BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

151 related articles for article (PubMed ID: 32927698)

  • 21. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.
    Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Fernández-Fernández JI; Bautista-Ortín AB
    J Agric Food Chem; 2010 Nov; 58(21):11333-9. PubMed ID: 20929231
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters.
    Le Bourvellec C; Guyot S; Renard CM
    Biochim Biophys Acta; 2004 Jun; 1672(3):192-202. PubMed ID: 15182939
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.
    Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
    J Agric Food Chem; 2005 Jul; 53(14):5798-808. PubMed ID: 15998151
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation.
    Cerpa-Calderón FK; Kennedy JA
    J Agric Food Chem; 2008 Oct; 56(19):9006-14. PubMed ID: 18788747
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evaluating the influence of temperature on proanthocyanidin biosynthesis in developing grape berries (Vitis vinifera L.).
    Poudel PR; Koyama K; Goto-Yamamoto N
    Mol Biol Rep; 2020 May; 47(5):3501-3510. PubMed ID: 32306142
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Grape and wine polymeric polyphenols: Their importance in enology.
    Li L; Sun B
    Crit Rev Food Sci Nutr; 2019; 59(4):563-579. PubMed ID: 28933917
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Evaluation of tannins interactions in grape (Vitis vinifera L.) skins.
    Rustioni L; Fiori S; Failla O
    Food Chem; 2014 Sep; 159():323-7. PubMed ID: 24767062
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
    Fernández K; Kennedy JA; Agosin E
    J Agric Food Chem; 2007 May; 55(9):3675-80. PubMed ID: 17407309
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.
    Casassa LF; Larsen RC; Beaver CW; Mireles MS; Keller M; Riley WR; Smithyman R; Harbertson JF
    J Agric Food Chem; 2013 Jul; 61(26):6446-57. PubMed ID: 23789791
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.
    Ćurko N; Kovačević Ganić K; Gracin L; Ðapić M; Jourdes M; Teissedre PL
    Food Chem; 2014 Feb; 145():15-22. PubMed ID: 24128443
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes.
    Bautista-Ortín AB; Ben Abdallah R; Castro-López Ldel R; Jiménez-Martínez MD; Gómez-Plaza E
    Int J Mol Sci; 2016 Jan; 17(1):. PubMed ID: 26797601
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Exogenous 24-Epibrassinolide Interacts with Light to Regulate Anthocyanin and Proanthocyanidin Biosynthesis in Cabernet Sauvignon (Vitis vinifera L.).
    Zhou Y; Yuan C; Ruan S; Zhang Z; Meng J; Xi Z
    Molecules; 2018 Jan; 23(1):. PubMed ID: 29315208
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S; Alba V; Tarricone L; Di Gennaro D
    Food Chem; 2015 Jun; 177():382-9. PubMed ID: 25660901
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Composition of grape skin proanthocyanidins at different stages of berry development.
    Kennedy JA; Hayasaka Y; Vidal S; Waters EJ; Jones GP
    J Agric Food Chem; 2001 Nov; 49(11):5348-55. PubMed ID: 11714327
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system.
    Cortell JM; Kennedy JA
    J Agric Food Chem; 2006 Nov; 54(22):8510-20. PubMed ID: 17061828
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
    Casassa LF; Harbertson JF
    Annu Rev Food Sci Technol; 2014; 5():83-109. PubMed ID: 24422589
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.
    Bindon KA; Smith PA
    Food Chem; 2013 Jan; 136(2):917-28. PubMed ID: 23122145
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.