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Similar articles for PubMed (Select 15506816)

1.

Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines.

Muñoz-Espada AC, Wood KV, Bordelon B, Watkins BA.

J Agric Food Chem. 2004 Nov 3;52(22):6779-86.

PMID:
15506816
2.

Healing the Traumatized Self: Consciousness, Neuroscience, Treatmentby Paul Frewen and Ruth Lanius. New York, W.W. Norton and Company, 2015, 480 pp., $42.50 (hardcover).

Hamalian G.

Am J Psychiatry. 2015 Jul 1;172(7):687-8. doi: 10.1176/appi.ajp.2015.15040451. No abstract available.

PMID:
26130206
3.

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Slegers A, Angers P, Ouellet É, Truchon T, Pedneault K.

Molecules. 2015 Jun 15;20(6):10980-1016. doi: 10.3390/molecules200610980.

4.

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.

Botondi R, De Sanctis F, Moscatelli N, Vettraino AM, Catelli C, Mencarelli F.

Food Chem. 2015 Dec 1;188:641-7. doi: 10.1016/j.foodchem.2015.05.029. Epub 2015 May 7.

PMID:
26041242
5.

Study and characterization of an ancient European flint white maize rich in anthocyanins: millo corvo from galicia.

Lago C, Landoni M, Cassani E, Cantaluppi E, Doria E, Nielsen E, Giorgi A, Pilu R.

PLoS One. 2015 May 11;10(5):e0126521. doi: 10.1371/journal.pone.0126521. eCollection 2015.

6.

Tryptophan-ethylester, the false (unveiled) melatonin isomer in red wine.

Iriti M, Vigentini I.

Int J Tryptophan Res. 2015 Mar 30;8:27-9. doi: 10.4137/IJTR.S22450. eCollection 2015.

7.

Polyphenoloxidase from Riesling and Dornfelder wine grapes (Vitis vinifera) is a tyrosinase.

Fronk P, Hartmann H, Bauer M, Solem E, Jaenicke E, Tenzer S, Decker H.

Food Chem. 2015 Sep 15;183:49-57. doi: 10.1016/j.foodchem.2015.03.016. Epub 2015 Mar 14.

PMID:
25863609
8.

Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions.

Kyraleou M, Koundouras S, Kallithraka S, Theodorou N, Proxenia N, Kotseridis Y.

J Sci Food Agric. 2015 Mar 17. doi: 10.1002/jsfa.7175. [Epub ahead of print]

PMID:
25778286
9.

Dr. Phil's art corner: Valkyrie sky concord and got him on the run.

[No authors listed]

Methodist Debakey Cardiovasc J. 2014 Jul-Sep;10(3):208. doi: 10.14797/mdcj-10-3-208. No abstract available.

10.

Decreasing pH results in a reduction of anthocyanin coprecipitation during cold stabilization of purple grape juice.

Manns DC, Siricururatana P, Padilla-Zakour OI, Sacks GL.

Molecules. 2015 Jan 5;20(1):556-72. doi: 10.3390/molecules20010556.

11.

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.

Giacosa S, Marengo F, Guidoni S, Rolle L, Hunter JJ.

Food Chem. 2015 May 1;174:8-15. doi: 10.1016/j.foodchem.2014.10.155. Epub 2014 Nov 11.

PMID:
25529645
12.
13.

Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain).

Nogales-Bueno J, Rodríguez-Pulido FJ, Heredia FJ, Hernández-Hierro JM.

Talanta. 2015 Jan;131:412-6. doi: 10.1016/j.talanta.2014.07.086. Epub 2014 Aug 6.

PMID:
25281122
14.

Antioxidant and antiproliferative activities of twenty-four Vitis vinifera grapes.

Liang Z, Cheng L, Zhong GY, Liu RH.

PLoS One. 2014 Aug 18;9(8):e105146. doi: 10.1371/journal.pone.0105146. eCollection 2014.

15.

Chemical characterization of fruit wine made from Oblačinska sour cherry.

Pantelić M, Dabić D, Matijašević S, Davidović S, Dojčinović B, Milojković-Opsenica D, Tešić Z, Natić M.

ScientificWorldJournal. 2014;2014:454797. doi: 10.1155/2014/454797. Epub 2014 Jun 29.

16.

New technique to isolate anthocyanins from Delaware grapes by forming an aluminium complex using a Discovery DPA-6S.

Asada T, Koi Y, Tamura H.

Food Chem. 2015 Jan 1;166:10-6. doi: 10.1016/j.foodchem.2014.05.100. Epub 2014 Jun 6.

PMID:
25053021
17.

Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of Tempranillo grapes.

Marquez A, Perez-Serratosa M, Varo MA, Merida J.

J Agric Food Chem. 2014 Aug 6;62(31):7897-902. doi: 10.1021/jf502235b. Epub 2014 Jul 24.

PMID:
25030077
18.

Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide.

Xu F, Luan LY, Zhang ZW, Huo SS, Gao X, Fang YL, Xi ZM.

Molecules. 2014 Jul 14;19(7):10189-207. doi: 10.3390/molecules190710189.

19.

Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding.

Springer LF, Sacks GL.

J Agric Food Chem. 2014 Jul 30;62(30):7515-23. doi: 10.1021/jf5023274. Epub 2014 Jul 21.

PMID:
25017417
20.

Origin of the pinking phenomenon of white wines.

Andrea-Silva J, Cosme F, Ribeiro LF, Moreira AS, Malheiro AC, Coimbra MA, Domingues MR, Nunes FM.

J Agric Food Chem. 2014 Jun 18;62(24):5651-9. doi: 10.1021/jf500825h. Epub 2014 Jun 6.

PMID:
24857316
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