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There are 8216 results for: content related to: Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking

  1. Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 14, November 2013, Pages: 3502–3511, Giuseppe Vasile Simone, Giuseppe Montevecchi, Francesca Masino, Valentina Matrella, Serena Anna Imazio, Andrea Antonelli and Cristina Bignami

    Version of Record online : 2 AUG 2013, DOI: 10.1002/jsfa.6296

  2. Spent grape pomace as a still potential by-product

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2022–2031, Matteo Bordiga, Fabiano Travaglia, Monica Locatelli, Marco Arlorio and Jean Daniel Coïsson

    Version of Record online : 21 MAY 2015, DOI: 10.1111/ijfs.12853

  3. Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: C703–C710, Si-Yu Li, Pei-Tong Liu, Qiu-Hong Pan, Ying Shi and Chang-Qing Duan

    Version of Record online : 21 MAR 2015, DOI: 10.1111/1750-3841.12833

  4. Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2751–C2758, Fu Liang Han, Zheng Li and Yan Xu

    Version of Record online : 20 NOV 2015, DOI: 10.1111/1750-3841.13155

  5. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  6. Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1317–1323, Lilla Szalóki-Dorkó, Mónika Stéger-Máté and László Abrankó

    Version of Record online : 1 MAR 2015, DOI: 10.1111/ijfs.12773

  7. Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: C25–C30, Yan-Xia Liu, Na-Na Liang, Jun Wang, Qiu-Hong Pan and Chang-Qing Duan

    Version of Record online : 9 JAN 2013, DOI: 10.1111/j.1750-3841.2012.02993.x

  8. Metabolomics reveals consistency of the shoot system in Medicago truncatula by HPLC-UV-ESI-MS/MS

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2183–2192, Fuyou Fu and Hong Li Wang

    Version of Record online : 12 JUN 2015, DOI: 10.1111/ijfs.12857

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    Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 108–117, Vera Lavelli, Pedapati S.C. Sri Harsha, Maria Piochi and Luisa Torri

    Version of Record online : 8 NOV 2016, DOI: 10.1111/ijfs.13261

  10. Polyphenols Analysis by Liquid–Mass Spectrometry

    Hyphenated Techniques in Grape and Wine Chemistry

    Riccardo Flamini, Mirko De Rosso, Pages: 81–128, 2008

    Published Online : 11 APR 2008, DOI: 10.1002/9780470754320.ch3

  11. Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 231–239, Ece Surek and Dilara Nilufer-Erdil

    Version of Record online : 11 NOV 2015, DOI: 10.1111/ijfs.13000

  12. Screening grape seeds recovered from winemaking by-products as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1182–1189, Vera Lavelli, Pedapati S. C. Sri Harsha and Luca Fiori

    Version of Record online : 11 FEB 2015, DOI: 10.1111/ijfs.12763

  13. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 12, September 2013, Pages: 2963–2972, Hasim Kelebek, Michael Jourdes, Serkan Selli and Pierre-Louis Teissedre

    Version of Record online : 17 APR 2013, DOI: 10.1002/jsfa.6125

  14. Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2086–2095, Meltem Türkyılmaz

    Version of Record online : 16 MAY 2013, DOI: 10.1111/ijfs.12190

  15. Effects of light on growth, levels of anthocyanin, concentration of metabolites in Fagopyrum tataricum sprout cultures

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1382–1389, Lian-Xin Peng, Liang Zou, Yan-Mei Su, Yi Fan and Gang Zhao

    Version of Record online : 7 APR 2015, DOI: 10.1111/ijfs.12780

  16. Studies on the preparative isolation and stability of seven main anthocyanins from Yan 73 grape

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 12, September 2014, Pages: 2472–2481, Ke Tang, Yang Li, Yehui Han, Fuliang Han, Jiming Li, Yao Nie and Yan Xu

    Version of Record online : 17 MAR 2014, DOI: 10.1002/jsfa.6582

  17. HPLC-DAD-ESI-MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: C174–C181, Pasquale Crupi, Antonio Coletta, Rosa Anna Milella, Rocco Perniola, Marica Gasparro, Rosalinda Genghi and Donato Antonacci

    Version of Record online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02555.x

  18. Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: C2697–C2707, Shuxun Liu, Shaoyang Wang, Guanshen Yuan, Xiaoyu Ouyang, Yaran Liu, Baoqing Zhu and Bolin Zhang

    Version of Record online : 18 OCT 2016, DOI: 10.1111/1750-3841.13532

  19. Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 34–41, Ana B. Bautista-Ortín, Naiara Busse-Valverde, Jose M. López-Roca, Rocío Gil-Muñoz and Encarna Gómez-Plaza

    Version of Record online : 22 JUL 2013, DOI: 10.1111/ijfs.12270

  20. Combination of supercritical fluid extraction with counter-current chromatography to isolate anthocyanidins from the petals of Chaenomeles sinensis based on mathematical calculations

    Journal of Separation Science

    Volume 36, Issue 21-22, November 2013, Pages: 3517–3526, Sainan Li, Liping Guo, Chunming Liu, Zi′ao Fu and Yuchi Zhang

    Version of Record online : 1 OCT 2013, DOI: 10.1002/jssc.201300873