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Antioxidant Activity of Phenolic Acids and Their Metabolites: Synthesis and Antioxidant Properties of the Sulfate Derivatives of Ferulic and Caffeic Acids and of the Acyl Glucuronide of Ferulic Acid

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12312-12323

2012

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Effect of non‐Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

Australian journal of grape and wine research, 2017-06, Vol.23 (2), p.179-192

2017

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Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.439-450

2015

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Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity

Journal of food composition and analysis, 2013-08, Vol.31 (1), p.31-40

2013

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Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley

Journal of food composition and analysis, 2011-09, Vol.24 (6), p.777-784

2011

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Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry

Rapid communications in mass spectrometry, 2011-02, Vol.25 (4), p.483-488

2011

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Spinach consumption ameliorates the gut microbiota and dislipaemia in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

Food & function, 2019-04, Vol.1 (4), p.2148-216

2019

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Stable Isotope Ratio Analysis for Verifying the Authenticity of Balsamic and Wine Vinegar

Journal of agricultural and food chemistry, 2014-08, Vol.62 (32), p.8197-8203

2014

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A study of the prebiotic-like effects of tomato juice consumption in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

Food & function, 2017-10, Vol.8 (1), p.3542-3552

2017

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Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts

Food chemistry, 2019-12, Vol.300, p.125251-125251, Article 125251

2019

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LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

Food research international, 2019-11, Vol.125, p.108556-108556, Article 108556

2019

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Hepatic uptake of grape anthocyanins and the role of bilitranslocase

Food research international, 2005-10, Vol.38 (8), p.953-960

2005

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Quantitation of Polyphenols in Different Apple Varieties

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6532-6538

2004

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Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

Australian journal of grape and wine research, 2009-02, Vol.15 (1), p.27-35

2009

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High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light

Journal of Chromatography A, 2000-08, Vol.888 (1), p.121-127

2000

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The stomach as a site for anthocyanins absorption from food

FEBS letters, 2003-06, Vol.544 (1), p.210-213

2003

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Modulation of postprandial plasma bile acids and glycaemic control by probiotics, apples and oats – Findings from the randomised controlled cabala diet and health study

Atherosclerosis, 2022-08, Vol.355, p.116-117

2022

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Effects of Various Vinification Techniques on the Concentration of cis - and trans -Resveratrol and Resveratrol Glucoside Isomers in Wine

American journal of enology and viticulture, 1997, Vol.48 (2), p.214-219

1997

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Combining molecular and metabolomic analysis to evaluate transgenic Vitis vinifera plants expressing the Vitreoscilla haemoglobin (VHb)

Vitis, 2013, Vol.52 (2), p.77-84

2013

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Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4203-4208

Vrhovsek, U. (LIMNOS, Ljubljana, Slovenia.)

1998

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Fast Access of Some Grape Pigments to the Brain

Journal of agricultural and food chemistry, 2005-09, Vol.53 (18), p.7029-7034

2005

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Analysis of red wine phenolics: comparison of HPLC and spectrophotometric methods

Vitis, 2001-06, Vol.40 (2), p.87-91

2001

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Elicitor-induced resveratrol production in cell cultures of different grape genotypes (Vitis spp.)

Vitis, 2006, Vol.45 (2), p.63-68

2006

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Effects of maceration conditions on the polyphenolic composition of red wine 'Plavac mali'

Vitis, 2008, Vol.47 (4), p.245-250

2008

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The interaction of anthocyanins with bilitranslocase

Biochemical and biophysical research communications, 2002-08, Vol.296 (3), p.631-636

2002

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Antioxidant Activity of Phenolic Acids and Their Metabolites: Synthesis and Antioxidant Properties of the Sulfate Derivatives of Ferulic and Caffeic Acids and of the Acyl Glucuronide of Ferulic Acid

Effect of non‐Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard

Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity

Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley

Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry

Spinach consumption ameliorates the gut microbiota and dislipaemia in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

Stable Isotope Ratio Analysis for Verifying the Authenticity of Balsamic and Wine Vinegar

A study of the prebiotic-like effects of tomato juice consumption in rats with diet-induced non-alcoholic fatty liver disease (NAFLD)

Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts

LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

Hepatic uptake of grape anthocyanins and the role of bilitranslocase

Quantitation of Polyphenols in Different Apple Varieties

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light

The stomach as a site for anthocyanins absorption from food

Modulation of postprandial plasma bile acids and glycaemic control by probiotics, apples and oats – Findings from the randomised controlled cabala diet and health study

Effects of Various Vinification Techniques on the Concentration of cis - and trans -Resveratrol and Resveratrol Glucoside Isomers in Wine

Combining molecular and metabolomic analysis to evaluate transgenic Vitis vinifera plants expressing the Vitreoscilla haemoglobin (VHb)

Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties

Fast Access of Some Grape Pigments to the Brain

Analysis of red wine phenolics: comparison of HPLC and spectrophotometric methods

Elicitor-induced resveratrol production in cell cultures of different grape genotypes (Vitis spp.)

Effects of maceration conditions on the polyphenolic composition of red wine 'Plavac mali'

The interaction of anthocyanins with bilitranslocase

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