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Journal Abstract Search

559 related items for PubMed ID: 22112247

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  • 2. 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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  • 4. 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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  • 5. 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
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  • 8. 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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  • 9. 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 15; 93(12):2963-72. PubMed ID: 23580476
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  • 11. Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.
    Monagas M, Hernández-Ledesma B, Gómez-Cordovés C, Bartolomé B.
    J Agric Food Chem; 2006 Jan 25; 54(2):319-27. PubMed ID: 16417286
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  • 13. 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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  • 15. Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties.
    Ruiz D, Egea J, Gil MI, Tomás-Barberán FA.
    J Agric Food Chem; 2005 Nov 30; 53(24):9544-52. PubMed ID: 16302775
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  • 16. 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 30; 100(3):1301-1310. PubMed ID: 31743440
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