Antioxidant Activity and Phenolic Content of Apple Cider by Nilgün Havva Budak, Filiz Ozçelik, Zeynep Banu Güzel-Seydim

“…Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. …”
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Fc engineered ACE2-Fc is a potent multifunctional agent targeting SARS-CoV2 by Bruce D. Wines, Bruce D. Wines, Bruce D. Wines, Bruce D. Wines, Liriye Kurtovic, Liriye Kurtovic, Halina M. Trist, Sandra Esparon, Ester Lopez, Klasina Chappin, Li-Jin Chan, Li-Jin Chan, Francesca L. Mordant, Wen Shi Lee, Nicholas A. Gherardin, Sheila K. Patel, Gemma E. Hartley, Phillip Pymm, Phillip Pymm, James P. Cooney, James P. Cooney, James G. Beeson, James G. Beeson, James G. Beeson, James G. Beeson, Dale I. Godfrey, Louise M. Burrell, Menno C. van Zelm, Menno C. van Zelm, Adam K. Wheatley, Adam K. Wheatley, Amy W. Chung, Wai-Hong Tham, Wai-Hong Tham, Kanta Subbarao, Kanta Subbarao, Stephen J. Kent, Stephen J. Kent, Stephen J. Kent, P. Mark Hogarth, P. Mark Hogarth, P. Mark Hogarth

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Associations of dietary patterns and abdominal obesity in the adult population. Results of the Russian epidemiological ESSE-RF study by N. S. Karamnova, S. A. Shalnova, A. I. Rytova, O. B. Shvabskaya, Yu. K. Makarova, Yu. A. Balanova, S. E. Evstifeeva, A. E. Imaeva, A. V. Kapustina, G. A. Muromtseva, S. A. Maksimov, E. B. Yarovaya, O. M. Drapkina

“…Men with AO have a higher prevalence and amount of drinking dry and fortified wines, as well as strong alcoholic drinks. Men with AO drinks higher amount of beer. …”
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CHROMATOGRAPHIC AND RELATED SEPARATION TECHNIQUES IN FOOD INTEGRITY AND AUTHENTICITY : by Núñez, Oscar, Dr., editor 636006, Campmajó, Guillem, editor 636007

Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking by Irina V. Peskova, Tatiana N. Tanashchuk, Elena V. Ostroukhova, Nataliya Yu. Lutkova, Mariya A. Vyugina

“…According to the physiological and biochemical profile, the resistant strains can be recommended for the production of SO2-low wines, while the samples from the second test group proved optimal for organic wines. …”
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Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects by Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova

“…This review concentrates on foods with the highest levels of pesticide residues, such as milk, yogurt, fermented vegetables (pickles, kimchi, and olives), fruit juices, grains, sourdough, and wines. The focus is on the molecular mechanisms of pesticide degradation due to the presence of specific microbial species. …”
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BOOK REVIEW: RITA-MARIE CONRAD, J. ANA DONALDSON, “ENGAGING THE ONLINE LEARNER”, JOSSEY-BASS, SAN FRANCISCO, 2011, 139 P. by Alexandru OLTEAN-CÎMPEAN

“…For just such an endeavor, a great resource may be Engaging the Online Learner, written by Rita-Marie Conrad, an award-wining digital learning consultant who has worked at such prestigious universities as Duke and Berkeley, and by author J. …”
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BOOK REVIEW: RITA-MARIE CONRAD, J. ANA DONALDSON, “ENGAGING THE ONLINE LEARNER”, JOSSEY-BASS, SAN FRANCISCO, 2011, 139 P. by Alexandru OLTEAN-CÎMPEAN

“…For just such an endeavor, a great resource may be Engaging the Online Learner, written by Rita-Marie Conrad, an award-wining digital learning consultant who has worked at such prestigious universities as Duke and Berkeley, and by author J. …”
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Design, synthesis and cytotoxic evaluation of o-carboxamido stilbene analogues by Azmi, Mohamad Nurul, Md Din, Mohd Fadzli, Kee, Chin Hui, Suhaimi, Munirah, Ang, Kheng Ping, Ahmad, Kartini, Nafiah, Mohd Azlan, Thomas, Noel Francis, Leong, Kok Hoong, Awang, Khalijah

“…Resveratrol, a natural stilbene found in grapes and wines exhibits a wide range of pharmacological properties. …”
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Eco-anthropological Considerations on Terroir Reflexiones desde la eco-antropología sobre el terroir by Frédéric Duhart

“…In this text, we consider this notion from an eco-anthropological point of view, relying on examples taken from the past and present of certain wines. We successively study the construction of this notion, its uses (especially in the framework of denomination of origin processes) and its representations.…”
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Mas(c/k) of a Man: Masculinity and Jesus in Performance by Megan Wines

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New light on changes in the number and function of blood platelets stimulated by cocoa and its products by Beata Olas

“…Hyperactivation of blood platelets, one of the causes of heart attack, and other cardiovascular diseases (CVDs), is influenced by various dietary components, including phenolic compounds from vegetables, fruits, teas, wines, cocoa and its products, including chocolate. …”
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MY SAY: New world order, G20-style by Abd Razak, Dzulkifli

“…At a glance, the new order has already been put in place, judging from the triumphant gestures, thrusting economic woes far into the recesses of our minds. For starters, they wined and dined in style, attended to by no less than celebrity chef Jamie Olivier, serving a special G20 menu, some dishes of which were named after the most powerful person on earth. …”
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Determination of anthocyanins in red grape skin by pressurised fluid extraction and HPLC by Barbora HOHNOVÁ, Lenka ŠŤAVÍKOVÁ, Pavel KARÁSEK

“…Grape anthocyanins not only play an important role in the colour quality of red wines but they also have many beneficial effects on human health, e.g., reduction of coronary heart disease incidence, or anticarcinogenic and antioxidant properties. …”
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Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation by Mojmír Baroň

“…The experimental variants involved 48 musts and wines originating fromSouthern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. …”
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The Role of Voltammetric Methods in Determination of Metals in Alcoholic Beverages: A Critical Review by Praveen K. Yadav, Rakesh M. Sharma

“…With advancements in the field of electrodes, the sensitivity of voltammetry has greatly increased, making it an ideal analytical technique for the analysis of metals in wines and other alcoholic beverages. In the present review, an attempt has been made to critically review the various aspects of voltammetry with particular attention to stripping methods along with their application in determination of metal content in various alcoholic beverages.…”
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Transcriptomics Integrated with Metabolomics Reveals the Effect of Cluster Thinning on Monoterpene Biosynthesis in ‘Muscat Hamburg’ Grape by Xiaofeng Yue, Yanlun Ju, Yulin Fang, Zhenwen Zhang

“…Monoterpenes are crucial to floral and fruit aromas in grapes and wines. Cluster thinning is a common practice for improving grape quality. …”
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Nutraceutical Potential of Grape (<i>Vitis vinifera</i> L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations by Carolina Di Pietro Fernandes, Lidiani Figueiredo Santana, Jair Rosa dos Santos, Dayane Stéphanie Fernandes, Priscila Aiko Hiane, Arnildo Pott, Karine de Cássia Freitas, Danielle Bogo, Valter Aragão do Nascimento, Wander Fernando de Oliveira Filiú, Marcel Arakaki Asato, Rita de Cássia Avellaneda Guimarães

“…(grapevine) is a perennial plant of the Vitaceae family that is widely used to produce grapes and wines. Grape seed oil is rich in fatty acids such as linoleic acid (65–75%), vitamin E (50 mg), and phytosterols in addition to phenolic compounds, such as catechins (414 mg), epicatechins (130.4 mg), and gallic acid (77 µg), shows promise as a nutritional compound and is outstanding as a therapeutic substance with active properties for health, detected mainly by in vitro studies, as well as some in vivo studies. …”
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MY GRAMMAR AND I (OR SHOULD THAT BE 'ME'?) : OLD-SCHOOL WAYS TO SHARPEN YOUR ENGLISH / by Taggart, Caroline, 1954-, author 534187, Wines, J. A., author 647188

Study on the process of Belgian style Cherry sour beer by Jiang Jialin, Zhou Tianshu, Wang Chaonan, Fang Haiyan, Yu Yue, Lian Qianxu, Zhang Boyan, Dong Xiaolei

“…Belgian style cherry sour beer, on the basis of acidizing process, add fruit raw materials to continue fermentation, taste and flavor acceptable degree will be much higher than ordinary sour beer, because these fruits are more nutritious, resulting in these wines are easy to health, health and high-end. In this experiment, the production process of passion fruit cider was studied: The initial sugar content was adjusted to 12°P and the pH at the end point of acidification was 3.8. …”
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