A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00571-2
Abstract: A new fluorescent probe made from (E)-2-(benzo[d]thiazol-2-yl)-3-(6-hydroxynaphthalen-2-yl) acrylonitrile (Probe 1) was synthesized for the determination of bisulfite concentrations in real food samples (red wine and sugar). Adding bisulfite to a Probe 1 solution caused a… read more here.
Keywords: fluorescent probe; bisulfite; probe; sugar ... See more keywords
Intestinal cytotoxicity induced by Escherichia coli is fully prevented by red wine polyphenol extract: Mechanistic insights in epithelial cells.
Sign Up to like & getrecommendations! Published in 2019 at "Chemico-biological interactions"
DOI: 10.1016/j.cbi.2019.06.024
Abstract: Gastrointestinal infections are considered a serious public health problem in view of their high incidence and the increasing antibiotic resistance of the microorganisms involved in their pathogenesis, namely Escherichia coli. Consequently, finding new ways to… read more here.
Keywords: epithelial cells; escherichia coli; cytotoxicity induced; intestinal cytotoxicity ... See more keywords
Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.12.077
Abstract: The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or… read more here.
Keywords: volatile aroma; wine; maceration; aroma phenol ... See more keywords
Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.083
Abstract: This study developed, optimized and validated an ultra-high-performance liquid chromatography-high-resolution mass spectrometry (UHPLC-HRMS) method to identify and quantify metabolites and microbial-derived catabolites in urine, plasma and feces of rats following ingestion of 50 mg of a… read more here.
Keywords: wine proanthocyanidin; uhplc hrms; flavan; red wine ... See more keywords
Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127181
Abstract: The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker… read more here.
Keywords: oxygenation; wine; volatile composition; red wine ... See more keywords
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127848
Abstract: This work aimed to study long-term impact of micro-oxygenation and/or different aging treatments: (i) high SO2, (ii) high Fe with Cu and (iii) gelatin fining on Plavac mali red wine phenolic and in-mouthfeel sensory development… read more here.
Keywords: gelatin fining; red wine; micro oxygenation;
Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130029
Abstract: A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber… read more here.
Keywords: novel automated; minty; method; quantification ... See more keywords
Mycotoxins in red wine: Occurrence and risk assessment
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DOI: 10.1016/j.foodcont.2021.108229
Abstract: Abstract Mycological contamination of food products is a common problem in the food industry, associated with implications for consumer health. Red wine is regarded as an alcoholic beverage with health benefits, notably for the circulatory… read more here.
Keywords: wine occurrence; wine; red wine; mycotoxins red ... See more keywords
The effects of grape and red wine polyphenols on gut microbiota - A systematic review.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.07.019
Abstract: There is a growing body of evidence implicating the gut 'microbiome' role in overall human health. Bacterial species belonging to the genera Lactobacillus and Bifidobacterium are generally considered to be beneficial and are commonly used… read more here.
Keywords: wine; systematic review; gut microbiota; wine polyphenols ... See more keywords
Resveratrol transformation in red wine after heat treatment.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109068
Abstract: Resveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar choice and the winemaking process. Due to its phenolic structure, resveratrol could be transformed under high temperature or oxidative conditions, leading… read more here.
Keywords: heat treatment; resveratrol; red wine; wine heat ... See more keywords
The influences of red wine in phenotypes of human cancer cells.
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DOI: 10.1016/j.gene.2018.10.049
Abstract: Alcohol intake increases the risk of cancer development. Approximately 3.6% human cancers worldwide derive from chronic alcohol drinking, including oral, liver, breast and other organs. Our studies in vivo and in vitro have demonstrated that… read more here.
Keywords: red wines; human cancer; cancer cells; cancer ... See more keywords