Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 8

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.

Mass spectrometry in the analysis of grape and wine proteins.

Flamini R, De Rosso M.

Expert Rev Proteomics. 2006 Jun;3(3):321-31. Review.

PMID:
16771704
3.

Anthocyanins in grapes and grape products.

Mazza G.

Crit Rev Food Sci Nutr. 1995 Jul;35(4):341-71. Review.

PMID:
7576162
4.
5.

Evolution of analysis of polyhenols from grapes, wines, and extracts.

Lorrain B, Ky I, Pechamat L, Teissedre PL.

Molecules. 2013 Jan 16;18(1):1076-100. doi: 10.3390/molecules18011076. Review.

6.

Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages.

Sefton MA, Skouroumounis GK, Elsey GM, Taylor DK.

J Agric Food Chem. 2011 Sep 28;59(18):9717-46. doi: 10.1021/jf201450q. Epub 2011 Aug 26. Review.

PMID:
21866982
7.

Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

Brouillard R, Chassaing S, Fougerousse A.

Phytochemistry. 2003 Dec;64(7):1179-86. Review.

PMID:
14599515
8.

Unclear Implications: Commentary on Norton and Ariely (2011).

Kagan S.

Perspect Psychol Sci. 2011 Jan;6(1):17-8. doi: 10.1177/1745691610393531. Epub 2011 Feb 3. Review.

PMID:
26162111
Items per page

Supplemental Content

Write to the Help Desk