BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

182 related articles for article (PubMed ID: 23387831)

  • 21. 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]  

  • 22. Rapid qualitative and quantitative analyses of proanthocyanidin oligomers and polymers by UPLC-MS/MS.
    Engström MT; Pälijärvi M; Fryganas C; Grabber JH; Mueller-Harvey I; Salminen JP
    J Agric Food Chem; 2014 Apr; 62(15):3390-9. PubMed ID: 24665824
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry.
    Poupard P; Sanoner P; Baron A; Renard CM; Guyot S
    J Mass Spectrom; 2011 Nov; 46(11):1186-97. PubMed ID: 22124992
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Isolation and structural elucidation of some procyanidins from apple by low-temperature nuclear magnetic resonance.
    Shoji T; Mutsuga M; Nakamura T; Kanda T; Akiyama H; Goda Y
    J Agric Food Chem; 2003 Jun; 51(13):3806-13. PubMed ID: 12797747
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in Merlot red wine: impact of acidity and oxygen concentrations.
    Pechamat L; Zeng L; Jourdes M; Ghidossi R; Teissedre PL
    J Agric Food Chem; 2014 Feb; 62(7):1701-5. PubMed ID: 24476064
    [TBL] [Abstract][Full Text] [Related]  

  • 27. NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine.
    Gabler AM; Ludwig A; Frank O; Dawid C
    J Agric Food Chem; 2023 Nov; 71(47):18454-18465. PubMed ID: 37971953
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Distribution of crown hexameric procyanidin and its tetrameric and pentameric congeners in red and white wines.
    Longo E; Rossetti F; Jouin A; Teissedre PL; Jourdes M; Boselli E
    Food Chem; 2019 Nov; 299():125125. PubMed ID: 31299515
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Preparation of dimeric procyanidins B1, B2, B5, and B7 from a polymeric procyanidin fraction of black chokeberry ( Aronia melanocarpa ).
    Esatbeyoglu T; Winterhalter P
    J Agric Food Chem; 2010 Apr; 58(8):5147-53. PubMed ID: 20196608
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Spectral features and stability of oligomeric pyranoanthocyanin-flavanol pigments isolated from red wines.
    He J; Carvalho AR; Mateus N; De Freitas V
    J Agric Food Chem; 2010 Aug; 58(16):9249-58. PubMed ID: 20681623
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.
    Schöbel N; Radtke D; Kyereme J; Wollmann N; Cichy A; Obst K; Kallweit K; Kletke O; Minovi A; Dazert S; Wetzel CH; Vogt-Eisele A; Gisselmann G; Ley JP; Bartoshuk LM; Spehr J; Hofmann T; Hatt H
    Chem Senses; 2014 Jul; 39(6):471-87. PubMed ID: 24718416
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Qualitative analysis and HPLC isolation and identification of procyanidins from Vicia faba.
    Merghem R; Jay M; Brun N; Voirin B
    Phytochem Anal; 2004; 15(2):95-9. PubMed ID: 15116939
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins.
    Arapitsas P; Perenzoni D; Guella G; Mattivi F
    Molecules; 2021 Feb; 26(4):. PubMed ID: 33669538
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
    Llaudy Mdel C; Canals R; González-Manzano S; Canals JM; Santos-Buelga C; Zamora F
    J Agric Food Chem; 2006 Jun; 54(12):4246-52. PubMed ID: 16756353
    [TBL] [Abstract][Full Text] [Related]  

  • 36. First evidence of epicatechin vanillate in grape seed and red wine.
    Ma W; Waffo-Téguo P; Jourdes M; Li H; Teissedre PL
    Food Chem; 2018 Sep; 259():304-310. PubMed ID: 29680058
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.
    McRae JM; Schulkin A; Kassara S; Holt HE; Smith PA
    J Agric Food Chem; 2013 Jan; 61(3):719-27. PubMed ID: 23289627
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Identification and characterization of proanthocyanidins of 16 members of the Rhododendron genus (Ericaceae) by tandem LC-MS.
    Jaiswal R; Jayasinghe L; Kuhnert N
    J Mass Spectrom; 2012 Apr; 47(4):502-15. PubMed ID: 22689627
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
    Fernández K; Kennedy JA; Agosin E
    J Agric Food Chem; 2007 May; 55(9):3675-80. PubMed ID: 17407309
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion.
    Liszt KI; Eder R; Wendelin S; Somoza V
    J Agric Food Chem; 2015 Sep; 63(35):7775-83. PubMed ID: 26244870
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.