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

870 related items for PubMed ID: 23551038

  • 1. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
    Manns DC, Coquard Lenerz CT, Mansfield AK.
    J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 5. A core-shell column approach to a comprehensive high-performance liquid chromatography phenolic analysis of Vitis vinifera L. and interspecific hybrid grape juices, wines, and other matrices following either solid phase extraction or direct injection.
    Manns DC, Mansfield AK.
    J Chromatogr A; 2012 Aug 17; 1251():111-121. PubMed ID: 22771069
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Phenolic composition of Tempranillo wines following early defoliation of the vines.
    Diago MP, Ayestarán B, Guadalupe Z, Garrido Á, Tardaguila J.
    J Sci Food Agric; 2012 Mar 15; 92(4):925-34. PubMed ID: 21968704
    [Abstract] [Full Text] [Related]

  • 10. Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation.
    Vergara-Salinas JR, Bulnes P, Zúñiga MC, Pérez-Jiménez J, Torres JL, Mateos-Martín ML, Agosin E, Pérez-Correa JR.
    J Agric Food Chem; 2013 Jul 17; 61(28):6929-36. PubMed ID: 23790192
    [Abstract] [Full Text] [Related]

  • 11. Changes in phenolic compounds of Aragon red wines during alcoholic fermentation.
    Puértolas E, Alvarez I, Raso J.
    Food Sci Technol Int; 2011 Apr 17; 17(2):77-86. PubMed ID: 21421675
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red wines.
    Cheng Y, Watrelot AA.
    Food Res Int; 2024 Nov 05; 195():114968. PubMed ID: 39277237
    [Abstract] [Full Text] [Related]

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

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L.
    Food Res Int; 2017 Aug 05; 98():59-67. PubMed ID: 28610733
    [Abstract] [Full Text] [Related]

  • 18. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y, Caillé S, Samson A, Barbeau G, Cheynier V.
    Anal Chim Acta; 2012 Jun 30; 732():91-9. PubMed ID: 22688039
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.
    Liu Y, Zhang B, He F, Duan CQ, Shi Y.
    J Food Sci; 2016 Jul 30; 81(7):C1669-78. PubMed ID: 27240192
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 44.