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Journal Abstract Search

526 related items for PubMed ID: 18767860

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  • 4. 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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  • 6. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
    Manfra M, De Nisco M, Bolognese A, Nuzzo V, Sofo A, Scopa A, Santi L, Tenore GC, Novellino E.
    J Sci Food Agric; 2011 Dec 08; 91(15):2749-55. PubMed ID: 21800322
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  • 11. 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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  • 12. Effect of red grapes co-winemaking in polyphenols and color of wines.
    Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR.
    J Agric Food Chem; 2005 Sep 21; 53(19):7609-16. PubMed ID: 16159193
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  • 15. 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
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  • 18. Dynamic changes in anthocyanin biosynthesis regulation of Cabernet Sauvignon (Vitis vinifera L.) grown during the rainy season under rain-shelter cultivation.
    Duan B, Song C, Zhao Y, Jiang Y, Shi P, Meng J, Zhang Z.
    Food Chem; 2019 Jun 15; 283():404-413. PubMed ID: 30722891
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  • 20. Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon.
    Liu MY, Chi M, Tang YH, Song CZ, Xi ZM, Zhang ZW.
    Molecules; 2015 Oct 19; 20(10):18967-87. PubMed ID: 26492226
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