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Items: 1 to 20 of 305

1.

An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine.

Wang Y, Catana F, Yang Y, Roderick R, van Breemen RB.

J Agric Food Chem. 2002 Jan 30;50(3):431-5.

PMID:
11804508
3.

Direct HPLC analysis of quercetin and trans-resveratrol in red wine, grape, and winemaking byproducts.

Careri M, Corradini C, Elviri L, Nicoletti I, Zagnoni I.

J Agric Food Chem. 2003 Aug 27;51(18):5226-31.

PMID:
12926863
4.

Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.

Hurst WJ, Glinski JA, Miller KB, Apgar J, Davey MH, Stuart DA.

J Agric Food Chem. 2008 Sep 24;56(18):8374-8. doi: 10.1021/jf801297w.

PMID:
18759443
5.

Investigation of liquid chromatography quadrupole time-of-flight mass spectrometry performance for identification and determination of hydroxylated stilbene antioxidants in wine.

Rodríguez-Cabo T, Rodríguez I, López P, Ramil M, Cela R.

J Chromatogr A. 2014 Apr 11;1337:162-70. doi: 10.1016/j.chroma.2014.02.058.

PMID:
24630056
6.

Detection and quantitation of resveratrol in tomato fruit (Lycopersicon esculentum Mill.).

Ragab AS, Van Fleet J, Jankowski B, Park JH, Bobzin SC.

J Agric Food Chem. 2006 Sep 20;54(19):7175-9.

PMID:
16968079
7.

Ochratoxin A in wine and grape juice sold in Canada.

Ng W, Mankotia M, Pantazopoulos P, Neil RJ, Scott PM.

Food Addit Contam. 2004 Oct;21(10):971-81.

PMID:
15712522
8.

A validated HPLC method for the quantitative analysis of trans-resveratrol and trans-piceid in Hungarian wines.

Mark L, Nikfardjam MS, Avar P, Ohmacht R.

J Chromatogr Sci. 2005 Oct;43(9):445-9.

PMID:
16212788
9.
10.

Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety.

Moreno-Labanda JF, Mallavia R, Pérez-Fons L, Lizama V, Saura D, Micol V.

J Agric Food Chem. 2004 Aug 25;52(17):5396-403.

PMID:
15315376
11.

Antioxidants in Sicilian wines: analytic and compositive aspects.

Dugo G, Salvo F, Dugo P, La Torre GL, Mondello L.

Drugs Exp Clin Res. 2003;29(5-6):189-202.

PMID:
15134374
12.

Resveratrol and a novel tyrosinase in Carignan grape juice.

Gilly R, Mara D, Oded S, Zohar K.

J Agric Food Chem. 2001 Mar;49(3):1479-85.

PMID:
11312883
13.

Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).

De Nisco M, Manfra M, Bolognese A, Sofo A, Scopa A, Tenore GC, Pagano F, Milite C, Russo MT.

Food Chem. 2013 Oct 15;140(4):623-9. doi: 10.1016/j.foodchem.2012.10.123.

PMID:
23692745
14.

Wines and grape juices as modulators of platelet aggregation in healthy human subjects.

Pace-Asciak CR, Rounova O, Hahn SE, Diamandis EP, Goldberg DM.

Clin Chim Acta. 1996 Mar 15;246(1-2):163-82.

PMID:
8814965
15.
16.

Ochratoxin A: an improvement clean-up and HPLC method used to investigate wine and grape juice on the Polish market.

Czerwiecki L, Wilczyńska G, Kwiecień A.

Food Addit Contam. 2005 Feb;22(2):158-62.

PMID:
15824006
17.

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
18.

Determination of patulin in apple juice by high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry.

Sewram V, Nair JJ, Nieuwoudt TW, Leggott NL, Shephard GS.

J Chromatogr A. 2000 Nov 3;897(1-2):365-74.

PMID:
11128219
19.

Simultaneous analysis of serotonin, melatonin, piceid and resveratrol in fruits using liquid chromatography tandem mass spectrometry.

Huang X, Mazza G.

J Chromatogr A. 2011 Jun 24;1218(25):3890-9. doi: 10.1016/j.chroma.2011.04.049.

PMID:
21570690
20.

Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice.

Bub A, Watzl B, Heeb D, Rechkemmer G, Briviba K.

Eur J Nutr. 2001 Jun;40(3):113-20.

PMID:
11697443

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