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Journal Abstract Search

526 related items for PubMed ID: 18767860

  • 21. Loss of anthocyanins in red-wine grape under high temperature.
    Mori K, Goto-Yamamoto N, Kitayama M, Hashizume K.
    J Exp Bot; 2007; 58(8):1935-45. PubMed ID: 17452755
    [Abstract] [Full Text] [Related]

  • 22. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
    Bindon KA, Kassara S, Cynkar WU, Robinson EM, Scrimgeour N, Smith PA.
    J Agric Food Chem; 2014 May 21; 62(20):4558-70. PubMed ID: 24773241
    [Abstract] [Full Text] [Related]

  • 23. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries.
    Wu X, Prior RL.
    J Agric Food Chem; 2005 Apr 06; 53(7):2589-99. PubMed ID: 15796599
    [Abstract] [Full Text] [Related]

  • 24. Anthocyanin metabolism in rats and their distribution to digestive area, kidney, and brain.
    Talavéra S, Felgines C, Texier O, Besson C, Gil-Izquierdo A, Lamaison JL, Rémésy C.
    J Agric Food Chem; 2005 May 18; 53(10):3902-8. PubMed ID: 15884815
    [Abstract] [Full Text] [Related]

  • 25. Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes.
    Yue X, Zhao Y, Ma X, Jiao X, Fang Y, Zhang Z, Ju Y.
    J Sci Food Agric; 2021 Jun 18; 101(8):3214-3224. PubMed ID: 33211320
    [Abstract] [Full Text] [Related]

  • 26. Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins.
    Fernandes I, Marques F, de Freitas V, Mateus N.
    Food Chem; 2013 Dec 01; 141(3):2923-33. PubMed ID: 23871042
    [Abstract] [Full Text] [Related]

  • 27. Anthocyanins from red wine--their stability under simulated gastrointestinal digestion.
    McDougall GJ, Fyffe S, Dobson P, Stewart D.
    Phytochemistry; 2005 Nov 01; 66(21):2540-8. PubMed ID: 16242736
    [Abstract] [Full Text] [Related]

  • 28. Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.
    Gómez-Míguez M, Heredia FJ.
    J Agric Food Chem; 2004 Aug 11; 52(16):5117-23. PubMed ID: 15291484
    [Abstract] [Full Text] [Related]

  • 29. Bioavailability and tissue distribution of anthocyanins in bilberry (Vaccinium myrtillus L.) extract in rats.
    Ichiyanagi T, Shida Y, Rahman MM, Hatano Y, Konishi T.
    J Agric Food Chem; 2006 Sep 06; 54(18):6578-87. PubMed ID: 16939312
    [Abstract] [Full Text] [Related]

  • 30. 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
    [Abstract] [Full Text] [Related]

  • 31. Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet Sauvignon (Vitis Vinifera L.) grapes and wines.
    Ju YL, Yang BH, He S, Tu TY, Min Z, Fang YL, Sun XY.
    Plant Physiol Biochem; 2019 Feb 08; 135():469-479. PubMed ID: 30473422
    [Abstract] [Full Text] [Related]

  • 32. Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines.
    Muñoz-Espada AC, Wood KV, Bordelon B, Watkins BA.
    J Agric Food Chem; 2004 Nov 03; 52(22):6779-86. PubMed ID: 15506816
    [Abstract] [Full Text] [Related]

  • 33. Enzymatic hemisynthesis of metabolites and conjugates of anthocyanins.
    Fernandes I, Azevedo J, Faria A, Calhau C, de Freitas V, Mateus N.
    J Agric Food Chem; 2009 Jan 28; 57(2):735-45. PubMed ID: 19113877
    [Abstract] [Full Text] [Related]

  • 34. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
    Pozo-Bayón MA, Monagas M, Polo MC, Gómez-Cordovés C.
    J Agric Food Chem; 2004 Mar 10; 52(5):1300-6. PubMed ID: 14995137
    [Abstract] [Full Text] [Related]

  • 35. In vitro inhibition of human cGMP-specific phosphodiesterase-5 by polyphenols from red grapes.
    Dell'Agli M, Galli GV, Vrhovsek U, Mattivi F, Bosisio E.
    J Agric Food Chem; 2005 Mar 23; 53(6):1960-5. PubMed ID: 15769121
    [Abstract] [Full Text] [Related]

  • 36. Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes.
    Burns J, Mullen W, Landrault N, Teissedre PL, Lean ME, Crozier A.
    J Agric Food Chem; 2002 Jul 03; 50(14):4096-102. PubMed ID: 12083890
    [Abstract] [Full Text] [Related]

  • 37. Studies on the preparative isolation and stability of seven main anthocyanins from Yan 73 grape.
    Tang K, Li Y, Han Y, Han F, Li J, Nie Y, Xu Y.
    J Sci Food Agric; 2014 Sep 03; 94(12):2472-81. PubMed ID: 24446317
    [Abstract] [Full Text] [Related]

  • 38. [The antioxidant activity of the products of processing of red grape of Cabernet Sauvignon, Merlot, Saperavi].
    Avidzba AM, Kubyshkin AV, Guguchkina TI, Markosov VA, Katsev AM, Naumova NV, Shramko YI, Zaytsev GP, Chernousova IV, Ogay YA, Fomochkina II.
    Vopr Pitan; 2016 Sep 03; 85(1):99-109. PubMed ID: 27228708
    [Abstract] [Full Text] [Related]

  • 39. The anthocyanin metabolites gallic acid, 3-O-methylgallic acid, and 2,4,6-trihydroxybenzaldehyde decrease human colon cancer cell viability by regulating pro-oncogenic signals.
    Forester SC, Choy YY, Waterhouse AL, Oteiza PI.
    Mol Carcinog; 2014 Jun 03; 53(6):432-9. PubMed ID: 23124926
    [Abstract] [Full Text] [Related]

  • 40. Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma.
    Garcia-Alonso M, Minihane AM, Rimbach G, Rivas-Gonzalo JC, de Pascual-Teresa S.
    J Nutr Biochem; 2009 Jul 03; 20(7):521-9. PubMed ID: 18789665
    [Abstract] [Full Text] [Related]

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