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Items: 1 to 20 of 135

1.

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.

2.

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
3.

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
4.

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).

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

J Sci Food Agric. 2012 Feb;92(3):704-18. doi: 10.1002/jsfa.4638. Epub 2011 Sep 14.

PMID:
21919008
5.

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.

6.

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
7.

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
8.

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
9.

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
10.

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
11.

Phenolic concentrations and antioxidant properties of wines made from north american grapes grown in china.

Zhu L, Zhang Y, Deng J, Li H, Lu J.

Molecules. 2012 Mar 14;17(3):3304-23. doi: 10.3390/molecules17033304.

12.

Advanced separation methods of food anthocyanins, isoflavones and flavanols.

Valls J, Millán S, Martí MP, Borràs E, Arola L.

J Chromatogr A. 2009 Oct 23;1216(43):7143-72. doi: 10.1016/j.chroma.2009.07.030. Epub 2009 Jul 21. Review.

PMID:
19691963
13.

Characterization of Non-Anthocyanic Flavonoids in Some Hybrid Red Grape Extracts Potentially Interesting for Industrial Uses.

De Rosso M, Panighel A, Vedova AD, Gardiman M, Flamini R.

Molecules. 2015 Oct 2;20(10):18095-106. doi: 10.3390/molecules201018095.

14.

Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.

Barcia MT, Pertuzatti PB, Gómez-Alonso S, Godoy HT, Hermosín-Gutiérrez I.

Food Chem. 2014 Sep 15;159:95-105. doi: 10.1016/j.foodchem.2014.02.163. Epub 2014 Mar 12.

PMID:
24767031
15.

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
16.

Insights on the stilbenes in Raboso Piave grape (Vitis vinifera L.) as a consequence of postharvest vs on-vine dehydration.

Brillante L, De Rosso M, Dalla Vedova A, Maoz I, Flamini R, Tomasi D.

J Sci Food Agric. 2018 Mar;98(5):1961-1967. doi: 10.1002/jsfa.8679. Epub 2017 Nov 22.

PMID:
28914449
17.

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. Epub 2012 Nov 23.

PMID:
23692745
18.

Role of viticultural factors on stilbene concentrations of grapes and wine.

Bavaresco L.

Drugs Exp Clin Res. 2003;29(5-6):181-7. Review.

PMID:
15134373
19.

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
20.

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

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