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There are 9699 results for: content related to: Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems

  1. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography

    Journal of the Science of Food and Agriculture

    Volume 36, Issue 12, December 1985, Pages: 1325–1333, Johanna Bakker and Colin F. Timberlake

    Version of Record online : 20 SEP 2006, DOI: 10.1002/jsfa.2740361218

  2. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 6, April 2013, Pages: 1404–1411, Yuan Li, Ruijing Ma, Zhenzhen Xu, Junhan Wang, Tong Chen, Fang Chen and Zhengfu Wang

    Version of Record online : 11 FEB 2013, DOI: 10.1002/jsfa.5907

  3. Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde

    Journal of the Science of Food and Agriculture

    Volume 70, Issue 4, April 1996, Pages: 493–500, Constantin Dallas, Jorge Manuel Ricardo-da-Silva and Olga Laureano

    Version of Record online : 21 APR 1999, DOI: 10.1002/(SICI)1097-0010(199604)70:4<493::AID-JSFA528>3.0.CO;2-7

  4. CO-PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONS

    Journal of Food Science

    Volume 43, Issue 2, March 1978, Pages: 517–520, P. SCHEFFELDT and G. HRAZDINA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02343.x

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    Berry anthocyanins and anthocyanidins exhibit distinct affinities for the efflux transporters BCRP and MDR1

    British Journal of Pharmacology

    Volume 158, Issue 8, December 2009, Pages: 1942–1950, A Dreiseitel, B Oosterhuis, KV Vukman, P Schreier, A Oehme, S Locher, G Hajak and PG Sand

    Version of Record online : 17 NOV 2009, DOI: 10.1111/j.1476-5381.2009.00495.x

  6. 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

  7. High-performance liquid chromatography/electrospray ionization mass spectrometric characterization of new products formed by the reaction between flavanols and malvidin 3-glucoside in the presence of acetaldehyde

    Rapid Communications in Mass Spectrometry

    Volume 21, Issue 14, 30 July 2007, Pages: 2227–2236, Baoshan Sun, Cláudia P. Reis Santos, Maria C. Leandro, Vítor De Freitas and Maria I. Spranger

    Version of Record online : 14 JUN 2007, DOI: 10.1002/rcm.3082

  8. The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography

    Journal of the Science of Food and Agriculture

    Volume 36, Issue 12, December 1985, Pages: 1315–1324, Johanna Bakker and Colin F. Timberlake

    Version of Record online : 20 SEP 2006, DOI: 10.1002/jsfa.2740361217

  9. Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 260–270, A.M. JORDÃO, J.M. RICARDO-DA-SILVA, O. LAUREANO, W. MULLEN and A. CROZIER

    Version of Record online : 19 OCT 2008, DOI: 10.1111/j.1755-0238.2008.00029.x

  10. Formation of vitisin A during red wine fermentation and maturation

    Australian Journal of Grape and Wine Research

    Volume 9, Issue 1, April 2003, Pages: 40–46, ROBERT E. ASENSTORFER, ANDREW J. MARKIDES, PATRICK G. ILAND and GRAHAM P. JONES

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2003.tb00230.x

  11. Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin-3-glucoside

    International Journal of Food Science & Technology

    Volume 46, Issue 2, February 2011, Pages: 343–349, Joana Azevedo, Natércia Teixeira, Joana Oliveira, Victor de Freitas and Nuno Mateus

    Version of Record online : 12 JAN 2011, DOI: 10.1111/j.1365-2621.2010.02497.x

  12. Mechanisms of anthocyanin degradation in grape must-like model solutions

    Journal of the Science of Food and Agriculture

    Volume 69, Issue 3, November 1995, Pages: 385–391, Pascale Sarni, Hélène Fulcrand, Véronique Souillol, Jean-Marc Souquet and Véronique Cheynier

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740690317

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

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 3, February 2012, Pages: 704–718, Martín Fanzone, Fernando Zamora, Viviana Jofré, Mariela Assof, Carmen Gómez-Cordovés and Álvaro Peña-Neira

    Version of Record online : 14 SEP 2011, DOI: 10.1002/jsfa.4638

  14. Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

    Journal of the Science of Food and Agriculture

    Volume 65, Issue 4, August 1994, Pages: 477–485, Constantinos Dallas and Olga Laureano

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740650416

  15. Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

    International Journal of Food Science & Technology

    Volume 35, Issue 1, February 2000, Pages: 129–140, Concepcion Romero and Johanna Bakker

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00372.x

  16. Analysis and tentative structure elucidation of new anthocyanins in fruit peel of Vitis coignetiae Pulliat (meoru) using LC-MS/MS: Contribution to the overall antioxidant activity

    Journal of Separation Science

    Volume 33, Issue 9, May 2010, Pages: 1192–1197, Jin Young Choi, Soo Jung Lee, Sung Joong Lee, Semin Park, Jung Han Lee, Jae-Han Shim, A. M. Abd El-Aty, Jong-Sung Jin, Euh-Duck Jeong, Won Sup Lee and Sung Chul Shin

    Version of Record online : 24 FEB 2010, DOI: 10.1002/jssc.200900748

  17. 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

  18. Bog Bilberry (Vaccinium uliginosum L.) Extract Reduces Cultured Hep-G2, Caco-2, and 3T3-L1 Cell Viability, Affects Cell Cycle Progression, and Has Variable Effects on Membrane Permeability

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: H103–H107, Jia Liu, Wei Zhang, Hao Jing and David G. Popovich

    Version of Record online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01546.x

  19. Canopy microclimate and berry composition: The effect of bunch exposure on the phenolic composition of Vitis vinifera L cv. Shiraz grape berries

    Australian Journal of Grape and Wine Research

    Volume 6, Issue 2, July 2000, Pages: 141–149, L. HASELGROVE, D. BOTTING, R. van HEESWIJCK, P.B. HØJ, P.R. DRY, C. FORD and P.G. I. LAND

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2000.tb00173.x

  20. Deterrmination of anthocyanins and related components in red wines by micro- and capillary HPLC

    Journal of Separation Science

    Volume 27, Issue 17-18, December 2004, Pages: 1458–1466, Paola Dugo, Olinda Favoino, Maria Lo Presti, Rosario Luppino, Giovanni Dugo and Luigi Mondello

    Version of Record online : 16 SEP 2004, DOI: 10.1002/jssc.200401822