sulfur dioxide 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 |
|---|---|
| Bennett, R; Dragoni, S; Gee, J; Sgaragli, G; Valoti, M | 1 |
| Duan, CQ; Li, SY | 1 |
1 review(s) available for sulfur dioxide and 3-hydroxyflavone
| Article | Year |
|---|---|
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
Topics: Anthocyanins; Color; Fermentation; Flavonols; Food Handling; Hydrolyzable Tannins; Hydroxybenzoates; Oxidation-Reduction; Phenols; Polymerization; Sensation; Sulfur Dioxide; Taste; Vitis; Volatile Organic Compounds; Wine | 2019 |
1 other study(ies) available for sulfur dioxide and 3-hydroxyflavone
| Article | Year |
|---|---|
Red wine alcohol promotes quercetin absorption and directs its metabolism towards isorhamnetin and tamarixetin in rat intestine in vitro.
Topics: Animals; Central Nervous System Depressants; Chromatography, High Pressure Liquid; Disaccharides; Ethanol; Flavonols; Hydrogen-Ion Concentration; In Vitro Techniques; Intestinal Absorption; Intestinal Mucosa; Intestines; Jejunum; Male; Phenols; Quercetin; Rats; Rats, Wistar; Sulfur Dioxide; Wine | 2006 |