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A metabolomic approach to the study of wine micro-oxygenation.
Arapitsas P, Scholz M, Vrhovsek U, Di Blasi S, Biondi Bartolini A, Masuero D, Perenzoni D, Rigo A, Mattivi F. Arapitsas P, et al. Among authors: mattivi f. PLoS One. 2012;7(5):e37783. doi: 10.1371/journal.pone.0037783. Epub 2012 May 25. PLoS One. 2012. PMID: 22662221 Free PMC article.
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
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
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.
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
172 results