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430 related items for PubMed ID: 12643678

  • 1. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
    Pozo-Bayón MA, Hernández MT, Martín-Alvarez PJ, Polo MC.
    J Agric Food Chem; 2003 Mar 26; 51(7):2089-95. PubMed ID: 12643678
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  • 2. Phenolic composition of champagnes from Chardonnay and Pinot Noir vintages.
    Chamkha M, Cathala B, Cheynier V, Douillard R.
    J Agric Food Chem; 2003 May 07; 51(10):3179-84. PubMed ID: 12720412
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  • 3. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
    Pozo-Bayón MA, Monagas M, Polo MC, Gómez-Cordovés C.
    J Agric Food Chem; 2004 Mar 10; 52(5):1300-6. PubMed ID: 14995137
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  • 4. Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.
    Nicoletti I, Bello C, De Rossi A, Corradini D.
    J Agric Food Chem; 2008 Oct 08; 56(19):8801-8. PubMed ID: 18781764
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  • 5. Phenolic characterization of malbec wines from mendoza province (Argentina).
    Fanzone M, Peña-Neira A, Jofré V, Assof M, Zamora F.
    J Agric Food Chem; 2010 Feb 24; 58(4):2388-97. PubMed ID: 20055443
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  • 6. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.
    J Sci Food Agric; 2012 Feb 24; 92(3):704-18. PubMed ID: 21919008
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  • 7. Simultaneous determination of polyphenolic compounds in red and white grapes grown in Sardinia by high performance liquid chromatography-electron spray ionisation-mass spectrometry.
    Hollecker L, Pinna M, Filippino G, Scrugli S, Pinna B, Argiolas F, Murru M.
    J Chromatogr A; 2009 Apr 10; 1216(15):3402-8. PubMed ID: 19249789
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  • 9. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
    Zafrilla P, Morillas J, Mulero J, Cayuela JM, Martínez-Cachá A, Pardo F, López Nicolás JM.
    J Agric Food Chem; 2003 Jul 30; 51(16):4694-700. PubMed ID: 14705898
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  • 11. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS, Demiray S, Egebo M, Meyer AS.
    J Agric Food Chem; 2008 Feb 13; 56(3):1105-15. PubMed ID: 18173238
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  • 12. Analysis of some stilbenes in Italian wines by liquid chromatography/tandem mass spectrometry.
    Buiarelli F, Coccioli F, Jasionowska R, Merolle M, Terracciano A.
    Rapid Commun Mass Spectrom; 2007 Feb 13; 21(18):2955-64. PubMed ID: 17676713
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  • 16. Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
    Puértolas E, Alvarez I, Raso J.
    Food Sci Technol Int; 2011 Apr 13; 17(2):77-86. PubMed ID: 21421675
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  • 20. Removal of ochratoxin A from contaminated red wines by repassage over grape pomaces.
    Solfrizzo M, Avantaggiato G, Panzarini G, Visconti A.
    J Agric Food Chem; 2010 Jan 13; 58(1):317-23. PubMed ID: 19919032
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