202 related articles for article (PubMed ID: 26617004)
41. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Hermosín-Gutiérrez I; Gómez-Alonso S
Food Chem; 2019 Oct; 295():350-360. PubMed ID: 31174768
[TBL] [Abstract][Full Text] [Related]
42. Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing.
Hensen JP; Hoening F; Bogdanovic T; Schieber A; Weber F
Food Res Int; 2024 Jul; 188():114442. PubMed ID: 38823830
[TBL] [Abstract][Full Text] [Related]
43. A new class of blue anthocyanin-derived pigments isolated from red wines.
Mateus N; Silva AM; Rivas-Gonzalo JC; Santos-Buelga C; de Freitas V
J Agric Food Chem; 2003 Mar; 51(7):1919-23. PubMed ID: 12643652
[TBL] [Abstract][Full Text] [Related]
44. Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.
Romero C; Bakker J
J Agric Food Chem; 2000 Jun; 48(6):2135-41. PubMed ID: 10888511
[TBL] [Abstract][Full Text] [Related]
45. Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach.
Oliveira CM; Barros AS; Silva Ferreira AC; Silva AMS
Food Res Int; 2015 Sep; 75():337-347. PubMed ID: 28454964
[TBL] [Abstract][Full Text] [Related]
46. Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
Moreno-García J; García-Martínez T; Millán MC; Mauricio JC; Moreno J
Food Microbiol; 2015 Oct; 51():1-9. PubMed ID: 26187821
[TBL] [Abstract][Full Text] [Related]
47. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.
Moreno J; Moreno-García J; López-Muñoz B; Mauricio JC; García-Martínez T
Food Chem; 2016 Dec; 213():90-97. PubMed ID: 27451159
[TBL] [Abstract][Full Text] [Related]
48. Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging.
Rentzsch M; Schwarz M; Winterhalter P; Hermosín-Gutiérrez I
J Agric Food Chem; 2007 Jun; 55(12):4883-8. PubMed ID: 17506569
[TBL] [Abstract][Full Text] [Related]
49. Fluorescence approach for measuring anthocyanins and derived pigments in red wine.
Agati G; Matteini P; Oliveira J; de Freitas V; Mateus N
J Agric Food Chem; 2013 Oct; 61(42):10156-62. PubMed ID: 24063641
[TBL] [Abstract][Full Text] [Related]
50. Effect of
Escott C; Morata A; Ricardo-da-Silva JM; Callejo MJ; González MDC; Suarez-Lepe JA
Molecules; 2018 Sep; 23(9):. PubMed ID: 30223456
[TBL] [Abstract][Full Text] [Related]
51. Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine.
Velázquez R; Zamora E; Álvarez M; Álvarez ML; Ramírez M
Food Microbiol; 2016 Oct; 59():150-60. PubMed ID: 27375256
[TBL] [Abstract][Full Text] [Related]
52. 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]
53. 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]
54. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora.
de Castilhos MBM; Corrêa OLDS; Zanus MC; Maia JDG; Gómez-Alonso S; García-Romero E; Del Bianchi VL; Hermosín-Gutiérrez I
Food Res Int; 2015 Sep; 75():374-384. PubMed ID: 28454969
[TBL] [Abstract][Full Text] [Related]
55. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry.
Mateus N; Silva AM; Santos-Buelga C; Rivas-Gonzalo JC; de Freitas V
J Agric Food Chem; 2002 Mar; 50(7):2110-6. PubMed ID: 11902964
[TBL] [Abstract][Full Text] [Related]
56. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
Food Chem; 2017 Jan; 215():209-18. PubMed ID: 27542469
[TBL] [Abstract][Full Text] [Related]
57. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.
Escribano-Bailón T; Alvarez-García M; Rivas-Gonzalo JC; Heredia FJ; Santos-Buelga C
J Agric Food Chem; 2001 Mar; 49(3):1213-7. PubMed ID: 11312838
[TBL] [Abstract][Full Text] [Related]
58. Influence of different phenolic copigments on the color of malvidin 3-glucoside.
Gómez-Míguez M; González-Manzano S; Escribano-Bailón MT; Heredia FJ; Santos-Buelga C
J Agric Food Chem; 2006 Jul; 54(15):5422-9. PubMed ID: 16848527
[TBL] [Abstract][Full Text] [Related]
59. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
Schwarz M; Picazo-Bacete JJ; Winterhalter P; Hermosín-Gutiérrez I
J Agric Food Chem; 2005 Oct; 53(21):8372-81. PubMed ID: 16218690
[TBL] [Abstract][Full Text] [Related]
60. Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions.
Zhao X; Zhang N; He F; Duan C
Food Chem; 2022 Aug; 384():132534. PubMed ID: 35219237
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
