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Journal Abstract Search

240 related items for PubMed ID: 14969521

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  • 3. Characterization of pigments from different high speed countercurrent chromatography wine fractions.
    Salas E, Dueñas M, Schwarz M, Winterhalter P, Cheynier V, Fulcrand H.
    J Agric Food Chem; 2005 Jun 01; 53(11):4536-46. PubMed ID: 15913322
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  • 5. Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin.
    Downey MO, Rochfort S.
    J Chromatogr A; 2008 Aug 01; 1201(1):43-7. PubMed ID: 18573501
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  • 11. 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
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  • 12. Separation of polar betalain pigments from cacti fruits of Hylocereus polyrhizus by ion-pair high-speed countercurrent chromatography.
    Wybraniec S, Stalica P, Jerz G, Klose B, Gebers N, Winterhalter P, Spórna A, Szaleniec M, Mizrahi Y.
    J Chromatogr A; 2009 Oct 09; 1216(41):6890-9. PubMed ID: 19732900
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  • 13. 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 09; 98(14):2705-13. PubMed ID: 17092712
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  • 15. Isolation of flavanol-anthocyanin adducts by countercurrent chromatography.
    Salas E, Fulcrand H, Poncet-Legrand C, Meudec E, Köhler N, Winterhalter P, Cheynier V.
    J Chromatogr Sci; 2005 Oct 09; 43(9):488-93. PubMed ID: 16212796
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  • 16. Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry.
    Pati S, Liberatore MT, Gambacorta G, Antonacci D, La Notte E.
    J Chromatogr A; 2009 May 01; 1216(18):3864-8. PubMed ID: 19298968
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  • 17. 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
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  • 20. Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.
    Monagas M, Hernández-Ledesma B, Gómez-Cordovés C, Bartolomé B.
    J Agric Food Chem; 2006 Jan 25; 54(2):319-27. PubMed ID: 16417286
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