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Journal Abstract Search

293 related items for PubMed ID: 11902964

  • 1. 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 27; 50(7):2110-6. PubMed ID: 11902964
    [Abstract] [Full Text] [Related]

  • 2. 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 26; 51(7):1919-23. PubMed ID: 12643652
    [Abstract] [Full Text] [Related]

  • 3. Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines.
    Mateus N, Carvalho E, Carvalho AR, Melo A, González-Paramás AM, Santos-Buelga C, Silva AM, De Freitas V.
    J Agric Food Chem; 2003 Jan 01; 51(1):277-82. PubMed ID: 12502421
    [Abstract] [Full Text] [Related]

  • 4. Occurrence of anthocyanin-derived pigments in red wines.
    Mateus N, Silva AM, Vercauteren J, de Freitas V.
    J Agric Food Chem; 2001 Oct 01; 49(10):4836-40. PubMed ID: 11600031
    [Abstract] [Full Text] [Related]

  • 5. Gel permeation chromatography of anthocyanin pigments from Rosé cider and red wine.
    Shoji T, Yanagida A, Kanda T.
    J Agric Food Chem; 1999 Jul 01; 47(7):2885-90. PubMed ID: 10552581
    [Abstract] [Full Text] [Related]

  • 6. Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines.
    He J, Santos-Buelga C, Silva AM, Mateus N, de Freitas V.
    J Agric Food Chem; 2006 Dec 13; 54(25):9598-603. PubMed ID: 17147451
    [Abstract] [Full Text] [Related]

  • 7. Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions.
    Li L, Zhang M, Zhang S, Cui Y, Sun B.
    Molecules; 2018 May 03; 23(5):. PubMed ID: 29751487
    [Abstract] [Full Text] [Related]

  • 8. A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis.
    Sun B, Fernandes TA, Spranger MI.
    Rapid Commun Mass Spectrom; 2010 Feb 03; 24(3):254-60. PubMed ID: 20049894
    [Abstract] [Full Text] [Related]

  • 9. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Dec 31; 51(27):7989-94. PubMed ID: 14690384
    [Abstract] [Full Text] [Related]

  • 10. Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn.
    Pati S, Losito I, Gambacorta G, La Notte E, Palmisano F, Zambonin PG.
    J Mass Spectrom; 2006 Jul 31; 41(7):861-71. PubMed ID: 16770836
    [Abstract] [Full Text] [Related]

  • 11. Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques.
    He J, Santos-Buelga C, Mateus N, de Freitas V.
    J Chromatogr A; 2006 Nov 17; 1134(1-2):215-25. PubMed ID: 16997314
    [Abstract] [Full Text] [Related]

  • 12. Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments.
    Pissarra J, Lourenço S, González-Paramás AM, Mateus N, Santos Buelga C, Silva AM, de Freitas V.
    J Agric Food Chem; 2004 Aug 25; 52(17):5519-26. PubMed ID: 15315394
    [Abstract] [Full Text] [Related]

  • 13. 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 05; 659(1-2):208-15. PubMed ID: 20103126
    [Abstract] [Full Text] [Related]

  • 14. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.
    Cantos E, Espín JC, Tomás-Barberán FA.
    J Agric Food Chem; 2002 Sep 25; 50(20):5691-6. PubMed ID: 12236700
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 175():166-73. PubMed ID: 25577066
    [Abstract] [Full Text] [Related]

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  • 17. 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 08; 55(16):6585-95. PubMed ID: 17636934
    [Abstract] [Full Text] [Related]

  • 18. Synthesis, characterisation and antioxidant features of procyanidin B4 and malvidin-3-glucoside stearic acid derivatives.
    Cruz L, Fernandes VC, Araújo P, Mateus N, de Freitas V.
    Food Chem; 2015 May 01; 174():480-6. PubMed ID: 25529709
    [Abstract] [Full Text] [Related]

  • 19. Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in Merlot red wine: impact of acidity and oxygen concentrations.
    Pechamat L, Zeng L, Jourdes M, Ghidossi R, Teissedre PL.
    J Agric Food Chem; 2014 Feb 19; 62(7):1701-5. PubMed ID: 24476064
    [Abstract] [Full Text] [Related]

  • 20. New flavanol-anthocyanin condensed pigments and anthocyanin composition in guatemalan beans (Phaseolus spp.).
    Macz-Pop GA, González-Paramás AM, Pérez-Alonso JJ, Rivas-Gonzalo JC.
    J Agric Food Chem; 2006 Jan 25; 54(2):536-42. PubMed ID: 16417317
    [Abstract] [Full Text] [Related]

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