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 *

187 related articles for article (PubMed ID: 30150601)

  • 21. Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells.
    de Sales NFF; Silva da Costa L; Carneiro TIA; Minuzzo DA; Oliveira FL; Cabral LMC; Torres AG; El-Bacha T
    Molecules; 2018 Mar; 23(3):. PubMed ID: 29518033
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine.
    Degenhardt A; Hofmann S; Knapp H; Winterhalter P
    J Agric Food Chem; 2000 Dec; 48(12):5812-8. PubMed ID: 11312759
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels.
    Pace C; Giacosa S; Torchio F; Río Segade S; Cagnasso E; Rolle L
    Food Chem; 2014 Dec; 165():77-84. PubMed ID: 25038651
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
    Manns DC; Coquard Lenerz CT; Mansfield AK
    J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition.
    Nicolle P; Marcotte C; Angers P; Pedneault K
    Food Chem; 2018 Mar; 242():481-490. PubMed ID: 29037718
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice.
    Bub A; Watzl B; Heeb D; Rechkemmer G; Briviba K
    Eur J Nutr; 2001 Jun; 40(3):113-20. PubMed ID: 11697443
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Rapid Quantification of Four Anthocyanins in Red Grape Wine by Hydrophilic Interaction Liquid Chromatography/Triple Quadrupole Linear Ion Trap Mass Spectrometry.
    Sun Y; Xia B; Chen X; Duanmu C; Li D; Han C
    J AOAC Int; 2015; 98(6):1628-31. PubMed ID: 26651575
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools.
    Nogales-Bueno J; Baca-Bocanegra B; Jara-Palacios MJ; Hernández-Hierro JM; Heredia FJ
    Food Chem; 2017 Apr; 221():1685-1690. PubMed ID: 27979147
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.
    Ivanova-Petropulos V; Ricci A; Nedelkovski D; Dimovska V; Parpinello GP; Versari A
    Food Chem; 2015 Mar; 171():412-20. PubMed ID: 25308688
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.
    García-Marino M; Hernández-Hierro JM; Rivas-Gonzalo JC; Escribano-Bailón MT
    Anal Chim Acta; 2010 Feb; 660(1-2):134-42. PubMed ID: 20103154
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
    Bindon KA; Kassara S; Cynkar WU; Robinson EM; Scrimgeour N; Smith PA
    J Agric Food Chem; 2014 May; 62(20):4558-70. PubMed ID: 24773241
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues.
    Luque-Rodríguez JM; Luque de Castro MD; Pérez-Juan P
    Bioresour Technol; 2007 Oct; 98(14):2705-13. PubMed ID: 17092712
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C; Souquet JM; Bes M; Cheynier V
    J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Green Method Comparison and Optimization of Anthocyanin Recovery from "Sangiovese" Grape Pomace: A Critical Evaluation of the Design of Experiments Approach.
    Lianza M; Antognoni F
    Molecules; 2024 Jun; 29(11):. PubMed ID: 38893553
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Occurrence of anthocyanin-derived pigments in red wines.
    Mateus N; Silva AM; Vercauteren J; de Freitas V
    J Agric Food Chem; 2001 Oct; 49(10):4836-40. PubMed ID: 11600031
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches.
    Han FL; Li Z; Xu Y
    J Food Sci; 2015 Dec; 80(12):C2751-8. PubMed ID: 26588442
    [TBL] [Abstract][Full Text] [Related]  

  • 38. New phenolic grape skin products from Vitis vinifera cv. Pinot Noir.
    Kneknopoulos P; Skouroumounis GK; Hayasaka Y; Taylor DK
    J Agric Food Chem; 2011 Feb; 59(3):1005-11. PubMed ID: 21214245
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde.
    Teng B; Hayasaka Y; Smith PA; Bindon KA
    J Agric Food Chem; 2019 Aug; 67(32):8938-8949. PubMed ID: 31361121
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
    Torchio F; Urcan DE; Lin L; Gerbi V; Giacosa S; Río Segade S; Pop N; Lambri M; Rolle L
    Food Chem; 2016 Mar; 194():247-56. PubMed ID: 26471551
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.