137 related articles for article (PubMed ID: 24164407)
21. Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids.
Malaj N; De Simone BC; Quartarolo AD; Russo N
Food Chem; 2013 Dec; 141(4):3614-20. PubMed ID: 23993528
[TBL] [Abstract][Full Text] [Related]
22. UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acid.
Dueñas M; Salas E; Cheynier V; Dangles O; Fulcrand H
J Agric Food Chem; 2006 Jan; 54(1):189-96. PubMed ID: 16390198
[TBL] [Abstract][Full Text] [Related]
23. Analogs of Natural 3-Deoxyanthocyanins: O-Glucosides of the 4',7-Dihydroxyflavylium Ion and the Deep Influence of Glycosidation on Color.
Basílio N; Al Bittar S; Mora N; Dangles O; Pina F
Int J Mol Sci; 2016 Oct; 17(10):. PubMed ID: 27775619
[TBL] [Abstract][Full Text] [Related]
24. Charge equilibria and pK(a) of malvidin-3-glucoside by electrophoresis.
Asenstorfer RE; Iland PG; Tate ME; Jones GP
Anal Biochem; 2003 Jul; 318(2):291-9. PubMed ID: 12814634
[TBL] [Abstract][Full Text] [Related]
25. Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.).
Glabasnia A; Hofmann T
J Agric Food Chem; 2007 May; 55(10):4109-18. PubMed ID: 17444655
[TBL] [Abstract][Full Text] [Related]
26. p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid-Base Properties and Molecular Interactions.
Vallverdú-Queralt A; Biler M; Meudec E; Guernevé CL; Vernhet A; Mazauric JP; Legras JL; Loonis M; Trouillas P; Cheynier V; Dangles O
Int J Mol Sci; 2016 Nov; 17(11):. PubMed ID: 27827954
[TBL] [Abstract][Full Text] [Related]
27. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.
García-Estévez I; Alcalde-Eon C; Puente V; Escribano-Bailón MT
Molecules; 2017 Nov; 22(12):. PubMed ID: 29168752
[TBL] [Abstract][Full Text] [Related]
28. Q-mode curve resolution of UV-vis spectra for structural transformation studies of anthocyanins in acidic solutions.
Março PH; Scarminio IS
Anal Chim Acta; 2007 Jan; 583(1):138-46. PubMed ID: 17386538
[TBL] [Abstract][Full Text] [Related]
29. Extraction, detection, and quantification of flavano-ellagitannins and ethylvescalagin in a Bordeaux red wine aged in oak barrels.
Saucier C; Jourdes M; Glories Y; Quideau S
J Agric Food Chem; 2006 Sep; 54(19):7349-54. PubMed ID: 16968104
[TBL] [Abstract][Full Text] [Related]
30. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.
Glabasnia A; Hofmann T
J Agric Food Chem; 2006 May; 54(9):3380-90. PubMed ID: 16637699
[TBL] [Abstract][Full Text] [Related]
31. The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution.
Fenger JA; Moloney M; Robbins RJ; Collins TM; Dangles O
Food Funct; 2019 Oct; 10(10):6740-6751. PubMed ID: 31576890
[TBL] [Abstract][Full Text] [Related]
32. Impact of a Water-Soluble Gallic Acid-Based Dendrimer on the Color-Stabilizing Mechanisms of Anthocyanins.
Cruz L; Basílio N; Mendoza J; Mateus N; de Freitas V; Tawara MH; Correa J; Fernandez-Megia E
Chemistry; 2019 Sep; 25(50):11696-11706. PubMed ID: 31264754
[TBL] [Abstract][Full Text] [Related]
33. Evolution and stability of anthocyanin-derived pigments during Port wine aging.
Mateus N; de Freitas V
J Agric Food Chem; 2001 Nov; 49(11):5217-22. PubMed ID: 11714306
[TBL] [Abstract][Full Text] [Related]
34. Rationalizing the Color in Heavenly Blue Anthocyanin: A Complete Kinetic and Thermodynamic Study.
Mendoza J; Basílio N; Pina F; Kondo T; Yoshida K
J Phys Chem B; 2018 May; 122(19):4982-4992. PubMed ID: 29669413
[TBL] [Abstract][Full Text] [Related]
35. Binding of filamentous actin and winding into fibrillar aggregates by the polyphenolic C-glucosidic ellagitannin vescalagin.
Quideau S; Douat-Casassus C; Delannoy López DM; Di Primo C; Chassaing S; Jacquet R; Saltel F; Genot E
Angew Chem Int Ed Engl; 2011 May; 50(22):5099-104. PubMed ID: 21538732
[No Abstract] [Full Text] [Related]
36. Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine.
Michel J; Jourdes M; Silva MA; Giordanengo T; Mourey N; Teissedre PL
J Agric Food Chem; 2011 May; 59(10):5677-83. PubMed ID: 21480590
[TBL] [Abstract][Full Text] [Related]
37. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.
Michel J; Jourdes M; Le Floch A; Giordanengo T; Mourey N; Teissedre PL
J Agric Food Chem; 2013 Nov; 61(46):11109-18. PubMed ID: 24156607
[TBL] [Abstract][Full Text] [Related]
38. Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments.
Quijada-Morín N; Dangles O; Rivas-Gonzalo JC; Escribano-Bailón MT
J Agric Food Chem; 2010 Sep; 58(17):9744-52. PubMed ID: 20707310
[TBL] [Abstract][Full Text] [Related]
39. Copigmentation of Malvidin-3-
Vignault A; Gombau J; Pascual O; Jourdes M; Moine V; Canals JM; Zamora F; Teissedre PL
Molecules; 2019 Apr; 24(8):. PubMed ID: 31013687
[TBL] [Abstract][Full Text] [Related]
40. Evidence for copigmentation interactions between deoxyanthocyanidin derivatives (oaklins) and common copigments in wine model solutions.
Sousa A; Araújo P; Cruz L; Brás NF; Mateus N; De Freitas V
J Agric Food Chem; 2014 Jul; 62(29):6995-7001. PubMed ID: 24392836
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]