These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

274 related articles for article (PubMed ID: 25442593)

  • 1. Evolution of phenolic compounds and sensory in bottled red wines and their co-development.
    Gao Y; Tian Y; Liu D; Li Z; Zhang XX; Li JM; Huang JH; Wang J; Pan QH
    Food Chem; 2015 Apr; 172():565-74. PubMed ID: 25442593
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
    Wang H; Race EJ; Shrikhande AJ
    J Agric Food Chem; 2003 Dec; 51(27):7989-94. PubMed ID: 14690384
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
    Nixdorf SL; Hermosín-Gutiérrez I
    Anal Chim Acta; 2010 Feb; 659(1-2):208-15. PubMed ID: 20103126
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Association between modification of phenolic profiling and development of wine color during alcohol fermentation.
    Li SY; Liu PT; Pan QH; Shi Y; Duan CQ
    J Food Sci; 2015 Apr; 80(4):C703-10. PubMed ID: 25807971
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines.
    Zhao Q; Duan CQ; Wang J
    Int J Mol Sci; 2010 May; 11(5):2212-28. PubMed ID: 20559511
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
    Pozo-Bayón MA; Monagas M; Polo MC; Gómez-Cordovés C
    J Agric Food Chem; 2004 Mar; 52(5):1300-6. PubMed ID: 14995137
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal).
    Cosme F; Vilela A; Moreira L; Moura C; Enríquez JAP; Filipe-Ribeiro L; Nunes FM
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33353130
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: factors influencing the formation of pinotin A and its correlation with wine age.
    Schwarz M; Hofmann G; Winterhalter P
    J Agric Food Chem; 2004 Feb; 52(3):498-504. PubMed ID: 14759139
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety.
    Xing RR; Liu D; Li Z; Tian Y; Zhang XX; Li JM; Pan QH
    J Food Sci Technol; 2016 Nov; 53(11):4043-4055. PubMed ID: 28035160
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.
    Jiang B; Zhang ZW
    Molecules; 2012 Jul; 17(8):8804-21. PubMed ID: 22832882
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.
    Liu SX; Yang HY; Li SY; Zhang JY; Li T; Zhu BQ; Zhang BL
    Molecules; 2015 Nov; 20(11):19865-77. PubMed ID: 26556321
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
    Popovic-Djordjevic J; Pejin B; Dramicanin A; Jovic S; Vujovic D; Zunic D; Ristic R
    Curr Pharm Biotechnol; 2017; 18(4):343-350. PubMed ID: 28294060
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.).
    Pantelić M; Dabić Zagorac D; Natić M; Gašić U; Jović S; Vujović D; Djordjević JP
    PLoS One; 2016; 11(10):e0163823. PubMed ID: 27732619
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. 'Cabernet Sauvignon' by regulating flavonoid metabolome and transcriptome profiles.
    Ren R; Chen H; Xie R; Yuan H; Xie S; Zhang Z
    J Sci Food Agric; 2024 Jan; 104(2):1092-1106. PubMed ID: 37782112
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M; Zamora F; Jofré V; Assof M; Gómez-Cordovés C; Peña-Neira Á
    J Sci Food Agric; 2012 Feb; 92(3):704-18. PubMed ID: 21919008
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dynamic changes in anthocyanin biosynthesis regulation of Cabernet Sauvignon (Vitis vinifera L.) grown during the rainy season under rain-shelter cultivation.
    Duan B; Song C; Zhao Y; Jiang Y; Shi P; Meng J; Zhang Z
    Food Chem; 2019 Jun; 283():404-413. PubMed ID: 30722891
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage.
    Zhang QA; Wang TT
    Food Chem; 2017 Nov; 234():372-380. PubMed ID: 28551249
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.