4-hydroxyphenylethanol has been researched along with 3-hydroxyflavone in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Fotsis, T; Lambropoulos, I; Pagoulatos, GN; Roussis, IG; Roussou, I | 1 |
| Bordignon-Luiz, MT; Burin, VM; Caliari, V; Dos Passos, RR; Panceri, CP; Sartor, S | 1 |
2 other study(ies) available for 4-hydroxyphenylethanol and 3-hydroxyflavone
| Article | Year |
|---|---|
Decrease of heat shock protein levels and cell populations by wine phenolic extracts.
Topics: Animals; Brain; Capillaries; Cattle; Cell Count; Cell Division; Endothelial Cells; Flavonols; Heat-Shock Proteins; HeLa Cells; Humans; Hydroxybenzoates; Phenols; Phenylethyl Alcohol; Wine | 2004 |
Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.
Topics: Anthocyanins; Antioxidants; Caffeic Acids; Catechin; Color; Fermentation; Flavonoids; Flavonols; Food Handling; Gallic Acid; Hydroxybenzoates; Phenols; Phenylethyl Alcohol; Phytochemicals; Polyphenols; Saccharomyces cerevisiae; Wine | 2018 |