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

186 related items for PubMed ID: 30131163

  • 1. New acylated flavonols identified in Vitis vinifera grapes and wines.
    Favre G, González-Neves G, Piccardo D, Gómez-Alonso S, Pérez-Navarro J, Hermosín-Gutiérrez I.
    Food Res Int; 2018 Oct; 112():98-107. PubMed ID: 30131163
    [Abstract] [Full Text] [Related]

  • 2. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines.
    Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2007 Feb 07; 55(3):992-1002. PubMed ID: 17263504
    [Abstract] [Full Text] [Related]

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

  • 4. Metabolite profiling of grape: Flavonols and anthocyanins.
    Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R.
    J Agric Food Chem; 2006 Oct 04; 54(20):7692-702. PubMed ID: 17002441
    [Abstract] [Full Text] [Related]

  • 5. Identification of new flavonols in hybrid grapes by combined liquid chromatography-mass spectrometry approaches.
    De Rosso M, Tonidandel L, Larcher R, Nicolini G, Dalla Vedova A, De Marchi F, Gardiman M, Giust M, Flamini R.
    Food Chem; 2014 Nov 15; 163():244-51. PubMed ID: 24912722
    [Abstract] [Full Text] [Related]

  • 6. 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]

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

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.
    J Sci Food Agric; 2012 Feb 09; 92(3):704-18. PubMed ID: 21919008
    [Abstract] [Full Text] [Related]

  • 13. 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 09; 98():59-67. PubMed ID: 28610733
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

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

  • 17. Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.
    Nicoletti I, Bello C, De Rossi A, Corradini D.
    J Agric Food Chem; 2008 Oct 08; 56(19):8801-8. PubMed ID: 18781764
    [Abstract] [Full Text] [Related]

  • 18. Evolution of flavonoids in Mouratón berries taken from both bunch halves.
    Figueiredo-González M, Cancho-Grande B, Boso S, Santiago JL, Martínez MC, Simal-Gándara J.
    Food Chem; 2013 Jun 01; 138(2-3):1868-77. PubMed ID: 23411319
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
    Pérez-Magariño S, González-San José ML.
    J Agric Food Chem; 2004 Mar 10; 52(5):1181-9. PubMed ID: 14995118
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.