Detalhe da pesquisa
1.
Corrigendum to "Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine" [Ultrason. Sonochem. 105 (2024) 106872].
Ultrason Sonochem;
: 106909, 2024 May 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-38760240
2.
Effect of short-term moderate intake of ice wine on hepatic glycolipid metabolism in C57BL/6J mice.
Food Funct;
15(9): 5063-5072, 2024 May 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-38656306
3.
Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine.
Ultrason Sonochem;
105: 106872, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38599128
4.
The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review.
J Agric Food Chem;
72(11): 5491-5502, 2024 Mar 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-38446808
5.
Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China.
J Food Sci;
89(5): 2716-2729, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38517026
6.
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes.
Food Chem;
445: 138745, 2024 Jul 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-38364500
7.
Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies.
Food Chem;
440: 138226, 2024 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38141438
8.
Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells.
Foods;
11(23)2022 Nov 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-36496602
9.
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro.
Food Chem X;
16: 100501, 2022 Dec 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36519088
10.
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization.
Food Chem;
317: 126398, 2020 Jul 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-32086122
11.
Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.
Molecules;
23(2)2018 Feb 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-29414926
12.
Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China.
Food Nutr Res;
61(1): 1339552, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-28804435
13.
Studies on the preparative isolation and stability of seven main anthocyanins from Yan 73 grape.
J Sci Food Agric;
94(12): 2472-81, 2014 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-24446317
14.
Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines.
Molecules;
13(11): 2859-70, 2008 Nov 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-19015625