Mattivi F - Search Results

1

The stomach as a site for anthocyanins absorption from food.

Passamonti S, Vrhovsek U, Vanzo A, Mattivi F. Passamonti S, et al. Among authors: mattivi f. FEBS Lett. 2003 Jun 5;544(1-3):210-3. doi: 10.1016/s0014-5793(03)00504-0. FEBS Lett. 2003. PMID: 12782318 Free article.

2

Determination of indole-3-acetic acid, tryptophan and other indoles in must and wine by high-performance liquid chromatography with fluorescence detection.

Mattivi F, Vrhovsek U, Versini G. Mattivi F, et al. J Chromatogr A. 1999 Sep 3;855(1):227-35. doi: 10.1016/s0021-9673(99)00696-2. J Chromatogr A. 1999. PMID: 10514987

3

Contribution of proanthocyanidins to the peroxy radical scavenging capacity of some Italian red wines.

Rigo A, Vianello F, Clementi G, Rossetto M, Scarpa M, Vrhovsek U, Mattivi F. Rigo A, et al. Among authors: mattivi f. J Agric Food Chem. 2000 Jun;48(6):1996-2002. doi: 10.1021/jf991203d. J Agric Food Chem. 2000. PMID: 10888488

4

High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light.

Mattivi F, Monetti A, Vrhovsek U, Tonon D, Andrés-Lacueva C. Mattivi F, et al. J Chromatogr A. 2000 Aug 4;888(1-2):121-7. doi: 10.1016/s0021-9673(00)00561-6. J Chromatogr A. 2000. PMID: 10949479

5

Stable free radicals as ubiquitous components of red wines.

Rossetto M, Vianello F, Rigo A, Vrhovsek U, Mattivi F, Scarpa M. Rossetto M, et al. Among authors: mattivi f. Free Radic Res. 2001 Dec;35(6):933-9. doi: 10.1080/10715760100301431. Free Radic Res. 2001. PMID: 11811544

6

The interaction of anthocyanins with bilitranslocase.

Passamonti S, Vrhovsek U, Mattivi F. Passamonti S, et al. Among authors: mattivi f. Biochem Biophys Res Commun. 2002 Aug 23;296(3):631-6. doi: 10.1016/s0006-291x(02)00927-0. Biochem Biophys Res Commun. 2002. PMID: 12176028

7

Expression of the stilbene synthase (StSy) gene from grapevine in transgenic white poplar results in high accumulation of the antioxidant resveratrol glucosides.

Giorcelli A, Sparvoli F, Mattivi F, Tava A, Balestrazzi A, Vrhovsek U, Calligari P, Bollini R, Confalonieri M. Giorcelli A, et al. Among authors: mattivi f. Transgenic Res. 2004 Jun;13(3):203-14. doi: 10.1023/b:trag.0000034658.64990.7f. Transgenic Res. 2004. PMID: 15359598

8

Stable free radicals and peroxyl radical trapping capacity in red wines.

Rossetto M, Vanzani P, Zennaro L, Mattivi F, Vrhovsek U, Scarpa M, Rigo A. Rossetto M, et al. Among authors: mattivi f. J Agric Food Chem. 2004 Oct 6;52(20):6151-5. doi: 10.1021/jf0493829. J Agric Food Chem. 2004. PMID: 15453680

9

Quantitation of polyphenols in different apple varieties.

Vrhovsek U, Rigo A, Tonon D, Mattivi F. Vrhovsek U, et al. Among authors: mattivi f. J Agric Food Chem. 2004 Oct 20;52(21):6532-8. doi: 10.1021/jf049317z. J Agric Food Chem. 2004. PMID: 15479019

10

In vitro inhibition of human cGMP-specific phosphodiesterase-5 by polyphenols from red grapes.

Dell'Agli M, Galli GV, Vrhovsek U, Mattivi F, Bosisio E. Dell'Agli M, et al. Among authors: mattivi f. J Agric Food Chem. 2005 Mar 23;53(6):1960-5. doi: 10.1021/jf048497+. J Agric Food Chem. 2005. PMID: 15769121

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