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Journal Abstract Search

173 related items for PubMed ID: 24215431

  • 21. Development of a fractionation method for the detection and identification of oak ellagitannins in red wines.
    García-Estévez I, Escribano-Bailón MT, Rivas-Gonzalo JC, Alcalde-Eon C.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):171-6. PubMed ID: 20103159
    [Abstract] [Full Text] [Related]

  • 22. Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.).
    Glabasnia A, Hofmann T.
    J Agric Food Chem; 2007 May 16; 55(10):4109-18. PubMed ID: 17444655
    [Abstract] [Full Text] [Related]

  • 23. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging.
    García-Estévez I, Alcalde-Eon C, Martínez-Gil AM, Rivas-Gonzalo JC, Escribano-Bailón MT, Nevares I, Del Alamo-Sanza M.
    J Agric Food Chem; 2017 Aug 09; 65(31):6369-6378. PubMed ID: 28534630
    [Abstract] [Full Text] [Related]

  • 24. Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins.
    Oliveira J, de Freitas V, Silva AM, Mateus N.
    J Agric Food Chem; 2007 Jul 25; 55(15):6349-56. PubMed ID: 17602659
    [Abstract] [Full Text] [Related]

  • 25. Anthocyanins from flowers of Cichorium intybus.
    Nørbaek R, Nielsen K, Kondo T.
    Phytochemistry; 2002 Jun 25; 60(4):357-9. PubMed ID: 12031425
    [Abstract] [Full Text] [Related]

  • 26. Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde.
    Teng B, Hayasaka Y, Smith PA, Bindon KA.
    J Agric Food Chem; 2019 Aug 14; 67(32):8938-8949. PubMed ID: 31361121
    [Abstract] [Full Text] [Related]

  • 27. Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation.
    Eiro MJ, Heinonen M.
    J Agric Food Chem; 2002 Dec 04; 50(25):7461-6. PubMed ID: 12452676
    [Abstract] [Full Text] [Related]

  • 28. Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing.
    Hensen JP, Hoening F, Bogdanovic T, Schieber A, Weber F.
    Food Res Int; 2024 Jul 04; 188():114442. PubMed ID: 38823830
    [Abstract] [Full Text] [Related]

  • 29. Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle.
    Rasines-Perea Z, Jacquet R, Jourdes M, Quideau S, Teissedre PL.
    Biomolecules; 2019 Jul 29; 9(8):. PubMed ID: 31362436
    [Abstract] [Full Text] [Related]

  • 30. Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine.
    Degenhardt A, Hofmann S, Knapp H, Winterhalter P.
    J Agric Food Chem; 2000 Dec 29; 48(12):5812-8. PubMed ID: 11312759
    [Abstract] [Full Text] [Related]

  • 31. Acylated delphinidin glycosides in the blue-violet flowers of Consolida armeniaca.
    Saito N, Toki K, Ozden S, Honda T.
    Phytochemistry; 1996 Apr 29; 41(6):1599-605. PubMed ID: 8722091
    [Abstract] [Full Text] [Related]

  • 32. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.
    Glabasnia A, Hofmann T.
    J Agric Food Chem; 2006 May 03; 54(9):3380-90. PubMed ID: 16637699
    [Abstract] [Full Text] [Related]

  • 33. Red-purple flower color and delphinidin-type pigments in the flowers of Pueraria lobata (Leguminosae).
    Tatsuzawa F, Tanikawa N, Nakayama M.
    Phytochemistry; 2017 May 03; 137():52-56. PubMed ID: 28189342
    [Abstract] [Full Text] [Related]

  • 34. Synthesis, isolation, structure elucidation, and color properties of 10-acetyl-pyranoanthocyanins.
    Gómez-Alonso S, Blanco-Vega D, Gómez MV, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2012 Dec 12; 60(49):12210-23. PubMed ID: 23167949
    [Abstract] [Full Text] [Related]

  • 35. Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels.
    Prat-García S, Oliveira J, Del Alamo-Sanza M, de Freitas V, Nevares I, Mateus N.
    Molecules; 2020 Dec 25; 26(1):. PubMed ID: 33375614
    [Abstract] [Full Text] [Related]

  • 36. Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines.
    He J, Santos-Buelga C, Silva AM, Mateus N, de Freitas V.
    J Agric Food Chem; 2006 Dec 13; 54(25):9598-603. PubMed ID: 17147451
    [Abstract] [Full Text] [Related]

  • 37. Isolation and structural characterization of anthocyanin-furfuryl pigments.
    Sousa A, Mateus N, Silva AM, Vivas N, Nonier MF, Pianet I, de Freitas V.
    J Agric Food Chem; 2010 May 12; 58(9):5664-9. PubMed ID: 20394421
    [Abstract] [Full Text] [Related]

  • 38. Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments.
    Quijada-Morín N, Dangles O, Rivas-Gonzalo JC, Escribano-Bailón MT.
    J Agric Food Chem; 2010 Sep 08; 58(17):9744-52. PubMed ID: 20707310
    [Abstract] [Full Text] [Related]

  • 39. New flavanol-anthocyanin condensed pigments and anthocyanin composition in guatemalan beans (Phaseolus spp.).
    Macz-Pop GA, González-Paramás AM, Pérez-Alonso JJ, Rivas-Gonzalo JC.
    J Agric Food Chem; 2006 Jan 25; 54(2):536-42. PubMed ID: 16417317
    [Abstract] [Full Text] [Related]

  • 40. Grape anthocyanin oligomerization: a putative mechanism for red color stabilization?
    Oliveira J, Brás NF, da Silva MA, Mateus N, Parola AJ, de Freitas V.
    Phytochemistry; 2014 Sep 25; 105():178-85. PubMed ID: 24890388
    [Abstract] [Full Text] [Related]

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