202 related articles for article (PubMed ID: 19385597)
1. Analysis of protein composition of red wine in comparison with rosé and white wines by electrophoresis and high-pressure liquid chromatography-mass spectrometry (HPLC-MS).
Wigand P; Tenzer S; Schild H; Decker H
J Agric Food Chem; 2009 May; 57(10):4328-33. PubMed ID: 19385597
[TBL] [Abstract][Full Text] [Related]
2. Mass spectrometry in the analysis of grape and wine proteins.
Flamini R; De Rosso M
Expert Rev Proteomics; 2006 Jun; 3(3):321-31. PubMed ID: 16771704
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Analysis of grape and wine anthocyanins by HPLC-MS.
García-Beneytez E; Cabello F; Revilla E
J Agric Food Chem; 2003 Sep; 51(19):5622-9. PubMed ID: 12952411
[TBL] [Abstract][Full Text] [Related]
5. Profiling of soluble proteins in wine by nano-high-performance liquid chromatography/tandem mass spectrometry.
Kwon SW
J Agric Food Chem; 2004 Dec; 52(24):7258-63. PubMed ID: 15563204
[TBL] [Abstract][Full Text] [Related]
6. Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis.
Marangon M; Van Sluyter SC; Haynes PA; Waters EJ
J Agric Food Chem; 2009 May; 57(10):4415-25. PubMed ID: 19354294
[TBL] [Abstract][Full Text] [Related]
7. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
Pozo-Bayón MA; Hernández MT; Martín-Alvarez PJ; Polo MC
J Agric Food Chem; 2003 Mar; 51(7):2089-95. PubMed ID: 12643678
[TBL] [Abstract][Full Text] [Related]
8. In vitro gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: molecular characterization of the products and assessment of their IgE binding abilities.
Cavatorta V; Sforza S; Aquino G; Galaverna G; Dossena A; Pastorello EA; Marchelli R
Mol Nutr Food Res; 2010 Oct; 54(10):1452-7. PubMed ID: 20397198
[TBL] [Abstract][Full Text] [Related]
9. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin.
Almeida CM; Vasconcelos MT
J Agric Food Chem; 2003 Jul; 51(16):4788-98. PubMed ID: 14705914
[TBL] [Abstract][Full Text] [Related]
10. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.
García-Marino M; Hernández-Hierro JM; Rivas-Gonzalo JC; Escribano-Bailón MT
Anal Chim Acta; 2010 Feb; 660(1-2):134-42. PubMed ID: 20103154
[TBL] [Abstract][Full Text] [Related]
11. Identification of grape and wine allergens as an endochitinase 4, a lipid-transfer protein, and a thaumatin.
Pastorello EA; Farioli L; Pravettoni V; Ortolani C; Fortunato D; Giuffrida MG; Perono Garoffo L; Calamari AM; Brenna O; Conti A
J Allergy Clin Immunol; 2003 Feb; 111(2):350-9. PubMed ID: 12589356
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS).
González-Manzano S; Santos-Buelga C; Pérez-Alonso JJ; Rivas-Gonzalo JC; Escribano-Bailón MT
J Agric Food Chem; 2006 Jun; 54(12):4326-32. PubMed ID: 16756363
[TBL] [Abstract][Full Text] [Related]
13. Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines.
Chabreyrie D; Chauvet S; Guyon F; Salagoïty MH; Antinelli JF; Medina B
J Agric Food Chem; 2008 Aug; 56(16):6785-90. PubMed ID: 18624410
[TBL] [Abstract][Full Text] [Related]
14. Severe immediate allergic reactions to grapes: part of a lipid transfer protein-associated clinical syndrome.
Vassilopoulou E; Zuidmeer L; Akkerdaas J; Tassios I; Rigby NR; Mills EN; van Ree R; Saxoni-Papageorgiou P; Papadopoulos NG
Int Arch Allergy Immunol; 2007; 143(2):92-102. PubMed ID: 17228170
[TBL] [Abstract][Full Text] [Related]
15. Review of preparative and analytical procedures for the study of proteins in grape juice and wine.
Le Bourse D; Jégou S; Conreux A; Villaume S; Jeandet P
Anal Chim Acta; 2010 May; 667(1-2):33-42. PubMed ID: 20441863
[TBL] [Abstract][Full Text] [Related]
16. Quantification and characterization of maize lipid transfer protein, a food allergen, by liquid chromatography with ultraviolet and mass spectrometric detection.
Kuppannan K; Albers DR; Schafer BW; Dielman D; Young SA
Anal Chem; 2011 Jan; 83(2):516-24. PubMed ID: 21158394
[TBL] [Abstract][Full Text] [Related]
17. Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.
Boido E; Alcalde-Eon C; Carrau F; Dellacassa E; Rivas-Gonzalo JC
J Agric Food Chem; 2006 Sep; 54(18):6692-704. PubMed ID: 16939328
[TBL] [Abstract][Full Text] [Related]
18. Analysis of wine components in Cynthiana and Syrah wines.
Walker T; Morris J; Threlfall R; Main G
J Agric Food Chem; 2003 Mar; 51(6):1543-7. PubMed ID: 12617581
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Purification and structural characterisation of lipid transfer protein from red wine and grapes.
Jaeckels N; Tenzer S; Rosfa S; Schild H; Decker H; Wigand P
Food Chem; 2013 May; 138(1):263-9. PubMed ID: 23265486
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]