416 related articles for article (PubMed ID: 21421675)
1. Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
Puértolas E; Alvarez I; Raso J
Food Sci Technol Int; 2011 Apr; 17(2):77-86. PubMed ID: 21421675
[TBL] [Abstract][Full Text] [Related]
2. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
Nixdorf SL; Hermosín-Gutiérrez I
Anal Chim Acta; 2010 Feb; 659(1-2):208-15. PubMed ID: 20103126
[TBL] [Abstract][Full Text] [Related]
3. Phenolic composition of Tempranillo wines following early defoliation of the vines.
Diago MP; Ayestarán B; Guadalupe Z; Garrido Á; Tardaguila J
J Sci Food Agric; 2012 Mar; 92(4):925-34. PubMed ID: 21968704
[TBL] [Abstract][Full Text] [Related]
4. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
Castillo-Muñoz N; Fernández-González M; Gómez-Alonso S; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2009 Sep; 57(17):7883-91. PubMed ID: 19673489
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
Figueiredo-González M; Cancho-Grande B; Simal-Gándara J
Food Chem; 2013 Sep; 140(1-2):217-24. PubMed ID: 23578636
[TBL] [Abstract][Full Text] [Related]
7. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.
Figueiredo-González M; Cancho-Grande B; Simal-Gándara J; Teixeira N; Mateus N; De Freitas V
Food Chem; 2014; 152():522-30. PubMed ID: 24444970
[TBL] [Abstract][Full Text] [Related]
8. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
Manns DC; Coquard Lenerz CT; Mansfield AK
J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
[TBL] [Abstract][Full Text] [Related]
9. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
Zafrilla P; Morillas J; Mulero J; Cayuela JM; Martínez-Cachá A; Pardo F; López Nicolás JM
J Agric Food Chem; 2003 Jul; 51(16):4694-700. PubMed ID: 14705898
[TBL] [Abstract][Full Text] [Related]
10. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
Fanzone M; Zamora F; Jofré V; Assof M; Gómez-Cordovés C; Peña-Neira Á
J Sci Food Agric; 2012 Feb; 92(3):704-18. PubMed ID: 21919008
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage.
Bimpilas A; Tsimogiannis D; Balta-Brouma K; Lymperopoulou T; Oreopoulou V
Food Chem; 2015 Jul; 178():164-71. PubMed ID: 25704697
[TBL] [Abstract][Full Text] [Related]
14. Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation.
Sternad Lemut M; Trost K; Sivilotti P; Arapitsas P; Vrhovsek U
J Sci Food Agric; 2013 Dec; 93(15):3670-81. PubMed ID: 23765518
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.
Mulero J; Zafrilla P; Cayuela JM; Martínez-Cachá A; Pardo F
J Food Sci; 2011 Apr; 76(3):C436-40. PubMed ID: 21535811
[TBL] [Abstract][Full Text] [Related]
16. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
Pérez-Magariño S; González-San José ML
J Agric Food Chem; 2004 Mar; 52(5):1181-9. PubMed ID: 14995118
[TBL] [Abstract][Full Text] [Related]
17. Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining.
Figueiredo-González M; Cancho-Grande B; Simal-Gándara J
Food Chem; 2013 Dec; 141(3):3230-40. PubMed ID: 23871082
[TBL] [Abstract][Full Text] [Related]
18. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity.
Lingua MS; Fabani MP; Wunderlin DA; Baroni MV
Food Chem; 2016 Oct; 208():228-38. PubMed ID: 27132844
[TBL] [Abstract][Full Text] [Related]
19. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
Cadot Y; Caillé S; Samson A; Barbeau G; Cheynier V
Anal Chim Acta; 2012 Jun; 732():91-9. PubMed ID: 22688039
[TBL] [Abstract][Full Text] [Related]
20. Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.
Figueiredo-González M; Regueiro J; Cancho-Grande B; Simal-Gándara J
Food Chem; 2014 Jan; 143():282-92. PubMed ID: 24054241
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
