These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
377 related articles for article (PubMed ID: 14690395)
1. Composition and cellular localization of tannins in grape seeds during maturation. Geny L; Saucier C; Bracco S; Daviaud F; Glories Y J Agric Food Chem; 2003 Dec; 51(27):8051-4. PubMed ID: 14690395 [TBL] [Abstract][Full Text] [Related]
2. Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth. Gagné S; Saucier C; Gény L J Agric Food Chem; 2006 Dec; 54(25):9465-71. PubMed ID: 17147434 [TBL] [Abstract][Full Text] [Related]
3. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). Chira K; Schmauch G; Saucier C; Fabre S; Teissedre PL J Agric Food Chem; 2009 Jan; 57(2):545-53. PubMed ID: 19105642 [TBL] [Abstract][Full Text] [Related]
4. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins. Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA J Agric Food Chem; 2005 Jul; 53(14):5798-808. PubMed ID: 15998151 [TBL] [Abstract][Full Text] [Related]
5. Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Kyraleou M; Kotseridis Y; Koundouras S; Chira K; Teissedre PL; Kallithraka S Food Chem; 2016 Jul; 203():292-300. PubMed ID: 26948617 [TBL] [Abstract][Full Text] [Related]
6. Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass. Bindon KA; Smith PA; Kennedy JA J Agric Food Chem; 2010 Feb; 58(4):2520-8. PubMed ID: 20092254 [TBL] [Abstract][Full Text] [Related]
7. Efficient one pot extraction and depolymerization of grape (Vitis vinifera) pomace procyanidins for the preparation of antioxidant thio-conjugates. Selga A; Sort X; Bobet R; Torres JL J Agric Food Chem; 2004 Feb; 52(3):467-73. PubMed ID: 14759134 [TBL] [Abstract][Full Text] [Related]
8. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls. Bindon KA; Kennedy JA J Agric Food Chem; 2011 Mar; 59(6):2696-707. PubMed ID: 21351801 [TBL] [Abstract][Full Text] [Related]
9. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system. Cortell JM; Kennedy JA J Agric Food Chem; 2006 Nov; 54(22):8510-20. PubMed ID: 17061828 [TBL] [Abstract][Full Text] [Related]
10. Fractionation of grape tannins and analysis by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. Perret C; Pezet R; Tabacchi R Phytochem Anal; 2003; 14(4):202-8. PubMed ID: 12892414 [TBL] [Abstract][Full Text] [Related]
11. Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions. Kyraleou M; Kallithraka S; Theodorou N; Teissedre PL; Kotseridis Y; Koundouras S Molecules; 2017 Sep; 22(9):. PubMed ID: 28862687 [TBL] [Abstract][Full Text] [Related]
12. Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography. Peng Z; Hayasaka Y; Iland PG; Sefton M; Høj P; Waters EJ J Agric Food Chem; 2001 Jan; 49(1):26-31. PubMed ID: 11170555 [TBL] [Abstract][Full Text] [Related]
13. Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening. Ferrer-Gallego R; García-Marino M; Hernández-Hierro JM; Rivas-Gonzalo JC; Escribano-Bailón MT Anal Chim Acta; 2010 Feb; 660(1-2):22-8. PubMed ID: 20103139 [TBL] [Abstract][Full Text] [Related]
14. [The quality specification of grape seed extract]. Shao YD; Gao WY; Su YF; Xiao PG Zhongguo Zhong Yao Za Zhi; 2005 Sep; 30(18):1406-8. PubMed ID: 16381457 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet franc during fruit development. Cadot Y; Miñana-Castelló MT; Chevalier M J Agric Food Chem; 2006 Nov; 54(24):9206-15. PubMed ID: 17117811 [TBL] [Abstract][Full Text] [Related]
17. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins. Fernández K; Kennedy JA; Agosin E J Agric Food Chem; 2007 May; 55(9):3675-80. PubMed ID: 17407309 [TBL] [Abstract][Full Text] [Related]
18. Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation. Wang J; Yao X; Xia N; Sun Q; Duan C; Pan Q Molecules; 2023 Mar; 28(7):. PubMed ID: 37049811 [TBL] [Abstract][Full Text] [Related]
19. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.). Allegro G; Pastore C; Valentini G; Muzzi E; Filippetti I J Sci Food Agric; 2016 Oct; 96(13):4553-9. PubMed ID: 26888489 [TBL] [Abstract][Full Text] [Related]
20. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine. Neves AC; Spranger MI; Zhao Y; Leandro MC; Sun B J Agric Food Chem; 2010 Nov; 58(22):11775-82. PubMed ID: 21028822 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]