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 *

189 related articles for article (PubMed ID: 20015673)

  • 1. Effect of ultrasound processing on anthocyanins and color of red grape juice.
    Tiwari BK; Patras A; Brunton N; Cullen PJ; O'Donnell CP
    Ultrason Sonochem; 2010 Mar; 17(3):598-604. PubMed ID: 20015673
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Anthocyanins and color degradation in ozonated grape juice.
    Tiwari BK; O'Donnell CP; Patras A; Brunton N; Cullen PJ
    Food Chem Toxicol; 2009 Nov; 47(11):2824-9. PubMed ID: 19733609
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.
    Tiwari BK; O'Donnell CP; Patras A; Cullen PJ
    J Agric Food Chem; 2008 Nov; 56(21):10071-7. PubMed ID: 18828602
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Bioavailability of anthocyanidin-3-glucosides following consumption of red wine and red grape juice.
    Frank T; Netzel M; Strass G; Bitsch R; Bitsch I
    Can J Physiol Pharmacol; 2003 May; 81(5):423-35. PubMed ID: 12774848
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.
    Brenes CH; Del Pozo-Insfran D; Talcott ST
    J Agric Food Chem; 2005 Jan; 53(1):49-56. PubMed ID: 15631508
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
    Del Pozo-Insfran D; Del Follo-Martinez A; Talcott ST; Brenes CH
    J Food Sci; 2007 May; 72(4):S247-53. PubMed ID: 17995786
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Tuning color variation in grape anthocyanins at the molecular scale.
    Rustioni L; Di Meo F; Guillaume M; Failla O; Trouillas P
    Food Chem; 2013 Dec; 141(4):4349-57. PubMed ID: 23993625
    [TBL] [Abstract][Full Text] [Related]  

  • 11. CIELAB coordinates in response to berry skin anthocyanins and their composition in Vitis.
    Liang Z; Sang M; Fan P; Wu B; Wang L; Yang S; Li S
    J Food Sci; 2011 Apr; 76(3):C490-7. PubMed ID: 21535819
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
    Del Pozo-Insfran D; Balaban MO; Talcott ST
    J Agric Food Chem; 2006 Sep; 54(18):6705-12. PubMed ID: 16939329
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of concentration prior to cold-stabilization on anthocyanin stability in concord grape juice.
    Alongi KS; Padilla-Zakour OI; Sacks GL
    J Agric Food Chem; 2010 Nov; 58(21):11325-32. PubMed ID: 20929230
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.
    Gómez-Míguez M; Heredia FJ
    J Agric Food Chem; 2004 Aug; 52(16):5117-23. PubMed ID: 15291484
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fractionation of monomeric and polymeric anthocyainins from Concord grape (Vitis labrusca L.) juice by membrane ultrafiltration.
    Kalbasi A; Cisneros-Zevallos L
    J Agric Food Chem; 2007 Aug; 55(17):7036-42. PubMed ID: 17665929
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments.
    Dorris MR; Voss DM; Bollom MA; Krawiec-Thayer MP; Bolling BW
    J Food Sci; 2018 Apr; 83(4):911-921. PubMed ID: 29574726
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.
    Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
    J Agric Food Chem; 2007 Aug; 55(16):6575-84. PubMed ID: 17636933
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Application of ultrasound in grape mash treatment in juice processing.
    Lieu le N; Le VV
    Ultrason Sonochem; 2010 Jan; 17(1):273-9. PubMed ID: 19481968
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Mass spectrometry in the study of anthocyanins and their derivatives: differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry.
    Mazzuca P; Ferranti P; Picariello G; Chianese L; Addeo F
    J Mass Spectrom; 2005 Jan; 40(1):83-90. PubMed ID: 15619268
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.