220 related articles for article (PubMed ID: 21879745)
21. 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]
22. 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]
23. A core-shell column approach to a comprehensive high-performance liquid chromatography phenolic analysis of Vitis vinifera L. and interspecific hybrid grape juices, wines, and other matrices following either solid phase extraction or direct injection.
Manns DC; Mansfield AK
J Chromatogr A; 2012 Aug; 1251():111-121. PubMed ID: 22771069
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches.
Aura AM; Mattila I; Hyötyläinen T; Gopalacharyulu P; Cheynier V; Souquet JM; Bes M; Le Bourvellec C; Guyot S; Orešič M
Eur J Nutr; 2013 Mar; 52(2):833-46. PubMed ID: 22699306
[TBL] [Abstract][Full Text] [Related]
26. Differential effects of grape ( Vitis vinifera ) skin polyphenolics on human platelet aggregation and low-density lipoprotein oxidation.
Shanmuganayagam D; Beahm MR; Kuhns MA; Krueger CG; Reed JD; Folts JD
J Agric Food Chem; 2012 Jun; 60(23):5787-94. PubMed ID: 22224546
[TBL] [Abstract][Full Text] [Related]
27. Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion.
Elejalde E; Villarán MC; Esquivel A; Alonso RM
Plant Foods Hum Nutr; 2024 Jun; 79(2):432-439. PubMed ID: 38504008
[TBL] [Abstract][Full Text] [Related]
28. An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine.
Wang Y; Catana F; Yang Y; Roderick R; van Breemen RB
J Agric Food Chem; 2002 Jan; 50(3):431-5. PubMed ID: 11804508
[TBL] [Abstract][Full Text] [Related]
29. Mass spectrometry in grape and wine chemistry. Part I: polyphenols.
Flamini R
Mass Spectrom Rev; 2003; 22(4):218-50. PubMed ID: 12884388
[TBL] [Abstract][Full Text] [Related]
30. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry.
Mateus N; Silva AM; Santos-Buelga C; Rivas-Gonzalo JC; de Freitas V
J Agric Food Chem; 2002 Mar; 50(7):2110-6. PubMed ID: 11902964
[TBL] [Abstract][Full Text] [Related]
31. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
[TBL] [Abstract][Full Text] [Related]
32. Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening.
Obreque-Slier E; Peña-Neira A; López-Solís R; Zamora-Marín F; Ricardo-da Silva JM; Laureano O
J Agric Food Chem; 2010 Mar; 58(6):3591-9. PubMed ID: 20163111
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.
Khanal RC; Howard LR; Prior RL
J Food Sci; 2009 Aug; 74(6):H174-82. PubMed ID: 19723202
[TBL] [Abstract][Full Text] [Related]
35. Rapid-resolution liquid chromatography/mass spectrometry for determination and quantitation of polyphenols in grape berries.
Cavaliere C; Foglia P; Gubbiotti R; Sacchetti P; Samperi R; Laganà A
Rapid Commun Mass Spectrom; 2008 Oct; 22(20):3089-99. PubMed ID: 18819110
[TBL] [Abstract][Full Text] [Related]
36. Supplementation with grape seed polyphenols results in increased urinary excretion of 3-hydroxyphenylpropionic Acid, an important metabolite of proanthocyanidins in humans.
Ward NC; Croft KD; Puddey IB; Hodgson JM
J Agric Food Chem; 2004 Aug; 52(17):5545-9. PubMed ID: 15315398
[TBL] [Abstract][Full Text] [Related]
37. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.
Yilmaz Y; Toledo RT
J Agric Food Chem; 2004 Jan; 52(2):255-60. PubMed ID: 14733505
[TBL] [Abstract][Full Text] [Related]
38. Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design: application to the characterization of champagne grape varieties.
Mané C; Souquet JM; Ollé D; Verriés C; Véran F; Mazerolles G; Cheynier V; Fulcrand H
J Agric Food Chem; 2007 Sep; 55(18):7224-33. PubMed ID: 17696446
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
Meng J; Fang Y; Gao J; Qiao L; Zhang A; Guo Z; Qin M; Huang J; Hu Y; Zhuang X
J Food Sci; 2012 Jan; 77(1):C8-14. PubMed ID: 22181048
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]