187 related articles for article (PubMed ID: 30150601)
1. Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions.
Setford PC; Jeffery DW; Grbin PR; Muhlack RA
Molecules; 2018 Aug; 23(9):. PubMed ID: 30150601
[TBL] [Abstract][Full Text] [Related]
2. Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions.
Setford PC; Jeffery DW; Grbin PR; Muhlack RA
Molecules; 2018 Dec; 24(1):. PubMed ID: 30587796
[TBL] [Abstract][Full Text] [Related]
3. Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios.
Setford PC; Jeffery DW; Grbin PR; Muhlack RA
Food Res Int; 2019 Jul; 121():705-713. PubMed ID: 31108799
[TBL] [Abstract][Full Text] [Related]
4. Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking.
Favre G; Hermosín-Gutiérrez I; Piccardo D; Gómez-Alonso S; González-Neves G
Food Chem; 2019 Mar; 277():391-397. PubMed ID: 30502162
[TBL] [Abstract][Full Text] [Related]
5. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
Li Y; Ma R; Xu Z; Wang J; Chen T; Chen F; Wang Z
J Sci Food Agric; 2013 Apr; 93(6):1404-11. PubMed ID: 23400926
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine-like maceration experiments.
Abi-Habib E; Poncet-Legrand C; Roi S; Carrillo S; Doco T; Vernhet A
J Sci Food Agric; 2021 Jun; 101(8):3257-3269. PubMed ID: 33222281
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
Manfra M; De Nisco M; Bolognese A; Nuzzo V; Sofo A; Scopa A; Santi L; Tenore GC; Novellino E
J Sci Food Agric; 2011 Dec; 91(15):2749-55. PubMed ID: 21800322
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Processes and purposes of extraction of grape components during winemaking: current state and perspectives.
Unterkofler J; Muhlack RA; Jeffery DW
Appl Microbiol Biotechnol; 2020 Jun; 104(11):4737-4755. PubMed ID: 32285174
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Origin of the pinking phenomenon of white wines.
Andrea-Silva J; Cosme F; Ribeiro LF; Moreira AS; Malheiro AC; Coimbra MA; Domingues MR; Nunes FM
J Agric Food Chem; 2014 Jun; 62(24):5651-9. PubMed ID: 24857316
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques.
Oliveira J; Alhinho da Silva M; Teixeira N; De Freitas V; Salas E
J Agric Food Chem; 2015 Sep; 63(35):7636-44. PubMed ID: 25912410
[TBL] [Abstract][Full Text] [Related]
17. Anthocyanins from red wine--their stability under simulated gastrointestinal digestion.
McDougall GJ; Fyffe S; Dobson P; Stewart D
Phytochemistry; 2005 Nov; 66(21):2540-8. PubMed ID: 16242736
[TBL] [Abstract][Full Text] [Related]
18. A combined phenolic extraction and fermentation reactor engineering model for multiphase red wine fermentation.
Miller KV; Noguera R; Beaver J; Oberholster A; Block DE
Biotechnol Bioeng; 2020 Jan; 117(1):109-116. PubMed ID: 31544954
[TBL] [Abstract][Full Text] [Related]
19. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
de la Cerda-Carrasco A; López-Solís R; Nuñez-Kalasic H; Peña-Neira Á; Obreque-Slier E
J Sci Food Agric; 2015 May; 95(7):1521-7. PubMed ID: 25082193
[TBL] [Abstract][Full Text] [Related]
20. In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization.
Han F; Oliveira H; Brás NF; Fernandes I; Cruz L; De Freitas V; Mateus N
Food Chem; 2020 Jul; 317():126398. PubMed ID: 32086122
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]