These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

475 related items for PubMed ID: 17263504

  • 1. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines.
    Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2007 Feb 07; 55(3):992-1002. PubMed ID: 17263504
    [Abstract] [Full Text] [Related]

  • 2. Flavonol 3-O-glycosides series of Vitis vinifera Cv. Petit Verdot red wine grapes.
    Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Gómez MV, Velders AH, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2009 Jan 14; 57(1):209-19. PubMed ID: 19061313
    [Abstract] [Full Text] [Related]

  • 3. Metabolite profiling of grape: Flavonols and anthocyanins.
    Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R.
    J Agric Food Chem; 2006 Oct 04; 54(20):7692-702. PubMed ID: 17002441
    [Abstract] [Full Text] [Related]

  • 4. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
    Castillo-Muñoz N, Fernández-González M, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2009 Sep 09; 57(17):7883-91. PubMed ID: 19673489
    [Abstract] [Full Text] [Related]

  • 5. New acylated flavonols identified in Vitis vinifera grapes and wines.
    Favre G, González-Neves G, Piccardo D, Gómez-Alonso S, Pérez-Navarro J, Hermosín-Gutiérrez I.
    Food Res Int; 2018 Oct 09; 112():98-107. PubMed ID: 30131163
    [Abstract] [Full Text] [Related]

  • 6. Identification of new flavonols in hybrid grapes by combined liquid chromatography-mass spectrometry approaches.
    De Rosso M, Tonidandel L, Larcher R, Nicolini G, Dalla Vedova A, De Marchi F, Gardiman M, Giust M, Flamini R.
    Food Chem; 2014 Nov 15; 163():244-51. PubMed ID: 24912722
    [Abstract] [Full Text] [Related]

  • 7. Evolution of flavonoids in Mouratón berries taken from both bunch halves.
    Figueiredo-González M, Cancho-Grande B, Boso S, Santiago JL, Martínez MC, Simal-Gándara J.
    Food Chem; 2013 Jun 01; 138(2-3):1868-77. PubMed ID: 23411319
    [Abstract] [Full Text] [Related]

  • 8. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
    Schwarz M, Picazo-Bacete JJ, Winterhalter P, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2005 Oct 19; 53(21):8372-81. PubMed ID: 16218690
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China.
    Liang NN, Zhu BQ, Han S, Wang JH, Pan QH, Reeves MJ, Duan CQ, He F.
    Food Res Int; 2014 Oct 10; 64():264-274. PubMed ID: 30011650
    [Abstract] [Full Text] [Related]

  • 11. Characteristic phenolic composition of single-cultivar red wines of the Canary Islands (Spain).
    Pérez-Trujillo JP, Hernández Z, López-Bellido FJ, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2011 Jun 08; 59(11):6150-64. PubMed ID: 21548631
    [Abstract] [Full Text] [Related]

  • 12. Content of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines.
    Vuorinen H, Määtta K, Törrönen R.
    J Agric Food Chem; 2000 Jul 08; 48(7):2675-80. PubMed ID: 11032478
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).
    De Nisco M, Manfra M, Bolognese A, Sofo A, Scopa A, Tenore GC, Pagano F, Milite C, Russo MT.
    Food Chem; 2013 Oct 15; 140(4):623-9. PubMed ID: 23692745
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.
    Gil M, Esteruelas M, González E, Kontoudakis N, Jiménez J, Fort F, Canals JM, Hermosín-Gutiérrez I, Zamora F.
    J Agric Food Chem; 2013 May 22; 61(20):4968-78. PubMed ID: 23627566
    [Abstract] [Full Text] [Related]

  • 17. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
    Nixdorf SL, Hermosín-Gutiérrez I.
    Anal Chim Acta; 2010 Feb 05; 659(1-2):208-15. PubMed ID: 20103126
    [Abstract] [Full Text] [Related]

  • 18. Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera wine grapes.
    Agati G, D'Onofrio C, Ducci E, Cuzzola A, Remorini D, Tuccio L, Lazzini F, Mattii G.
    J Agric Food Chem; 2013 Dec 18; 61(50):12211-8. PubMed ID: 24279372
    [Abstract] [Full Text] [Related]

  • 19. Foliar-sprayed manganese sulfate improves flavonoid content in grape berry skin of Cabernet Sauvignon (Vitis vinifera L.) growing on alkaline soil and wine chromatic characteristics.
    Chen H, Yang J, Deng X, Lei Y, Xie S, Guo S, Ren R, Li J, Zhang Z, Xu T.
    Food Chem; 2020 Jun 01; 314():126182. PubMed ID: 31968293
    [Abstract] [Full Text] [Related]

  • 20. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S.
    Food Chem; 2019 Oct 15; 295():350-360. PubMed ID: 31174768
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 24.