Vanderlinde R - Search Results

1

Flavan-3-ol compounds from wine wastes with in vitro and in vivo antioxidant activity.

Scola G, Conte D, Spada PW, Dani C, Vanderlinde R, Funchal C, Salvador M. Scola G, et al. Among authors: vanderlinde r. Nutrients. 2010 Oct;2(10):1048-59. doi: 10.3390/nu2101048. Epub 2010 Oct 11. Nutrients. 2010. PMID: 22253995 Free PMC article.

2

Antioxidant activity and phenolic and mineral content of rose grape juice.

Dani C, Oliboni LS, Vanderlinde R, Pra D, Dias JF, Yoneama ML, Bonatto D, Salvador M, Henriques JA. Dani C, et al. Among authors: vanderlinde r. J Med Food. 2009 Feb;12(1):188-92. doi: 10.1089/jmf.2008.0090. J Med Food. 2009. PMID: 19298214

3

Neuroprotective and anticonvulsant effects of organic and conventional purple grape juices on seizures in Wistar rats induced by pentylenetetrazole.

Rodrigues AD, Scheffel TB, Scola G, Santos MT, Fank B, de Freitas SC, Dani C, Vanderlinde R, Henriques JA, Coitinho AS, Salvador M. Rodrigues AD, et al. Among authors: vanderlinde r. Neurochem Int. 2012 Jun;60(8):799-805. doi: 10.1016/j.neuint.2012.01.009. Epub 2012 Mar 24. Neurochem Int. 2012. PMID: 22465942 Free article.

4

Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats.

Rodrigues AD, Scheffel TB, Scola G, Dos Santos MT, Fank B, Dani C, Vanderlinde R, Henriques JA, Coitinho AS, Salvador M. Rodrigues AD, et al. Among authors: vanderlinde r. Nutr Res. 2013 Feb;33(2):120-5. doi: 10.1016/j.nutres.2012.12.002. Epub 2013 Jan 17. Nutr Res. 2013. PMID: 23399662 Free article.

5

Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.

Dani C, Oliboni LS, Vanderlinde R, Bonatto D, Salvador M, Henriques JA. Dani C, et al. Among authors: vanderlinde r. Food Chem Toxicol. 2007 Dec;45(12):2574-80. doi: 10.1016/j.fct.2007.06.022. Epub 2007 Jun 28. Food Chem Toxicol. 2007. PMID: 17683842

6

White grape juice increases high-density lipoprotein cholesterol levels and reduces body mass index and abdominal and waist circumference in women.

Zuanazzi C, Maccari PA, Beninca SC, Branco CS, Theodoro H, Vanderlinde R, Siviero J, Salvador M. Zuanazzi C, et al. Among authors: vanderlinde r. Nutrition. 2019 Jan;57:109-114. doi: 10.1016/j.nut.2018.05.026. Epub 2018 Jun 19. Nutrition. 2019. PMID: 30153573

7

Effect of glutathione during bottle storage of sparkling wine.

Webber V, Dutra SV, Spinelli FR, Carnieli GJ, Cardozo A, Vanderlinde R. Webber V, et al. Among authors: vanderlinde r. Food Chem. 2017 Feb 1;216:254-9. doi: 10.1016/j.foodchem.2016.08.042. Epub 2016 Aug 17. Food Chem. 2017. PMID: 27596417

8

Supercritical extraction from vinification residues: fatty acids, α-tocopherol, and phenolic compounds in the oil seeds from different varieties of grape.

Agostini F, Bertussi RA, Agostini G, Atti Dos Santos AC, Rossato M, Vanderlinde R. Agostini F, et al. Among authors: vanderlinde r. ScientificWorldJournal. 2012;2012:790486. doi: 10.1100/2012/790486. Epub 2012 Apr 19. ScientificWorldJournal. 2012. PMID: 22593706 Free PMC article.

9

Sugar levels in Charmat sparkling wines can affect the quality and resveratrol levels.

Stefenon CA, Bonesi Cde M, Marzarotto V, Barnabé D, Agostini F, Perin J, Serafini LA, Vanderlinde R. Stefenon CA, et al. Among authors: vanderlinde r. Redox Rep. 2010;15(6):243-9. doi: 10.1179/135100010X12826446921626. Redox Rep. 2010. PMID: 21208523 Free PMC article.

10

Phenolic composition and antioxidant activity in sparkling wines: modulation by the ageing on lees.

Stefenon CA, Bonesi Cde M, Marzarotto V, Barnabé D, Spinelli FR, Webber V, Vanderlinde R. Stefenon CA, et al. Among authors: vanderlinde r. Food Chem. 2014 Feb 15;145:292-9. doi: 10.1016/j.foodchem.2013.08.070. Epub 2013 Aug 29. Food Chem. 2014. PMID: 24128480 Free article.

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