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802 related items for PubMed ID: 22860632

  • 21. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
    Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM.
    J Sci Food Agric; 2019 Apr; 99(6):2846-2854. PubMed ID: 30447086
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  • 22. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.
    Monagas M, Gómez-Cordovés C, Bartolomé B, Laureano O, Ricardo da Silva JM.
    J Agric Food Chem; 2003 Oct 22; 51(22):6475-81. PubMed ID: 14558765
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  • 23. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.
    Torchio F, Cagnasso E, Gerbi V, Rolle L.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):183-9. PubMed ID: 20103161
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  • 24. Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application.
    Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Gil-Muñoz R.
    J Sci Food Agric; 2023 Jan 15; 103(1):143-151. PubMed ID: 35833383
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  • 25. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
    Meng J, Fang Y, Gao J, Qiao L, Zhang A, Guo Z, Qin M, Huang J, Hu Y, Zhuang X.
    J Food Sci; 2012 Jan 15; 77(1):C8-14. PubMed ID: 22181048
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  • 26. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
    Chira K, Schmauch G, Saucier C, Fabre S, Teissedre PL.
    J Agric Food Chem; 2009 Jan 28; 57(2):545-53. PubMed ID: 19105642
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  • 27. Effect of flash release treatment on phenolic extraction and wine composition.
    Morel-Salmi C, Souquet JM, Bes M, Cheynier V.
    J Agric Food Chem; 2006 Jun 14; 54(12):4270-6. PubMed ID: 16756356
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  • 28. Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines.
    Tessarin P, Chinnici F, Donnini S, Liquori E, Riponi C, Rombolà AD.
    Food Chem; 2016 Nov 01; 210():512-9. PubMed ID: 27211677
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  • 29. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.
    Busse-Valverde N, Gómez-Plaza E, López-Roca JM, Gil-Muñoz R, Fernández-Fernández JI, Bautista-Ortín AB.
    J Agric Food Chem; 2010 Nov 10; 58(21):11333-9. PubMed ID: 20929231
    [Abstract] [Full Text] [Related]

  • 30. 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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  • 31. 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
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  • 32. Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes.
    Burns J, Mullen W, Landrault N, Teissedre PL, Lean ME, Crozier A.
    J Agric Food Chem; 2002 Jul 03; 50(14):4096-102. PubMed ID: 12083890
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  • 33. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.
    Casassa LF, Keller M, Harbertson JF.
    Molecules; 2015 Apr 29; 20(5):7820-44. PubMed ID: 25939070
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  • 34. Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties.
    Meléndez E, Ortiz MC, Sarabia LA, Íñiguez M, Puras P.
    Anal Chim Acta; 2013 Jan 25; 761():53-61. PubMed ID: 23312314
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  • 35. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.
    Alabi OJ, Casassa LF, Gutha LR, Larsen RC, Henick-Kling T, Harbertson JF, Naidu RA.
    PLoS One; 2016 Jan 25; 11(2):e0149666. PubMed ID: 26919614
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  • 36. 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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  • 37. Relationship between red wine grade and phenolics. 2. Tannin composition and size.
    Kassara S, Kennedy JA.
    J Agric Food Chem; 2011 Aug 10; 59(15):8409-12. PubMed ID: 21702478
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  • 38. 1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas.
    Son HS, Kim KM, van den Berg F, Hwang GS, Park WM, Lee CH, Hong YS.
    J Agric Food Chem; 2008 Sep 10; 56(17):8007-16. PubMed ID: 18707121
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  • 39. 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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  • 40. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
    de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, Peña-Neira Á, Obreque-Slier E.
    J Sci Food Agric; 2015 May 08; 95(7):1521-7. PubMed ID: 25082193
    [Abstract] [Full Text] [Related]

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