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240 related items for PubMed ID: 14969521

  • 21. Mass spectrometry in the study of anthocyanins and their derivatives: differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry.
    Mazzuca P, Ferranti P, Picariello G, Chianese L, Addeo F.
    J Mass Spectrom; 2005 Jan; 40(1):83-90. PubMed ID: 15619268
    [Abstract] [Full Text] [Related]

  • 22. Large-scale isolation of high-purity anthocyanin monomers from mulberry fruits by combined chromatographic techniques.
    Chen Y, Du F, Wang W, Li Q, Zheng D, Zhang W, Zhao T, Mao G, Feng W, Wu X, Yang L.
    J Sep Sci; 2017 Sep; 40(17):3506-3512. PubMed ID: 28681407
    [Abstract] [Full Text] [Related]

  • 23. Fast access of some grape pigments to the brain.
    Passamonti S, Vrhovsek U, Vanzo A, Mattivi F.
    J Agric Food Chem; 2005 Sep 07; 53(18):7029-34. PubMed ID: 16131107
    [Abstract] [Full Text] [Related]

  • 24. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
    Li Y, Ma R, Xu Z, Wang J, Chen T, Chen F, Wang Z.
    J Sci Food Agric; 2013 Apr 07; 93(6):1404-11. PubMed ID: 23400926
    [Abstract] [Full Text] [Related]

  • 25. Subcritical solvent extraction of anthocyanins from dried red grape pomace.
    Monrad JK, Howard LR, King JW, Srinivas K, Mauromoustakos A.
    J Agric Food Chem; 2010 Mar 10; 58(5):2862-8. PubMed ID: 20148515
    [Abstract] [Full Text] [Related]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. 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
    [Abstract] [Full Text] [Related]

  • 28. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR.
    Zanatta CF, Cuevas E, Bobbio FO, Winterhalter P, Mercadante AZ.
    J Agric Food Chem; 2005 Nov 30; 53(24):9531-5. PubMed ID: 16302773
    [Abstract] [Full Text] [Related]

  • 29. Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography.
    Qiu F, Luo J, Yao S, Ma L, Kong L.
    J Sep Sci; 2009 Jun 30; 32(12):2146-51. PubMed ID: 19479751
    [Abstract] [Full Text] [Related]

  • 30. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries.
    Wu X, Prior RL.
    J Agric Food Chem; 2005 Apr 06; 53(7):2589-99. PubMed ID: 15796599
    [Abstract] [Full Text] [Related]

  • 31. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR.
    Acevedo De la Cruz A, Hilbert G, Rivière C, Mengin V, Ollat N, Bordenave L, Decroocq S, Delaunay JC, Delrot S, Mérillon JM, Monti JP, Gomès E, Richard T.
    Anal Chim Acta; 2012 Jun 30; 732():145-52. PubMed ID: 22688046
    [Abstract] [Full Text] [Related]

  • 32. Rapid-resolution liquid chromatography/mass spectrometry for determination and quantitation of polyphenols in grape berries.
    Cavaliere C, Foglia P, Gubbiotti R, Sacchetti P, Samperi R, Laganà A.
    Rapid Commun Mass Spectrom; 2008 Oct 30; 22(20):3089-99. PubMed ID: 18819110
    [Abstract] [Full Text] [Related]

  • 33. Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography.
    Pomar F, Novo M, Masa A.
    J Chromatogr A; 2005 Nov 11; 1094(1-2):34-41. PubMed ID: 16257286
    [Abstract] [Full Text] [Related]

  • 34. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
    Bindon KA, Kassara S, Cynkar WU, Robinson EM, Scrimgeour N, Smith PA.
    J Agric Food Chem; 2014 May 21; 62(20):4558-70. PubMed ID: 24773241
    [Abstract] [Full Text] [Related]

  • 35. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.
    Khanal RC, Howard LR, Prior RL.
    J Food Sci; 2009 Aug 21; 74(6):H174-82. PubMed ID: 19723202
    [Abstract] [Full Text] [Related]

  • 36. Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques.
    Oliveira J, Alhinho da Silva M, Teixeira N, De Freitas V, Salas E.
    J Agric Food Chem; 2015 Sep 09; 63(35):7636-44. PubMed ID: 25912410
    [Abstract] [Full Text] [Related]

  • 37. Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase column.
    Vergara C, Mardones C, Hermosín-Gutiérrez I, von Baer D.
    J Chromatogr A; 2010 Sep 03; 1217(36):5710-7. PubMed ID: 20688332
    [Abstract] [Full Text] [Related]

  • 38. Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera cv. Cesanese d'Affile.
    Mulinacci N, Santamaria AR, Giaccherini C, Innocenti M, Valletta A, Ciolfi G, Pasqua G.
    Nat Prod Res; 2008 Sep 03; 22(12):1033-9. PubMed ID: 18780243
    [Abstract] [Full Text] [Related]

  • 39. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
    Pérez-Magariño S, González-San José ML.
    J Agric Food Chem; 2004 Mar 10; 52(5):1181-9. PubMed ID: 14995118
    [Abstract] [Full Text] [Related]

  • 40. Separation and identification of anthocyanin extracted from mulberry fruit and the pigment binding properties toward human serum albumin.
    Sheng F, Wang Y, Zhao X, Tian N, Hu H, Li P.
    J Agric Food Chem; 2014 Jul 16; 62(28):6813-9. PubMed ID: 24930424
    [Abstract] [Full Text] [Related]

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