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Items: 1 to 20 of 381

1.

Metabolite profiling of grape: Flavonols and anthocyanins.

Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R.

J Agric Food Chem. 2006 Oct 4;54(20):7692-702.

PMID:
17002441
2.

Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines.

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

J Agric Food Chem. 2007 Feb 7;55(3):992-1002.

PMID:
17263504
3.

Flavonol 3-O-glycosides series of Vitis vinifera Cv. Petit Verdot red wine grapes.

Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Gómez MV, Velders AH, Hermosín-Gutiérrez I.

J Agric Food Chem. 2009 Jan 14;57(1):209-19. doi: 10.1021/jf802863g.

PMID:
19061313
4.

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
5.

Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.

Cantos E, Espín JC, Tomás-Barberán FA.

J Agric Food Chem. 2002 Sep 25;50(20):5691-6.

PMID:
12236700
6.

Identification of new flavonols in hybrid grapes by combined liquid chromatography-mass spectrometry approaches.

De Rosso M, Tonidandel L, Larcher R, Nicolini G, Dalla Vedova A, De Marchi F, Gardiman M, Giust M, Flamini R.

Food Chem. 2014 Nov 15;163:244-51. doi: 10.1016/j.foodchem.2014.04.110. Epub 2014 May 9.

PMID:
24912722
7.

Content of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines.

Vuorinen H, Määtta K, Törrönen R.

J Agric Food Chem. 2000 Jul;48(7):2675-80.

PMID:
11032478
8.

Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.

Kammerer D, Claus A, Carle R, Schieber A.

J Agric Food Chem. 2004 Jul 14;52(14):4360-7.

PMID:
15237937
9.

Phenolic contents and compositions in skins of red wine grape cultivars among various genetic backgrounds and originations.

Zhu L, Zhang Y, Lu J.

Int J Mol Sci. 2012;13(3):3492-510. doi: 10.3390/ijms13033492. Epub 2012 Mar 14.

10.

Anthocyanin and flavonol variation in bog bilberries (Vaccinium uliginosum L.) in Finland.

Lätti AK, Jaakola L, Riihinen KR, Kainulainen PS.

J Agric Food Chem. 2010 Jan 13;58(1):427-33. doi: 10.1021/jf903033m.

PMID:
20000402
11.

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
12.

Evolution of flavonoids in Mouratón berries taken from both bunch halves.

Figueiredo-González M, Cancho-Grande B, Boso S, Santiago JL, Martínez MC, Simal-Gándara J.

Food Chem. 2013 Jun 1;138(2-3):1868-77. doi: 10.1016/j.foodchem.2012.11.083. Epub 2012 Nov 27.

PMID:
23411319
13.

HPLC-DAD-ESI-MS analysis of flavonoid compounds in 5 seedless table grapes grown in Apulian Region.

Crupi P, Coletta A, Anna Milella R, Perniola R, Gasparro M, Genghi R, Antonacci D.

J Food Sci. 2012 Feb;77(2):C174-81. doi: 10.1111/j.1750-3841.2011.02555.x. Epub 2012 Feb 6.

PMID:
22309436
15.
16.

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
17.

Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera wine grapes.

Agati G, D'Onofrio C, Ducci E, Cuzzola A, Remorini D, Tuccio L, Lazzini F, Mattii G.

J Agric Food Chem. 2013 Dec 18;61(50):12211-8. doi: 10.1021/jf405099n. Epub 2013 Dec 5.

PMID:
24279372
18.

Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.

Nicoletti I, Bello C, De Rossi A, Corradini D.

J Agric Food Chem. 2008 Oct 8;56(19):8801-8. doi: 10.1021/jf801411m. Epub 2008 Sep 10.

PMID:
18781764
19.

Advanced knowledge of three important classes of grape phenolics: anthocyanins, stilbenes and flavonols.

Flamini R, Mattivi F, De Rosso M, Arapitsas P, Bavaresco L.

Int J Mol Sci. 2013 Sep 27;14(10):19651-69. doi: 10.3390/ijms141019651. Review.

20.

Onions: a source of unique dietary flavonoids.

Slimestad R, Fossen T, Vågen IM.

J Agric Food Chem. 2007 Dec 12;55(25):10067-80. Epub 2007 Nov 13. Review.

PMID:
17997520

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