150 related articles for article (PubMed ID: 10552410)
1. Study of wine tannin oligomers by on-line liquid chromatography electrospray ionization mass spectrometry.
Fulcrand H; Remy S; Souquet JM; Cheynier V; Moutounet M
J Agric Food Chem; 1999 Mar; 47(3):1023-8. PubMed ID: 10552410
[TBL] [Abstract][Full Text] [Related]
2. First evidence of epicatechin vanillate in grape seed and red wine.
Ma W; Waffo-Téguo P; Jourdes M; Li H; Teissedre PL
Food Chem; 2018 Sep; 259():304-310. PubMed ID: 29680058
[TBL] [Abstract][Full Text] [Related]
3. New flavanol O-glycosides in grape and wine.
Zerbib M; Mazauric JP; Meudec E; Le Guernevé C; Lepak A; Nidetzky B; Cheynier V; Terrier N; Saucier C
Food Chem; 2018 Nov; 266():441-448. PubMed ID: 30381210
[TBL] [Abstract][Full Text] [Related]
4. Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn.
Pati S; Losito I; Gambacorta G; La Notte E; Palmisano F; Zambonin PG
J Mass Spectrom; 2006 Jul; 41(7):861-71. PubMed ID: 16770836
[TBL] [Abstract][Full Text] [Related]
5. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.
García-Estévez I; Alcalde-Eon C; Puente V; Escribano-Bailón MT
Molecules; 2017 Nov; 22(12):. PubMed ID: 29168752
[TBL] [Abstract][Full Text] [Related]
6. Characterization of condensed tannins and carbohydrates in hot water bark extracts of European softwood species.
Bianchi S; Kroslakova I; Janzon R; Mayer I; Saake B; Pichelin F
Phytochemistry; 2015 Dec; 120():53-61. PubMed ID: 26547588
[TBL] [Abstract][Full Text] [Related]
7. Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety.
Longo E; Merkyte V; Rossetti F; Teissedre PL; Jourdes M; Boselli E
J Mass Spectrom; 2018 Nov; 53(11):1116-1125. PubMed ID: 30107063
[TBL] [Abstract][Full Text] [Related]
8. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?
Rousserie P; Rabot A; Geny-Denis L
J Agric Food Chem; 2019 Feb; 67(5):1325-1343. PubMed ID: 30632368
[TBL] [Abstract][Full Text] [Related]
9. Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn.
Alcalde-Eon C; Escribano-Bailón MT; Santos-Buelga C; Rivas-Gonzalo JC
J Mass Spectrom; 2007 Jun; 42(6):735-48. PubMed ID: 17511019
[TBL] [Abstract][Full Text] [Related]
10. Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.
Quaglieri C; Prieto-Perea N; Berrueta LA; Gallo B; Rasines-Perea Z; Jourdes M; Teissedre PL
Molecules; 2017 Jan; 22(2):. PubMed ID: 28125043
[TBL] [Abstract][Full Text] [Related]
11. Glyceraldehyde bridging between flavanols and malvidin-3-glucoside in model solutions.
Laurie VF; Waterhouse AL
J Agric Food Chem; 2006 Nov; 54(24):9105-11. PubMed ID: 17117797
[TBL] [Abstract][Full Text] [Related]
12. Identification of new flavan-3-ol monoglycosides by UHPLC-ESI-Q-TOF in grapes and wine.
Delcambre A; Saucier C
J Mass Spectrom; 2012 Jun; 47(6):727-36. PubMed ID: 22707165
[TBL] [Abstract][Full Text] [Related]
13. Red wine tannins fluidify and precipitate lipid liposomes and bicelles. A role for lipids in wine tasting?
Furlan AL; Castets A; Nallet F; Pianet I; Grélard A; Dufourc EJ; Géan J
Langmuir; 2014 May; 30(19):5518-26. PubMed ID: 24787144
[TBL] [Abstract][Full Text] [Related]
14. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.
Monagas M; Gómez-Cordovés C; Bartolomé B; Laureano O; Ricardo da Silva JM
J Agric Food Chem; 2003 Oct; 51(22):6475-81. PubMed ID: 14558765
[TBL] [Abstract][Full Text] [Related]
15. Tandem mass spectrometry of the B-type procyanidins in wine and B-type dehydrodicatechins in an autoxidation mixture of (+)-catechin and (-)-epicatechin.
Sun W; Miller JM
J Mass Spectrom; 2003 Apr; 38(4):438-46. PubMed ID: 12717756
[TBL] [Abstract][Full Text] [Related]
16. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
Bindon KA; Kassara S; Cynkar WU; Robinson EM; Scrimgeour N; Smith PA
J Agric Food Chem; 2014 May; 62(20):4558-70. PubMed ID: 24773241
[TBL] [Abstract][Full Text] [Related]
17. Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques.
He J; Santos-Buelga C; Mateus N; de Freitas V
J Chromatogr A; 2006 Nov; 1134(1-2):215-25. PubMed ID: 16997314
[TBL] [Abstract][Full Text] [Related]
18. Grape tannin catechin and ethanol fluidify oral membrane mimics containing moderate amounts of cholesterol: Implications on wine tasting?
Furlan AL; Saad A; Dufourc EJ; Géan J
Biochimie; 2016 Nov; 130():41-48. PubMed ID: 27402289
[TBL] [Abstract][Full Text] [Related]
19. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.
McRae JM; Schulkin A; Kassara S; Holt HE; Smith PA
J Agric Food Chem; 2013 Jan; 61(3):719-27. PubMed ID: 23289627
[TBL] [Abstract][Full Text] [Related]
20. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.
Liu YX; Liang NN; Wang J; Pan QH; Duan CQ
J Food Sci; 2013 Jan; 78(1):C25-30. PubMed ID: 23301601
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
