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333 related items for PubMed ID: 15884833

  • 1. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening.
    Canals R, Llaudy MC, Valls J, Canals JM, Zamora F.
    J Agric Food Chem; 2005 May 18; 53(10):4019-25. PubMed ID: 15884833
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  • 2. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
    Gil M, Kontoudakis N, González E, Esteruelas M, Fort F, Canals JM, Zamora F.
    J Agric Food Chem; 2012 Aug 15; 60(32):7988-8001. PubMed ID: 22823470
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  • 3. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.
    Busse-Valverde N, Gómez-Plaza E, López-Roca JM, Gil-Muñoz R, Bautista-Ortín AB.
    J Agric Food Chem; 2011 May 25; 59(10):5450-5. PubMed ID: 21462997
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  • 4. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation.
    Cerpa-Calderón FK, Kennedy JA.
    J Agric Food Chem; 2008 Oct 08; 56(19):9006-14. PubMed ID: 18788747
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  • 5. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C, Souquet JM, Bes M, Cheynier V.
    J Agric Food Chem; 2006 Jun 14; 54(12):4270-6. PubMed ID: 16756356
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  • 6. 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 01; 54(22):8510-20. PubMed ID: 17061828
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  • 7. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS).
    González-Manzano S, Santos-Buelga C, Pérez-Alonso JJ, Rivas-Gonzalo JC, Escribano-Bailón MT.
    J Agric Food Chem; 2006 Jun 14; 54(12):4326-32. PubMed ID: 16756363
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  • 9. 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 10; 58(21):11333-9. PubMed ID: 20929231
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  • 12. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.
    Torchio F, Cagnasso E, Gerbi V, Rolle L.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):183-9. PubMed ID: 20103161
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  • 19. Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.
    Giacosa S, Marengo F, Guidoni S, Rolle L, Hunter JJ.
    Food Chem; 2015 May 01; 174():8-15. PubMed ID: 25529645
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  • 20. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y, Caillé S, Samson A, Barbeau G, Cheynier V.
    Anal Chim Acta; 2012 Jun 30; 732():91-9. PubMed ID: 22688039
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