671 related articles for article (PubMed ID: 14690384)
1. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
Wang H; Race EJ; Shrikhande AJ
J Agric Food Chem; 2003 Dec; 51(27):7989-94. PubMed ID: 14690384
[TBL] [Abstract][Full Text] [Related]
2. Identification of Cabernet Sauvignon anthocyanin gut microflora metabolites.
Forester SC; Waterhouse AL
J Agric Food Chem; 2008 Oct; 56(19):9299-304. PubMed ID: 18767860
[TBL] [Abstract][Full Text] [Related]
3. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
Schwarz M; Picazo-Bacete JJ; Winterhalter P; Hermosín-Gutiérrez I
J Agric Food Chem; 2005 Oct; 53(21):8372-81. PubMed ID: 16218690
[TBL] [Abstract][Full Text] [Related]
4. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
Wang H; Race EJ; Shrikhande AJ
J Agric Food Chem; 2003 Mar; 51(7):1839-44. PubMed ID: 12643639
[TBL] [Abstract][Full Text] [Related]
5. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2007 Aug; 55(16):6585-95. PubMed ID: 17636934
[TBL] [Abstract][Full Text] [Related]
6. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
Li Y; Ma R; Xu Z; Wang J; Chen T; Chen F; Wang Z
J Sci Food Agric; 2013 Apr; 93(6):1404-11. PubMed ID: 23400926
[TBL] [Abstract][Full Text] [Related]
7. Loss of anthocyanins in red-wine grape under high temperature.
Mori K; Goto-Yamamoto N; Kitayama M; Hashizume K
J Exp Bot; 2007; 58(8):1935-45. PubMed ID: 17452755
[TBL] [Abstract][Full Text] [Related]
8. Anthocyanins from red wine--their stability under simulated gastrointestinal digestion.
McDougall GJ; Fyffe S; Dobson P; Stewart D
Phytochemistry; 2005 Nov; 66(21):2540-8. PubMed ID: 16242736
[TBL] [Abstract][Full Text] [Related]
9. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
Ryan JM; Revilla E
J Agric Food Chem; 2003 May; 51(11):3372-8. PubMed ID: 12744669
[TBL] [Abstract][Full Text] [Related]
10. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
Pozo-Bayón MA; Monagas M; Polo MC; Gómez-Cordovés C
J Agric Food Chem; 2004 Mar; 52(5):1300-6. PubMed ID: 14995137
[TBL] [Abstract][Full Text] [Related]
11. Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines.
Schwarz M; Quast P; von Baer D; Winterhalter P
J Agric Food Chem; 2003 Oct; 51(21):6261-7. PubMed ID: 14518953
[TBL] [Abstract][Full Text] [Related]
12. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.
Oh YS; Lee JH; Yoon SH; Oh CH; Choi DS; Choe E; Jung MY
J Food Sci; 2008 Jun; 73(5):C378-89. PubMed ID: 18576983
[TBL] [Abstract][Full Text] [Related]
13. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
Pérez-Magariño S; González-San José ML
J Agric Food Chem; 2004 Mar; 52(5):1181-9. PubMed ID: 14995118
[TBL] [Abstract][Full Text] [Related]
14. High-performance liquid chromatography/electrospray ionization mass spectrometric characterization of new products formed by the reaction between flavanols and malvidin 3-glucoside in the presence of acetaldehyde.
Sun B; Santos CP; Leandro MC; De Freitas V; Spranger MI
Rapid Commun Mass Spectrom; 2007; 21(14):2227-36. PubMed ID: 17569097
[TBL] [Abstract][Full Text] [Related]
15. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
Castillo-Muñoz N; Fernández-González M; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2009 Sep; 57(17):7883-91. PubMed ID: 19673489
[TBL] [Abstract][Full Text] [Related]
16. Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines.
Zhao Q; Duan CQ; Wang J
Int J Mol Sci; 2010 May; 11(5):2212-28. PubMed ID: 20559511
[TBL] [Abstract][Full Text] [Related]
17. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
Jensen JS; Demiray S; Egebo M; Meyer AS
J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
[TBL] [Abstract][Full Text] [Related]
18. A new class of blue anthocyanin-derived pigments isolated from red wines.
Mateus N; Silva AM; Rivas-Gonzalo JC; Santos-Buelga C; de Freitas V
J Agric Food Chem; 2003 Mar; 51(7):1919-23. PubMed ID: 12643652
[TBL] [Abstract][Full Text] [Related]
19. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
Manfra M; De Nisco M; Bolognese A; Nuzzo V; Sofo A; Scopa A; Santi L; Tenore GC; Novellino E
J Sci Food Agric; 2011 Dec; 91(15):2749-55. PubMed ID: 21800322
[TBL] [Abstract][Full Text] [Related]
20. Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase column.
Vergara C; Mardones C; Hermosín-Gutiérrez I; von Baer D
J Chromatogr A; 2010 Sep; 1217(36):5710-7. PubMed ID: 20688332
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]