Vrhovsek U - Search Results

1

Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a "Green" Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry.

Piergiovanni M, Carlin S, Lotti C, Vrhovsek U, Mattivi F. Piergiovanni M, et al. Among authors: vrhovsek u. J Agric Food Chem. 2024 Jan 31;72(4):1995-2007. doi: 10.1021/acs.jafc.2c07083. Epub 2023 Feb 27. J Agric Food Chem. 2024. PMID: 36848621 Free PMC article.

2

Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation.

Sternad Lemut M, Trost K, Sivilotti P, Arapitsas P, Vrhovsek U. Sternad Lemut M, et al. Among authors: vrhovsek u. J Sci Food Agric. 2013 Dec;93(15):3670-81. doi: 10.1002/jsfa.6193. Epub 2013 Jun 14. J Sci Food Agric. 2013. PMID: 23765518

3

Uptake of grape anthocyanins into the rat kidney and the involvement of bilitranslocase.

Vanzo A, Terdoslavich M, Brandoni A, Torres AM, Vrhovsek U, Passamonti S. Vanzo A, et al. Among authors: vrhovsek u. Mol Nutr Food Res. 2008 Oct;52(10):1106-16. doi: 10.1002/mnfr.200700505. Mol Nutr Food Res. 2008. PMID: 18655007

4

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. Among authors: vrhovsek u. J Chromatogr A. 1999 Sep 3;855(1):227-35. doi: 10.1016/s0021-9673(99)00696-2. J Chromatogr A. 1999. PMID: 10514987

5

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: vrhovsek u. J Agric Food Chem. 2000 Jun;48(6):1996-2002. doi: 10.1021/jf991203d. J Agric Food Chem. 2000. PMID: 10888488

6

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. Among authors: vrhovsek u. 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

7

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: vrhovsek u. Free Radic Res. 2001 Dec;35(6):933-9. doi: 10.1080/10715760100301431. Free Radic Res. 2001. PMID: 11811544

8

The interaction of anthocyanins with bilitranslocase.

Passamonti S, Vrhovsek U, Mattivi F. Passamonti S, et al. Among authors: vrhovsek u. 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

9

The stomach as a site for anthocyanins absorption from food.

Passamonti S, Vrhovsek U, Vanzo A, Mattivi F. Passamonti S, et al. Among authors: vrhovsek u. 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.

10

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: vrhovsek u. J Agric Food Chem. 2004 Oct 6;52(20):6151-5. doi: 10.1021/jf0493829. J Agric Food Chem. 2004. PMID: 15453680

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