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Journal Abstract Search

173 related items for PubMed ID: 24476064

  • 1. Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in Merlot red wine: impact of acidity and oxygen concentrations.
    Pechamat L, Zeng L, Jourdes M, Ghidossi R, Teissedre PL.
    J Agric Food Chem; 2014 Feb 19; 62(7):1701-5. PubMed ID: 24476064
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  • 2. Spectral features and stability of oligomeric pyranoanthocyanin-flavanol pigments isolated from red wines.
    He J, Carvalho AR, Mateus N, De Freitas V.
    J Agric Food Chem; 2010 Aug 25; 58(16):9249-58. PubMed ID: 20681623
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  • 7. Suppression of estrogen biosynthesis by procyanidin dimers in red wine and grape seeds.
    Eng ET, Ye J, Williams D, Phung S, Moore RE, Young MK, Gruntmanis U, Braunstein G, Chen S.
    Cancer Res; 2003 Dec 01; 63(23):8516-22. PubMed ID: 14679019
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  • 8. Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3.
    Cruz L, Brás NF, Teixeira N, Mateus N, Ramos MJ, Dangles O, De Freitas V.
    J Agric Food Chem; 2010 Mar 10; 58(5):3159-66. PubMed ID: 20131846
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  • 12. Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques.
    He J, Santos-Buelga C, Mateus N, de Freitas V.
    J Chromatogr A; 2006 Nov 17; 1134(1-2):215-25. PubMed ID: 16997314
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  • 13. 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
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  • 14. Influence of procyanidins on the color stability of oenin solutions.
    Malien-Aubert C, Dangles O, Amiot MJ.
    J Agric Food Chem; 2002 May 22; 50(11):3299-305. PubMed ID: 12010001
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  • 17. Structural features of copigmentation of oenin with different polyphenol copigments.
    Teixeira N, Cruz L, Brás NF, Mateus N, Ramos MJ, de Freitas V.
    J Agric Food Chem; 2013 Jul 17; 61(28):6942-8. PubMed ID: 23829187
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  • 19. Gel permeation chromatography of anthocyanin pigments from Rosé cider and red wine.
    Shoji T, Yanagida A, Kanda T.
    J Agric Food Chem; 1999 Jul 17; 47(7):2885-90. PubMed ID: 10552581
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  • 20. A new class of blue anthocyanin-derived pigments isolated from red wines.
    Mateus N, Silva AM, Rivas-Gonzalo JC, Santos-Buelga C, de Freitas V.
    J Agric Food Chem; 2003 Mar 26; 51(7):1919-23. PubMed ID: 12643652
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