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Journal Abstract Search

660 related items for PubMed ID: 20688332

  • 1. Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase column.
    Vergara C, Mardones C, Hermosín-Gutiérrez I, von Baer D.
    J Chromatogr A; 2010 Sep 03; 1217(36):5710-7. PubMed ID: 20688332
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  • 2. Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing.
    von Baer D, Rentzsch M, Hitschfeld MA, Mardones C, Vergara C, Winterhalter P.
    Anal Chim Acta; 2008 Jul 21; 621(1):52-6. PubMed ID: 18573370
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  • 3. High performance liquid chromatography analysis of wine anthocyanins revisited: effect of particle size and temperature.
    de Villiers A, Cabooter D, Lynen F, Desmet G, Sandra P.
    J Chromatogr A; 2009 Apr 10; 1216(15):3270-9. PubMed ID: 19264316
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  • 4. High-efficiency high performance liquid chromatographic analysis of red wine anthocyanins.
    de Villiers A, Cabooter D, Lynen F, Desmet G, Sandra P.
    J Chromatogr A; 2011 Jul 22; 1218(29):4660-70. PubMed ID: 21665209
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  • 7. 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
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  • 8. Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments.
    Alberts P, Stander MA, de Villiers A.
    J Chromatogr A; 2012 Apr 27; 1235():92-102. PubMed ID: 22440662
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  • 9. Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines.
    Schwarz M, Quast P, von Baer D, Winterhalter P.
    J Agric Food Chem; 2003 Oct 08; 51(21):6261-7. PubMed ID: 14518953
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  • 12. 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
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  • 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
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  • 17. Comprehensive two-dimensional liquid chromatography: ion chromatography × reversed-phase liquid chromatography for separation of low-molar-mass organic acids.
    Brudin SS, Shellie RA, Haddad PR, Schoenmakers PJ.
    J Chromatogr A; 2010 Oct 22; 1217(43):6742-6. PubMed ID: 20598313
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  • 20. Analysis of grape and wine anthocyanins by HPLC-MS.
    García-Beneytez E, Cabello F, Revilla E.
    J Agric Food Chem; 2003 Sep 10; 51(19):5622-9. PubMed ID: 12952411
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