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315 related items for PubMed ID: 21520971

  • 1. Phenolic composition of Malbec grape skins and seeds from Valle de Uco (Mendoza, Argentina) during ripening. Effect of cluster thinning.
    Fanzone M, Zamora F, Jofré V, Assof M, Peña-Neira Á.
    J Agric Food Chem; 2011 Jun 08; 59(11):6120-36. PubMed ID: 21520971
    [Abstract] [Full Text] [Related]

  • 2. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.
    J Sci Food Agric; 2012 Feb 08; 92(3):704-18. PubMed ID: 21919008
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  • 3. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.
    Yilmaz Y, Toledo RT.
    J Agric Food Chem; 2004 Jan 28; 52(2):255-60. PubMed ID: 14733505
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  • 4. Phenolic characterization of malbec wines from mendoza province (Argentina).
    Fanzone M, Peña-Neira A, Jofré V, Assof M, Zamora F.
    J Agric Food Chem; 2010 Feb 24; 58(4):2388-97. PubMed ID: 20055443
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  • 5. Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera cv. Cesanese d'Affile.
    Mulinacci N, Santamaria AR, Giaccherini C, Innocenti M, Valletta A, Ciolfi G, Pasqua G.
    Nat Prod Res; 2008 Feb 24; 22(12):1033-9. PubMed ID: 18780243
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  • 6. 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. Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening.
    Obreque-Slier E, Peña-Neira A, López-Solís R, Zamora-Marín F, Ricardo-da Silva JM, Laureano O.
    J Agric Food Chem; 2010 Mar 24; 58(6):3591-9. PubMed ID: 20163111
    [Abstract] [Full Text] [Related]

  • 8. Fruit-localized photoreceptors increase phenolic compounds in berry skins of field-grown Vitis vinifera L. cv. Malbec.
    González CV, Fanzone ML, Cortés LE, Bottini R, Lijavetzky DC, Ballaré CL, Boccalandro HE.
    Phytochemistry; 2015 Feb 24; 110():46-57. PubMed ID: 25514818
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  • 11. 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
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  • 12. Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.
    García-Estévez I, Andrés-García P, Alcalde-Eon C, Giacosa S, Rolle L, Rivas-Gonzalo JC, Quijada-Morín N, Escribano-Bailón MT.
    J Agric Food Chem; 2015 Sep 09; 63(35):7663-9. PubMed ID: 25916251
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  • 14. Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.
    Lago-Vanzela ES, Da-Silva R, Gomes E, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2011 Dec 28; 59(24):13136-46. PubMed ID: 22112247
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  • 15. Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano.
    Ferrer-Gallego R, Hernández-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailón MT.
    Anal Chim Acta; 2012 Jun 30; 732():73-7. PubMed ID: 22688036
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  • 17. 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
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  • 18. Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.
    Cáceres A, Peña-Neira A, Galvez A, Obreque-Slier E, López-Solís R, Canals JM.
    J Agric Food Chem; 2012 Sep 05; 60(35):8694-702. PubMed ID: 22860632
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  • 19. 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
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  • 20. Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena.
    Lago-Vanzela ES, Da-Silva R, Gomes E, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2011 Aug 10; 59(15):8314-23. PubMed ID: 21714563
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