262 related articles for article (PubMed ID: 22533602)
1. Profiling of hydroxycinnamoyl tartrates and acylated anthocyanins in the skin of 34 Vitis vinifera genotypes.
Ferrandino A; Carra A; Rolle L; Schneider A; Schubert A
J Agric Food Chem; 2012 May; 60(19):4931-45. PubMed ID: 22533602
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions.
de Rosas I; Ponce MT; Malovini E; Deis L; Cavagnaro B; Cavagnaro P
Plant Sci; 2017 May; 258():137-145. PubMed ID: 28330557
[TBL] [Abstract][Full Text] [Related]
5. Changes of polyphenols, sugars, and organic acid in 5 Vitis genotypes during berry ripening.
Liang Z; Sang M; Fan P; Wu B; Wang L; Duan W; Li S
J Food Sci; 2011; 76(9):C1231-8. PubMed ID: 22416682
[TBL] [Abstract][Full Text] [Related]
6. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Hermosín-Gutiérrez I; Gómez-Alonso S
Food Chem; 2019 Oct; 295():350-360. PubMed ID: 31174768
[TBL] [Abstract][Full Text] [Related]
7. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system.
Cortell JM; Kennedy JA
J Agric Food Chem; 2006 Nov; 54(22):8510-20. PubMed ID: 17061828
[TBL] [Abstract][Full Text] [Related]
8. Tracing phenolic metabolism in Vitis vinifera berries with 13C6-phenylalanine: implication of an unidentified intermediate reservoir.
Chassy AW; Adams DO; Waterhouse AL
J Agric Food Chem; 2014 Mar; 62(11):2321-6. PubMed ID: 24611798
[TBL] [Abstract][Full Text] [Related]
9. Fruit-localized photoreceptors increase phenolic compounds in berry skins of field-grown Vitis vinifera L. cv. Malbec.
González CV; Fanzone ML; Cortés LE; Bottini R; Lijavetzky DC; Ballaré CL; Boccalandro HE
Phytochemistry; 2015 Feb; 110():46-57. PubMed ID: 25514818
[TBL] [Abstract][Full Text] [Related]
10. Polyphenolic diversity and characterization in the red-purple berries of East Asian wild Vitis species.
Koyama K; Kamigakiuchi H; Iwashita K; Mochioka R; Goto-Yamamoto N
Phytochemistry; 2017 Feb; 134():78-86. PubMed ID: 27887737
[TBL] [Abstract][Full Text] [Related]
11. Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties.
Picariello G; Ferranti P; Garro G; Manganiello G; Chianese L; Coppola R; Addeo F
Food Chem; 2014 Mar; 146():15-22. PubMed ID: 24176307
[TBL] [Abstract][Full Text] [Related]
12. Ripening Transcriptomic Program in Red and White Grapevine Varieties Correlates with Berry Skin Anthocyanin Accumulation.
Massonnet M; Fasoli M; Tornielli GB; Altieri M; Sandri M; Zuccolotto P; Paci P; Gardiman M; Zenoni S; Pezzotti M
Plant Physiol; 2017 Aug; 174(4):2376-2396. PubMed ID: 28652263
[TBL] [Abstract][Full Text] [Related]
13. Ultraviolet-B radiation and water deficit interact to alter flavonol and anthocyanin profiles in grapevine berries through transcriptomic regulation.
Martínez-Lüscher J; Sánchez-Díaz M; Delrot S; Aguirreolea J; Pascual I; Gomès E
Plant Cell Physiol; 2014 Nov; 55(11):1925-36. PubMed ID: 25231967
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
Manfra M; De Nisco M; Bolognese A; Nuzzo V; Sofo A; Scopa A; Santi L; Tenore GC; Novellino E
J Sci Food Agric; 2011 Dec; 91(15):2749-55. PubMed ID: 21800322
[TBL] [Abstract][Full Text] [Related]
16. Metabolite profiling of grape: Flavonols and anthocyanins.
Mattivi F; Guzzon R; Vrhovsek U; Stefanini M; Velasco R
J Agric Food Chem; 2006 Oct; 54(20):7692-702. PubMed ID: 17002441
[TBL] [Abstract][Full Text] [Related]
17. Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena.
Lago-Vanzela ES; Da-Silva R; Gomes E; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2011 Aug; 59(15):8314-23. PubMed ID: 21714563
[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. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).
Rusjan D; Mikulic-Petkovsek M
J Sci Food Agric; 2017 Nov; 97(14):4835-4846. PubMed ID: 28382623
[TBL] [Abstract][Full Text] [Related]
20. Differentiation of Vitis vinifera L. and hybrid red grapes by matrix-assisted laser desorption/ionization mass spectrometry analysis of berry skin anthocyanins.
Picariello G; Ferranti P; Chianese L; Addeo F
J Agric Food Chem; 2012 May; 60(18):4559-66. PubMed ID: 22512639
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
