Liqueur

Known as: liqueurs 
 
National Institutes of Health

Papers overview

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2014
2014
Fruits traditionally used for liqueurs are a good source of phenolic compounds endowed with antioxidant activity. The aim of this… (More)
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2013
2013
The aim of this work was to use different assays to evaluate the antioxidant and vasodilatory properties of three typical food… (More)
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Highly Cited
2012
Highly Cited
2012
AIMS Minimum alcohol prices in British Columbia have been adjusted intermittently over the past 20 years. The present study… (More)
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2012
2012
OBJECTIVES We report impacts on alcohol consumption following new and increased minimum alcohol prices in Saskatchewan, Canada… (More)
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2010
2010
Madeira wine has been studied with the main goal of acquiring a better understanding about the evolution of its properties over… (More)
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2009
2009
Sage (Salvia species) has been used as a herb with beneficial healing properties for millennia. The name itself comes from the… (More)
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2006
Highly Cited
2005
Highly Cited
2005
How often are people wrong when they are certain that they know the answer to a question ? The studies reported here suggest that… (More)
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2004
2004
● To create an informed political and social environment that recognises the benefits of moderate alcohol consumption, encourages… (More)
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2000
2000
a-Thujone is the toxic agent in absinthe, a liqueur popular in the 19th and early 20th centuries that has adverse health effects… (More)
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