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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

177 related items for PubMed ID: 36192939

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  • 2. Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines.
    Yue Q, Xu L, Xiang G, Yu X, Yao Y.
    J Agric Food Chem; 2018 Jul 11; 66(27):7190-7199. PubMed ID: 29920074
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  • 10. Changes of Anthocyanin Component Biosynthesis in 'Summer Black' Grape Berries after the Red Flesh Mutation Occurred.
    Zhang K, Liu Z, Guan L, Zheng T, Jiu S, Zhu X, Jia H, Fang J.
    J Agric Food Chem; 2018 Sep 05; 66(35):9209-9218. PubMed ID: 30092133
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  • 11. Loss of anthocyanins in red-wine grape under high temperature.
    Mori K, Goto-Yamamoto N, Kitayama M, Hashizume K.
    J Exp Bot; 2007 Sep 05; 58(8):1935-45. PubMed ID: 17452755
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  • 16. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
    Li Y, Ma R, Xu Z, Wang J, Chen T, Chen F, Wang Z.
    J Sci Food Agric; 2013 Apr 05; 93(6):1404-11. PubMed ID: 23400926
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  • 18. 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 05; 85(2):324-331. PubMed ID: 31968392
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  • 19. Deficit irrigation and leaf removal modulate anthocyanin and proanthocyanidin repartitioning of Cabernet Sauvignon (Vitis vinifera L.) grape and resulting wine profile.
    Duan B, Mei Y, Chen G, Su-Zhou C, Li Y, Merkeryan H, Cui P, Liu W, Liu X.
    J Sci Food Agric; 2022 May 05; 102(7):2937-2949. PubMed ID: 34766349
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