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 *

108 related articles for article (PubMed ID: 20552703)

  • 1. Hemisynthesis and structural characterization of flavanol-(4,8)-vitisins by mass spectrometry.
    Nave F; Teixeira N; Mateus N; de Freitas V
    Rapid Commun Mass Spectrom; 2010 Jul; 24(14):1964-70. PubMed ID: 20552703
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines.
    Mateus N; Carvalho E; Carvalho AR; Melo A; González-Paramás AM; Santos-Buelga C; Silva AM; De Freitas V
    J Agric Food Chem; 2003 Jan; 51(1):277-82. PubMed ID: 12502421
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines.
    Blanco-Vega D; Gómez-Alonso S; Hermosín-Gutiérrez I
    Food Chem; 2014 Sep; 158():449-58. PubMed ID: 24731369
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn.
    Pati S; Losito I; Gambacorta G; La Notte E; Palmisano F; Zambonin PG
    J Mass Spectrom; 2006 Jul; 41(7):861-71. PubMed ID: 16770836
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Oxovitisins: a new class of neutral pyranone-anthocyanin derivatives in red wines.
    He J; Oliveira J; Silva AM; Mateus N; De Freitas V
    J Agric Food Chem; 2010 Aug; 58(15):8814-9. PubMed ID: 20608752
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Formation of vitisins and anthocyanin-flavanol adducts during red grape drying.
    Marquez A; Dueñas M; Serratosa MP; Merida J
    J Agric Food Chem; 2012 Jul; 60(27):6866-74. PubMed ID: 22703561
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Equilibrium forms of vitisin B pigments in an aqueous system studied by NMR and visible spectroscopy.
    Oliveira J; Mateus N; Silva AM; de Freitas V
    J Phys Chem B; 2009 Aug; 113(32):11352-8. PubMed ID: 19719269
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimers.
    Cruz L; Brás NF; Teixeira N; Fernandes A; Mateus N; Ramos MJ; Rodríguez-Borges J; de Freitas V
    J Agric Food Chem; 2009 Nov; 57(21):10341-8. PubMed ID: 19817383
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines.
    Morata A; Gómez-Cordovés MC; Colomo B; Suárez JA
    J Agric Food Chem; 2003 Dec; 51(25):7402-9. PubMed ID: 14640591
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques.
    He J; Santos-Buelga C; Mateus N; de Freitas V
    J Chromatogr A; 2006 Nov; 1134(1-2):215-25. PubMed ID: 16997314
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines.
    He J; Santos-Buelga C; Silva AM; Mateus N; de Freitas V
    J Agric Food Chem; 2006 Dec; 54(25):9598-603. PubMed ID: 17147451
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis.
    Sun B; Fernandes TA; Spranger MI
    Rapid Commun Mass Spectrom; 2010 Feb; 24(3):254-60. PubMed ID: 20049894
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins.
    Oliveira J; de Freitas V; Silva AM; Mateus N
    J Agric Food Chem; 2007 Jul; 55(15):6349-56. PubMed ID: 17602659
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.
    Romero C; Bakker J
    J Agric Food Chem; 2000 Jun; 48(6):2135-41. PubMed ID: 10888511
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification by mass spectrometry of new compounds arising from the reactions involving malvidin-3-glucoside-(O)-catechin, catechin and malvidin-3-glucoside.
    Cruz L; Mateus N; de Freitas V
    Rapid Commun Mass Spectrom; 2012 Sep; 26(18):2123-30. PubMed ID: 22886808
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.
    Morata A; Gómez-Cordovés MC; Calderón F; Suárez JA
    Int J Food Microbiol; 2006 Feb; 106(2):123-9. PubMed ID: 16225947
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction.
    Zhang XK; Lan YB; Huang Y; Zhao X; Duan CQ
    Food Chem; 2021 Mar; 339():127795. PubMed ID: 32836023
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.