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325 related items for PubMed ID: 24996317

  • 1. A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.
    Rinaldi A, Jourdes M, Teissedre PL, Moio L.
    Food Chem; 2014 Dec 01; 164():142-9. PubMed ID: 24996317
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. A semisynthetic approach for the simultaneous reaction of grape seed polymeric procyanidins with catechin and epicatechin to obtain oligomeric procyanidins in large scale.
    Bai R, Cui Y, Luo L, Yuan D, Wei Z, Yu W, Sun B.
    Food Chem; 2019 Apr 25; 278():609-616. PubMed ID: 30583419
    [Abstract] [Full Text] [Related]

  • 5. An approach for degradation of grape seed and skin proanthocyanidin polymers into oligomers by sulphurous acid.
    Luo L, Cui Y, Cheng J, Fang B, Wei Z, Sun B.
    Food Chem; 2018 Aug 01; 256():203-211. PubMed ID: 29606439
    [Abstract] [Full Text] [Related]

  • 6. Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape.
    Rinaldi A, Villano C, Lanzillo C, Tamburrino A, Jourdes M, Teissedre PL, Moio L, Frusciante L, Carputo D, Aversano R.
    Food Chem; 2017 Oct 15; 233():52-59. PubMed ID: 28530607
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera).
    Koyama K, Goto-Yamamoto N, Hashizume K.
    Biosci Biotechnol Biochem; 2007 Apr 24; 71(4):958-65. PubMed ID: 17420579
    [Abstract] [Full Text] [Related]

  • 9. Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants.
    Zhang S, Cui Y, Li L, Li Y, Zhou P, Luo L, Sun B.
    Food Chem; 2015 Dec 01; 188():422-9. PubMed ID: 26041213
    [Abstract] [Full Text] [Related]

  • 10. Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).
    Hanlin RL, Kelm MA, Wilkinson KL, Downey MO.
    J Agric Food Chem; 2011 Dec 28; 59(24):13265-76. PubMed ID: 22085086
    [Abstract] [Full Text] [Related]

  • 11. Influence of Grape Seeds and Stems on Wine Composition and Astringency.
    Pascual O, González-Royo E, Gil M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F.
    J Agric Food Chem; 2016 Aug 31; 64(34):6555-66. PubMed ID: 27523714
    [Abstract] [Full Text] [Related]

  • 12. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S, Alba V, Tarricone L, Di Gennaro D.
    Food Chem; 2015 Jun 15; 177():382-9. PubMed ID: 25660901
    [Abstract] [Full Text] [Related]

  • 13. New approach for the synthesis and isolation of dimeric procyanidins.
    Köhler N, Wray V, Winterhalter P.
    J Agric Food Chem; 2008 Jul 09; 56(13):5374-85. PubMed ID: 18540617
    [Abstract] [Full Text] [Related]

  • 14. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
    Fernández K, Kennedy JA, Agosin E.
    J Agric Food Chem; 2007 May 02; 55(9):3675-80. PubMed ID: 17407309
    [Abstract] [Full Text] [Related]

  • 15. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.
    Yilmaz Y, Toledo RT.
    J Agric Food Chem; 2004 Jan 28; 52(2):255-60. PubMed ID: 14733505
    [Abstract] [Full Text] [Related]

  • 16. Preparative isolation of procyanidins from grape seed extracts by high-speed counter-current chromatography.
    Köhler N, Wray V, Winterhalter P.
    J Chromatogr A; 2008 Jan 04; 1177(1):114-25. PubMed ID: 18054944
    [Abstract] [Full Text] [Related]

  • 17. A galloylated dimeric proanthocyanidin from grape seed exhibits dentin biomodification potential.
    Phansalkar RS, Nam JW, Chen SN, McAlpine JB, Napolitano JG, Leme A, Vidal CM, Aguiar T, Bedran-Russo AK, Pauli GF.
    Fitoterapia; 2015 Mar 04; 101():169-78. PubMed ID: 25542682
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Procyanidins from Myrothamnus flabellifolia.
    Anke J, Petereit F, Engelhardt C, Hensel A.
    Nat Prod Res; 2008 Oct 15; 22(14):1237-48. PubMed ID: 18932087
    [Abstract] [Full Text] [Related]

  • 20. New flavanol O-glycosides in grape and wine.
    Zerbib M, Mazauric JP, Meudec E, Le Guernevé C, Lepak A, Nidetzky B, Cheynier V, Terrier N, Saucier C.
    Food Chem; 2018 Nov 15; 266():441-448. PubMed ID: 30381210
    [Abstract] [Full Text] [Related]

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