Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013

Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine

(2013) Joana Oliveira et al.   FOOD CHEMISTRY

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

(2012) Ana Marquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS

(2012) Panagiotis Arapitsas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

(2011) Kleopatra Chira et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

HPLC–DAD–ESI-MS/MS Characterization of Pyranoanthocyanins Pigments Formed in Model Wine

(2011) Dora Blanco-Vega et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

(2011) Naiara Busse-Valverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

(2010) Kleopatra Chira et al.   FOOD CHEMISTRY

Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages

(2010) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine

(2010) Joana Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines

(2009) Michael Rentzsch et al.   FOOD CHEMISTRY

Role of Vinylcatechin in the Formation of Pyranomalvidin-3-glucoside−(+)-Catechin

(2008) Luis Cruz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY