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Items: 1 to 20 of 106

1.

Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method.

Torchio F, Río Segade S, Giacosa S, Gerbi V, Rolle L.

J Agric Food Chem. 2013 Sep 25;61(38):9076-88. doi: 10.1021/jf401955m. Epub 2013 Sep 13.

PMID:
23991620
2.

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds.

Rolle L, Giacosa S, Torchio F, Perenzoni D, Río Segade S, Gerbi V, Mattivi F.

J Agric Food Chem. 2013 Sep 18;61(37):8752-64. doi: 10.1021/jf4024382. Epub 2013 Sep 5.

PMID:
23919565
3.

Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds.

Ferrer-Gallego R, Hernández-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailón MT.

Talanta. 2010 Oct 15;82(5):1778-83. doi: 10.1016/j.talanta.2010.07.063. Epub 2010 Aug 3.

PMID:
20875576
4.

A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging.

Rodríguez-Pulido FJ, Hernández-Hierro JM, Nogales-Bueno J, Gordillo B, González-Miret ML, Heredia FJ.

Talanta. 2014 May;122:145-50. doi: 10.1016/j.talanta.2014.01.044. Epub 2014 Jan 30.

PMID:
24720976
5.

Portable NIR-AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in-field monitoring of Sangiovese grape quality.

Barnaba FE, Bellincontro A, Mencarelli F.

J Sci Food Agric. 2014 Apr;94(6):1071-7. doi: 10.1002/jsfa.6391. Epub 2013 Oct 21.

PMID:
24037743
7.

Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: a preliminary approach.

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

Food Chem. 2014;152:586-91. doi: 10.1016/j.foodchem.2013.12.030. Epub 2013 Dec 12.

PMID:
24444979
8.

Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins.

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

Food Chem. 2015 Apr 1;172:559-64. doi: 10.1016/j.foodchem.2014.09.112. Epub 2014 Sep 28.

PMID:
25442592
10.

Application of FT-MIR spectroscopy for fast control of red grape phenolic ripening.

Fragoso S, Aceña L, Guasch J, Busto O, Mestres M.

J Agric Food Chem. 2011 Mar 23;59(6):2175-83. doi: 10.1021/jf104039g. Epub 2011 Feb 18.

PMID:
21329398
11.

Polyphenolics in grape seeds-biochemistry and functionality.

Shi J, Yu J, Pohorly JE, Kakuda Y.

J Med Food. 2003 Winter;6(4):291-9. Review.

PMID:
14977436
12.

A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.

Rinaldi A, Jourdes M, Teissedre PL, Moio L.

Food Chem. 2014 Dec 1;164:142-9. doi: 10.1016/j.foodchem.2014.05.050. Epub 2014 May 20.

PMID:
24996317
13.

Phenolic composition of Malbec grape skins and seeds from Valle de Uco (Mendoza, Argentina) during ripening. Effect of cluster thinning.

Fanzone M, Zamora F, Jofré V, Assof M, Peña-Neira Á.

J Agric Food Chem. 2011 Jun 8;59(11):6120-36. doi: 10.1021/jf200073k. Epub 2011 May 6.

PMID:
21520971
14.

Direct and simultaneous quantification of tannin mean degree of polymerization and percentage of galloylation in grape seeds using diffuse reflectance fourier transform-infrared spectroscopy.

Pappas C, Kyraleou M, Voskidi E, Kotseridis Y, Taranilis PA, Kallithraka S.

J Food Sci. 2015 Feb;80(2):C298-306. doi: 10.1111/1750-3841.12770. Epub 2015 Jan 14.

PMID:
25588697
15.

Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening.

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

J Agric Food Chem. 2013 Oct 16;61(41):9804-9. doi: 10.1021/jf4021637. Epub 2013 Oct 3.

PMID:
24053464
16.

Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy.

Du R, Lai K, Xiao Z, Shen Y, Wang X, Huang Y.

J Food Sci. 2012 Feb;77(2):C261-6. doi: 10.1111/j.1750-3841.2011.02551.x. Epub 2012 Jan 17.

PMID:
22251019
17.
18.

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.

Río Segade S, Torchio F, Gerbi V, Quijada-Morín N, García-Estévez I, Giacosa S, Escribano-Bailón MT, Rolle L.

Food Chem. 2016 May 15;199:893-901. doi: 10.1016/j.foodchem.2015.12.072. Epub 2015 Dec 18.

PMID:
26776049
20.

Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening.

Ferrer-Gallego R, García-Marino M, Hernández-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailón MT.

Anal Chim Acta. 2010 Feb 15;660(1-2):22-8. doi: 10.1016/j.aca.2009.09.039. Epub 2009 Oct 1.

PMID:
20103139

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