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 uBio  Web Results 1 - 5 of about 5

   Picrophylla rubea 

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1.  Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora.LinkIT
Bonatto Machado de Castilhos M, Luiz Del Bianchi V, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I
Food chemistry, 2020

2.  Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines.LinkIT
Gomez HAG, Marques MOM, Borges CV, Minatel IO, Monteiro GC, Ritschel PS, Zanus MC, Diamante MS, Kluge RA, Lima GPP
Plant foods for human nutrition (Dordrecht, Netherlands), 2020

3.  On the taxonomy of the genus Tumicla Wallengren, 1863 with description of two new species from Mozambique (Lepidoptera: Erebidae: Arctiinae).LinkIT
Volynkin AV, LÁszlÓ GM
Zootaxa, 2018

4.  Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora.LinkIT
de Castilhos MBM, Corrêa OLDS, Zanus MC, Maia JDG, Gómez-Alonso S, García-Romero E, Del Bianchi VL, Hermosín-Gutiérrez I
Food research international (Ottawa, Ont.), 2015

5.  Mollugin from Rubea cordifolia suppresses receptor activator of nuclear factor-?B ligand-induced osteoclastogenesis and bone resorbing activity in vitro and prevents lipopolysaccharide-induced bone loss in vivo.LinkIT
Baek JM, Kim JY, Jung Y, Moon SH, Choi MK, Kim SH, Lee MS, Kim I, Oh J
Phytomedicine : international journal of phytotherapy and phytopharmacology, 2015