171 related articles for article (PubMed ID: 25306339)
1. Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations.
Zhang B; Liu R; He F; Zhou PP; Duan CQ
Food Chem; 2015 Mar; 170():226-33. PubMed ID: 25306339
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio.
Zhang B; He F; Zhou PP; Liu Y; Duan CQ
Food Chem; 2016 May; 199():220-8. PubMed ID: 26775964
[TBL] [Abstract][Full Text] [Related]
4. Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring.
Zhao X; Ding BW; Qin JW; He F; Duan CQ
Food Chem; 2020 Oct; 326():126960. PubMed ID: 32413752
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods.
Zhang B; He F; Zhou PP; Liu Y; Duan CQ
Food Res Int; 2015 Dec; 78():313-320. PubMed ID: 28433297
[TBL] [Abstract][Full Text] [Related]
7. Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions.
Zhang B; Yang XS; Li NN; Zhu X; Sheng WJ; He F; Duan CQ; Han SY
Food Res Int; 2017 Dec; 102():468-477. PubMed ID: 29195974
[TBL] [Abstract][Full Text] [Related]
8. Acetylation of Malvidin-3-
Zhao X; Zhang X; He X; Duan C; He F
J Agric Food Chem; 2021 Jul; 69(27):7733-7741. PubMed ID: 34192464
[TBL] [Abstract][Full Text] [Related]
9. Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality.
Wu L; Zhang Y; Fan S; Prejanò M; Marino T; Russo N; Tao Y; Li Y
Food Chem; 2024 Sep; 453():139617. PubMed ID: 38788642
[TBL] [Abstract][Full Text] [Related]
10. The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.
Zhang XK; He F; Zhang B; Reeves MJ; Liu Y; Zhao X; Duan CQ
Food Res Int; 2018 Apr; 106():568-579. PubMed ID: 29579962
[TBL] [Abstract][Full Text] [Related]
11. Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations.
Wu L; Zhang Y; Prejanò M; Marino T; Russo N; Tao Y; Li Y
Food Res Int; 2024 Jul; 188():114510. PubMed ID: 38823887
[TBL] [Abstract][Full Text] [Related]
12. Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation.
Eiro MJ; Heinonen M
J Agric Food Chem; 2002 Dec; 50(25):7461-6. PubMed ID: 12452676
[TBL] [Abstract][Full Text] [Related]
13. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
Bimpilas A; Panagopoulou M; Tsimogiannis D; Oreopoulou V
Food Chem; 2016 Apr; 197(Pt A):39-46. PubMed ID: 26616922
[TBL] [Abstract][Full Text] [Related]
14. Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.
Liu Y; Zhang XK; Shi Y; Duan CQ; He F
Food Chem; 2019 Jun; 283():315-323. PubMed ID: 30722877
[TBL] [Abstract][Full Text] [Related]
15. Effect of the solvatation shell exchange on the formation of malvidin-3-O-glucoside-ellagic acid complexes.
Kunsagi-Maté S; Ortmann E; Kollar L; Nikfardjam MP
J Phys Chem B; 2007 Oct; 111(40):11750-5. PubMed ID: 17854219
[TBL] [Abstract][Full Text] [Related]
16. Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.
Yang P; Yuan C; Wang H; Han F; Liu Y; Wang L; Liu Y
Molecules; 2018 Feb; 23(2):. PubMed ID: 29414926
[TBL] [Abstract][Full Text] [Related]
17. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.
He Y; Wen L; Yu H; Zheng F; Wang Z; Xu X; Zhang H; Cao Y; Wang B; Chu B; Hao J
Food Chem; 2018 Dec; 268():15-26. PubMed ID: 30064742
[TBL] [Abstract][Full Text] [Related]
18. Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines.
Kunsági-Máté S; Szabó K; Nikfardjam MP; Kollár L
J Biochem Biophys Methods; 2006 Nov; 69(1-2):113-9. PubMed ID: 16730376
[TBL] [Abstract][Full Text] [Related]
19. Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins.
Zhu Y; Chen H; Lou L; Chen Y; Ye X; Chen J
Food Sci Nutr; 2020 Jul; 8(7):3234-3242. PubMed ID: 32724588
[TBL] [Abstract][Full Text] [Related]
20. Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical study.
Zhao X; He XM; Liu F; Duan CQ; He F
Food Chem; 2022 Oct; 391():133255. PubMed ID: 35609464
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]