126 related articles for article (PubMed ID: 30583403)
1. NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids.
Forino M; Gambuti A; Moio L
Food Chem; 2019 Apr; 278():497-501. PubMed ID: 30583403
[TBL] [Abstract][Full Text] [Related]
2. Same analytical method for both (bio)assay and zone isolation to identify/quantify bioactive compounds by quantitative nuclear magnetic resonance spectroscopy.
Azadniya E; Goldoni L; Bandiera T; Morlock GE
J Chromatogr A; 2020 Sep; 1628():461434. PubMed ID: 32822974
[TBL] [Abstract][Full Text] [Related]
3. Changes in the triterpenoid content of cuticular waxes during fruit ripening of eight grape (Vitis vinifera) cultivars grown in the Upper Rhine Valley.
Pensec F; Pączkowski C; Grabarczyk M; Woźniak A; Bénard-Gellon M; Bertsch C; Chong J; Szakiel A
J Agric Food Chem; 2014 Aug; 62(32):7998-8007. PubMed ID: 25058466
[TBL] [Abstract][Full Text] [Related]
4. Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine.
Gabriele M; Gerardi C; Lucejko JJ; Longo V; Pucci L; Domenici V
Food Chem; 2018 Apr; 245():1105-1112. PubMed ID: 29287328
[TBL] [Abstract][Full Text] [Related]
5. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).
De Nisco M; Manfra M; Bolognese A; Sofo A; Scopa A; Tenore GC; Pagano F; Milite C; Russo MT
Food Chem; 2013 Oct; 140(4):623-9. PubMed ID: 23692745
[TBL] [Abstract][Full Text] [Related]
6. Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine.
Song J; Zhang A; Cheng S; Li X; Zhang Y; Luan L; Qu H; Ruan S; Li J
J Food Sci; 2022 Nov; 87(11):4854-4867. PubMed ID: 36165679
[TBL] [Abstract][Full Text] [Related]
7. Bioactive oleanane, lupane and ursane triterpene acid derivatives.
e Silva Mde L; David JP; Silva LC; Santos RA; David JM; Lima LS; Reis PS; Fontana R
Molecules; 2012 Oct; 17(10):12197-205. PubMed ID: 23075816
[TBL] [Abstract][Full Text] [Related]
8. Triterpenoids from Eugenia grandis: structure elucidation by NMR spectroscopy.
Manoharan KP; Song FJ; Benny TK; Yang D
Magn Reson Chem; 2007 Mar; 45(3):279-81. PubMed ID: 17226892
[TBL] [Abstract][Full Text] [Related]
9. A simple GC-MS method for the screening of betulinic, corosolic, maslinic, oleanolic and ursolic acid contents in commercial botanicals used as food supplement ingredients.
Caligiani A; Malavasi G; Palla G; Marseglia A; Tognolini M; Bruni R
Food Chem; 2013 Jan; 136(2):735-41. PubMed ID: 23122121
[TBL] [Abstract][Full Text] [Related]
10. Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.
Wu YY; Xing K; Zhang XX; Wang H; Wang Y; Wang F; Li JM
Molecules; 2017 Jun; 22(6):. PubMed ID: 28574422
[TBL] [Abstract][Full Text] [Related]
11. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.
Bindon K; Holt H; Williamson PO; Varela C; Herderich M; Francis IL
Food Chem; 2014 Jul; 154():90-101. PubMed ID: 24518320
[TBL] [Abstract][Full Text] [Related]
12. The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.
Cauduro Girardello R; Rich V; Smith RJ; Brenneman C; Heymann H; Oberholster A
J Sci Food Agric; 2020 Mar; 100(4):1436-1447. PubMed ID: 31742703
[TBL] [Abstract][Full Text] [Related]
13. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
[TBL] [Abstract][Full Text] [Related]
14. Development and validation of a high-performance liquid chromatography method for the quantification of ursolic/oleanic acids mixture isolated from Plumeria obtusa.
Alvarado HL; Abrego G; Garduño-Ramirez ML; Clares B; García ML; Calpena AC
J Chromatogr B Analyt Technol Biomed Life Sci; 2015 Mar; 983-984():111-6. PubMed ID: 25638028
[TBL] [Abstract][Full Text] [Related]
15. Potential use of nanocarriers with pentacyclic triterpenes in cancer treatments.
Valdés K; Morales J; Rodríguez L; Günther G
Nanomedicine (Lond); 2016 Dec; 11(23):3139-3156. PubMed ID: 27809705
[TBL] [Abstract][Full Text] [Related]
16. Combination of two analytical techniques improves wine classification by Vineyard, Region, and vintage.
Crook AA; Zamora-Olivares D; Bhinderwala F; Woods J; Winkler M; Rivera S; Shannon CE; Wagner HR; Zhuang DL; Lynch JE; Berryhill NR; Runnebaum RC; Anslyn EV; Powers R
Food Chem; 2021 Aug; 354():129531. PubMed ID: 33756314
[TBL] [Abstract][Full Text] [Related]
17. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
Yilmaztekin M; Kocabey N; Hayaloglu AA
J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
[TBL] [Abstract][Full Text] [Related]
18. Quantitative determination of three pentacyclic triterpenes from five Swertia L. species endemic to Western Ghats, India, using RP-HPLC analysis.
Kshirsagar PR; Pai SR; Nimbalkar MS; Gaikwad NB
Nat Prod Res; 2015; 29(19):1783-8. PubMed ID: 25613495
[TBL] [Abstract][Full Text] [Related]
19. Untargeted metabolomic analysis using liquid chromatography quadrupole time-of-flight mass spectrometry for non-volatile profiling of wines.
Arbulu M; Sampedro MC; Gómez-Caballero A; Goicolea MA; Barrio RJ
Anal Chim Acta; 2015 Feb; 858():32-41. PubMed ID: 25597799
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]