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Journal Abstract Search

269 related items for PubMed ID: 15913322

  • 1. 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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  • 6. 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 01; 41(7):861-71. PubMed ID: 16770836
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  • 7. 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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  • 8. 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
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  • 9. Comprehensive Two-Dimensional Hydrophilic Interaction Chromatography (HILIC) × Reversed-Phase Liquid Chromatography Coupled to High-Resolution Mass Spectrometry (RP-LC-UV-MS) Analysis of Anthocyanins and Derived Pigments in Red Wine.
    Willemse CM, Stander MA, Vestner J, Tredoux AG, de Villiers A.
    Anal Chem; 2015 Dec 15; 87(24):12006-15. PubMed ID: 26554292
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  • 10. New phenolic grape skin products from Vitis vinifera cv. Pinot Noir.
    Kneknopoulos P, Skouroumounis GK, Hayasaka Y, Taylor DK.
    J Agric Food Chem; 2011 Feb 09; 59(3):1005-11. PubMed ID: 21214245
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  • 15. Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant activity.
    Degenhardt A, Knapp H, Winterhalter P.
    J Agric Food Chem; 2000 Feb 09; 48(2):338-43. PubMed ID: 10691638
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  • 16. Analysis of grape and wine anthocyanins by HPLC-MS.
    García-Beneytez E, Cabello F, Revilla E.
    J Agric Food Chem; 2003 Sep 10; 51(19):5622-9. PubMed ID: 12952411
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  • 17. 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
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  • 18. 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 01; 32(12):2146-51. PubMed ID: 19479751
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  • 19. Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments.
    Alberts P, Stander MA, de Villiers A.
    J Chromatogr A; 2012 Apr 27; 1235():92-102. PubMed ID: 22440662
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  • 20. 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
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