Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine

Biological actions and molecular effects of resveratrol, pterostilbene, and 3′-hydroxypterostilbene

(2017) Hui-Yun Tsai et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Comparative analytical study of the selected wine varieties grown in Montenegro

(2017) Neda O. Đorđević et al.   NATURAL PRODUCT RESEARCH

Some chemical characteristics and antioxidant capacity of novel Merlot wine clones developed in Montenegro

(2017) Neda O. Đorđević et al.   SCIENTIA HORTICULTURAE

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

(2016) María Jara-Palacios et al.   MOLECULES

Oxidative Stress and Inflammation: What Polyphenols Can Do for Us?

(2016) Tarique Hussain et al.   Oxidative Medicine and Cellular Longevity

In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile

(2016) Mariana S. Lingua et al.   Journal of Functional Foods

Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments

(2015) Raquel P.F. Guiné et al.   FOOD CHEMISTRY

Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix

(2015) Nemanja Stanisavljević et al.   FOOD CHEMISTRY

Functional Properties of Grape and Wine Polyphenols

(2015) Giovanna Giovinazzo et al.   PLANT FOODS FOR HUMAN NUTRITION

Artificial neural network optimization of Althaea rosea seeds polysaccharides and its antioxidant activity

(2014) Feng Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Measurement of total phenolic content in wine using an automatic Folin-Ciocalteu assay method

(2014) Eun Jin Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Redox regulation of antioxidant enzymes: post-translational modulation of catalase and glutathione peroxidase activity by resveratrol in diabetic rat liver

(2014) Gökhan Sadi et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts

(2014) Anghel Brito et al.   MOLECULES

Anti-HIV-1 Activity of Flavonoid Myricetin on HIV-1 Infection in a Dual-Chamber In Vitro Model

(2014) Silvana Pasetto et al.   PLoS One

Gallic acid is the major component of grape seed extract that inhibits amyloid fibril formation

(2013) Yanqin Liu et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Modulation of the antioxidant/pro-oxidant balance, cytotoxicity and antiviral actions of grape seed extracts

(2013) Codruţa Ignea et al.   FOOD CHEMISTRY

Resveratrol improves sperm motility, prevents lipid peroxidation and enhances antioxidant defences in the testes of hyperthyroid rats

(2013) Giovana M. Ourique et al.   REPRODUCTIVE TOXICOLOGY

Artificial neural network model of pork meat cubes osmotic dehydratation

(2012) Lato Pezo et al.   Hemijska Industrija

How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines

(2012) María V. Baroni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids

(2012) Hugo Palafox-Carlos et al.   MOLECULES

The Effect of Bioactive Compounds on In Vitro and In Vivo Antioxidant Activity of Different Berry Juices

(2012) Ana Slatnar et al.   PLoS One

Antioxidant activity prediction and classification of some teas using artificial neural networks

(2011) Claudia Cimpoiu et al.   FOOD CHEMISTRY

Use ofSaccharomyces cerevisiaeandCaenorhabditis elegansas Model Organisms To Study the Effect of Cocoa Polyphenols in the Resistance to Oxidative Stress

(2011) Patricia Martorell et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modulation of endogenous antioxidant system by wine polyphenols in human disease

(2010) Ramón Rodrigo et al.   CLINICA CHIMICA ACTA

How to avoid a perfunctory sensitivity analysis

(2010) Andrea Saltelli et al.   ENVIRONMENTAL MODELLING & SOFTWARE

Assessment of Antioxidant Capacity in vitro and in vivo

(2010) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

Free radical scavenging and antibacterial activities of southern Serbian red wines

(2009) A. Radovanović et al.   FOOD CHEMISTRY

Application of artificial neural networks to the prediction of the antioxidant activity of essential oils in two experimental in vitro models

(2009) Alvaro Cortes Cabrera et al.   FOOD CHEMISTRY

Estimating impervious surfaces from medium spatial resolution imagery using the self-organizing map and multi-layer perceptron neural networks

(2009) Xuefei Hu et al.   REMOTE SENSING OF ENVIRONMENT