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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

464 related articles for article (PubMed ID: 17092712)

  • 1. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues.
    Luque-Rodríguez JM; Luque de Castro MD; Pérez-Juan P
    Bioresour Technol; 2007 Oct; 98(14):2705-13. PubMed ID: 17092712
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin.
    Ju ZY; Howard LR
    J Agric Food Chem; 2003 Aug; 51(18):5207-13. PubMed ID: 12926860
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds.
    Ghafoor K; Choi YH; Jeon JY; Jo IH
    J Agric Food Chem; 2009 Jun; 57(11):4988-94. PubMed ID: 19405527
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Extraction of polyphenols from vine shoots of Vitis vinifera by superheated ethanol-water mixtures.
    Luque-Rodríguez JM; Pérez-Juan P; Luque de Castro MD
    J Agric Food Chem; 2006 Nov; 54(23):8775-81. PubMed ID: 17090121
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Subcritical solvent extraction of anthocyanins from dried red grape pomace.
    Monrad JK; Howard LR; King JW; Srinivas K; Mauromoustakos A
    J Agric Food Chem; 2010 Mar; 58(5):2862-8. PubMed ID: 20148515
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
    Thimothe J; Bonsi IA; Padilla-Zakour OI; Koo H
    J Agric Food Chem; 2007 Dec; 55(25):10200-7. PubMed ID: 17999462
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
    Cardona JA; Lee JH; Talcott ST
    J Agric Food Chem; 2009 Sep; 57(18):8421-5. PubMed ID: 19754172
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J; Baca-Bocanegra B; Heredia FJ; Hernández-Hierro JM
    J Food Sci; 2020 Feb; 85(2):324-331. PubMed ID: 31968392
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues: almond hulls and grape pomace.
    Rubilar M; Pinelo M; Shene C; Sineiro J; Nuñez MJ
    J Agric Food Chem; 2007 Dec; 55(25):10101-9. PubMed ID: 18004803
    [TBL] [Abstract][Full Text] [Related]  

  • 11. New phenolic grape skin products from Vitis vinifera cv. Pinot Noir.
    Kneknopoulos P; Skouroumounis GK; Hayasaka Y; Taylor DK
    J Agric Food Chem; 2011 Feb; 59(3):1005-11. PubMed ID: 21214245
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Design and optimization of a semicontinuous hot-cold extraction of polyphenols from grape pomace.
    Monrad JK; Srinivas K; Howard LR; King JW
    J Agric Food Chem; 2012 Jun; 60(22):5571-82. PubMed ID: 22578157
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C; Souquet JM; Bes M; Cheynier V
    J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution.
    Vidal S; Hayasaka Y; Meudec E; Cheynier V; Skouroumounis G
    J Agric Food Chem; 2004 Feb; 52(4):713-9. PubMed ID: 14969521
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
    J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant activity of grape skin aqueous extracts from pressurized hot water extraction combined with electron paramagnetic resonance spectroscopy.
    Sťavíková L; Polovka M; Hohnová B; Karásek P; Roth M
    Talanta; 2011 Sep; 85(4):2233-40. PubMed ID: 21872083
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.
    Nicoletti I; Bello C; De Rossi A; Corradini D
    J Agric Food Chem; 2008 Oct; 56(19):8801-8. PubMed ID: 18781764
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.
    de Torres C; Díaz-Maroto MC; Hermosín-Gutiérrez I; Pérez-Coello MS
    Anal Chim Acta; 2010 Feb; 660(1-2):177-82. PubMed ID: 20103160
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Green extraction of antioxidants from different varieties of red grape pomace.
    Otero-Pareja MJ; Casas L; Fernández-Ponce MT; Mantell C; Martínez de la Ossa EJ
    Molecules; 2015 May; 20(6):9686-702. PubMed ID: 26016554
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 24.