Phenolics Composition and Antioxidant Activity of Wine Produced from Spine Grape (Vitis davidii Foex) and Cherokee Rose (Rosa laevigata Michx.) Fruits from South China

Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activities

(2011) Jie Kang et al.   FOOD CHEMISTRY

Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis viniferaL.) during Ripening

(2010) Elías Obreque-Slier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

(2010) Esra Sariburun et al.   JOURNAL OF FOOD SCIENCE

Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes

(2009) Asha G. Ramchandani et al.   FOOD CHEMISTRY

Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit

(2009) S.-H. Kim et al.   JOURNAL OF FOOD SCIENCE

Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants

(2009) D.A. Jacobo-Velázquez et al.   JOURNAL OF FOOD SCIENCE

Phenolic Content and Antioxidant Activity ofPrimitivoWine: Comparison among Winemaking Technologies

(2009) A. Baiano et al.   JOURNAL OF FOOD SCIENCE

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants

(2009) R.A. Mustafa et al.   JOURNAL OF FOOD SCIENCE

The antioxidant capacity of red wine in relationship with its polyphenolic constituents

(2008) Danila Di Majo et al.   FOOD CHEMISTRY

Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process

(2008) J. Peinado et al.   FOOD CHEMISTRY

Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

(2008) F. Alén-Ruiz et al.   FOOD CHEMISTRY

Polyphenolic compounds and antioxidant properties of selected China wines

(2008) Hua Li et al.   FOOD CHEMISTRY

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

(2008) Guorong Du et al.   FOOD CHEMISTRY

Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma☆

(2008) Maria Garcia-Alonso et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

A comparative study on the antioxidant properties of Slovakian and Austrian wines

(2007) Andrej Staško et al.   LWT-FOOD SCIENCE AND TECHNOLOGY