These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

640 related items for PubMed ID: 21800322

  • 1. 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; 91(15):2749-55. PubMed ID: 21800322
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).
    De Nisco M, Manfra M, Bolognese A, Sofo A, Scopa A, Tenore GC, Pagano F, Milite C, Russo MT.
    Food Chem; 2013 Oct 15; 140(4):623-9. PubMed ID: 23692745
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.
    Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6575-84. PubMed ID: 17636933
    [Abstract] [Full Text] [Related]

  • 6. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Mar 26; 51(7):1839-44. PubMed ID: 12643639
    [Abstract] [Full Text] [Related]

  • 7. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
    Li Y, Ma R, Xu Z, Wang J, Chen T, Chen F, Wang Z.
    J Sci Food Agric; 2013 Apr 26; 93(6):1404-11. PubMed ID: 23400926
    [Abstract] [Full Text] [Related]

  • 8. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Dec 31; 51(27):7989-94. PubMed ID: 14690384
    [Abstract] [Full Text] [Related]

  • 9. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR.
    Acevedo De la Cruz A, Hilbert G, Rivière C, Mengin V, Ollat N, Bordenave L, Decroocq S, Delaunay JC, Delrot S, Mérillon JM, Monti JP, Gomès E, Richard T.
    Anal Chim Acta; 2012 Jun 30; 732():145-52. PubMed ID: 22688046
    [Abstract] [Full Text] [Related]

  • 10. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening.
    Ryan JM, Revilla E.
    J Agric Food Chem; 2003 May 21; 51(11):3372-8. PubMed ID: 12744669
    [Abstract] [Full Text] [Related]

  • 11. Anthocyanin phytochemical profiles and anti-oxidant activities of Vitis candicans and Vitis doaniana.
    De la Cruz AA, Hilbert G, Mengin V, Rivière C, Ollat N, Vitrac C, Bordenave L, Decroocq S, Delaunay JC, Mérillon JM, Monti JP, Gomès E, Richard T.
    Phytochem Anal; 2013 May 21; 24(5):446-52. PubMed ID: 23839937
    [Abstract] [Full Text] [Related]

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

  • 13. Identification of Cabernet Sauvignon anthocyanin gut microflora metabolites.
    Forester SC, Waterhouse AL.
    J Agric Food Chem; 2008 Oct 08; 56(19):9299-304. PubMed ID: 18767860
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.
    Oh YS, Lee JH, Yoon SH, Oh CH, Choi DS, Choe E, Jung MY.
    J Food Sci; 2008 Jun 11; 73(5):C378-89. PubMed ID: 18576983
    [Abstract] [Full Text] [Related]

  • 18. Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera wine grapes.
    Agati G, D'Onofrio C, Ducci E, Cuzzola A, Remorini D, Tuccio L, Lazzini F, Mattii G.
    J Agric Food Chem; 2013 Dec 18; 61(50):12211-8. PubMed ID: 24279372
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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]

    Page: [Next] [New Search]
    of 32.