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Journal of Food Biochemistry, ISSN 0145-8884, 12/2017, Volume 41, Issue 6, pp. e12417 - n/a
Journal Article
Journal Article
European Food Research and Technology, ISSN 1438-2377, 04/2017, Volume 243, Issue 4, pp. 609 - 618
This study evaluated the effect of grape dehydration under controlled conditions on the aromatic character of red wines based on the volatile composition and... 
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2016, Volume 202, pp. 417 - 425
The aim of this study was to investigate the effect of adding a fining agent to the must in relation to the fermentation kinetics and the volatile composition... 
Finning agents | Amino acid | Volatile profile | Must | QUANTITIES | FOOD SCIENCE & TECHNOLOGY | AROMA | SACCHAROMYCES-CEREVISIAE | NUTRITION & DIETETICS | ASSIMILABLE NITROGEN | AMINO-ACIDS | YEASTS | ESTERS | AGENTS | CHEMISTRY, APPLIED | Nitrogen Compounds - analysis | Bentonite - chemistry | Fermentation | Principal Component Analysis | Amino Acids - analysis | Wine - analysis
Journal Article
Microchemical Journal, ISSN 0026-265X, 05/2014, Volume 114, pp. 155 - 163
Polyphenols have been associated with the bioactive potential of grapes due to their beneficial health effects. For this reason, the aim of this study was to... 
Grapes | Bioactive compounds | Extraction method | Antioxidant activity | RESVERATROL | CHEMISTRY, ANALYTICAL | SAMPLE PREPARATION | PHENOLIC COMPOSITION | MASS-SPECTROMETRY | PERFORMANCE LIQUID-CHROMATOGRAPHY | CABERNET-SAUVIGNON | RED WINES | POLYPHENOLS | DERIVATIVES | SOLID-PHASE EXTRACTION | Antioxidants | Polyphenols | Analysis | Methods | Resveratrol
Journal Article
Food Research International, ISSN 0963-9969, 12/2013, Volume 54, Issue 2, pp. 1343 - 1350
Cabernet Sauvignon and Merlot grapes were dehydrated under controlled conditions (7 °C and 35% relative humidity) and the effect of this process on the mineral... 
Minerals | Phenolic compounds | Dehydration process | Grape | Antioxidant activity | POSTHARVEST WATER-STRESS | FOOD SCIENCE & TECHNOLOGY | CLASSIFICATION | VOLATILE COMPOUNDS | RED WINES | VITIS-VINIFERA L | DRYING PROCESS | EVOLUTION | COLOR | GENE-EXPRESSION | TEMPRANILLO GRAPES | Wine | Antioxidants | Polyphenols | Grapes | Dehydration (Physiology) | Analysis | Color | Dehydration | Composition effects | Colour
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2007, Volume 55, Issue 9, pp. 3605 - 3612
This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of... 
Cabernet Sauvignon wine | Seasonal climate | α- and β-ionones | MIBP | β-damascenone | Pyrazines - analysis | Temperature | Vitis - growth & development | Vitis - chemistry | Fruit - chemistry | Humans | Odorants - analysis | Smell | Wine - analysis | Fruit - growth & development | Norisoprenoids - analysis | Seasons | Altitude
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 02/2018, Volume 112, pp. 593 - 601
A simple and fast extraction method combining mechanical orbital agitation (MOA) and hydroalcoholic solid-liquid extraction (HSLE) was optimized for polyphenol... 
Viticulture residue | Polyphenols | Bioactive potential | Solid-liquid extraction | ANTIOXIDANT ACTIVITY | CAPACITY | AGRONOMY | PHENOLIC-COMPOUNDS | BY-PRODUCTS | AGRICULTURAL ENGINEERING | LIQUID-CHROMATOGRAPHY | ANTHOCYANIN | ELEMENTAL COMPOSITION | RED WINE | VITIS-VINIFERA | Anthocyanin | Antioxidants | Refuse and refuse disposal | Resveratrol
Journal Article
Food Research International, ISSN 0963-9969, 11/2019, Volume 125, p. 108618
The aim of this study was to evaluate the antidepressant-like effect of the acute administration of blueberry extract in mice. In addition, the digestion... 
Polyphenols | Antioxidant capacity | Anthocyanins | Bioaccessibility | In vitro digestion | Blueberry | BIOACTIVE COMPOUNDS | ACID | TAIL SUSPENSION TEST | FOOD SCIENCE & TECHNOLOGY | INVOLVEMENT | FLAVONOIDS | MODEL | BIOAVAILABILITY | ATORVASTATIN | RED
Journal Article
European Food Research and Technology, ISSN 1438-2377, 10/2013, Volume 237, Issue 4, pp. 509 - 520
The aim of this study was to characterize Goethe white wines, produced in the region around Urussanga, Santa Catarina State, Brazil, in terms of their organic... 
Biotechnology | Chemistry | Analytical Chemistry | Food Science | White wine storage | Antioxidant activity | Forestry | Polyphenols | Agriculture | Goethe grape | OXIDATION | GRAPES | MODEL SOLUTIONS | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | SHERRY WINES | RED WINES | COLOR | VITIS-VINIFERA | Antioxidants | Liquid chromatography | Chemical properties | Analysis | Organic acids | Studies | Wines | Food science
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2011, Volume 126, Issue 1, pp. 213 - 220
The free flavan-3-ol and proanthocyanidin (PA) profile and the antioxidant capacity of wines L., 2006 and 2007 vintages, from the São Joaquim region, at... 
Brazilian Vitis vinifera red wines | Proanthocyanidins | In vitro antioxidant capacity | OXIDATION | GRAPE | FOOD SCIENCE & TECHNOLOGY | TANNINS | PHENOLIC-ACIDS | CATECHINS | CABERNET-SAUVIGNON | NUTRITION & DIETETICS | SKIN | CHEMISTRY, APPLIED | PROTEINS | Antioxidants | Wine | Catechin | Grapes
Journal Article
Journal Article