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Journal Abstract Search

1149 related items for PubMed ID: 18576983

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  • 2. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Mar 26; 51(7):1839-44. PubMed ID: 12643639
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  • 3. Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.
    Nicoletti I, Bello C, De Rossi A, Corradini D.
    J Agric Food Chem; 2008 Oct 08; 56(19):8801-8. PubMed ID: 18781764
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  • 7. 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 08; 93(6):1404-11. PubMed ID: 23400926
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  • 8. 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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  • 9. 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
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  • 10. 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
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  • 11. Identification and characterization of anthocyanins in yard-long beans (Vigna unguiculata ssp. sesquipedalis L.) by High-performance liquid chromatography with diode array detection and electrospray ionization/mass spectrometry (HPLC-DAD-ESI/MS) analysis.
    Ha TJ, Lee MH, Park CH, Pae SB, Shim KB, Ko JM, Shin SO, Baek IY, Park KY.
    J Agric Food Chem; 2010 Feb 24; 58(4):2571-6. PubMed ID: 20121192
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  • 13. 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 24; 40(1):83-90. PubMed ID: 15619268
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  • 14. Anthocyanins and color degradation in ozonated grape juice.
    Tiwari BK, O'Donnell CP, Patras A, Brunton N, Cullen PJ.
    Food Chem Toxicol; 2009 Nov 24; 47(11):2824-9. PubMed ID: 19733609
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  • 15. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.
    Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6575-84. PubMed ID: 17636933
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  • 17. Loss of anthocyanins in red-wine grape under high temperature.
    Mori K, Goto-Yamamoto N, Kitayama M, Hashizume K.
    J Exp Bot; 2007 Aug 08; 58(8):1935-45. PubMed ID: 17452755
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  • 18. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.
    Truong VD, Deighton N, Thompson RT, McFeeters RF, Dean LO, Pecota KV, Yencho GC.
    J Agric Food Chem; 2010 Jan 13; 58(1):404-10. PubMed ID: 20017481
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  • 19. Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin.
    Downey MO, Rochfort S.
    J Chromatogr A; 2008 Aug 01; 1201(1):43-7. PubMed ID: 18573501
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  • 20. Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry.
    Pati S, Liberatore MT, Gambacorta G, Antonacci D, La Notte E.
    J Chromatogr A; 2009 May 01; 1216(18):3864-8. PubMed ID: 19298968
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