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Journal Abstract Search

565 related items for PubMed ID: 21714563

  • 1. 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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  • 2. 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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  • 3. Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
    Olivati C, de Oliveira Nishiyama YP, de Souza RT, Janzantti NS, Mauro MA, Gomes E, Hermosín-Gutiérrez I, da Silva R, Lago-Vanzela ES.
    Food Res Int; 2019 Feb 28; 116():190-199. PubMed ID: 30716936
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  • 4. Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non-anthocyanin phenolic composition and antioxidant capacity.
    Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Kurt-Celebi A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA.
    J Sci Food Agric; 2022 Jan 30; 102(2):813-822. PubMed ID: 34223652
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  • 5. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.
    Cantos E, Espín JC, Tomás-Barberán FA.
    J Agric Food Chem; 2002 Sep 25; 50(20):5691-6. PubMed ID: 12236700
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  • 7. Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.
    Colombo RC, Roberto SR, Nixdorf SL, Pérez-Navarro J, Gómez-Alonso S, Mena-Morales A, García-Romero E, Azeredo Gonçalves LS, da Cruz MA, de Carvalho DU, Madeira TB, Watanabe LS, de Souza RT, Hermosín-Gutiérrez I.
    Food Res Int; 2020 Apr 25; 130():108955. PubMed ID: 32156395
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  • 9. Phenolic profiles and anti-inflammatory activities of sixteen table grape (Vitis vinifera L.) varieties.
    Colombo F, Di Lorenzo C, Regazzoni L, Fumagalli M, Sangiovanni E, Peres de Sousa L, Bavaresco L, Tomasi D, Bosso A, Aldini G, Restani P, Dell'Agli M.
    Food Funct; 2019 Apr 17; 10(4):1797-1807. PubMed ID: 30778463
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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. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
    Thimothe J, Bonsi IA, Padilla-Zakour OI, Koo H.
    J Agric Food Chem; 2007 Dec 12; 55(25):10200-7. PubMed ID: 17999462
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  • 13. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.
    Barcia MT, Pertuzatti PB, Gómez-Alonso S, Godoy HT, Hermosín-Gutiérrez I.
    Food Chem; 2014 Sep 15; 159():95-105. PubMed ID: 24767031
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  • 15. Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†.
    Hermosín-Gutiérrez I, Gómez-Alonso S, Pérez-Navarro J, Kurt A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA.
    J Sci Food Agric; 2020 Feb 15; 100(3):1301-1310. PubMed ID: 31743440
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  • 16. 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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  • 17. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
    Kelebek H, Jourdes M, Selli S, Teissedre PL.
    J Sci Food Agric; 2013 Sep 13; 93(12):2963-72. PubMed ID: 23580476
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  • 18. 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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