137 related articles for article (PubMed ID: 24164407)
1. Thermodynamic and kinetic properties of a new myrtillin-vescalagin hybrid pigment.
García-Estévez I; Gavara R; Alcalde-Eon C; Rivas-Gonzalo JC; Quideau S; Escribano-Bailón MT; Pina F
J Agric Food Chem; 2013 Nov; 61(47):11569-78. PubMed ID: 24164407
[TBL] [Abstract][Full Text] [Related]
2. Hemisynthesis and structural and chromatic characterization of delphinidin 3-O-glucoside-vescalagin hybrid pigments.
García-Estévez I; Jacquet R; Alcalde-Eon C; Rivas-Gonzalo JC; Escribano-Bailón MT; Quideau S
J Agric Food Chem; 2013 Nov; 61(47):11560-8. PubMed ID: 24215431
[TBL] [Abstract][Full Text] [Related]
3. Thermodynamics and kinetics of cyanidin 3-glucoside and caffeine copigments.
Limón PM; Gavara R; Pina F
J Agric Food Chem; 2013 Jun; 61(22):5245-51. PubMed ID: 23697334
[TBL] [Abstract][Full Text] [Related]
4. The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins.
Leydet Y; Gavara R; Petrov V; Diniz AM; Jorge Parola A; Lima JC; Pina F
Phytochemistry; 2012 Nov; 83():125-35. PubMed ID: 22906883
[TBL] [Abstract][Full Text] [Related]
5. Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins).
Azevedo J; Fernandes A; Oliveira J; Brás NF; Reis S; Lopes P; Roseira I; Cabral M; Mateus N; de Freitas V
J Agric Food Chem; 2017 Oct; 65(39):8714-8726. PubMed ID: 28859473
[TBL] [Abstract][Full Text] [Related]
6. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.
Jourdes M; Michel J; Saucier C; Quideau S; Teissedre PL
Anal Bioanal Chem; 2011 Sep; 401(5):1531-9. PubMed ID: 21479542
[TBL] [Abstract][Full Text] [Related]
7. Characterization of kinetic and thermodynamic parameters of cyanidin-3-glucoside methyl and glucuronyl metabolite conjugates.
Cruz L; Basílio N; Mateus N; Pina F; de Freitas V
J Phys Chem B; 2015 Feb; 119(5):2010-8. PubMed ID: 25622073
[TBL] [Abstract][Full Text] [Related]
8. Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3-
Alcalde-Eon C; Escribano-Bailón MT; García-Estévez I
J Agric Food Chem; 2022 Oct; 70(41):13049-13061. PubMed ID: 35438989
[TBL] [Abstract][Full Text] [Related]
9. Thermodynamic and kinetic properties of a red wine pigment: catechin-(4,8)-malvidin-3-O-glucoside.
Nave F; Petrov V; Pina F; Teixeira N; Mateus N; de Freitas V
J Phys Chem B; 2010 Oct; 114(42):13487-96. PubMed ID: 20925351
[TBL] [Abstract][Full Text] [Related]
10. The copigmentation effect of sinapic acid on malvin: a spectroscopic investigation on colour enhancement.
Marković JM; Petranović NA; Baranac JM
J Photochem Photobiol B; 2005 Mar; 78(3):223-8. PubMed ID: 15708519
[TBL] [Abstract][Full Text] [Related]
11. Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3- O-glucoside in Aqueous Solutions.
Araújo P; Basílio N; Fernandes A; Mateus N; de Freitas V; Pina F; Oliveira J
J Agric Food Chem; 2018 Jun; 66(25):6382-6387. PubMed ID: 29870233
[TBL] [Abstract][Full Text] [Related]
12. Malvidin-3- O-glucoside Chemical Behavior in the Wine pH Range.
Forino M; Gambuti A; Luciano P; Moio L
J Agric Food Chem; 2019 Jan; 67(4):1222-1229. PubMed ID: 30604613
[TBL] [Abstract][Full Text] [Related]
13. Synthesis, isolation, structure elucidation, and color properties of 10-acetyl-pyranoanthocyanins.
Gómez-Alonso S; Blanco-Vega D; Gómez MV; Hermosín-Gutiérrez I
J Agric Food Chem; 2012 Dec; 60(49):12210-23. PubMed ID: 23167949
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.
Fanzone M; González-Manzano S; Pérez-Alonso J; Escribano-Bailón MT; Jofré V; Assof M; Santos-Buelga C
Food Chem; 2015 May; 175():166-73. PubMed ID: 25577066
[TBL] [Abstract][Full Text] [Related]
15. Chemical behavior of methylpyranomalvidin-3-O-glucoside in aqueous solution studied by NMR and UV-visible spectroscopy.
Oliveira J; Petrov V; Parola AJ; Pina F; Azevedo J; Teixeira N; Brás NF; Fernandes PA; Mateus N; Ramos MJ; de Freitas V
J Phys Chem B; 2011 Feb; 115(6):1538-45. PubMed ID: 21250736
[TBL] [Abstract][Full Text] [Related]
16. Intermolecular Copigmentation Between Delphinidin 3-
Seco A; Basílio N; Brás NF; Yoshida K; Kondo T; Oyama KI; Pina F
J Agric Food Chem; 2022 Sep; 70(36):11391-11400. PubMed ID: 36040134
[TBL] [Abstract][Full Text] [Related]
17. Grape anthocyanin oligomerization: a putative mechanism for red color stabilization?
Oliveira J; Brás NF; da Silva MA; Mateus N; Parola AJ; de Freitas V
Phytochemistry; 2014 Sep; 105():178-85. PubMed ID: 24890388
[TBL] [Abstract][Full Text] [Related]
18. Thermodynamics, kinetics, and photochromism of oaklins: a recent family of deoxyanthocyanidins.
Sousa A; Petrov V; Araújo P; Mateus N; Pina F; de Freitas V
J Phys Chem B; 2013 Feb; 117(6):1901-10. PubMed ID: 23320749
[TBL] [Abstract][Full Text] [Related]
19. The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae).
Saito N; Tatsuzawa F; Toki K; Shinoda K; Shigihara A; Honda T
Phytochemistry; 2011 Dec; 72(17):2219-29. PubMed ID: 21903230
[TBL] [Abstract][Full Text] [Related]
20. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging.
García-Estévez I; Alcalde-Eon C; Martínez-Gil AM; Rivas-Gonzalo JC; Escribano-Bailón MT; Nevares I; Del Alamo-Sanza M
J Agric Food Chem; 2017 Aug; 65(31):6369-6378. PubMed ID: 28534630
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
