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

316 related items for PubMed ID: 30722877

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment.
    Mohammadi X, Matinfar G, Mandal R, Singh A, Fiutak G, Kitts DD, Pratap Singh A.
    Food Chem; 2023 Mar 30; 405(Pt B):134600. PubMed ID: 36403476
    [Abstract] [Full Text] [Related]

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

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 7. Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions.
    Li L, Zhang M, Zhang S, Cui Y, Sun B.
    Molecules; 2018 May 03; 23(5):. PubMed ID: 29751487
    [Abstract] [Full Text] [Related]

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

  • 9. Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions.
    Zhao X, Zhang N, He F, Duan C.
    Food Chem; 2022 Aug 01; 384():132534. PubMed ID: 35219237
    [Abstract] [Full Text] [Related]

  • 10. Yeast influence on the formation of stable pigments in red winemaking.
    Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA.
    Food Chem; 2016 Apr 15; 197(Pt A):686-91. PubMed ID: 26617004
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.
    Zhang XK, He F, Zhang B, Reeves MJ, Liu Y, Zhao X, Duan CQ.
    Food Res Int; 2018 Apr 15; 106():568-579. PubMed ID: 29579962
    [Abstract] [Full Text] [Related]

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

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

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Anthocyanins from red wine--their stability under simulated gastrointestinal digestion.
    McDougall GJ, Fyffe S, Dobson P, Stewart D.
    Phytochemistry; 2005 Nov 15; 66(21):2540-8. PubMed ID: 16242736
    [Abstract] [Full Text] [Related]

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

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.