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Wound healing effects of biogenic gold nanoparticles synthesized using red wine extracts

Artificial cells, nanomedicine, and biotechnology, 2024-12, Vol.52 (1), p.399-410

2024

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Flavonol Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines

Journal of agricultural and food chemistry, 2007-02, Vol.55 (3), p.992-1002

2007

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LC–MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage

Food chemistry, 2010-09, Vol.122 (1), p.366-372

2010

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In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Journal of agricultural and food chemistry, 2012-03, Vol.60 (9), p.2136-2147

2012

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Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Journal of agricultural and food chemistry, 2007-05, Vol.55 (11), p.4501-4510

2007

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Antioxidant properties and bioactive components of Norton ( Vitis aestivalis) and Cabernet Franc ( Vitis vinifera) wine grapes

Food science & technology, 2009-09, Vol.42 (7), p.1269-1274

2009

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Relationship between Red Wine Grade and Phenolics. 2. Tannin Composition and Size

Journal of agricultural and food chemistry, 2011-08, Vol.59 (15), p.8409-8412

2011

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Impact of Perceptive Interactions on Red Wine Fruity Aroma

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12260-12269

2012

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Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.7002-7009

2014

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Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12313-12319

2010

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Development and application of a real-time loop-mediated isothermal amplification method for quantification of Acetobacter aceti in red wine

FEMS microbiology letters, 2020-10, Vol.367 (19), p.1

2020

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Which Impact for β-Damascenone on Red Wines Aroma?

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4103-4108

2007

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Gut and microbial resveratrol metabolite profiling after moderate long-term consumption of red wine versus dealcoholized red wine in humans by an optimized ultra-high-pressure liquid chromatography tandem mass spectrometry method

Journal of Chromatography A, 2012-11, Vol.1265, p.105-113

2012

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Messiás: A Red Wine Cultivar

HortScience, 2020-02, Vol.55 (2), p.277-278

2020

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Profiling of Microbial-Derived Phenolic Metabolites in Human Feces after Moderate Red Wine Intake

Journal of agricultural and food chemistry, 2013-10, Vol.61 (39), p.9470-9479

2013

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Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

Food chemistry, 2011-02, Vol.124 (3), p.767-774

2011

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Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

Food chemistry, 2012-03, Vol.131 (2), p.513-518

2012

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Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

Journal of agricultural and food chemistry, 2012-05, Vol.60 (20), p.5045-5056

2012

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Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.6984-6994

2014

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Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

Innovative food science & emerging technologies, 2012-10, Vol.16, p.409-416

2012

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Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10625-10632

2008

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Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Food chemistry, 2010-04, Vol.119 (3), p.1063-1070

2010

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Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Journal of agricultural and food chemistry, 2011-08, Vol.59 (16), p.8866-8874

2011

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Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

Journal of agricultural and food chemistry, 2013-01, Vol.61 (4), p.939-946

2013

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Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

Molecules (Basel, Switzerland), 2017-11, Vol.22 (12), p.2046

2017

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Wound healing effects of biogenic gold nanoparticles synthesized using red wine extracts

Flavonol Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines

LC–MS/MS analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage

In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Antioxidant properties and bioactive components of Norton ( Vitis aestivalis) and Cabernet Franc ( Vitis vinifera) wine grapes

Relationship between Red Wine Grade and Phenolics. 2. Tannin Composition and Size

Impact of Perceptive Interactions on Red Wine Fruity Aroma

Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Development and application of a real-time loop-mediated isothermal amplification method for quantification of Acetobacter aceti in red wine

Which Impact for β-Damascenone on Red Wines Aroma?

Gut and microbial resveratrol metabolite profiling after moderate long-term consumption of red wine versus dealcoholized red wine in humans by an optimized ultra-high-pressure liquid chromatography tandem mass spectrometry method

Messiás: A Red Wine Cultivar

Profiling of Microbial-Derived Phenolic Metabolites in Human Feces after Moderate Red Wine Intake

Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

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