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Journal Abstract Search

177 related items for PubMed ID: 37049811

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  • 3. Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions.
    Kyraleou M, Kallithraka S, Theodorou N, Teissedre PL, Kotseridis Y, Koundouras S.
    Molecules; 2017 Sep 01; 22(9):. PubMed ID: 28862687
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  • 5. Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening.
    Wimalasiri PM, Harrison R, Hider R, Donaldson I, Kemp B, Tian B.
    J Agric Food Chem; 2023 Oct 25; 71(42):15754-15765. PubMed ID: 37812751
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  • 6. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?
    Rousserie P, Rabot A, Geny-Denis L.
    J Agric Food Chem; 2019 Feb 06; 67(5):1325-1343. PubMed ID: 30632368
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  • 10. 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
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  • 12. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
    Bindon KA, Kassara S, Cynkar WU, Robinson EM, Scrimgeour N, Smith PA.
    J Agric Food Chem; 2014 May 21; 62(20):4558-70. PubMed ID: 24773241
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  • 13. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
    Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM.
    J Sci Food Agric; 2019 Apr 21; 99(6):2846-2854. PubMed ID: 30447086
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  • 14. 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
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  • 15. 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 22; 71(4):958-65. PubMed ID: 17420579
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  • 16. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
    Gombau J, Pons-Mercadé P, Conde M, Asbiro L, Pascual O, Gómez-Alonso S, García-Romero E, Miquel Canals J, Hermosín-Gutiérrez I, Zamora F.
    Food Sci Nutr; 2020 Jul 22; 8(7):3442-3455. PubMed ID: 32724608
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  • 17. 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
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  • 18. 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 15; 102(7):2937-2949. PubMed ID: 34766349
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  • 19. Influence of berry ripeness on seed tannins extraction in wine.
    Rousserie P, Lacampagne S, Vanbrabant S, Rabot A, Geny-Denis L.
    Food Chem; 2020 Jun 15; 315():126307. PubMed ID: 32028203
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  • 20. 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
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