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714 related items for PubMed ID: 31743440

  • 21. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.
    Cantos E, Espín JC, Tomás-Barberán FA.
    J Agric Food Chem; 2002 Sep 25; 50(20):5691-6. PubMed ID: 12236700
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  • 22. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I.
    J Sci Food Agric; 2019 Mar 30; 99(5):2108-2123. PubMed ID: 30298616
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  • 23. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
    de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, Peña-Neira Á, Obreque-Slier E.
    J Sci Food Agric; 2015 May 30; 95(7):1521-7. PubMed ID: 25082193
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  • 24. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Mar 26; 51(7):1839-44. PubMed ID: 12643639
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  • 25. Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields.
    Leong SY, Burritt DJ, Oey I.
    Food Chem; 2016 Apr 01; 196():833-41. PubMed ID: 26593562
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  • 26. Biochemical composition and antioxidant activity affected by spraying potassium sulfate in black grape (Vitis vinifera L. cv. Rasha).
    Zareei E, Javadi T, Aryal R.
    J Sci Food Agric; 2018 Dec 01; 98(15):5632-5638. PubMed ID: 29704237
    [Abstract] [Full Text] [Related]

  • 27. Mass spectrometry in the study of anthocyanins and their derivatives: differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry.
    Mazzuca P, Ferranti P, Picariello G, Chianese L, Addeo F.
    J Mass Spectrom; 2005 Jan 01; 40(1):83-90. PubMed ID: 15619268
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  • 28. Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon.
    Liu MY, Chi M, Tang YH, Song CZ, Xi ZM, Zhang ZW.
    Molecules; 2015 Oct 19; 20(10):18967-87. PubMed ID: 26492226
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  • 29. Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.).
    Liu X, Li J, Tian Y, Liao M, Zhang Z.
    PLoS One; 2016 Oct 19; 11(3):e0151276. PubMed ID: 26974974
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  • 30. Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.).
    Pantelić M, Dabić Zagorac D, Natić M, Gašić U, Jović S, Vujović D, Djordjević JP.
    PLoS One; 2016 Oct 19; 11(10):e0163823. PubMed ID: 27732619
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  • 31. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J, Baca-Bocanegra B, Heredia FJ, Hernández-Hierro JM.
    J Food Sci; 2020 Feb 19; 85(2):324-331. PubMed ID: 31968392
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  • 32. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS, Demiray S, Egebo M, Meyer AS.
    J Agric Food Chem; 2008 Feb 13; 56(3):1105-15. PubMed ID: 18173238
    [Abstract] [Full Text] [Related]

  • 33. New phenolic grape skin products from Vitis vinifera cv. Pinot Noir.
    Kneknopoulos P, Skouroumounis GK, Hayasaka Y, Taylor DK.
    J Agric Food Chem; 2011 Feb 09; 59(3):1005-11. PubMed ID: 21214245
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  • 34. Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes.
    Yue X, Zhao Y, Ma X, Jiao X, Fang Y, Zhang Z, Ju Y.
    J Sci Food Agric; 2021 Jun 09; 101(8):3214-3224. PubMed ID: 33211320
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  • 35. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Dec 31; 51(27):7989-94. PubMed ID: 14690384
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  • 36. Structure elucidation of peonidin 3,7-o-β-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes.
    Castillo-Muñoz N, Winterhalter P, Weber F, Gómez MV, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2010 Oct 27; 58(20):11105-11. PubMed ID: 20866031
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  • 37. Simultaneous determination of phenolic compounds in Cynthiana grape (Vitis aestivalis) by high performance liquid chromatography-electrospray ionisation-mass spectrometry.
    Ramirez-Lopez LM, McGlynn W, Goad CL, Mireles Dewitt CA.
    Food Chem; 2014 Apr 15; 149():15-24. PubMed ID: 24295671
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  • 38. Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties.
    Picariello G, Ferranti P, Garro G, Manganiello G, Chianese L, Coppola R, Addeo F.
    Food Chem; 2014 Mar 01; 146():15-22. PubMed ID: 24176307
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  • 39. Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries.
    Hosseinian FS, Beta T.
    J Agric Food Chem; 2007 Dec 26; 55(26):10832-8. PubMed ID: 18052240
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  • 40. Phenolic profiles and anti-inflammatory activities of sixteen table grape (Vitis vinifera L.) varieties.
    Colombo F, Di Lorenzo C, Regazzoni L, Fumagalli M, Sangiovanni E, Peres de Sousa L, Bavaresco L, Tomasi D, Bosso A, Aldini G, Restani P, Dell'Agli M.
    Food Funct; 2019 Apr 17; 10(4):1797-1807. PubMed ID: 30778463
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