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

Identification of phenolic compounds in red wine extract samples and zebrafish embryos by HPLC-ESI-LTQ-Orbitrap-MS

(2015) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging

(2015) Shanshan Chen et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of Macedonian red wines

(2015) Violeta Ivanova-Petropulos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2015) Si-Yu Li et al.   JOURNAL OF FOOD SCIENCE

Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis vinifera L. cv. Airén and cv. Grenache noir

(2015) Emilia Guchu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A study of anthocyanin self-association by NMR spectroscopy

(2015) Ana Fernandes et al.   NEW JOURNAL OF CHEMISTRY

The effect of temperature, pH, and ionic strength on color stability of red wine

(2015) Zsuzsanna Czibulya et al.   TETRAHEDRON

Occurrence and Formation Kinetics of Pyranomalvidin-Procyanidin Dimer Pigment in Merlot Red Wine: Impact of Acidity and Oxygen Concentrations

(2014) Laurent Pechamat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Regulating the secondary metabolism in grape berry using exogenous 24-epibrassinolide for enhanced phenolics content and antioxidant capacity

(2013) Zhu-mei Xi et al.   FOOD CHEMISTRY

Tuning color variation in grape anthocyanins at the molecular scale

(2013) Laura Rustioni et al.   FOOD CHEMISTRY

Circular dichroism of anthocyanidin 3-glucoside self-aggregates

(2013) Raquel Gavara et al.   PHYTOCHEMISTRY

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines

(2012) Maite T. Escribano-Bailon et al.   CURRENT ORGANIC CHEMISTRY

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

(2012) Matilde García-Marino et al.   FOOD RESEARCH INTERNATIONAL

Advanced ultra high pressure liquid chromatography–tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments

(2012) Philippus Alberts et al.   JOURNAL OF CHROMATOGRAPHY A

The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins

(2012) Yoann Leydet et al.   PHYTOCHEMISTRY

Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

(2011) María-Pilar Sáenz-Navajas et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Feasibility study of FT-MIR spectroscopy and PLS-R for the fast determination of anthocyanins in wine

(2011) M. Romera-Fernández et al.   TALANTA

Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.)

(2010) F. HE et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles

(2010) Alicia González-del Pozo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China

(2010) Zheng Li et al.   FOOD CHEMISTRY

Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine

(2010) Stephanie G. Lambert et al.   FOOD CHEMISTRY

Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg × Alicante Bouschet) Grape Berries

(2010) Jian-Jun He et al.   MOLECULES

Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties

(2009) Matilde García-Marino et al.   ANALYTICA CHIMICA ACTA

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

(2008) S GONZALEZMANZANO et al.   FOOD CHEMISTRY

Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines

(2008) Fu-Liang Han et al.   MOLECULES