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Scholarly Wine Articles
I did a search on Google Scholar for wine. A lot of articles were returned in the search result. At first glance, I could not figure out why these results had been returned. At closer inspection, the author of the first few articles had the last name of Wine.
RH Wine has written many articles in the field of biology. JJ Wine has authored many papers on Cystic fibrosis. RN Wine writes on topics in the field of toxicology. These are just three of the authors with results dominating my search for wine on Google Scholar.
I changed my search in Google Scholar from wine to red wine. The first scholarly article returned in my search for red wine was “Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine”. This article was published in 1993 in the British edition of Lancet.
An article entitled “The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: implications for protection against coronary heart disease” was published in Clinica Chimica Acta in 1995. There were five authors cited on this paper.
The American journal of clinical nutrition published “Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation” in 1995. This paper has been cited over two hundred times. ### The author credited with writing it is B Fuhrman.
There were over sixteen thousand results returned when I did my Google Scholar search for red wine. The article entitled “Antiplatelet activity of synthetic and natural resveratrol in red wine” is another article that has been cited many times. The International journal of tissue reactions published this article in 1995 and now it has been cited 116 times.
The Journal of Agricultural and Food Chemistry published an article in 1980 entitled “Wine aroma composition: identification of additional volatile constituents of red wine”. The article has been cited five times. The author, P Schreier, has also written an article entitled “Flavor composition of wines: a review”.