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Similar articles for PubMed (Select 23993625)

1.

Tuning color variation in grape anthocyanins at the molecular scale.

Rustioni L, Di Meo F, Guillaume M, Failla O, Trouillas P.

Food Chem. 2013 Dec 15;141(4):4349-57. doi: 10.1016/j.foodchem.2013.07.006. Epub 2013 Jul 9.

PMID:
23993625
2.

Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.

Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.

J Agric Food Chem. 2007 Aug 8;55(16):6585-95. Epub 2007 Jul 18.

PMID:
17636934
3.

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.

PMID:
12643639
4.

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. doi: 10.1021/jf102578u. Epub 2010 Sep 24.

PMID:
20866031
5.

Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.

Castillo-Muñoz N, Fernández-González M, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.

J Agric Food Chem. 2009 Sep 9;57(17):7883-91. doi: 10.1021/jf9002736.

PMID:
19673489
6.

Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines.

Zhao Q, Duan CQ, Wang J.

Int J Mol Sci. 2010 May 21;11(5):2212-28. doi: 10.3390/ijms11052212.

7.

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. doi: 10.1021/jf072541e. Epub 2008 Jan 4.

PMID:
18173238
8.

Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.

Manfra M, De Nisco M, Bolognese A, Nuzzo V, Sofo A, Scopa A, Santi L, Tenore GC, Novellino E.

J Sci Food Agric. 2011 Dec;91(15):2749-55. doi: 10.1002/jsfa.4517. Epub 2011 Jul 28.

PMID:
21800322
9.

Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.

Fanzone M, González-Manzano S, Pérez-Alonso J, Escribano-Bailón MT, Jofré V, Assof M, Santos-Buelga C.

Food Chem. 2015 May 15;175:166-73. doi: 10.1016/j.foodchem.2014.11.123. Epub 2014 Nov 27.

PMID:
25577066
10.

Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.

Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.

J Agric Food Chem. 2007 Aug 8;55(16):6575-84. Epub 2007 Jul 18.

PMID:
17636933
11.

Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.

Oh YS, Lee JH, Yoon SH, Oh CH, Choi DS, Choe E, Jung MY.

J Food Sci. 2008 Jun;73(5):C378-89. doi: 10.1111/j.1750-3841.2008.00756.x.

PMID:
18576983
12.

[Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].

Briedis V, Povilaityte V, Kazlauskas S, Venskutonis PR.

Medicina (Kaunas). 2003;39 Suppl 2:104-12. Lithuanian.

13.

The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae).

Saito N, Tatsuzawa F, Toki K, Shinoda K, Shigihara A, Honda T.

Phytochemistry. 2011 Dec;72(17):2219-29. doi: 10.1016/j.phytochem.2011.07.020. Epub 2011 Sep 6.

PMID:
21903230
14.

Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.

Nixdorf SL, Hermosín-Gutiérrez I.

Anal Chim Acta. 2010 Feb 5;659(1-2):208-15. doi: 10.1016/j.aca.2009.11.058. Epub 2009 Dec 2.

PMID:
20103126
15.

Stability of anthocyanins from red grape skins under pressurized liquid extraction and ultrasound-assisted extraction conditions.

Liazid A, Barbero GF, Azaroual L, Palma M, Barroso CG.

Molecules. 2014 Dec 15;19(12):21034-43. doi: 10.3390/molecules191221034.

16.

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.

PMID:
14690384
17.

Susceptibility of anthocyanins to ex vivo degradation in human saliva.

Kamonpatana K, Giusti MM, Chitchumroonchokchai C, MorenoCruz M, Riedl KM, Kumar P, Failla ML.

Food Chem. 2012 Nov 15;135(2):738-47. doi: 10.1016/j.foodchem.2012.04.110. Epub 2012 Apr 27.

18.

Anthocyanins and color degradation in ozonated grape juice.

Tiwari BK, O'Donnell CP, Patras A, Brunton N, Cullen PJ.

Food Chem Toxicol. 2009 Nov;47(11):2824-9. doi: 10.1016/j.fct.2009.09.001. Epub 2009 Sep 4.

PMID:
19733609
19.

Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine.

Degenhardt A, Hofmann S, Knapp H, Winterhalter P.

J Agric Food Chem. 2000 Dec;48(12):5812-8.

PMID:
11312759
20.

Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR.

Acevedo De la Cruz A, Hilbert G, Rivière C, Mengin V, Ollat N, Bordenave L, Decroocq S, Delaunay JC, Delrot S, Mérillon JM, Monti JP, Gomès E, Richard T.

Anal Chim Acta. 2012 Jun 30;732:145-52. doi: 10.1016/j.aca.2011.11.060. Epub 2011 Dec 7.

PMID:
22688046
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