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Journal Abstract Search

387 related items for PubMed ID: 16756363

  • 1. 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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  • 2. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.
    Monagas M, Gómez-Cordovés C, Bartolomé B, Laureano O, Ricardo da Silva JM.
    J Agric Food Chem; 2003 Oct 22; 51(22):6475-81. PubMed ID: 14558765
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  • 11. 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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  • 12. 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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  • 13. 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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  • 14. 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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  • 16. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
    Chira K, Schmauch G, Saucier C, Fabre S, Teissedre PL.
    J Agric Food Chem; 2009 Jan 28; 57(2):545-53. PubMed ID: 19105642
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