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Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features.
BACKGROUND Aqueous extracts of most medicinal plants traditionally employed in Portugal (at the ratio of 1 g plant: 110 mL water) have been assayed for total antioxidant capacity and phenol content,Expand
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Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies.
The study of the antioxidant capacity of foodstuffs requires the use of diverse determination methods to gain a wider picture of their multiple effects. The aim of this work was to evaluate theExpand
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Application of absorbance values used in wineries for estimating CIELAB parameters in red wines
Abstract Multiple and simple regression analyses were assessed to establish mathematical models that allow the evaluation of CIELAB parameters from absorbance values at 420, 520 and 620 nm. All theseExpand
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Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
Abstract Our aim here is to study the sugar reduction in musts to obtain wines with a slight alcohol reduction by nanofiltration. Specifically, sugar reduction is achieved by two successiveExpand
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Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.
Beers are a source of dietary flavonoids; however, there exist differences in composition, alcohol concentration, and beneficial activities. To characterize these differences, three kinds of lagerExpand
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Aroma composition of wine studied by different extraction methods
Abstract Several isolation and concentration methods have been developed for the analysis of volatile components in wine. However, it is generally admitted that none of them fulfill all theExpand
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Applications of Wine Pomace in the Food Industry: Approaches and Functions.
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrientsExpand
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Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry.
Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process.Expand
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Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.
The roasting process induces chemical changes in coffee beans that strongly affect the antioxidant activity of coffee. In this study, the polyphenol and melanoidin contents and the antioxidantExpand
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Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants
BACKGROUND: Aqueous extracts of 48 herbal plants were obtained via alternative extraction protocols, and were assayed for their capacity to protect deoxyribose and DNA itself from degradation (or,Expand
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