
- Effect of hydroxytyrosol on quality of sulfur dioxide-free Red Wine
- Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in Red Wine
- Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of Red Wine
- Red Wine consumption is associated with fecal microbiota and malondialdehyde in a human population
- Red Wine age estimation by the alteration of its color parameters: Fourier transform infraRed spectroscopy as a tool to monitor Wine maturation time
- Red Wine , toast of the town (again)
- Lactobacillus plantarum IFPL935 favors the initial metabolism of Red Wine polyphenols when added to a colonic microbiota
- Red uced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2
- Studying the evolution of anthocyanin-derived pigments in a typical Red Wine of Southern Italy to assess its resistance to aging
- Effect of addition of overripe seeds from white grape by-products during Red Wine fermentation on Wine colour and phenolic composition
- Antihypertensive and antioxidant effects of supplementation with Red Wine pomace in spontaneously hypertensive rats
- Dealcoholated Red Wine induces autophagic and apoptotic cell death in an osteosarcoma cell line
- Differential effect of initiating moderate Red Wine consumption on 24-h blood pressure by alcohol dehydrogenase genotypes: randomized trial in type 2 diabetes
- Polyphenol, antioxidant and antimicrobial potential of six different white and Red Wine grape processing leftovers
- α-Glucosidase inhibiting activity and bioactive compounds of six Red Wine grape pomace extracts
- Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in Red Wine samples
- How do esters and dimethyl sulphide concentrations affect fruity aroma perception of Red Wine ? Demonstration by dynamic sensory profile evaluation
- Resveratrol, a Red Wine antioxidant, Red uces atrial fibrillation susceptibility in the failing heart by PI3K/AKT/eNOS signaling pathway activation
- Effects of adding Red Wine on the physicochemical properties and sensory characteristics of uncuRed frankfurter-type sausage
- The effect of alcohol and Red Wine consumption on clinical and MRI outcomes in multiple sclerosis
- Olfactory impact of dimethyl sulfide on Red Wine fruity esters aroma expression in model solution
- Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with Red Wine polyphenols
- Acute effects of Red Wine on cytochrome P450 eicosanoids and blood pressure in men
- Cardioprotective efficacy of Red Wine extract of onion in healthy hypercholesterolemic subjects
- Differential expression of selected Oenococcus oeni genes for adaptation in Wine -like media and Red Wine
- … with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model Wine solution and Red Wine
- Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of Red Wine from Vitis vinifera L. Karaoglan
- Red Wine tannins fluidify and precipitate lipid liposomes and bicelles. A role for lipids in Wine tasting?
- Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in Red Wine model solutions: Experimental and theoretical investigations
- The influence of pectolytic enzyme addition and prefermentative mash heating during the Wine making process on the phenolic composition of Okuzgozu Red Wine
- Molecularly imprinted polymer‐based solid phase clean‐up for analysis of ochratoxin A in beer, Red Wine , and grape juice
- The effect of temperature, pH, and ionic strength on color stability of Red Wine
- The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in Red Wine
- Processing of Red Wine by pulsed electric fields with respect to quality parameters
- The effect of item Red uction on assortment satisfaction—A consideration of the category of Red Wine in a controlled retail setting
- Robust ultraviolet–visible (UV–Vis) partial least-squares (PLS) models for Tannin quantification in Red Wine
- High-performance liquid chromatography determination of Red Wine tannin stickiness
- Effects of Red Wine tannat on oxidative stress induced by glucose and fructose in erythrocytes in vitro
- Effects of Red Wine intake on human salivary antiradical capacity and total polyphenol content
- Moderate consumption of Red Wine can modulate human intestinal inflammatory response
- Phenolic compounds from Red Wine and coffee are associated with specific intestinal microorganisms in allergic subjects
- Enological tannin effect on Red Wine color and pigment composition and relevance of the yeast fermentation products
- Red Wine prevents the acute negative vascular effects of smoking
- Effect of Wine making on the composition of Red Wine as a source of polyphenols for anti-infective biomaterials
- Aberrant behavioral and neurobiologic profiles in rodents exposed to ethanol or Red Wine early in development
- PRed icting the composition of Red Wine blends using an array of multicomponent peptide-based sensors
- … )× reversed-phase liquid chromatography coupled to high-resolution mass spectrometry (RP-LC-UV-MS) analysis of anthocyanins and derived pigments in Red Wine
- Selected yeasts to enhance phenolic content and quality in Red Wine from low pigmented grapes
- … study of the enological potential of different Wine making byproducts: implications in the antioxidant activity and color expression of Red Wine anthocyanins in a model …
- Effect of dietary supplementation with either Red Wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources
- Isolation, characterization, and determination of a new compound in Red Wine
- Gas chromatography/mass spectrometry for the determination of nitrosamines in Red Wine
- Influence of Red Wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
- Rationale for haze formation after carboxymethyl cellulose (CMC) addition to Red Wine
- Impact of Wine making techniques on classical enological parameters and rotundone in Red Wine at the laboratory scale
- … microextraction based on the solidification of a floating organic droplet used for the simultaneous determination of six fungicide residues in juices and Red Wine
- Grapevine-shoot stilbene extract as a preservative in Red Wine
- Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of Red Wine
- Development and validation of a green capillary electrophoretic method for determination of polyphenolic compounds in Red Wine samples
- Red uction of 4-ethylphenol and 4-ethylguaiacol in Red Wine by activated carbons with different physicochemical characteristics: Impact on Wine quality
- Trace determination of organophosphate esters in white Wine , Red Wine , and beer samples using dispersive liquid-liquid microextraction combined with ultra-high …
- Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major Red Wine qualitative and quantitative parameters
- Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and Red Wine using multi-dimensional Gas Chromatography–Mass …
- Relationship of soluble grape-derived proteins to condensed tannin extractability during Red Wine fermentation
- REMOVAL OF BRETTANOMYCES BRUXELLENSIS FROM Red Wine USING MEMBRANE FILTRATION
- Nanosilica-based molecularly imprinted polymer nanoshell for specific recognition and determination of rhodamine B in Red Wine and beverages
- Rapid and sensitive method for the determination of eight food additives in Red Wine by ultra-performance liquid chromatography tandem mass spectrometry
- Oxygen incorporation and dissolution during industrial-scale Red Wine fermentations
- Towards the fecal metabolome derived from moderate Red Wine intake
- Influence of packaging and aging on the Red Wine volatile composition and sensory attributes
- Understanding the relationship between Red Wine matrix, tannin activity, and sensory properties
- Phenolics from Wine making By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats
- … hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-coloRed phenolic characteristic of Red Wine
- Resveratrol and Alzheimer’s disease: message in a bottle on Red Wine and cognition
- Moderate Red Wine and grape juice consumption modulates the hydrolysis of the adenine nucleotides and decreases platelet aggregation in streptozotocin-induced …
- Markers of typical Red Wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics
- Chemopreventive potential of powdeRed Red Wine pomace seasonings against colorectal cancer in HT-29 cells
- Stability of saliva microbiota during moderate consumption of Red Wine
- Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian Red Wine
- Singlet oxygen detection using Red Wine extracts as photosensitizers
- An electrochemical approach: Switching Structures of rare earth metal Praseodymium hexacyanoferrate and its application to sulfite sensor in Red Wine
- Red Wine and Wine pomace Red uced the development of insulin resistance and liver steatosis in HFD-fed mice
- Role of melatonin, melatonin receptors and STAT3 in the cardioprotective effect of chronic and moderate consumption of Red Wine
- The effect of anthocyanins from Red Wine and blackberry on the integrity of a keratinocyte model using ECIS
- Quantitative analysis of Bordeaux Red Wine precipitates by solid-state NMR: Role of tartrates and polyphenols
- Red Wine extract decreases pro-inflammatory markers, nuclear factor-κB and inducible NOS, in experimental metabolic syndrome
- Electrochemical evaluation of trans-resveratrol levels in Red Wine based on the interaction between resveratrol and graphene
- Addition of wood chips in Red Wine during and after alcoholic fermentation: Differences in color parameters, phenolic content and volatile composition
- Dot blot and PCR for Brettanomyces bruxellensis detection in Red Wine
- Visible-near infraRed reflectance spectroscopy for nondestructive analysis of Red Wine grapes
- Screening of anthocyanins and anthocyanin-derived pigments in Red Wine grape pomace using LC-DAD/MS and MALDI-TOF techniques
- Assessing the role of emotional associations in mediating crossmodal correspondences between classical music and Red Wine
- Green tea, cocoa, and Red Wine polyphenols moderately modulate intestinal inflammation and do not increase high-density lipoprotein (HDL) production
- Role of endothelial cell membrane transport in Red Wine polyphenols-induced coronary vasorelaxation: involvement of bilitranslocase
- Are Enterococcus populations present during malolactic fermentation of Red Wine safe?
- Complex carbohydrates of Red Wine : characterization of the extreme diversity of neutral oligosaccharides by ESI-MS
- The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir Red Wine
- Antioxidant efficiency of oxovitisin, a new class of Red Wine pyranoanthocyanins, revealed through quantum mechanical investigations
- 2-Methylbutyl acetate in Wine s: Enantiomeric distribution and sensory impact on Red Wine fruity aroma
- Variations in oxygen and ellagitannins, and organoleptic properties of Red Wine aged in French oak barrels classified by a near infraRed system
- Interaction between Red Wine procyanidins and salivary proteins: Effect of stomach digestion on the resulting complexes
- Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc Red Wine from Switzerland
- Fermentation volume studies for Red Wine experimentation
- Consumer preferences for Red Wine in the Spanish market
- Selection of lactic bacteria to induce malolactic fermentation in Red Wine of cv. Cencibel
- Effect of ultra-high pressure treatment on the chemical properties, colour and sensory quality of young Red Wine
- Protective effects of Red Wine and resveratrol for foodborne virus surrogates
- Tartaric acid in Red Wine as one of the key factors to induce superconductivity in FeTe0. 8S0. 2
- Red Wine consumption may affect sperm biology: the effects of different concentrations of the phytoestrogen myricetin on human male gamete function
- Modulation of mitochondrial capacity and angiogenesis by Red Wine polyphenols via estrogen receptor, NADPH oxidase and nitric oxide synthase pathways
- Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in merlot Red Wine : Impact of acidity and oxygen concentrations
- Red Wine polyphenol extract efficiently protects intestinal epithelial cells from inflammation via opposite modulation of JAK/STAT and Nrf2 pathways
- Beneficial effects of a Red Wine polyphenol extract on high-fat diet-induced metabolic syndrome in rats
- The trans-atlantic retroperitoneal sarcoma working group (TARPSWG):“Red Wine or white”?
- No longer a waltz between Red Wine and mint tea: The portrayal of the children of immigrants in French newspapers (2003–2013)
- Protective effects of Merlot Red Wine extract and its major polyphenols in PC12 cells under oxidative stress conditions
- The impact of mycorrhizal fungi on Sangiovese Red Wine production: phenolic compounds and antioxidant properties
- Zibibbo Nero characterization, a Red –Wine grape revertant of Muscat of Alexandria
- Remarkable proanthocyanidin adsorption properties of Monastrell pomace cell wall material highlight its potential use as an alternative fining agent in Red Wine …
- Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of Red Wine
- Dual effect of Red Wine on liver Red ox status: a concise and mechanistic review
- Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in Red Wine model solutions: Investigations with experimental and theoretical methods
- Red Wine and pomegranate extracts suppress cuRed meat promotion of colonic mucin-depleted foci in carcinogen-induced rats
- Electroanalysis of caffeic acid in Red Wine and investigation of thermodynamic parameters using an Ag nanoparticles modified poly (thiophene) film glassy carbon …
- Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese Red Wine deriving from organically and conventionally grown grapes
- Grape seed proteins: A new fining agent for astringency Red uction in Red Wine
- Data on changes in Red Wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of Red Wine s with activated carbons with …
- Optoelectronic sensor device for monitoring the maceration of Red Wine : Design issues and validation
- Improvement and stabilization of Red Wine color
- Structures of polymeric pigments in Red Wine and their derived quantification markers revealed by high‐resolution quadrupole time‐of‐flight mass spectrometry
- Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in Red Wine
- The influence of packaging on the time evolution of Red Wine
- Portable detection of ochratoxin A in Red Wine based on a structure-switching aptamer using a personal glucometer
- Arterial compliance may be Red uced by ingestion of Red Wine
- Surface modification influencing adsorption of Red Wine constituents: The role of functional groups
- Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in Red Wine
- Thiamin analysis in Red Wine by fluorescence reverse phase-HPLC
- Cardiovascular effects induced by northeastern Brazilian Red Wine : role of nitric oxide and Red ox sensitive pathways
- A kinetic approach to describe the time evolution of Red Wine as a function of packaging and storage conditions
- Wine labels in Austrian food retail stores: A semiotic analysis of multimodal Red Wine labels
- Purification and structural characterisation of lipid transfer protein from Red Wine and grapes
- Assessment of color adsorption by yeast using grape skin agar and impact on Red Wine color
- Antioxidant and antihypertensive effects of a chemically defined fraction of syrah Red Wine on spontaneously hypertensive rats
- … 2/carbon nanotubes decorated with a nanocomposite of Pt nanoparticles as a new platform for the electrochemical detection of catechin in Red Wine and green tea …
- Characterization of the phenolics and free radical scavenging of romanian Red Wine
- Thermal effects of pump-overs during Red Wine fermentation
- Modulation of chemical and sensory characteristics of Red Wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains
- Development of a γ‐alumina‐ nanoparticle‐functionalized porous polymer monolith for the enrichment of Sudan dyes in Red Wine samples
- Aged Red Wine pigments as a source of inspiration for organic synthesis—the cases of the color-stable pyranoflavylium and flavylium-(4→ 8)-flavan chromophores
- Partial dealcoholization of Red Wine by nanofiltration and its effect on anthocyanin and resveratrol levels
- Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella Red Wine
- Necroptosis mediates the antineoplastic effects of the soluble fraction of polysaccharide from Red Wine in Walker-256 tumor-bearing rats
- … study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of Red Wine …
- Green tea, Red Wine and lemon extracts Red uce experimental tumor growth and cancer drug toxicity
- Study of substituted ester formation in Red Wine by the development of a new method for quantitative determination and enantiomeric separation of their corresponding …
- Contribution of monomeric anthocyanins to the color of young Red Wine : statistical and experimental approaches
- Membrane lipids protected from oxidation by Red Wine tannins: A proton NMR study
- In-line measurement of color and total phenolics during Red Wine fermentations using a light-emitting diode sensor
- Resveratrol‐an ingRed ient of Red Wine abrogates the reproductive capacity in male mice
- Determination of pesticides in Red Wine by QuEChERS extraction, rapid mini-cartridge cleanup and LC–MS–MS detection
- Dietary nitrite induces nitrosation of the gastric mucosa: the protective action of the mucus and the modulatory effect of Red Wine
- Red Wine activates plasma membrane Red ox system in human erythrocytes
- Ecological wool dyeing with pulps of lavender, broom, and Red Wine
- Ratiometric oxygen imaging to pRed ict oxygen diffusivity in oak wood during Red Wine barrel aging
- Article commentary: tryptophan-ethylester, the false (unveiled) melatonin isomer in Red Wine
- Rapid fluorescence spectroscopic screening method for the sensitive detection of thiabendazole in Red Wine
- Modeling the antioxidant capacity of Red Wine from different production years and sources under censoring
- Technical feasibility of glucose oxidase as a prefermentation treatment for lowering the alcoholic degree of Red Wine
- … alcohol-free Red Wine provide more beneficial effects on systemic haemodynamics, lipid profile and oxidative stress in spontaneously hypertensive rats than Red Wine
- Hypotheses on the effects of enological tannins and total Red Wine phenolic compounds on Oenococcus oeni
- Effects of tannic acid, green tea and Red Wine on hERG channels expressed in HEK293 cells
- Pharmacokinetics of table and Port Red Wine anthocyanins: A crossover trial in healthy men
- Effect of Wine ry yeast lees on Touriga Nacional Red Wine color and tannin evolution
- Periodic aeration of Red Wine compaRed to microoxygenation at production scale
- Regulation of vascular endothelial function by Red Wine procyanidins: Implications for cardiovascular health
- The snob effect of Red Wine : Estimating consumer bias in experimental blind Wine tastings
- A daily glass of Red Wine and lifestyle changes do not affect arterial blood pressure and heart rate in patients with carotid arteriosclerosis after 4 and 20 weeks
- The production of Red Wine from black jasmine rice
- Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with Red Wine solids
- Italian Red Wine in the Japanese market: a hedonic price analysis
- Ultrasensitive and simultaneous determination of twenty-one amino acids and amines in culture media, Red Wine and beer
- The mechanism about the resistant dextrin improving sensorial quality of rice Wine and Red Wine
- Odorant screening and quantitation of thiols in Carmenere Red Wine by gas chromatography–olfactometry and stable isotope dilution assays
- Specific phenolic compounds and sensory properties of a new dealcoholized Red Wine with pomegranate (Punica granatum L.) extract
- Investigation of monomeric and oligomeric Wine stilbenoids in Red Wine s by ultra‐high‐performance liquid chromatography/electrospray ionization quadrupole time‐of …
- Advice on lifestyle changes (diet, Red Wine and physical activity) does not affect internal carotid and middle cerebral artery blood flow velocity in patients with carotid …
- Volatile phenols depletion in Red Wine using molecular imprinted polymers
- Surface roughness and erosion of nanohybrid and nanofilled resin composites after immersion in Red and white Wine
- Qualitative and sensory evaluation of Sangiovese Red Wine obtained from organically and conventionally grown grapes.
- Red Wine Ingestion Prevents Microparticle Formation After a Single High-Fat Meal—A Crossover Study in Healthy Humans
- Red Wine , white Wine , rosé Wine , and grape juice inhibit angiotensin-converting enzyme in human endothelial cells
- Variation in phenolic compounds, anthocyanins, and color in Red Wine treated with enzymatic extract of Kluyveromyces marxianus
- Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture Red Wine
- Effects of freeze-dried Red Wine on cardiac function and ECG of the Langendorff-perfused rat heart
- Red Wine intake but not other alcoholic beverages increases total antioxidant capacity and improves pro-inflammatory profile after an oral fat diet in healthy volunteers
- Quantification of the acute effect of a low dose of Red Wine by nonlinear measures of RR and QT interval series in healthy subjects
- Molecular analysis of Red Wine yeast diversity in the Ribera del Duero DO (Spain) area
- Effects of Red Wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development
- A sensory approach for the monitoring of accelerated Red Wine aging processes using multi-block methods
- Relaxant and antioxidant capacity of the Red Wine polyphenols, resveratrol and quercetin, on isolated mice corpora cavernosa
- A selective fluorescent sensor for fast detection of hydrogen sulfide in Red Wine
- Physico‐mechanical evaluation of the aptitude of berries of Red Wine grape varieties to resist the compression in carbonic maceration vinification
- Red Wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis
- Properties of Chitosan-Genipin films grafted with phenolic compounds from Red Wine
- Preconcentration and analysis of Rhodamine B in water and Red Wine samples by using magnesium hydroxide/carbon nanotube composites as a solid‐phase …
- Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous Red Wine fermentation from Vitis vinifera cultivar …
- The Red Wine polyphenol, resveratrol improves hemodynamics, oxidative defence and aortal structure in essential and malignant hypertension
- Short-term administration of alibernet Red Wine extract failed to affect blood pressure and to improve endothelial function in young normotensive and …
- Influence of different phenolic fractions on Red Wine astringency based on polyphenol/protein binding
- Draft Genome Sequence of Oenococcus oeni Strain X2L (CRL1947), Isolated from Red Wine of Northwest Argentina
- Red or white Wine consumption effect on atherosclerosis in healthy individuals (In Vino Veritas study).
- Effect of alcohol-free Red Wine concentrates on cholesterol homeostasis: An in vitro and in vivo study
- Inventory of lactic acid bacteria populations in Red Wine varieties from Appellation of Origin Méntrida
- Removal of fumonisin B1 and B2 from model solutions and Red Wine using polymeric substances
- The integrated quality assessment of Chinese commercial dry Red Wine based on a method of online HPLC-DAD-CL combined with HPLC-ESI-MS
- Determination of chlorophenols in Red Wine using ionic liquid countercurrent chromatography as a new pretreatment method followed by high‐performance liquid …
- Chinese consumer preference for Red Wine attributes
- Extraction of ochratoxin A in Red Wine with dopamine‐coated magnetic multi‐walled carbon nanotubes
- Estrogen receptor α participates to the beneficial effect of Red Wine polyphenols in a mouse model of obesity-related disorders
- A New and Sensitive TLC Method to Measure Trans-Resveratrol in Red Wine
- Quality characteristics of Red Wine from Cheongsan (Vitis amurensis) grape cultivar
- Colorimetric study of the interactions between different families of Red Wine pigments using transmittance and reflectance measurements
- Highly efficient malolactic fermentation of Red Wine using encapsulated bacteria in a robust biocomposite of silica-alginate
- Effect of Red Wine consumption on serum oxidation and adiponectin levels in overweight and healthy individuals
- Anti‐Diabetic Activity Phenolic Constituents from Red Wine Against α‐Glucosidase and α‐Amylase
- Synthesis of the main Red Wine anthocyanin metabolite: Malvidin-3-O-β-glucuronide
- Red Wine polyphenol compounds favor neovascularisation through estrogen receptor α-independent mechanism in mice
- Role of AMP-activated Protein Kinase in NO-and EDHF-mediated Endothelium-dependent Relaxations to Red Wine Polyphenols.
- Chronic treatment with Red Wine modulates the purinergic neurotransmission and decreases blood pressure in hypertensive SHR and diabetic-STZ rats
- Draft genome sequence of Lactobacillus plantarum XJ25 isolated from Chinese Red Wine
- The effect of Red and white Wine on color changes of nanofilled and nanohybrid resin composites
- Effects of Red Wine on established markers of arterial structure and function in human studies: current knowledge and future research directions
- Screening of lactic acid bacteria with high activities malolactic enzyme and analysis of indigenous flora in Red Wine
- Protection of aroma volatiles in a Red Wine with low sulphur dioxide by a mixture of glutathione, caffeic acid and gallic acid
- Certified clone and powdery mildew impact rotundone in Red Wine from Vitis vinifera L. cv. Duras N
- Antimicrobial activities of Red Wine -based formulations containing plant extracts against Escherichia coli O157: H7 and Salmonella enterica serovar Hadar
- Research on quality of Red Wine varieties, obtained at Bujoru Vineyard, Dealu Bujorului Wine Center, Romania
- Improved 2 D‐HPLC of Red Wine by incorporating pre‐process signal‐smoothing algorithms
- Arandell’—A disease-resistant Red Wine grape
- The effect of inactivated yeast-based products on the process of Wine aging, phenolic compounds and sensory characteristics of Red Wine Prokupac
- Automatic fruit sorting by non-destructive determination of quality parameters using visible/near infraRed to improve Wine quality: I. Red Wine production
- Inhibitory effects of Red Wine on lipid oxidation in fish oil emulsion and angiogenesis in zebrafish embryo
- Chemical composition, total phenolic content and colour of Red Wine obtained from grapes autochthonous to Romania
- Relationships between skin flavonoid content and berry physical-mechanical properties in four Red Wine grape cultivars (Vitis vinifera L.)
- A colorimetric multilayer sensor for discriminating Red Wine and green tea by measurement of antioxidant activity
- The effect of Red Wine consumption on hormonal reproductive parameters and total antioxidant status in young adult male rats
- Bioaccessibility of ochratoxin A from Red Wine in an in vitro dynamic gastrointestinal model
- Fining of Red Wine monitoRed by multiple light scattering
- eNOS promoter activation by Red Wine polyphenols: An interaction study
- Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a Red Wine
- Red uction of radiation-induced nitrative stress in leucocytes and kidney cells of rats upon administration of polyphenolic complex concentrates from Red Wine
- Innovation ecosystem: a trigger for new product development? Exploring the acceptance of a sparkling Red Wine amongst Spanish small business actors
- Design and performance testing of a DNA extraction assay for sensitive and reliable quantification of acetic acid bacteria directly in Red Wine using real time …
- Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of Red Wine ” in four generations of Saccharomyces cerevisiae and its enhancing …
- Wine Experts’ Subjectivities of Young-Dong Red Wine madefrom Campbell-Early Grape: Q Method
- Influence of temperature and storing time on selected Red Wine physical properties
- Rapid assessment of Red Wine compositional parameters by means of a new Waveguide Vector Spectrometer
- Composite resin susceptibility to Red Wine staining after water sorption
- Quantitative research on consumer behavior by optical Red Wine marketing
- Effects of supplementing with Red Wine solids on the oxidative status in pigs fed diets with different fatty acid profiles
- Media representations of scientific research findings: From ‘stilbenoids raise CAMP expression’to ‘Red Wine protects against illness’
- Preperation of Red Wine by blending of grape (Vitis vinifera L.) and jamun (Syzygium cuminii L. Skeels) juices before fermentation
- Effect of organic substrates on the growth and on the first yield of local Bulgarian Red Wine variety “Mavrud”
- Nutritional requirements and survival of the Red Wine spoilage yeast Brettanomyces bruxellensis
- Maceration procedures alternative to the standard vinification in Red : the case of Nero di Troia Wine
- Electrooxidation of free sulfite by an integrated system of glassy carbon modified electrodes with nickel phthalocyanines and membrane absorber in Red Wine
- In vitro action of 2.2′-azobis-2 amidinopropan dihydrochloride, Red Wine polyphenols, resveratrol and catechin on anion permeability for chloride in human Red blood …
- Effects of resveratrol, grape juice or Red Wine consumption Irisin levels and fibronectin type III domain containing protein 5 and uncoupoling protein gene …
- The Health Benefits of Red Wine
- Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of Red …
- Removal of 4-ethylphenol and 4-ethylguaiacol with polyaniline-based compounds in Wine -like model solutions and Red Wine
- Determination of 24 pesticide residues in Red Wine using a QuEChERS sample preparation approach and LC-MS/MS detection
- Sequencing of Red Wine proanthocyanidins by UHPLC-ESI-Q-ToF
- Resveratrol-fortification of Red Wine does not provide greater inhibition of human lung cancer cell survival compaRed to non-fortified Wine .
- The French paradox revisited: cardioprotection via hormesis, Red Wine and resveratrol
- Improved Sensitivity and Specificity for trans-Resveratrol in Red Wine Analysis with HPLC–UV and LC–MS
- Correlation of Metal and trans-Resveratrol Concentrations in Red Wine
- Red Wine EXTRACT OBTAINED BY MEMBRANE-BASED SUPERCRITICAL FLUID EXTRACTION: PRELIMINARY CHARACTERIZATION OF CHEMICAL …
- Comparative study on the changes of aroma components in the grape and dry Red Wine of Cabernet Sauvignon
- … Co-tetrakis (para-aminophenyl) porphyrin and ortho-phenylenediamine. Characterization and electrocatalytic sulfite oxidation behavior of a basic extract from Red Wine
- Volatile phenolics in Teran PTP Red Wine
- Effects of Red Wine , grape juice and resveratrol consumption on bone parameters of Wistar rats submitted to high-fat diet and physical training.
- Polyphenols of Red grapes in Wine and concentrates for use in rehabilitation technologies
- A comparative 87Sr/86Sr study in Red and White Wine s to validate its use as geochemical tracer for the geographical origin of Wine
- Performance and apparent digestibility of growing pigs fed diets with different fat sources and supplemented with organic Red Wine solids
- What gives a Wine its strong Red color? Main correlations affecting copigmentation
- A novel preparation technique of Red (sparkling) Wine for protein analysis
- Influence of Enological Treatments on Dissolved Oxygen Content of Moroccan Red Wine
- Assessment the influence of maturation and aging on Red Wine color and their antioxidant properties
- The Ultraviolet radiation (UV-C) for the microbiological stabilization of Red Wine
- Influence of Red Wine fermentation oenological additives on inoculated strain implantation
- Optimisation of preservatives for dealcoholised Red Wine using a survival model for spoilage yeasts
- Red Wine Inhibits Aggregation and Increases ATP-diphosphohydrolase (CD39) Activity of Rat Platelets in Vitro
- Reversion of nitrate tolerance in rat aorta rings by freeze‐dried Red Wine
- Red Wine flavonoids and vascular health
- Transformation of biologically active stilbenoids from grapevine to Red Wine , food supplement and beverage
- Moderate Red Wine consumption in cardiovascular disease: Ethanol versus polyphenols
- Grape seed tannins: impact on Red Wine
- Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in Red Wine
- Impact of pectolytic enzyme on the fermentation time and free-run juice rate of Sharad Red Wine
- Control of native spoilage yeast on dealcoholized Red Wine by preservatives alone and in binary mixtures
- Comparing Red Wine Color in V. vinifera and Hybrid Cultivars
- Feasibility of dispersive liquid–liquid microextraction for extraction and preconcentration of Cu and Fe in Red and white Wine and determination by flame atomic …
- Influence of the temperature and oxygen exposure in Red Port Wine : A kinetic approach
- Preparative purification and isolation of pyranoanthocyanins from Red Wine and evaluation of their antioxidant activity
- Detection of antibiotic sensitivity in multi drug resistant microorganisms using Red Wine
- Finding sensory profiles amongst Red Wine composition: a novel nationwide approach
- The phenolic chemistry and spectrochemistry of Red sweet Wine -making and oak-aging
- Determination of 18 pesticide residues in Red Wine by ultra high performance liquid chromatography-high resolution mass spectrometry with isotope dilution technique
- Red Wine benefits and side effects: a Review
- Red obsession: The ascent of fine Wine in China
- Influence of different types of wood contact on the quality of Red Wine with particular consideration of used barriques after water jet milling.
- Reply to Gulson’s comments on’Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian Red Wine ‘
- Paradoxical effect of nonalcoholic Red Wine polyphenol extract, Provinols™, in the regulation of cyclooxygenases in vessels from Zucker fatty rats (fa/fa)
- Red Wine enhances glucose-dependent insulinotropic peptide (GIP) and insulin responses in type 2 diabetes during an oral glucose tolerance test
- Phenolic and chromatic properties of Beibinghong Red ice Wine during and after vinification
- Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of Red Bordeaux Wine
- In vivo antioxidant activity of grape, pomace and Wine from three Red varieties grown in Argentina: Its relationship to phenolic profile
- Quality characteristics of white pan bread added with Red Wine
- Influence of selective removal of grapevine leaves on quality of Red Wine
- The Efficiency of Application Nanosilver in Technological Processes of Making Red Wine
- Protective effects of Red Wine polyphenols and grape-seed proanthocyanidin extract on acetaminophen-induced liver injury
- Fining of Red Wine s with pomace cell wall material: effect on Wine phenolic composition
- The roles of phytochemicals in Red Wine as a protective agent against alcohol damage
- The effect of moderate Red Wine consumption on 24-h blood pressure trajectory in type 2 diabetes; a six-month randomized controlled intervention trial: P802
- Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of Red table Wine
- Is there any relationship between the type of alcoholic beverage and oral cancer? Focus on Red Wine in an European perspective
- The premium price for Italian Red Wine s in new world Wine consuming countries: the case of the Russian market
- Antidepressant-like activity of Red Wine phenolic extracts in repeated corticosterone-induced depression mice via BDNF/TrkB/CREB signaling pathway
- [IN VIVO EFFECT OF Red Wine UNDILUTED, DILUTED (75%) AND ALCOHOL-FREE ON THE GENOTOXIC DAMAGE INDUCED BY POTENTIAL CARCINOGENIC …
- Influence of freezing skin grapes to extract phenolic compounds during Red Wine maceration
- Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips (Q. robur)
- Determination of three chlorophenols in Red Wine by sweeping-micellar electrokinetic chromatography coupled with dispersive liquid-liquid microextraction and …
- Effect of adding seeds during maceration on color and functional contents of Cabernet Sauvignon Red Wine
- Modulator role of trilinolein/triolein and resveratrol on the health promoting effects of processed foods: Edible oils and Red Wine
- Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican Red Merlot Wine aged in barrels vs wood chips
- Effect of enzyme additions on the oligosaccharide composition of Monastrell Red Wine s from four different Wine -growing origins in Spain
- Instantaneous heat shock treatment in grape during pre-harvest stages enhances phenolic-linked medicinal properties in Red Wine
- Ensemble machine learning based on a voting method using Red Wine dataset for business education
- Study of phenolic compounds in Red grapes and Wine s from Murfatlar Wine center
- Lowering histamine formation in a Red Ribera del Duero Wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
- A new method for the detection of early contamination of Red Wine by Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol methylene hydroxylase (4 …
- Determination of volatile organic compounds in Kazakhstan Red Wine by headspace solid-phase microextraction in combination with GC-MS
- Quality Parameters of Red Wine Produced From ‘Kallmet’Grape Variety, Grown In Albanian Territory
- Red Wine s of Medoc: What is Wine tasting worth?
- Polysaccharide composition of Monastrell Red Wine s from four different Spanish terroirs: Effect of Wine -making techniques
- Vine water deficit impacts aging bouquet in fine Red Bordeaux Wine
- Characterization of seed and skin polyphenolic extracts of two Red grape cultivars grown in Croatia and their sensory perception in a Wine model medium
- Red Wine as an antimicrobial against dental plaque: Preliminary studies in a biofilm model
- SOME IMPORTANT AGROBIOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF PROMISING GRAPEVINE GENOTYPES OBTAINED FOR Red Wine …
- Studies regarding the impact of aging time on color of Red Wine merlot obtained in recas vineyard
- Descriptor Fingerprints and Their Application to Red Wine Clustering and Discrimination
- Acute transient myopic shift induced by Red Wine : a case report
- Chemical and physical arrangements and ecological impact on Red Wine micro-Oxygenation.
- Determination of carbendazim and thiophanate-methyl in Red Wine by high pressure liquid chromatography-linear ion trap mass spectrometry.
- Key changes in Wine aroma active compounds during bottle storage of Spanish Red Wine s under different oxygen levels
- Validation of a SPE clean-up method for ochratoxin A determination in Red Wine
- Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial Red Wine characteristics evolution
- The effect of Red and white Wine consumption on breast cancer risk in women
- MLF: Malolactic fermentation and Red Wine colour
- Utilization of jamun (Syzygium cuminii L.) fruit for production of Red Wine : An overview
- Quality Changes of Venison Marinated in Red Wine Marinade during Storage
- The role of grape-derived protein in limiting Red Wine tannin
- High pressure inactivation of Brettanomyces bruxellensis in Red Wine .
- Addition protocols and their effects on extraction and retention of grape phenolics during Red Wine fermentation and aging
- Discussion: Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian Red Wine Chemosphere (2016) 154, 40-47 …
- Non-personal and personal determinants of Red Wine purchase rather than other Wine s among Chinese consumers: modelling multilevel and cross-level interactions
- Correction to Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
- Polyvinylalcohol stabilizes anthocyanins of Red Wine in the solid phase but not in the aqueous phase
- Some facts about Red Wine
- Effect of Three Major Polyphenols in Red Wine on Sodium Channel Current in Mouse Dorsal Root Ganglia Cells
- Effect of the introduction of chrysanthemum on the nutritional and sensory properties of cabernet sauvignon Red Wine
- Effect of recycled yeast inoculum on fermentation and quality of Red Wine produced from Punjab purple (Syn H516) grapes
- Effect of Red Wine Polyphenols on the Expression of Transthyretin in Murine Choroid Plexus
- Antiproliferative effects of Red and white Wine extracts in PC-3 prostate cancer cells
- Beneficial Effects of Moderate Intake of Red Wine on Glycemic Control, Lipid Profile and Pancreas Histoarchitecture in Diabetic Rats Fed on High Carbohydrate …
- Red Wine , Resveratrol, and Vascular Aging: Implications for Dementia and Cognitive Decline
- The influence of price on supply of the Czech producers of bottled Red quality Wine
- Is there consensus among Wine quality ratings of prominent critics? An empirical analysis of Red Bordeaux, 2004–2010
- Extra virgin olive oil and Red Wine polyphenols modulate fecal microbiota and Red uce metabolic risk factors in high insulin resistant obese patients
- … Use of Selected Schizosaccharomyces pombe andLachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine …
- Impact of the Wine Matrix on the Perception of Finish in Red Wine
- UVOLOGY AND BIOCHEMISTRY OF Red Wine VARIETIES IN TAMAN
- Production of a malolactic fermentation starter culture using autochthonous O. oeni strains to Red uce the histamine content in Red Wine
- Oxygen’s Impact on Red Wine Aging
- Potential of a Multiparametric Optical Sensor for Determining in Situ the Maturity Components of Red and White Vitis vinifera Wine Grapes
- TO IMPROVE THE SENSORY QUALITY OF Red Wine
- Exercise, Red Wine , or both?
- Influence of Wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese Red grape varieties
- Forget The Glass Of Red Wine For Good Health
- Consumer Perception towards High-quality Red Wine in China
- Red Wine Is Good for Your Teeth
- Red Wine consumption in “the new world “and “the old world”
- Research on anti-cancer active component in Red Wine
- Red Wine : A key element of rituals among navy troops
- EFFECT OF CONSUMPTION OF Red Wine PRODUCED BY FRIENDLY TECHNOLOGY TO THE BIOCHEMICAL PARAMETERS OF PROBANDS IN THE …
- Plant protection product residues in Red grapes and Teran PTP Wine
- Decoding the Taste of Red Wine using a Sensomics Approach
- Exercise-induced anaphylaxis to Red Wine
- Effects of Red Wine and different doses of polyphenols from dealcoholised Red Wine on endothelial function in subjects with metabolic syndrome
- Mucolytics in COPD: Like Red Wine ?
- INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY PREPARATION OF Red Wine BY BAKER’S YEAST
- The innovative use of bentonite in Red Wine stabilization.
- Testing notes: Savoury and textural Roussanne-the Red Wine drinker’s white
- Evaluation of plasma antioxidant status after Red Wine intake
- Phenolic profile and antioxidant capacity of ten dry Red Wine s from two major Wine -producing regions in China
- Oxygen impacts on chemical and sensory evolutions in Red Wine
- Assessment of Red Wine quality parameters in correlation with consumers’ safety.
- PLASMA ANTIOXIDANT CAPACITY STATUS AFTER Red Wine CONSUMPTION
- Elucidation of key antioxidant components in Red Wine via challenge with a range of oxidants using an HPLC comparison to faux Wine
- Terahertz wave characteristics of Red Wine
- Segmenting Wine markets with diverse price functions: Evidence from California Red and white Wine s sold in British Columbia
- The effect of Red Wine dyes on human health
- Development of HACCP system for production of natural dry Red Wine
- PCR-based DGGE fingerprinting and identification of the microbial population in South African Red grape must and Wine
- Red Wine POLYPHENOLS ACT AS ANTIMUTAGENS IN EXPERIMENTAL GENOTOXICITY
- Research on some biological and technological features of Red Wine varieties in conditions of “Minis Maderat” Vineyard
- 5 Reasons the Benefits of Red Wine Are Overhyped.
- Strategies for Increasing the Release of Pigments in Red Wine
- Effect of temperature and short term storage on Red Wine rheologic properties
- Red Wine , arterial stiffness and central hemodynamics Kalliopi Karatzi
- I prefer a dry Red thanks’: a consumer behavioural study of resident Auckland Chinese Wine consumption and Wine -related tourism
- Multistarter From Organic Viticulture For Red Wine Montepulciano D’abruzzo Production
- EXTRACTION OF ANTHOCYANINE FROM SYZYGIUM CUMINI AND COMPARATIVE STUDY WITH Red Wine
- Red Wine consumption: dietary option in the healthy lifestyle modification?
- The Contribution Of Mono-And Diglucosidic Anthocyanins To Red Wine Color
- Effect of storage conditions on the anthocyanin distribution of Red Wine
- POLYPHENOL CHARACTERIZATION OF Red Wine FROM GERMANY’S WÜRTTEMBERG REGION
- Red Wine increases SHBG production by HepG2 cells
- Volatile composition of Merlot Red Wine and its contribution to the aroma: optimization and validation of analytical method
- Drying/encapsulation of Red Wine to produce ingRed ientes for healthy foods
- Would you like Red or WHITE Wine ?-I would like Red Wine : Native speaker perception of (non-) native intonation patterns
- SYNTHESIS OF GOLD NANOPARTICLES FROM CHLOROAURIC ACID USING Red Wine
- Syrah tropical Red Wine and residue health benefits according to in vitro and in vivo analysis using Wistar rats.
- Enhancing Red Wine complexity using novel yeast blends
- … : 2329-6488 JALDD, an open access journal Furthermore, evidence has been provided that certain alcoholic drinks such as Red Wine possesses anti-oxidant …
- Investigation of Variable Micro-oxygenation Rate and Exposure Point on Red Wine Aging
- Grapevine: Organic chemistry and Red Wine colour
- Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfelder Red Wine
- Grapevine: Australian fortified Red Wine
- Drying/encapsulation of Red Wine to produce ingRed ients for healthy foods
- Enzymatic transformations of resveratrol from Red Wine
- Changes in the fecal profile of inflammatory markers after moderate consumption of Red Wine : a human trial study
- MULTISTARTER FROM ORGANIC VITICULTURE FOR Red Wine MONTEPULCIANO D’ABRUZZO PRODUCTION
- Rapid assessment of Red Wine compositional parameters by means of a new Waveguide Vector Spectrometer
- Environmentally Friendly Synthesis of p‐Doped Red uced Graphene Oxide with High Dispersion Stability by Using Red Table Wine
- Effect of addition of overripe seeds from white grape by-products during Red Wine fermentation on Wine colour and phenolic composition
- Enhancement of Red Wine Structure and Mouthfeel Through the Addition of Enological Tannins
- THE EFFECT OF ANTIOXIDANT IN Red Wine AGAINST FREE RADICAL INDUCED RAT MODEL
- Determination of suitability of kosetevek grape variety cultivated in Elaziğ province for the production of Red Wine .
- Effects of Injection of Red Wine on Physico-chemical Characteristics of Pork Loin Ham
- Molecular analysis of Red Wine yeast diversity in the Ribera del Duero DO (Spain) area
- Quantification of the Polyphenolic Constituents of Retail Samples of Red Wine
- Influence of Brettanomyces volatile compounds on the sensory properties of Red Wine
- Determination of Cl, K, Mg, Mn, Na and V in brazilian Red Wine by neutron activation analysis
- STUDY OF AUTHENTICITY OF Red Wine BASED ON POLYPHENOL AND MINERAL ELEMENTAL FINGERPRINTING.
- Evaluation and control of polyphenols in grape must and Red Wine .
- Red Wine Molecule Makes a Comeback to Activate SIRT1
- Evaluation of the evolution of the anthocyanins profile in Red Wine grape varieties in Alentejo
- Antioxidant Effects of Phytochemicals in Texas Red Wine in Breast Cancer Cells
- Draft Genome Sequence of Lactobacillus plantarum XJ25 Isolated from Chinese Red Wine
- Does Alcohol and Red Wine Consumption Play a Role in Multiple Sclerosis Disease Course?(P2. 213)
- Prototype development for automatic control of the malolactic fermentation process in the production of Red Wine .
- New vineyards yield grapes for Red Wine blend
- Foundation of Red Wine making strategies on assessment of grapes maturation and maturity.
- Instrumental and Sensory Evaluation of Red Wine Astringency
- Impact of ion exchange resin treatment on Red Wine sensory profile, phenolic and mineral composition
- Antioxidant Efficiency of Oxovitisin, a New Class of Red Wine Pyranoanthocyanins, Revealed through Quantum Mechanical Investigations
- Do weak stationary magnetic fields affect the perceived astringency of Red Wine ?
- Impact of acidity and oxygen concentrations on chemical evolution and pigment formation in merlot Red Wine
- Evaluating the effects of sweet-type Red Wine on nutrition and health by novel system and imagination for improving safety and quality of foods.
- Faecal Metabolomic Fingerprint after Moderate Consumption of Red Wine by Healthy Subjects
- Red Wine sweetness preference according to consumer segmentation
- Influence of the concentrate of Red Wine polyphenols on glutamate neurotoxicity
- Tannin structure-activity correlations during Red Wine extraction operations
- Marketing Strategies of Food Innovations and their Effect on Consumer Acceptance (Innovative Labels for Crianza Red Wine )
- Effect of NanostructuRed Silver on Biologically Active Substances and Microbiological Processes of Dry Red Wine
- Red Wine polyphenols modulate fecal microbiota and Red uce markers of the metabolic syndrome in obese patients
- The influence of the clone and rootstock on the Red Wine composition from the vineyard Sâmburești.
- Identification and characterization of odorant compounds in Carmenere Red Wine .
- Identification and Characterization of Odorant Compounds in Carmenere Red Wine
- Red Wine Consumption Is Linked to Clinical Improvement and Delisting From the Heart Transplant Waiting List
- Removal of fumonisin B1 and B2 from model solutions and Red Wine using polymeric substances
- Red Wine sweetness preference according to consumer segmentation
- HILIC CHROMATOGRAPHY COUPLED WITH IMS/MS FOR CHARACTERIZATION OF PHENOLIC COMPOUNDS AND RELATED PIGMENTS IN Red Wine
- Effection of different yeasts and maceration enzymes on aromatic components of cabernet gernischt Red Wine
- Activity of Red Wine polyphenols on endothelial no-synthase (eNOS)
- COMPARISON OF GAMMA-GLUTAMYL TRANSFERASE VALUE FROM VARIOUS DOSAGES OF DAILY Red Wine CONSUMPTION ON HIGH FAT DIET RATS …
- Seal the deal on pH, Red Wine colour and tannin during bottle ageing
- Aged care: Resveratrol and Red Wine revisited: Can we prevent ageing?
- Moderate intake of Red Wine promotes a significant increase of phenolic metabolites in human faeces
- Tracing Historic Industrial Lead Emissions Using Lead Isotopic Compositions in Red Wine
- VALUE CHAIN ANALYSIS: A CASE STUDY OF THE GRAPE GROWER PARTICIPATION IN THE BOTTLED CHILEAN Red Wine
- Effects of ionizing radiation on the physicochemical properties of Red Wine Cabernet Sauvignon
- GC/MS for profiling volatile constituents of Red Wine and their changes during radiation processing
- Salad, a Glass of Red Wine , and a Discussion about How to Effectively Answer Questions in Appellate Argument
- Improved sensitivity and specificity for trans-Resveratrol in Red Wine analysis with HPLC-UV and LC-MS.
- In Vivo Attenuation of Acute CCl4 Hepatotoxicity by Alcoholic Red Wine
- Flavour Science: Chapter 97. Decoding the Taste of Red Wine using a Sensomics Approach
- An evaluation of the flora adjacent to Wine grape vineyards for the presence of alternative host plants of grapevine Red blotch-associated virus
- Effect of Red Wine polyphenols and Lactobacillus plantarum IFPL935 on the composition and metabolism of human gut microbiota
- Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of Red Wine
- A Sensory Comprehensive Evaluation Method for Jelly with Red Wine and Honey Based on Fuzzy Mathematics
- Influence of coffee and Red Wine on tooth color during and after bleaching
- Anthocyanin composition of young Red Wine cv. Ruby Cabernet and Syrah: effect of time and storage conditions.
- To dine with Red Wine : Systems approach to studying resveratrol’s protection against inflammatory colorectal cancer
- Relaxant and antioxidant capacity of Red Wine polyphenols on isolated mice corpora cavernosa
- Red Wine grape crops impacted by fungus outbreak
- 750ml Dark Green Frosted Glass Red Wine Bottle
- Effect of Temperature during Bottle Aging on the Flavor Profile and Antioxidant Capacity of Ruby Cabernet Red Wine
- Application of NMR spectroscopy and chemometrics based approach to examine the effect of Red Wine polyphenols on TNF-α production
- Consumer perception of Red Wine from brazilian tropical semi-arid Wine ry added of organic acids for pH adjusting.
- QUANTIFICATION OF Red Wine VOLATILE ORGANIC COMPOUNDS BY HEADSPACE SOLID-PHASE MICROEXTRACTION
- Behavior of some varieties with black grapes for Red Wine in the first three years after planting on improved sandy soils from Southern Oltenia
- The Effect of Viticultural Climate on Red and White Wine Typicity-Characterization in Ibero-American grape-growing regions
- [PP. 31.12] EFFECTS OF REGULAR CONSUMPTION OF Red Wine AND ALCOHOL-FREE Red Wine ON SYSTEMIC HAEMODYNAMICS, LIPID PROFILE AND …
- Effects of ionizing radiation in the physico-chemical characteristics of Red Wine Cabernet Sauvignon
- Employment of ultra-violet (UV-C) radiation as na alternative technology to sulfites for the microbiological stability of Red Wine -preliminary results.
- Oxygen and ellagitannin evolution and organoleptic properties of french Red Wine aged in near infra-Red classification wood barrels
- Determination of sensory descriptors in tropical Red Wine using visible/near infraRed (Vis/NIR) spectroscopy.
- Improvement of Red Wine quality through partial grape drying on the trellis: essay on the grapevine variety Diolinoir in Ticino
- Separation and purification of polyphenols from Red Wine extracts using high speed counter current chromatography B Analytical technologies in the biomedical and …
- I taste Red : the science of tasting Wine .
- Effects of pH, temperature and SO2 on pyranoanthocyanins (Vitisins) in Red Wine by response surface methodology.
- Molecular mechanisms of action of grape and Red Wine polyphenols against oxidative and inflammatory processes in atherosclerosis
- Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a Red Wine
- Effect of cyclodextrin and extraction method on extraction of phenolic compounds extraction from Red Wine pomace
- The Impact of Commercial Tannin Additions and Addition Timing on Finger Lakes Red Wine Color
- The effect of Red Wine extract, resveratrol, on the degree and rate of orthodontic tooth movement in guinea pigs
- Performances and apparent digestibility of growing pigs fed with different fat sources and supplemented with organic Red Wine solids.
- Effect of Storage on Organoleptic Acceptability of Red Wine PrepaRed from Jamun (Syzygium cuminii (L.) Skeels) Fruits
- Phenolic and sensory evolution of a Red Wine from Jaen grape variety aged in different kinds of oak wood barrels
- Effect of Red Wine extract on oxidative stability of lamb patties enriched with omega-3 fatty acids.
- … Science: Chapter 31. Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfelder Red Wine
- A petrographic, geochemical, and geochronological study of rare earth element mineralization in the Red Wine intrusive suite, Labrador, Canada
- Solubilization of Chemically Red uced Graphene Oxide through Environmentally Friendly Synthesis Using Catechol in Coffee and Table-top Red Wine
- The role of nitrite-derived nitric oxide in gastric physiology: biochemical mechanisms, molecular targets and the modulatory effect of Red Wine
- Effect of dietary supplementation with either, Red Wine extract or vitamin E, in combination with omega 3 sources on microbiological and sensory quality of lamb meat.
- Effects of co-inoculation on Wine -quality attributes of the high-acid, Red hybrid variety chambourcin
- Effects of ionizing radiation in the physico-chemical characteristics of Red Wine Cabernet Sauvignon; Efeitos da radiacao ionizante nas caracteristicas fisico-quimicas …
- Colloidal stability of polyphenols in young Red Wine by Acacia gum: the major implication of arabinogalactan-proteins rich in proteins
- Study of «dried fruits» aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and Red Wine : Sensory, analytical and agronomic approaches
- Electroanaiysis of Caffeic Acid in Red Wine with Ag Nanoparticles Modified Poly (Thiophene) Film Glassy Carbon Electrode
- PP 33. SYNTHESIS OF GOLD NANOPARTICLES FROM GOLD HYDROCHLORIC ACID BY USING THE Red Wine
- Study of the evolution of anthocyanins, tannins and derivatives during making and ageing of Red Wine from rioja by ft-ir and hplc-ms/ms
- Classification of Red and White Wine by Smell Classification
- Red Wine Again?: Commentary on an article by Erin L. Hsu, PhD, et al.:“Dioxin Exposure Impairs BMP-2-Mediated Spinal Fusion in a Rat Arthrodesis Model”
- In vitro studies on the effect of Red Wine polyphenols and cyclic guanosine monophosphate export in the regulation of vascular and erectile tone
- The influence of geomorphology on the sensorial quality of Red Wine s from the Șarba Wine region, Odobești Vineyard
- Isolation And Characterization Of Natural Alpha-Glucosidase Inhibitors From Antioxidant Rich Red Wine Grapes (vitis Vinifera)
- Flavour Science: Chapter 50. Effect of Temperature during Bottle Aging on the Flavor Profile and Antioxidant Capacity of Ruby Cabernet Red Wine
- 50 Ways to Boost Your Metabolism: How Mustard, Red Wine , and Days at the Beach Can Help You Lose Weight & Stay Healthy
- … L, Roca-Rodriguez MdM, Delgado-Lista J, Cardona F, Andres-Lacueva C, Tinahones FJ. Effect of acute and chronic Red Wine consumption on lipopolysaccharide …
- … , V.; et al. Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine -Like Model Solutions and Red Wine . Molecules 2015, 20 (8) …
- EFFECT OF Red AND WHITE Wine ON DRUG RELEASE PATTERN FROM SUSTAINED RELEASE DOSAGE FORMS
- Vitamin C and the Red Wine Polyphenol Resveratrol-but not Curcumin and the Glycolysis Inhibitors 2-Deoxyglucose, Dichloroacetate and 3-Bromopyruvate …
- Seeing Red : China’s Wine Market
- Micro-oxygenation and fining agent treatments: Impact on color of Moroccan Red press Wine
- Comparisons of 17 Red Wine grape (Vitis vinifera l.) cultivars under deficit irrigation over four years in the San Joaquin Valley of California: responses of vine …
- … jugging is Jugged Hare (known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with Red Wine and juniper berries
- Preparation of Wine from Red pumpkin and sugar beet root
- Photosensitizer effects of artificial Red cells on dye laser irradiation in an animal model assuming port-Wine stain treatment
- … for Wine making: A Survey of the Main Varieties Grown in Quebec for Red Wine ProductionImpacts of Natural Yield Variance on Wine Composition and Sensory …
- TECHNOLOGICAL PECULIARITIES OF Wine MAKING: SIMILARITIES AND DIFFERENCES OF” COLOURed ” Wine PRODUCTION (white, Red , rose)
- THE DETERMINATION OF DIFFERENT GROUPS OF PHENOLIC COMPOUNDS OF Wine FROM A NEW Red GRAPES IN CRIMEA
- The impact of some Wine -making practices on the quality of Vranec Red Wine s from Macedonia produced by the newly-selected local strain “F-78”
- Artificial Red blood cells as potential photosensitizers in dye laser treatment against port-Wine stains
- Aspects of production of fruit vinegar. Red and white Wine vinegar
- Valorisation of hybrid grape variety into processing of Red sparkling Wine
- THE EFFECT OF PULSED ELECTRIC FIELD AND Wine AGING ON TOTAL PHENOL CONTENT AND COLOUR OF Red Wine S
- PHYSICOCHEMICAL STUDY OF Red AND WHITE Wine PROPERTIES
- Technical and economic evaluation of maceration of Red grapes for production everyday Wine
- Not Just Red and White: Wine Expertise Influences Wine Color Descriptions
- Segmenting Wine Market: California Red and White Wine Retail Prices in British Columbia
- Impact of Red blotch disease on grape and Wine composition and quality
- A Wine Red copper (II) complex of a tetradentate nitrogen donor showing two-electron oxidation. Generation of a copper (II)-phosphine bond
- Wine maturation: Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in Red Wine s
- Investigation of Yield Regulation of Red Grapes on the Concentration of Some Crucial Wine Components
- Heat requirements for Red grapevine cultivars in the Wine -producing region of Sremski Karlovci, Serbia
- The effect of natural polyphenol complex of Red grape Wine on L-arginine/NO system in peripheral blood of rats under low doses of ionizing radiation
- Is green Wine just a Red herring?: Wine
- Optimized Wine quality potential through fruit-zone management practices in Red varieties
- Wine -growing origins affect the structure of oligosaccharides in Red Wine s
- THE LITTLE-KNOWN FITZMAURICE REGION’Wine –Red ‘PICTOGRAMS
- QSRR study on GC retention time of aromatic components in Red raspberry Wine
- Red Obsession: Foreign conglomerates battle over Chinese Wine
- Rapid quantification of four anthocyanins in Red grape Wine by hydrophilic interaction liquid chromatography/triple quadrupole linear ion trap mass spectrometry
- Heavy metals in Georgian Red Wine s Kindzmarauli and Saperavi of Wine enterprise “Khareba”
- Changes in Fermentative Characteristics of Red Ginseng Wine using Enzymatically Hydrolyzed Red Ginseng Marc
- Assessing the Effect of Different Percentages of Red Blotch Affected Fruit on Wine Composition for Cabernet Sauvignon
- A Bottle of White, a Bottle of Red , Perhaps a Bottle of BC Wine Instead: Evaluating BC Wine Sales Policy and Canada’s WTO Commitments
- Image and choice of Burgundy Red Wine s: Difference between Wine makers and Wine sellers.
- Wine : Shiraz comes in from the cold: The Tasmanian Red that could
- Effect of Red koji on the antioxidant properties of Guangdong Hakka rice Wine
- Colour and quality peculiarities of induced Red variety of anchellote grape for manufacturing qualitative Wine materials
- Evaluation on nutritional and healthy effects of dry-type Red grape Wine by BDI-GS system and food safety discussion.
- PHENOLIC COMPLEX OF Wine MATERIALS FROM THE Red GRAPES VARIETIES GROWING IN THE CRIMEA
- JAMIE GOODE: I Taste Red : The Science of Tasting Wine . University of California Press, Oakland CA, 2016, 224 pp., ISBN 978-0-520-29224-6 (hardcover), $29.95.
- Influence of thermal regimes during fermentation-maceration process on foaming properties of Wine materials for Red sparkling Wine production
- White or Red : It’S All in Your Head: A Crisp and Refreshing Book About Wine
- Characteristics of Red pitaya Wine fermented by different yeast strains
- The Influence of Geomorphology on the Sensorial Quality of Red Wine s from the Șarba Wine Region, Odobești Vineyard
- Study on clarification of Red raspberry Wine with pectinase.
- STUDIES REGARDING THE QUALITY OF Red Wine S OBTAIND FROM VARIETIES: CADARCA, PINOT NOIR AND MERLOT IN MINIŞ Wine -GROWING CENTER
- Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine
- Jelly nutrients… Leftovers… Red vs. white Wine … Eye nutrients
- Application of Wine Pomace Seeds as Finning Agent During Production of Red Wine s And its Effects Over Colour Parameters
- Application of Wine Pomace seeds as finning agent during production of Red Wine s and its effects over colour parameters
- Detection of 4 kinds of sudan Red dyes residues in Wine cued egg by gel permeation chromatography-high performance liquid chromatography.
- Biological activity of Red wriggler earthworm using puncture Wine weed with cow dung as substrate
- Optimization of process conditions of ginseng and Red deer placenta grape Wine .
- Role of major Wine constituents in the foam sensory properties of sparkling Wine s made from Red grapes
- The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-Wine combinations: A pilot study with Red bacteria cheeses
- Dietary Toxicity Evaluation of Brown Rice Starter Red Kojic Rice Wine
- PIST–IS THE NEWEST BLACK BERRY Wine GRAPE VARIETY WITH COLORed FLESH AND JUICE, FOR THE PRODUCTION GLOBAL BENEFIT Red Wine S
- Ogilby, Milton, Canary Wine , and the Red Scorpion: Another Look at Kant’s Deduction of Taste
- The concentration, composition and structure of oligosaccharides in Wine are affected by grape cultivar: the example of Cabernet Sauvignon, Syrah and Monastrell Red …
- … Hips, 2007, The Republic of Wine , 2006, Red Sorghum Clan, 2013) in 2012, and after the film adaptations of novels, such as Red Sorghum, Raise the Red …
- Contribution of Red Wine consumption to human health protection
- Red Wine technology
- Red Wine consumption and cardiovascular health
- Red Wine dryness perception related to physicochemistry
- Impact of Red Wine consumption on cardiovascular health
- Cold maceration application in Red Wine production and its effects on phenolic compounds: A review
- The effects of grape and Red Wine polyphenols on gut microbiota–A systematic review
- PRed iction models to control aging time in Red Wine
- Red Wine consumption associated with increased gut microbiota α-diversity in 3 independent cohorts
- How must pH affects the level of Red Wine phenols
- Verification of imported Red Wine origin into China using multi isotope and elemental analyses
- Polyphenol extracts from Red Wine and grapevine: Potential effects on cancers
- Effectiveness of chitosan as an alternative to sulfites in Red Wine production
- The power of Dionysus—Effects of Red Wine on consciousness in a naturalistic setting
- Mathematical modelling to enhance Wine making efficiency: a review of Red Wine colour and polyphenol extraction and evolution
- Geographical identification of Chianti Red Wine based on ICP-MS element composition
- Microwave-assisted extraction and membrane-based separation of biophenols from Red Wine lees
- Red Wine clarification and stabilization
- Fine Wine or sour grapes? A systematic review and meta-analysis of the impact of Red Wine polyphenols on vascular health
- Cardioprotective effect of Red Wine and grape pomace
- Direct quantification of Red Wine phenolics using fluorescence spectroscopy with chemometrics
- Red ucing the negative sensory impact of volatile phenols in Red Wine with different chitosans: Effect of structure on efficiency
- Optimization of fermentation-relevant factors: A strategy to Red uce ethanol in Red Wine by sequential culture of native yeasts
- … analysis combined with machine learning for geographical and varietal authentication, and pRed iction of phenolic compound concentrations in Red Wine
- Consumer preferences for different Red Wine styles and repeated exposure effects
- Development of an immunochromatographic test strip for the detection of ochratoxin A in Red Wine
- Impact of berry size at harvest on Red Wine composition: a Wine maker’s approach
- Red Wine extract preserves tight junctions in intestinal epithelial cells under inflammatory conditions: Implications for intestinal inflammation
- Antimicrobial activity of Red Wine and oenological extracts against periodontal pathogens in a validated oral biofilm model
- Comparison of high pressure treatment with conventional Red Wine aging processes: impact on phenolic composition
- In vitro gastrointestinal absorption of Red Wine anthocyanins–Impact of structural complexity and phase II metabolization
- Study of potential anti-inflammatory effects of Red Wine extract and resveratrol through a modulation of interleukin-1-beta in macrophages
- The influences of Red Wine in phenotypes of human cancer cells
- Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs Red Wine
- … of Torulaspora delbrueckii co-fermentation with two Saccharomyces cerevisiae strains with different aromatic characteristic to improve the diversity of Red Wine …
- Plasma metabolites associated with frequent Red Wine consumption: a metabolomics approach within the PRed IMED Study
- Quality evaluation of different varieties of dry Red Wine based on nuclear magnetic resonance metabolomics
- Quality and volatile compounds in Red Wine at different degrees of dealcoholization by membrane process
- Aroma modulation of Cabernet Gernischt dry Red Wine by optimal enzyme treatment strategy in Wine making
- The pro-oxidant activity of Red Wine polyphenols induces an adaptive antioxidant response in human erythrocytes
- Sustainable graphene aerogel as an ecofriendly cell growth promoter and highly efficient adsorbent for histamine from Red Wine
- Flavonol profile is a reliable indicator to assess canopy architecture and the exposure of Red Wine grapes to solar radiation
- Improved synthesis of analogues of Red Wine pyranoanthocyanin pigments
- Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry Red Wine styles
- Electrochemical impedance spectroscopy of anion-exchange membrane amx-sb fouled by Red Wine components
- Characterization of bulk and surface properties of anion-exchange membranes in initial stages of fouling by Red Wine
- Investigating the effect of extrinsic cues on consumers’ evaluation of Red Wine using a projective mapping task
- Ultrasound treatment of crushed grapes: Effect on the must and Red Wine polysaccharide composition
- Fractionation of Red Wine grape pomace by subcritical water extraction/hydrolysis
- Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in Red Wine mixed fermentations
- Oak wood volatiles impact on Red Wine fruity aroma perception in various matrices
- A fluorescent probe for sensitive detection of hydrazine and its application in Red Wine and water
- Study of the role of oxygen in the evolution of Red Wine colour under different ageing conditions in barrels and bottles
- Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged Red Wine
- Formation and accumulation of acetaldehyde and strecker aldehydes during Red Wine oxidation
- Impact of whisky lactone diastereoisomers on Red Wine fruity aromatic expression in model solution
- Theoretical and practical approach to the dealcoholization of water-ethanol mixtures and Red Wine by osmotic distillation
- Mathematical modelling of anthocyanin mass transfer to pRed ict extraction in simulated Red Wine fermentation scenarios
- Stability of anthocyanins and their degradation products from cabernet sauvignon Red Wine under gastrointestinal pH and temperature conditions
- The effect of prefermentative addition of gallic acid and ellagic acid on the Red Wine color, copigmentation and phenolic profiles during Wine aging
- Effects of grape quality on the environmental profile of an Italian vineyard for Lambrusco Red Wine production
- Insights from combining techno-economic and life cycle assessment–a case study of polyphenol extraction from Red Wine pomace
- Application of spectroscopic UV-Vis and FT-IR screening techniques coupled with multivariate statistical analysis for Red Wine authentication: Varietal and vintage year …
- Nitrogen sources added to must: effect on the fermentations and on the Tempranillo Red Wine quality
- Red Wine , resveratrol, and Alzheimer’s disease
- Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of Red Wine
- Daily Red Wine vinegar ingestion for eight weeks improves glucose homeostasis and affects the metabolome but does not Red uce adiposity in adults
- A mechanistic model for the extraction of phenolics from grapes during Red Wine fermentation
- The oxygen consumption kinetics of commercial oenological tannins in model Wine solution and Chianti Red Wine
- Determination of the age of dry Red Wine by multivariate techniques using color parameters and pigments
- Impact of cherry, acacia and oak chips on Red Wine phenolic parameters and sensory profile
- Ground‐and Excited‐State Acidity of Analogs of Red Wine Pyranoanthocyanins
- Characterization of key aroma compounds in a commercial rum and an Australian Red Wine by means of a new sensomics-based expert system (SEBES)—an …
- Alcohol and Red Wine consumption, but not fruit, vegetables, fish or dairy products, are associated with less endothelial dysfunction and less low-grade …
- Fabrication of SnO2 decorated graphene composite material and its application in electrochemical detection of caffeic acid in Red Wine
- Comparison between Red Wine and isolated trans-resveratrol on the prevention and regression of atherosclerosis in LDLr (−/−) mice
- Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in Red Wine fermentations under different maceration conditions
- The Red Wine component ellagic acid induces autophagy and exhibits anti‐lung cancer activity in vitro and in vivo
- Bioactive compounds and metabolites from grapes and Red Wine in breast cancer chemoprevention and therapy
- Moderate Red Wine consumption increases the expression of longevity-associated genes in controlled human populations and extends lifespan in Drosophila …
- Patterns of sweetness preference in Red Wine according to consumer characterisation
- Minty aroma compounds in Red Wine : Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
- Phenolic compounds of Red Wine Aglianico del Vulture modulate the functional activity of macrophages via inhibition of NF-κB and the citrate pathway
- Fungicide residues affect the sensory properties and flavonoid composition of Red Wine
- Non-Saccharomyces yeasts as bioprotection in the composition of Red Wine and in the Red uction of sulfur dioxide
- Characterization of Red Wine native colloids by asymmetrical flow field-flow fractionation with online multidetection
- Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a Red Wine matrix
- Flavor modification of dry Red Wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae
- Fluorescent silicon nanoparticles-based ratiometric fluorescence immunoassay for sensitive detection of ethyl carbamate in Red Wine
- Volatile composition of oak wood from different customised oxygenation Wine barrels: Effect on Red Wine
- Creation and validation of a reactor engineering model for multiphase Red Wine fermentations
- Reaction mechanisms of oxygen and sulfite in Red Wine
- Efficiency of carboxymethylcellulose in Red Wine tartaric stability: Effect on Wine phenolic composition, chromatic characteristics and colouring matter stability
- Factors influencing olfactory perception of selected off-flavour-causing compounds in Red Wine -A review
- A novel fluorimetric method to evaluate Red Wine antioxidant activity
- Influence of Saccharomyces and non-Saccharomyces yeasts in the formation of pyranoanthocyanins and polymeric pigments during Red Wine making
- Economic-environmental impact analysis of alternative systems for Red Wine ageing in re-used barrels
- Tribology and QCM-D approaches provide mechanistic insights into Red Wine mouthfeel, astringency sub-qualities and the role of saliva
- Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota
- Determination of phenolic compounds in human saliva after oral administration of Red Wine by high performance liquid chromatography
- Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers
- Microwave irradiation: impacts on physicochemical properties of Red Wine
- On-site, rapid and visual determination of Hg2+ and Cu2+ in Red Wine by ratiometric fluorescence sensor of metal-organic frameworks and CdTe QDs
- Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in Red Wine
- The influence of the Wine making process on the elemental composition of the Marselan Red Wine
- Pulsed electric field treatment of Red Wine : Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution
- Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico Red Wine
- Effects of Huangjiu, Baijiu and Red Wine combined with high-fat diet on glucose and lipid metabolism: Aggravate or alleviate?
- Digital image-based tracing of geographic origin, Wine maker, and grape type for Red Wine authentication
- Phenolic Analysis and In Vitro Biological Activity of Red Wine , Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
- Towards on-line monitoring of phenolic content in Red Wine grapes: A feasibility study
- Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc Red Wine
- Friction forces of saliva and Red Wine on hydrophobic and hydrophilic surfaces
- Assessment of tryptophan, tryptophan ethylester, and melatonin derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS methods
- Oak barrel tannin and toasting temperature: Effects on Red Wine condensed tannin chemistry
- … synthesis of graphene oxide sheets supported Cu2S nanodots for high sensitive electrochemical determination of caffeic acid in Red Wine and soft drinks
- Resveratrol transformation in Red Wine after heat treatment
- Red Wine -enriched olive oil emulsions: Role of Wine polyphenols in the oxidative stability
- Quality evaluation of Chinese Red Wine based on cloud model
- Assessment of traditional clarifiers on the adsorption of ochratoxin A in Cabernet Sauvignon Red Wine and their kinetics
- Changes in Red Wine composition during bottle aging: impacts of grape variety, vineyard location, maturity, and oxygen availability during aging
- Varietal classification of Red Wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition
- Isolation of proanthocyanidins from Red Wine , and their inhibitory effects on melanin synthesis in vitro
- First evidence of epicatechin vanillate in grape seed and Red Wine
- Influence of Wine polysaccharides on white and Red Wine mouthfeel
- Cell wall–anthocyanin interactions during Red Wine fermentation-like conditions
- Comparing the effects of different unsaturated fatty acids on fermentation performance of Saccharomyces cerevisiae and aroma compounds during Red Wine …
- Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wine s
- Relevance of the concentrations and sizes of oligomeric Red Wine pigments to the color intensity of commercial Red Wine s
- Comparison of the antioxidant effects of equine estrogens, Red Wine components, vitamin E, and probucol on low-density lipoprotein oxidation in postmenopausal …
- Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot Red Wine
- Liquid chromatography–tandem mass spectrometry reveals detailed chromatographic fingerprints of anthocyanins and anthocyanin adducts in Red Wine
- Effect of temperature and duration of maceration on colour and sensory properties of Red Wine : A review
- Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon Red Wine concentrates obtained by reverse osmosis and nanofiltration
- Analysing the impact of music on the perception of Red Wine via Temporal Dominance of Sensations
- Fermentative and post‐fermentative oxygenation of Corvina Red Wine : influence on phenolic and volatile composition, colour and Wine oxidative response
- Affinity and selectivity of plant proteins for Red Wine components relevant to color and aroma traits
- Melatonin treatment enhances the polyphenol content and antioxidant capacity of Red Wine
- Membrane-based clarification and fractionation of Red Wine lees aqueous extracts
- Spray-dried Ancellotta Red Wine : natural colorant with potential for food applications
- Effects of grape juice, Red Wine and resveratrol on liver parameters of rat submitted high-fat diet
- The electronic transitions of analogs of Red Wine pyranoanthocyanin pigments
- Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a Red Wine …
- Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv.
- Resveratrol and its dimers ε‐viniferin and δ‐viniferin in Red Wine protect vascular endothelial cells by a similar mechanism with different potency and efficacy
- Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of Red Wine
- Red Wine polyphenols do not improve obesity‐associated insulin resistance: A randomized controlled trial
- Smartphone-based colorimetric assay of antioxidants in Red Wine using oxidase-mimic MnO 2 nanosheets
- Red Wine extract disrupts Th17 lymphocyte differentiation in a colorectal cancer context
- SO2, high pressure processing and pulsed electric field treatments of Red Wine : Effect on sensory, Brettanomyces inactivation and other quality parameters during one …
- Fractionation and characterization of polyphenolic compounds and macromolecules in Red Wine by asymmetrical flow field-flow fractionation
- Red Wine quality pRed iction using machine learning techniques
- The evaluation of the antidiabetic effects of Red Wine polyphenols with the view of in silico pRed iction methods
- … of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters—Methodological …
- Highlighting protein fining residues in a model Red Wine
- Red Wine grape pomace attenuates atherosclerosis and myocardial damage and increases survival in association with improved plasma antioxidant activity …
- Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in Red Wine model solutions: The influence of substituent …
- Generation of the antioxidant hydroxytyrosol from tyrosol present in beer and Red Wine in a randomized clinical trial
- Red Wine and garlic as a possible alternative to minimize the use of nitrite for controlling Clostridium sporogenes and Salmonella in a cuRed sausage: Safety and …
- Graphene-based materials as solid phase extraction sorbent for chromium (VI) determination in Red Wine
- Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4
- Oral interactions between a green tea flavanol extract and Red Wine anthocyanin extract using a new cell-based model: insights on the effect of different oral …
- Oxygen exposure during Red Wine fermentation modifies tannin reactivity with poly-L-proline
- Bioavailability of Red Wine and grape seed proanthocyanidins in rats
- Effect of moderate Red Wine versus vodka consumption on inflammatory markers related to cardiovascular disease risk: a randomized crossover study
- Supplementation with Red Wine extract increases insulin sensitivity and peripheral blood mononuclear Sirt1 expression in nondiabetic humans
- Mycotoxins in Red Wine : Occurrence and risk assessment
- Effect of clarification process on the removal of pesticide residues in Red Wine and comparison with white Wine
- Red Wine consumption mitigates the cognitive impairments in low-density lipoprotein receptor knockout (LDLr−/−) mice
- Effect of different carboxymethyl cellulose structure parameters on tartrates stability of Red Wine : viscosity and degree of substitution
- Compositional consequences of partial dealcoholization of Red Wine by reverse osmosis-evaporative perstraction
- Phenolic composition influences the effectiveness of fining agents in vegan-friendly Red Wine production
- … -performance liquid chromatography–time-of-flight mass spectrometry metabolomic approach to studying the impact of moderate Red –Wine consumption on urinary …
- Effect of enological treatments on phenolic and sensory characteristics of Red Wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
- Selective separation and determination of quercetin from Red Wine by molecularly imprinted nanoparticles coupled with HPLC and ultraviolet detection
- Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of Red Wine Cabernet Sauvignon
- Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’grape maceration and Red Wine maturation, and the effects of trans-resveratrol addition
- The dose–response effect on polyphenol bioavailability after intake of white and Red Wine pomace products by Wistar rats
- Highly fluorescent hybrid pigments from anthocyanin-and Red Wine pyranoanthocyanin-analogs adsorbed on sepiolite clay
- Comparative evaluation of Red Wine from various European regions using mass spectrometry tools
- Chemical characterization of an encapsulated Red Wine powder and its effects on neuronal cells
- Pre-fermentative supplementation of unsaturated fatty acids alters the effect of overexpressing ATF1 and EEB1 on esters biosynthesis in Red Wine
- Taste the bass: low frequencies increase the perception of body and aromatic intensity in Red Wine
- Untangling the impact of Red Wine maceration times on Wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz Wine s
- Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon Red Wine and a discoloRed Macabeo white Wine on sensory appreciation by a …
- Effect of Red Wine or its polyphenols on induced apical periodontitis in rats
- NiCo2O4 nanorods decorated MoS2 nanosheets synthesized from deep eutectic solvents and their application for electrochemical sensing of glucose in Red Wine and …
- Analysis of aroma and polyphenolic compounds in Saperavi Red Wine vinified in Qvevri
- A computational study of the ground and excited state acidities of synthetic analogs of Red Wine pyranoanthocyanins
- Combining high-power ultrasound and enological enzymes during Wine making to improve the chromatic characteristics of Red Wine
- A combined phenolic extraction and fermentation reactor engineering model for multiphase Red Wine fermentation
- Phenolic complex of Red Wine materials from grapes growing in the Crimea
- Can a certain concentration of rotundone be undesirable in Duras Red Wine ? A study to estimate a consumer rejection threshold for the pepper aroma compound
- Preliminary study on enzymatic-based cleaning of cation-exchange membranes used in electrodialysis system in Red Wine production
- Red Wine consumption, coronary calcification, and long-term clinical evolution
- Red Wine and green tea flavonoids are cis-allosteric activators and competitive inhibitors of glucose transporter 1 (GLUT1)-mediated sugar uptake
- New molecularly imprinted polymers for Red ucing negative volatile phenols in Red Wine with low impact on Wine colour
- A multi-criteria approach to evaluate the sustainability performances of Wine s: the Italian Red Wine case study
- … chromatography and mass spectrometry, application to determining multiple partition coefficients: A practical tool for understanding Red Wine fruity volatile perception …
- A novel fluorescence assay for resveratrol determination in Red Wine based on competitive host-guest recognition
- Influence of matrix on the bioavailability of nine fungicides in Wine grape and Red Wine
- Identification of compounds in Red Wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing
- Monitoring of the Rioja Red Wine production process by 1H NMR spectroscopy
- The tribology of Red Wine
- Triplet excited states and singlet oxygen production by analogs of Red Wine pyranoanthocyanins
- Pre‐fermentative cold maceration in the presence of non‐Saccharomyces strains: effect on fermentation behaviour and volatile composition of a Red Wine
- Data on changes in Red Wine phenolic compounds and headspace aroma compounds after treatment of Red Wine s with chitosans with different structures
- Effect of a grapevine‐shoot waste extract on Red Wine aromatic properties
- A new Red Wine pRed iction framework using machine learning
- A novel “turn-on” fluorescent probe based on naphthalimide for monitoring H2S levels in living cells and Red Wine
- Apple juice and Red Wine induced mirror‐image circular dichroism in quantum dots
- Development and application of a real-time loop-mediated isothermal amplification method for quantification of Acetobacter aceti in Red Wine
- Estimating economic and environmental impacts of Red –Wine -making processes in the USA
- Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese Red Wine elaborated by sequential …
- The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated Red Wine …
- An insight into chemical composition and bioactivity of’Prokupac’Red Wine
- Conventional measurements of sulfur dioxide (SO2) in Red Wine overestimate SO2 antimicrobial activity
- Individual differences in thresholds and consumer preferences for rotundone added to Red Wine
- Utilization of wastewaters from Red Wine technology for xanthan production in laboratory bioreactor
- The influence of polyphenol supplementation on ester formation during Red Wine alcoholic fermentation
- Study of the multi-equilibria of Red Wine colorants pyranoanthocyanins and evaluation of their potential in dye-sensitized solar cells
- Characterization of Red Wine proanthocyanidins using a putative proanthocyanidin database, amide hydrophilic interaction liquid chromatography (HILIC), and time-of …
- … extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in Red Wine
- The effect of Red Wine on colour stability of three different types of esthetic restorative materials: An in vitro study
- Extraction of mycotoxin alternariol from Red Wine and from tomato juice with beta-cyclodextrin bead polymer
- Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology
- In vitro and in silico interaction studies with Red Wine polyphenols against different proteins from human serum
- Effect of β-lactoglobulin on perception of astringency in Red Wine as measuRed by sequential profiling
- Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and …
- … content, antioxidant capacity and phenolic profile during cold pre-fermentative maceration and subsequent fermentation of Cabernet Sauvignon Red Wine
- Use of alimentary film for selective sorption of haloanisoles from contaminated Red Wine
- The impact of cold plasma on the phenolic composition and biogenic amine content of Red Wine
- Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac Red Wine
- Co-existence of inoculated yeast and lactic acid bacteria and their impact on the aroma profile and sensory traits of tempranillo Red Wine
- Tin and mercury and their speciation (organotin compounds and methylmercury) in worldwide Red Wine samples determined by ICP-MS and GC-ICP-MS
- Progress in chemometrics and biostatistics for plant applications, or: a good Red Wine is a bad white Wine
- Red uction of Red Wine astringency perception using vegetable protein fining agents
- Red Wine astringency: Correlations between chemical and sensory features
- Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry
- More hawthorn and less dried longan: the role of information and taste on Red Wine consumer preferences in China
- Evolution of Red Wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
- Clinical effects of the exposure to Red Wine during at-home bleaching
- Incremental support vector machine combined with ultraviolet-visible spectroscopy for rapid discriminant analysis of Red Wine
- Effect of the atmospheric pressure cold plasma treatment on Tempranillo Red Wine quality in batch and flow systems
- Anti-Diabetic and Antioxidant Activities of Red Wine Concentrate Enriched with Polyphenol Compounds under Experimental Diabetes in Rats
- NMR-based systematic analysis of bioactive phytochemicals in Red Wine . First determination of xanthurenic and oleanic acids
- Intestinal cytotoxicity induced by Escherichia coli is fully prevented by Red Wine polyphenol extract: Mechanistic insights in epithelial cells
- Red Wine -inspiRed tannic acid–KH561 copolymer: its adhesive properties and its application in wound healing
- Wood powders of different botanical origin as an alternative to barrel aging for Red Wine
- Comparative analysis regarding the chemical and microbiological characteristics of some Red Wine assortments produced in two Romanian viticultural areas
- Expert reviews, peer recommendations and buying Red Wine : experimental evidence
- Impact of Botrytis cinerea‐infected grapes on quality parameters of Red Wine made from witheRed grapes
- Vineyard calcium sprays shift the volatile profile of young Red Wine produced by induced and spontaneous fermentation
- Does bottle color protect Red Wine from photo‐oxidation?
- Optimization of an aqueous two-phase system for the determination of trace ethyl carbamate in Red Wine
- A new approach to pRed icting the extraction of malvidin-3-glucoside during Red Wine fermentation at industrial-scale
- Cardiovascular protection effect of a Northeastern Brazilian lyophilized Red Wine in spontaneously hypertensive rats
- Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations
- A highly sensitive and selective fluorescent probe for tracking hydrogen sulfide in Red Wine
- Ultrasound treatment of Red Wine : Effect on polyphenols, mathematical modeling, and scale-up considerations
- Melatonin treatment enhances the polyphenol content and antioxidant capacity of Red Wine
- A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras Red Wine
- Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol Red Wine
- Effects of moderate Red Wine on cardiovascular risk factors in diabetics: a systematic review and meta-analysis of randomized controlled trials
- The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on Red Wine
- Effects of oligomeric proanthocyanidins (OPCs) of Red Wine to improve skin whitening and moisturizing in healthy women–a placebo-controlled randomized …
- High power ultrasounds: A powerful, non-thermal and green technique for improving the phenolic extraction from grapes to must during Red Wine vinification
- Evolution of the multielemental content along the Red Wine production process from tempranillo and grenache grape varieties
- AWRI report: What makes a Red Wine green?
- Red Wine Extract Inhibits VEGF Secretion and Its Signaling Pathway in Retinal ARPE-19 Cells to Potentially Disrupt AMD
- Synthesis of hierarchical mesoporous graphite oxide/Al2O3 from MIL-100 (Al) for the electrochemical determination of caffeic acid in Red Wine samples
- A short training as an enhancer of sensory ability: The case of Red Wine consumers
- Total As and As speciation from worldwide collected Red Wine samples
- Oak barrel tannin and toasting temperature: Effects on Red Wine anthocyanin chemistry
- Total sulfur dioxide determination in Red Wine by suppressed ion chromatography with in-sample oxidation and SPE
- Access to Wine experts’ long-term memory to decipher an ill-defined sensory concept: the case of green Red Wine
- Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
- Microencapsulation of polyphenolic compounds recoveRed from Red Wine lees: Process optimization and nutraceutical study
- Part II. Influence of Trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’Red Wine
- Effect on Merlot Red Wine of fining agents mixture: application of the simplex centroid design
- … fingerprinting subjected to chemometrics as a valuable tool to address food classification and authentication: Application to Red Wine , paprika, and vegetable …
- Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized Red Wine : A dynamic real-time in-vivo study coupling sensory evaluation …
- Adding α-pinene as a novel application for sulfur dioxide-free in Red Wine
- The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of Red Wine cultivars Rondo and Regent …
- Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication
- Effects of ultrasound on the formation of oxidative pigments in a model Red Wine solution containing glutathione
- Study of the relationship between Red Wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection
- Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on Red Wine quality
- Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue
- Model Optimization for the PRed iction of Red Wine Phenolic Compounds Using Ultraviolet–Visible Spectra
- Study of the Influence of different yeast strains on Red Wine fermentation with NIR spectroscopy and principal component analysis
- Spray drying encapsulation of Red Wine : Stability of total monomeric anthocyanins and structural alterations upon storage
- Determination of bisphenol A in Red Wine using a double vortex–ultrasound‐assisted microextraction assay: Role of the interfacial properties
- Phenolic profiles of Red Wine relate to vascular endothelial benefits mediated by SIRT1 and SIRT6
- Effect of grape juice, Red Wine and resveratrol solution on antioxidant, anti-inflammatory, hepactic function and lipid profile in rats feds with high-fat diet
- … formation of acetaldehyde in model Wine solutions under different ultrasound parameters: A key bridge-link compound for Red Wine coloration during ageing
- Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle
- Preliminary results on tartaric stabilization of Red Wine by adding different carboxymethylcelluloses
- Qualitative effects of the addition of witheRed grapes to a freshly produced Red Wine : the traditional governo all’uso toscano practice
- Red Wine Bottling and Packaging
- Biogenic amines and polyamines in Wine s: Does Dekkera/Brettanomyces Red Wine spoilage increases the risk of intake by consumers?
- Cost-Effectiveness Evaluation of Nearly Zero-Energy Buildings for the Aging of Red Wine
- Analysis of association between intake of Red Wine polyphenols and oxidative stress parameters in the liver of growing male rats
- … of polyvinylpolypyrrolidone extraction and standard addition strategy for the accurate determination of multiple allergen residues in Red Wine by UPLC-MS/MS
- An insight into chemical composition and biological activity of Montenegrin Vranac Red Wine
- Ethylchloroformate Derivatization for GC–MS Analysis of Resveratrol Isomers in Red Wine
- The Red Wine polyphenol resveratrol induced relaxation of the isolated renal artery of diabetic rats: The role of potassium channels
- Effect of Red Wine and its major components on periodontitis and systemic inflammation in rats.
- Influence of supplementing Red Wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on Wine colour and …
- Phenolic composition and total antioxidant capacity analysis of Red Wine vinegars commercialized in Portuguese market
- Orthogonal optimization of extraction and analysis for Red Wine residues in simulated and archaeological materials using LC/MS and HPLC methods
- Perceptual interactions and characterisation of odour quality of binary mixtures of volatile phenols and 2-isobutyl-3-methoxypyrazine in a Red Wine matrix
- … Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine
- Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine
- Effect of Low-Frequency Ultrasonication on Red Wine Astringency
- Development of potential yeast protein extracts for Red Wine clarification and stabilization
- Storage of a Touriga Nacional Red Wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory …
- A photoresponsive molecularly imprinted polymer with rapid visible-light-induced photoswitching for 4-ethylphenol in Red Wine
- Investigating the effects of two volatile phenols on aroma perception of four Red Wine cultivars using Projective Mapping
- Colour, Phenolic content and antioxidant activity of the Slovak Alibernet Red Wine samples
- Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles
- Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution
- CHEMICAL EVALUATION OF AUTOCHTHONOUS VARIETY’PROKUPAC’Red Wine WITH THE ADDITION OF SELECTED AROMATIC HERBS
- Barrel-to-barrel variation of phenolic and mineral composition of Red Wine
- Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine
- A fluorescent probe for colorimetric detection of bisulfite and application in sugar and Red Wine
- Action of Red Wine and polyphenols upon endothelial function and clinical events
- The importance of total polyphenols content in Red Wine
- Impact of two yeast strains on Tempranillo Red Wine aroma profiles throughout accelerated ageing
- In-Line Monitoring of Red Wine Fermentation
- Quantitative analysis of glycerol concentration in Red Wine using Fourier transform infraRed spectroscopy and chemometrics analysis
- Enological properties of Red Wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia
- The colloidal stabilization of young Red Wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
- Non-thermal ultrasonic extraction of polyphenolic compounds from Red Wine lees
- Effect of peduncle on aroma of cabernet sauvignon dry Red Wine
- Potato protein fining of phenolic compounds in Red Wine : A study of the kinetics and the impact of Wine matrix components and physical factors
- Potential of cooperage byproducts rich in ellagitannins to improve the antioxidant activity and color expression of Red Wine anthocyanins
- PRed iction of anthocyanin concentrations during Red Wine fermentation: development of Fourier transform infraRed spectroscopy partial least squares models
- Pinore’: The New Red Wine Variety Cross-BRed between ‘Pinot Noir’and ‘Regent’Vines
- Effects of Vine Water Status and Exogenous Abscisic Acid on Berry Composition of Three Red Wine Grapes Grown under Mediterranean Climate
- Based on Multi-Activity Integrated Strategy to Screening, Characterization and Quantification of Bioactive Compounds from Red Wine
- Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape
- Estimation of polyphenols by using HPLC–DAD in Red and white Wine grape varieties grown under tropical conditions of India
- Assessment of volatile compounds of some Red Wine samples from republic of Moldova and Romania using GC-MS analysis
- The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review. Recent Adv …
- … compound: The effect of caffeic and rosmarinic acids addition on the chromatic quality and phenolic composition of Cabernet Sauvignon Red Wine from the Hexi …
- Effects of different harvest times on the maturity of polyphenols in two Red Wine grape cultivars (Vitis vinifera L.) in Qingtongxia (China)
- Use of atherogenic index of plasma in evaluating the potential cardioprotective effects of Red Wine consumption: Studies in Nigerian young adult volunteers.
- Microwave‐induced free radicals production in Red Wine and model Wine by electron paramagnetic resonance spin trapping
- … inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of Red Wine with lysozyme addition
- Effect of Red Wine intake on serum and salivary melatonin levels: A randomized, placebo-controlled clinical trial
- Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change
- Proteomic analysis of Saccharomyces cerevisiae to study the effects of Red Wine polyphenols on oxidative stress
- Effect of ultrasound irradiation on the particle size distribution and rheological properties of Red Wine
- Red Wine polyphenols modulate bone loss in the ovariectomized rat model of postmenopausal osteoporosis
- The effect of Red Wine in modifying the salivary pellicle and modulating dental erosion kinetics
- Elimination of aflatoxins B1 and B2 in white and Red Wine s by bentonite fining. efficiency and impact on Wine quality
- Digestion and absorption of Red grape and Wine anthocyanins through the gastrointestinal tract
- Impacts of added oenological tannins on Red Wine quality to counteract Botrytis infection in Merlot grapes
- Use of Red Wine polyphenols as a natural preservative in health-promoting omega-3 fatty acids-enriched lamb patties
- Rapid determination of amino acids in beer, Red Wine , and donkey-hide gelatin by gradient elution of HPLC: from micellar liquid chromatography to high submicellar …
- The power of Dionysus–Effects of Red Wine on consciousness: a naturalistic study in a Wine bar
- A UFLC–MS/MS method for the simultaneous determination of eight bioactive constituents from Red Wine and dealcoholized Red Wine in rat plasma: Application to a …
- Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification
- Dynamic Raman Fusion Spectroscopy for Rapid Quality Discriminant Analysis of Red Wine
- Changes in the levels of headspace volatiles, including acetaldehyde and formaldehyde, in Red and white Wine following light irradiation
- Bioactive Complexity of the Red Wine “Portugizac”; Is Younger More Beneficial?
- Polymeric substances for the removal of ochratoxin A from Red Wine followed by computational modeling of the complexes formed
- Using high-power ultrasounds in Red Wine making: Effect of operating conditions on Wine physico-chemical and chromatic characteristics
- Effects of consuming different doses of Red Wine on male blood pressure
- Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of Red Wine
- The sensory properties and chromatic characteristics of Feteascǎ Neagrǎ Red Wine after the treatment with gum arabic and alternative oak products
- New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging
- Effects of Red Wine Vinegar Beverage on the Colonic Tissue of Rodents: Biochemical, Functional and Pharmacological Analyses
- Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged Red Wine by means of nanoHPLC-HRMS
- Effects of Various Volumes of Red Wine on Liver Function of Male Wistar Rats
- Chronic and acute effects of Red Wine versus Red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant …
- Red Wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
- Anomalous T-induced second order diffraction loss and magnetic transition in Red –Wine -doped highly oriented pyrolytic graphite at the magic angle
- The Role of Nutritional Habits and Moderate Red Wine Consumption in PON1 Status in Healthy Population
- … –PrepaRed by a Galvanic Replacement Reaction–and Carboxylic Multi‐Walled Carbon Nanotubes for Electrochemical Detection of Caffeic Acid in Red Wine
- Physicochemical and sensory properties of non-alcoholic Red Wine produced using vacuum distillation
- Antioxidant constituents and antioxidant activity of some Red Wine and Red table grape varieties, cultivated in different regions of Bulgaria
- Improving Red Wine Color and Mouthfeel Over Time
- From bench to bar side: Evaluating the Red Wine storage lesion
- Co-fermentation of Red grapes and white pomace: A natural and economical process to modulate hybrid Wine composition
- The evolution of phenolic compounds in Vitis vinifera L. Red berries during ripening: Analysis and role on Wine sensory—A review
- The kinetics of oxygen and SO2 consumption by Red Wine s. What do they tell about oxidation mechanisms and about changes in Wine composition?
- Polyphenol fingerprinting approaches in Wine traceability and authenticity: Assessment and implications of Red Wine s
- Electrochemical detection of food preservative SO2 in Red Wine using SiO2 coated CdS nanomaterials
- Lactic acid and acetic acid bacteria isolated from Red Wine
- Identification of antioxidant products from plasma treated Red Wine
- Use of Non-Saccharomyces yeasts for Red ucing the ethanol contents of Red Wine
- Level of biogenic amines in Red and white Wine s, dietary exposure, and histamine-mediated symptoms upon Wine ingestion
- Addition of Grape Skin and Stems Extracts in Wine s during the Storage to Red uce the Sulfur Dioxide: Impact on Red Wine Quality
- GC-MS Modified Quechers Method for Multiresidue Pesticide Determination in Red Wine .
- Moderate Red Wine intake in Secondary Prevention for patients with cardiovascular disease
- Alcoholic Fermentation Monitoring and pH PRed iction in Red and White Wine by Combining Spontaneous Raman Spectroscopy and Machine Learning Algorithms
- Graphene aerogel decorated with MoS2 sheets: an efficient electrochemical sensing platform for caffeic acid in Red Wine sample
- Red Wine quality pRed iction through active learning
- Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran Red Wine (Vitis vinifera L.)
- Why do not polyphenols of Red Wine protect against the harmful effects of alcohol in alcoholism?
- Sulfur free Red Wine s through the use of grapevine shoots: Impact on the Wine quality
- Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and Red Wine lees
- Vine growth, fruit, and Wine quality of Red Wine grapes cultivated in different trellises
- Application of soy protein isolate in the fining of Red Wine
- Quality perception and willingness to pay: The case of Red Wine with health-beneficial effects
- The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties
- Assessment of antioxidant and antimutagenic properties of Red and white Wine extracts in vitro
- Identifying a role of Red and white Wine extracts in counteracting skin aging: effects of antioxidants on fibroblast behavior
- Messiás: A Red Wine Cultivar
- … vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in Red Wine
- Quality evaluation of white and Red Wine varieties, from the main vineyards of Romania
- Research on Red Wine Quality Based on Data Visualization
- Phenolic Compound, Antioxidant and Quality of Red Wine and White Wine at Different Storage Period within Two Weeks
- Impact of the contact time of different oak wood chips on Red Wine phenolic composition evolution after bottling
- Panelists bias matrix estimation in a Red Wine trained panel: A potential tool for data pre‐treatment and feedback calibration
- Application of BP Neural Network Algorithm in Classification of Red Wine Grades
- PRed icatore: An innovative sweet Red Wine as a tool for the economic enhancement of grape wastes derived by cluster thinning
- Benefits of Red Wine -A Review
- Diabetes, blood sugar and Red Wine A personal study
- Effects of Red Wine on accelerated gastric emptying following Nissen fundoplication
- Design of tourism package with paper and the detection and recognition of surface defects–taking the paper package of Red Wine as an example
- Effect of Daily Moderate Red Wine Consumption on Paraoxonase 1
- From grape to Wine : Fate of ochratoxin A during Red , rose, and white Wine making process and the presence of ochratoxin derivatives in the final products
- The influence of oenological tannins on the fermentation and color stability of a Romanian Red Wine
- Managing Wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a Red Barbera Wine
- Management of malolactic fermentation to enhance Red Wine colour
- Effect of soy protein as a fining agent on quality of’Cabernet Sauvignon’dry Red Wine .
- Identification of lactic acid bacteria isolated from Red Wine samples by RT-qPCR
- Moving Towards Automated, In-Line Monitoring of Phenolic Extraction During Red Wine Fermentations. Part 1: Influence of Sample Preparation and …
- Portable Photometer for Procyanidins Quantitation in Red Wine
- Impact of the application of vegetable proteins and yeast extract in the chemical and aromatic profile of Red Wine
- Identifcation of chemical markers of commercial tropical Red Wine candidates for the São Francisco Valley Geographical Indication.
- Red Wine triggers may lead to better understanding of migraine headache: a narrative review
- The quantification of Red Wine phenolics using fluorescence spectroscopy with chemometrics
- Astringency sub‐qualities of Red Wine s and the influence of Wine –saliva aggregates
- The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties. Foods 2021, 10, 402
- Effect of different cultural practices on the performance of the Red Wine grape cultivar’Malbec’recently grown in Bekaa, Lebanon
- Phenolic antioxidants in Red dessert Wine produced with innovative technology
- Effects of regular administration of Red Wine on testicular profile and body weight in adult male experimental mode
- A new role of Red Wine in modulating erythrocytes 2 antioxidant defense 3
- … − HRMS fingerprinting subjected to chemometrics as a valuable tool to address food classification and authentication: application to Red Wine , paprika, and vegetable …
- STUDIES ON STILBENES IN Red Wine .
- Effect of air-polishing on properties of nanocomposite submitted to coffee, Red Wine and cigarette smoke
- Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wine s
- Mass change of a sodium bicarbonate air-polished nanocomposite exposed to cigarette smoke, coffee, and Red Wine
- Partial projective mapping and ultra‐flash profile with and without Red light: A case study with white Wine
- Red Wine retards Abeta deposition and neuroinflammation in Alzheimer’s disease
- Comparison between standardized sensory methods used to evaluate the mousy off-flavor in Red Wine
- Application of rt-pcr for acetobacter species detection in Red Wine
- Genetic Improvement of Wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during Red Wine making
- Influence of different impregnation process of cabernet sauvignon dry Red Wine aroma
- Label style and color contribution to explain market price difference in Italian Red Wine s sold in the Chinese Wine market
- Use of polyaspartates for the tartaric stabilisation of white and Red Wine s and side effects on Wine characteristics
- Elimination of ochratoxin A from white and Red Wine s: Critical characteristics of activated carbons and impact on Wine quality
- Red and white Wine lees as a novel source of emulsifiers and foaming agents
- Advances in the molecular mechanism of wild yeast on color stability of Red Wine
- Electroanalytical determination of gallic acid in Red and white Wine samples using cobalt oxide nanoparticles-modified carbon-paste electrodes
- Evaluation of tooth staining with Red Wine after tooth bleaching with nonthermal atmospheric pressure plasma.
- A procedure for the measurement of Oxygen Consumption Rates (OCRs) in Red Wine s and some observations about the influence of Wine initial chemical composition
- Red Rose and Red Wine : Rereading some Verses of Abu Nuwas’s Divan
- INVESTIGATING THE LANGUAGE OF Red Wine TASTING NOTES ACROSS THE US, THE AUSTRALIAN AND THE ITALIAN CULTURES.
- Modulation of tight junctions in intestinal epithelial cells by Red Wine polyphenols
- Red Wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment
- Red , White, And… Orange? A New Look into an Old Wine (P20-007-19)
- Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine
- Red Wine Quality PRed iction Model
- Novel approach to Red Wine sensory evaluation.
- P2683 Beneficial effects of Red Wine intake upon gut microbiota and parallel effects upon plasma metabolomics
- Red Wine and Yacon as a Source of Bioactive Compounds with Antidiabetic and Antioxidant Potential
- Is Moderate Daily Consumption of Red Wine a Good Solution?
- CHARACTERIZATION OF MERLOT DRY Red Wine COMPOSITION ACCORDING TO THE YEAR OF PRODUCTION. Scientific Bulletin. Series F. Biotechnologies …
- The Effect of the Storage on the Content of the Malvidin-3-Glucoside in Red Wine
- Development of Flash Détente Applications for Impacting Red Wine Style and for Production of Colour Stable Red Wine s and Concentrate
- The Correlation between Red Wine Index Returns and Stock Price: Multi-Country Evidence
- Effects of Red Wine , grape juice and resveratrol consumption on bone parameters of Wistar rats submitted to high-fat diet and physical training
- Pulsed Electric Field processing of Red grapes (cv. Rondinella): Modifications of phenolic fraction and effects on Wine evolution
- Impact of grapevine Red blotch disease on Cabernet Sauvignon and Merlot Wine composition and sensory attributes
- Effects of pectinase treatment on the physicochemical and oenological properties of Red dragon fruit Wine fermented with Torulaspora delbrueckii
- WITHDRAWN: Cutaneous IgA vasculitis flare-ups associated with intake of Red Wine
- Red Wine and atherosclerosis: Implications for the Mediterranean diet
- THE EFFECTS OF MODERATE DAILY Red Wine INTAKE ON ARTERIAL STIFFNESS AND HEMODYNAMIC PARAMETERS IN TYPE 2 DIABETES MELLITUS
- Sogrape: how to successfully launch a Red Wine brand in a category led by price and no other brands
- Sogrape: how to successfully launch a Red Wine brand in a category led by price and no other brands
- Sogrape: how to successfully launch a Red Wine brand in a category led by price and no other brands
- Sogrape: how to successfully launch a Red Wine brand in a category led by price and no other brands
- Sogrape: how to successfully launch a Red Wine brand in a category led by price and no other brands
- Red Wine Imbalance Problem Solving with Cause and Effect Analysis
- EVOLUTION OF CONTENT IN ORGANIC ACIDS OF Red Wine IN RELATIONSHIP WITH THE VARIETY AND PEDOCLIMATIC CONDITIONS FROM VALEA …
- Flavour profiling of Red Wine with respect to different strains of yeast
- Effect of high hydrostatic pressure on selected Red Wine quality parameters
- Red Wine and food pairing that brings beneficial effects on the health from a scientific point of view
- Modeling the effect of temperature on rheological properties of Red Wine
- Optimization of a micro‐scale fermentation set‐up: repeatability and comparison with larger‐scale Red Wine fermentation
- Sulfide-bound copper removal from Red and white Wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and Wine volume
- … -induced plasma optical emission spectrometry, evaluating different calibration methods and exploring potential of the obtained data in the assessment of Wine …
- Tasting Empanadas and Red Wine in Chile’s Popular Unity Revolution
- Application of QFD Methodology to Red Wine Sector
- … by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine
- Alternative Technologies to Modify and Measure Red Wine Astringency and Quality
- Red uction of visceral fat in response to consumption of Red Wine vinegar
- Red Wine Color Resolution with Rational Decision-Making Methods
- “Portugizac Mlado vino”; is the aroma of younger Red Wine more attractive?
- Investigating the Effects of Temperature and Ethanol on Adsorption Interactions Between Red Wine Polyphenols and Grape-derived Cell Wall Material in Model Wine …
- Optimization of Red Wine Brewing Processing Condition by using Taguchi Method
- Effects of Red ‐Wine Grape Pomace on the Quality and Sensory Attributes of Beef Hamburger Patty
- Keep this Spanish Red Wine on your counter for easy refills-at the equivalent of under $8 a bottle.
- Variation in phenolic composition and color features of Red Wine during vinification
- Effects of consuming different doses of Red Wine on male blood pressure.
- Identification of Red Wine categories based on physicochemical properties
- SUBSTANTIATION OF CRYOPROCESSING REGIMES OF WHITE AND Red Wine MATERIALS
- 20.5 THE ANALYSIS OF “DIFFICULT” AROMA COMPOUNDS IN Red Wine
- Early detection of grapevine leafroll disease in a Red -berried Wine grape cultivar using hyperspectral imaging
- 4096 Additive effects of exercise training upon cognitive function in regular Red Wine consumers compaRed to abstainers
- HDL cholesterol modulation by Aronia melanocarpa and Red Wine extract supplementation
- Determination of the Effect of a Kind of Fujian Green Red Wine on Relieving Physical Fatigue
- Fatty Acids and Antimicrobial Properties of Red Table Wine
- Application of a grape surface majority pectinolytic species, Aureobasidium pullulans, to low-temperature Red Wine making: development and stability of Wine colour
- Light, regular Red Wine consumption at main meals: A key cardioprotective element of traditional Mediterranean diet
- Interactive effects of bud loading, training system and rootstock on growth, crop yield and quality of ‘Kalecik karasi’ (Vitis vinifera L.) Red Wine variety
- … quality: Sourced from the research article “Use of alimentary film for selective sorption of haloanisoles from contaminated Red Wine ”(Food Chemistry, 2020) …
- Histological and toxicological effect of Wine from cashew fruits compaRed with imported Red Wine
- Red Wine Volatile Acidity Problem Solving with Cause and Effect Analysis
- Effect of Resistance Training and Red Wine Intake on Lipid Profile in Mice
- Cork powder as a new natural and sustainable fining agent to Red uce negative volatile phenols in Red Wine
- Neither polyphenol-rich Red Wine nor fenofibrate affects the onset of type-1 diabetes mellitus in the BB rat
- Additives: The effects of enzyme and tannin applications on Red Wine
- INFLUENCE OF THERMOSONICATION ON COLOUR AND CONTENT OF PHENOLIC COMPOUNDS IN Red Wine
- Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition
- “Red Wine , Please”: Rebellious Drinking in Kate O’Brien’s Fiction
- GEORGIAN ABORIGINAL AND IMPORTED Red GRAPES PHENOLIC MATURITY INDEX AND ITS IMPACT ON Red Wine QUALITY
- EFFECTS OF AGMATINE AND Red Wine CONCENTRATE, ENRICHED WITH POLYPHENOLIC COMPOUNDS, ON L-ARGININE/NITROGEN OXIDE …
- Research advance on stable mechanism of endophytic fungi to Red Wine colour during the aging
- Development of a potential functional yogurt using bioactive compounds obtained from the by-product of the production of Tannat Red Wine
- Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of Red Wine
- Effects of Milk, Cheese, and Strawberry Counteracting Tooth Discoloration Induced by Coffee or Red Wine
- Research progress on Red Wine astringency.
- Wine authentication: a fingerprinting multiclass strategy to classify Red varietals through profound chemometric analysis of volatiles
- The Effect Of Treatment Of A Red Wine With Two Commercial Aeration Devices
- Supplementation with SEPIFITTM Protect, a complex of a natural Red Wine extract, vitamin E and zinc, improves exercise recovery in healthy men
- PRELIMINARY STUDY OF THE EFFECTS OF ULTRASOUND ON Red Wine PHYSICOCHEMICAL CHARACTERISTICS
- Effects of grapevine Red blotch disease on Cabernet franc vine physiology, bud hardiness, and fruit and Wine quality
- Effects of different yeasts on physicochemical and oenological properties of Red dragon fruit Wine fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii …
- Forecasting Australian Red Wine Sales with SARIMA and ANNs
- STUDY OF THE ADDITION OF MANNOPROTEINS IN CHROMATIC CHARACTERISTICS AND PHENOLIC CONTENT OF A Red Wine
- SENSORY AND PHYSICOCHEMICAL IMPACT OF PROANTHOCYANIDIC TANNINS ON Red Wine FRUITY AROMA
- HOW CHITOSAN IMPACTS THE PHENOLIC AND VOLATILE COMPOSITION OF A Red Wine
- Influence of soil management on the Red grapevine (Vitis vinifera L.) Mencía must amino acid composition and Wine volatile and sensory profiles in a humid region
- Toward A Green Integrated Approach For The Extraction And Separation Of Biophenols From Red Wine Lees
- Effect of high hydrostatic pressure on the quality of Red raspberry Wine
- Effect of ion exchange resins on white and Red Wine pH: Impact on Wine sensory characteristics
- Effect of Resistance Training and Red Wine Intake on Lipid Profile in Mice
- Exploring the effect of oxygen exposure during malolactic fermentation on Red Wine color
- Influence of individual indicators of the physical and chemical composition of Red Wine materials on the secondary fermentation process
- Visceral Fat Red uction in Response to Red Wine Vinegar Consumption
- A Study on Consumption of European Red Wine in China (1680-1840): state of the art, questions, hypothesis, sources and methodology
- Influence of vertical training systems on warm climate Red Wine making: Wine parameters, polyphenols, volatile composition and sensory analysis
- Structure design of Red Wine cushioning packaging.
- Red Wine in cuRed Bísaro pig ham to minimise salt content and improve physico-chemical atributes
- REMOVAL OF OCHRATOXIN A FROM Red Wine BY USING Red KIDNEY BEAN PEEL
- Characterisation of Wine yeasts for varietal Red Wine production by using chemical, sensory and metabolomic tools
- Actuarial decision-making: the example of Bordeaux Red Wine auctions
- Effect of clarification process on the removal of pesticide residues in Red Wine and comparison with white Wine Part B Pesticides, food contaminants, and agricultural …
- Changes in Red Wine composition during bottle aging: Impacts of viticultural conditions and oxygen availability
- In-office bleaching for the remineralization of enamel lesions filled with organic components of Red Wine .
- A Study on Competitive Advantages of an American Red Wine Importer-A Resource-Based View
- Product Development of Chinese Steamed Cake using Red Wine Dreg as Functional IngRed ient
- Developing process simulation models for Red Wine fermentation: Anthocyanin mass transfer and extraction
- Red UCTION OF PHENOLIC COMPOUNDS LEVEL FROM Red Wine , FOLLOWING TREATMENT WITH MICRO-AND MESOPOROUS MATERIALS
- Quantitative determination and comparison the contents of tannic acid and resveratrol in Red Wine
- Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity
- Determination six cations in Chinese liquor, Red Wine , beer and several kinds of yellow Wine by ion chromatography with conductivity detection.
- TWO WAREHOUSE Red Wine INDUSTRY INVENTORY MODEL FOR DETERIORATING ITEMS WITH INFLATION AND WITHOUT SHORTAGES UNDER LIFO …
- Does supplying organic Wine s enhance a firm’s brand image? An empirical approach on the Swedish Red Wine market
- Red Wine phenolic composition: the effects of summer pruning and cluster thinning
- Internationalization of Indonesian Traditional Culinary (Case Study: Enrichment Goat Tongseng with Red Wine )
- Glass Bottle Filling Machinery for Red Wine /Automatic Beer Washing Capping Machine
- FOULING OF AMX-SB ANION EXCHANGE MEMBRANE BATHED IN Red Wine AS DETERMINED BY MEANS OF ELECTROCHEMICAL IMPEDANCE …
- Melatonin and its derivatives in Red Wine : contribution of fermenting microorganisms
- Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon Red Wine s from five different Wine -producing regions in China
- Glassware/Glass Bottle/Red Wine Bottle/Champagne Bottle 750ml
- Ultrasonic Synthesis of Polysodium-4-styrene Sulfonate coated Functionalized MWCNTs for Electrochemical Detection of Anti-Oxidant Drug in Red Wine
- Neither Moderate Consumption of Sugarcane Liquor (“Cachaca”) Nor of Red Wine Affect Cardiovascular Risk Biomarkers in Healthy Individuals
- THE IMPACTS OF FROZEN MATERIAL-OTHER-THAN-GRAPES (MOG) ON AROMA COMPOUNDS OF Red Wine VARIETIES
- Red , White, and Orange? A New Look into an Old Wine
- Pomasicle: A Novel Fermentation Process for Red Wine Exploring Extraction Kinetics and Aroma Characteristics in a Post Fermentation Ethanolic Medium
- AVIRAM M: Consumption of Red Wine with meals Red uces the susceptibility of human plasma and low-density lipopr…
- Evaluation of Red Wine Pigmented Tannin by a Suite of Mass Spectrometric Techniques
- Effect of pre-fermentative addition of flavanols on the color attributes and phenolic profiles of’Cabernet Sauvignon’dry Red Wine .
- … coumaric acid in rat plasma by UPLC-MS/MS and its application to a comparative pharmacokinetic study after oral administration of monomer compound and Red Wine …
- Highly Polymerized Wine –Red Carbon Nitride to Enhance Photoelectrochemical Water Splitting Performance of Hematite
- Formulation and Nutrient Analysis of Vitamin C Enriched Red Wine Using Roselle (Hibiscus sabdariffa) and Peppermint (Mentha piperita L.)
- Preference analysis for Andalusian consumers about the pairing of goat cheese and Red Wine .
- Cleaning of anion-exchange membranes after contact with Red Wine by using saline solutions
- Classification of french Red Wine s and monitoring of Wine ageing with a portable electronic nose
- Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of UncuRed Frankfurter-type Sausage
- … MICROBORE METABOLIC PROFILING HILIC APPROACH COUPLED WITH ION MOBILITY HRMS FOR THE ANALYSIS OF ANTHOCYANINS IN Red Wine
- Role of Caveolae in Cardioprotective Activity of the Red Wine Polyphenol Resveratrol
- Evolution of AMX-Sb anion-exchange membrane properties in initial stages of fouling by Red Wine
- Comprehensive Multivariate Analysis of Red Wine Phenolic Composition, Color and Quality Components With Simultaneous Absorbance and Fluorescence …
- Colloidal stabilization of young Red Wine by acacia senegal gum: the major implication of protein-rich arabinogalactan-proteins.
- Rapid ochratoxin A determination in Red Wine using supported liquid membrane extraction followed by fluorescence spectroscopy
- Red , white and green: environmental communication on Wine bottle labels from New York’s Hudson River Region
- Investigation of the surface of anion-exchange membranes after contact with Red Wine by methods of atomic-force and fluorescent microscopy
- Fining: Impact of fining agent types, oenological tannins and mannoproteins on the phenolic composition of Red Wine
- MITIGATING SMOKE TAINT IN Red Wine USING OAK ELLAGIC AND CHERRY WOOD TANNINS
- Application of liquid chromatography combined with low-field drift tube ion mobility time-of-flight mass spectrometry (HPLC× IM-TOFMS) for Red Wine fingerprinting
- Visible-near infraRed spectroradiometry-based detection of grapevine leafroll-associated virus 3 in a Red -fruited Wine grape cultivar
- Natural Material Shungite as Solid-Phase Extraction Sorbent for the Extraction of Red Synthetic Dye Ponceau 4R from Tap Water, Wine , and Juice
- Relationship between post veraison temperature and the dynamics of anthocyanin development and berry quality in Red Wine grape (Vitis vinifera) cultivars Shiraz and …
- Wine exports: Red varieties lead Australia’s export growth
- Red and White Wine Lees Show Inhibitory Effects on Liver Carcinogenesis
- Fatty acids and antimicrobal properties of Red table Wine
- Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
- Grapevine Red Blotch Disease Etiology and Its Impact on Grapevine Physiology and Berry and Wine Composition
- Identification & Quantification of Impurities in Red & White Wine By GC-MS
- Identifying a Role of Red and White Wine Extracts in Counteracting Skin Aging: Effects of Antioxidants on Fibroblast Behavior. Antioxidants 2021, 10, 227
- Comparison of fining Red Wine s with purified grape pomace versus commercial fining agents: effect on Wine chromatic characteristics and phenolic content
- Specific features of Red table Wine batonnage.
- Red and White Wine Data Analysis-PRed ict Quality of Wine
- STUDY OF THE ANTHOCYANIC POTENTIAL OF GRAPES VARIETIES FOR Red Wine S IN DRANIC Wine CENTER
- Adsorption of Azo Dye Acid Red 73 onto rice Wine lees: adsorption kinetics and isotherms
- Identification, quantification, and sensory profile of esters and alcohols of a Mexican Red Merlot Wine comparing barrel ageing with wood chips, using a multivariable …
- Red firing clays for the manufacture of vessels for Wine fermentation and maturation by means of technological processes
- Impact of Red and white Wine macromolecules on the removal of copper (I) sulfide by membrane filtration
- Physicochemical properties of Red millet: A novel Chinese rice Wine brewing material
- Odor activity value in Red Wine s aroma from three Wine regions in Romania
- Red DRAGON FRUIT (PITAHAYA) Wine FERMENTATION WITH AND WITHOUT PECTINASE TREATMENT
- … to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer Red Wine s from a temperate climate Wine region with very …
- Research of anthocyanins in Red special Wine “Nikala”
- ISOLATION OD INDIGENOUS YEASTS FROM DIFFERENT TYPES OF Red GRAPES AND DETERMINATION OF OENOLOGICAL CHARACTERISTICS OF Wine
- Clustering of Red /White Wine and Allergen/Non-Allergen Data Sets by Using Descriptor Fingerprints
- Effect of bottle storage on changes in phenolics and antioxidant capacity of Cabernet Sauvignon Red Wine s from five different Wine -producing regions in China.
- Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wine s made from Grapevine Red Blotch Virus Positive Vines Subjected to Various …
- VINEYARD TECHNIQUES TO ALTER SENSORY CHARACTERISTICS OF GRAPEVINE Red BLOTCH DISEASED Wine AS EVALUATED BY Wine MAKERS
- Optimization for fermentation of Red bean rice Wine using response surface methodology.
- Oak wood offers a wide range of tools for Wine aging, which one to choose? Sourced from the research article “Impact of oak wood modalities on the (non) …
- Investigation of the Impact of Grapevine Red Blotch Disease on Grape and Wine Composition and Wine Sensory Attributes
- Intravenous injection of artificial Red cells and subsequent dye laser irradiation causes deep vessel impairment in an animal model of port-Wine stain
- Ethanol and methanol levels of Red dragon fruit Wine (Hylocereus costaricensis) with the treatment of sugar and fermentation time
- Utilization of Wine Industry Waste (Red Grapes) as Natural Antioxidant for Development of Functional Mutton Rolls
- Linfield College Wine Lecture Series: Panel Discussion of Red , White & Black
- METAL AND LEAD-STRONTIUM ISOTOPE CHARACTERIZATION OF Red AND WHITE Wine S FROM BUJORU, SMULTI AND OANCEA Wine CENTER, ROMANIA.
- I taste Red : the science of tasting Wine
- Research of the extraction process and stock of phenolic compounds of localized Wine -technical Red and white varieties of grapes
- Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in Red natural Wine …
- ISOLATION AND IDENTIFICATION OF MICROORGANISMS IN Wine PRODUCED FROM Red MUSCAT GRAPES
- Improving technology of Red sparkling Wine production
- Biochemical profiling of Red and white Wine varieties grown under tropical condition
- Phytochemical profiles and antioxidant capacities of white and Red ginseng as affected by marinating media (vinegar, yellow Wine , and Chinese liquor)
- The use of Wine yeast in the production of Red Wine s in biotechnology
- Studies on the influence of the load charged on the technological potential of Red cultivated vineyards in the Wine center of Iaşi Copou
- Can Red -light 5-aminolevulinic photodynamic therapy cure port Wine stains on comb animal model?
- Dynamic changes in aroma, functional components and hypoglycemic effect in vitro of Red raspberry Wine during fermentation.
- Impact of Red and white Wine macromolecules on the removal of copper (I) sulfide by membrane filtration
- Isolation and Identification of Non-Saccharomyces Strains From Red Koji and Their Effect on the Flavor Constituents of Rice Wine
- CHAPTER THREE IMPACTS OF GRAPEVINE Red BLOTCH DISEASE IN A COMMERCIAL VINEYARD FIELD-GRAFTED WITH A Red -BERRIED Wine GRAPE …
- Visible− near infraRed spectroscopy− based detection of Grapevine leafroll− associated virus 3 in a Red − fruited Wine grape cultivar
- Of a lovely maid I tell: Sombre eyes of a gazelle, Throat of hind, and Wine Red lip, Teeth like bubbles sweet to sip.
- … POLYPHENOL BIOSYNTHESIS, UNDER IN VIVO CONTROLLED CONDITIONS, IN SOME GRAPE VARIETIES FOR Red AND WHITE QUALITY Wine
