Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non- Saccharomyces yeasts

(2018) Carlos Escott et al.   FOOD CHEMISTRY

Reaction Kinetics of Monomeric Anthocyanin Conversion to Polymeric Pigments and Their Significance to Color in Interspecific Hybrid Wines

(2017) Claire E. Burtch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography

(2017) Yuanyuan Li et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health

(2017) Carolina Cueva et al.   MOLECULES

Antiradical and reductant activities of anthocyanidins and anthocyanins, structure–activity relationship and synthesis

(2016) Hussein M. Ali et al.   FOOD CHEMISTRY

Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography

(2016) Lingxi Li et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

(2016) Tiziana Dipalmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Polyphenol, Measured by a Biomarker of Total Polyphenols in Urine, on Cardiovascular Risk Factors After a Long-Term Follow-Up in the PREDIMED Study

(2016) Xiaohui Guo et al.   Oxidative Medicine and Cellular Longevity

Effects of wine and grape polyphenols on blood pressure, endothelial function and sympathetic nervous system activity in treated hypertensive subjects

(2016) Arno Greyling et al.   Journal of Functional Foods

Antioxidant activities and anthocyanins composition of seed coats from twenty-six kidney bean cultivars

(2016) Lijiao Kan et al.   Journal of Functional Foods

In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile

(2016) Mariana S. Lingua et al.   Journal of Functional Foods

Purified Anthocyanin Supplementation Reduces Dyslipidemia, Enhances Antioxidant Capacity, and Prevents Insulin Resistance in Diabetic Patients

(2015) Dan Li et al.   JOURNAL OF NUTRITION

Resveratrol requires red wine polyphenols for optimum antioxidant activity

(2015) Gabriella Cavallini et al.   Journal of Nutrition Health & Aging

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines

(2015) Luis Casassa et al.   MOLECULES

Antidiabetic Effects of Simple Phenolic Acids: A Comprehensive Review

(2015) Ramachandran Vinayagam et al.   PHYTOTHERAPY RESEARCH

Functional Properties of Grape and Wine Polyphenols

(2015) Giovanna Giovinazzo et al.   PLANT FOODS FOR HUMAN NUTRITION

Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes

(2015) Diana Dumitriu et al.   Journal of Functional Foods

Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines

(2014) Dora Blanco-Vega et al.   FOOD CHEMISTRY

Proanthocyanidins, anthocyanins and cardiovascular diseases

(2014) Maria J. Kruger et al.   FOOD RESEARCH INTERNATIONAL

Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition

(2014) Keren Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

(2014) Joana Azevedo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration

(2014) Keren A. Bindon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

SpecDis: Quantifying the Comparison of Calculated and Experimental Electronic Circular Dichroism Spectra

(2013) Torsten Bruhn et al.   CHIRALITY

Circular dichroism calculation for natural products

(2013) Alfarius Eko Nugroho et al.   Journal of Natural Medicines

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

(2012) Fei He et al.   MOLECULES

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

(2012) Fei He et al.   MOLECULES

Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

(2011) Baoshan Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Confab - Systematic generation of diverse low-energy conformers

(2011) Noel M O'Boyle et al.   Journal of Cheminformatics

The Molecular Mechanism of Protective Effects of Grape Seed Proanthocyanidin Extract on Reperfusion Arrhythmias in Rats in Vivo

(2010) Gaixia Zhao et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Free Radical Scavenging Activity and Anthocyanin Profile of Cabernet Sauvignon Wines from the Balkan Region

(2010) Blaga Radovanović et al.   MOLECULES

A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis

(2010) Baoshan Sun et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins

(2009) Joana Azevedo et al.   FOOD CHEMISTRY

Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (−)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration

(2008) Baoshan Sun et al.   FOOD CHEMISTRY

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds

(2007) Isabel Spranger et al.   FOOD CHEMISTRY