Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression
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Structural basis for acceptor-substrate recognition of UDP-glucose: anthocyanidin 3-O-glucosyltransferase from Clitoria ternatea.Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.).Canopy physiology, vine performance and host-pathogen interaction in a fungi resistant cv. Sangiovese x Bianca accession vs. a susceptible clone.System-Level and Granger Network Analysis of Integrated Proteomic and Metabolomic Dynamics Identifies Key Points of Grape Berry Development at the Interface of Primary and Secondary Metabolism.Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions.New candidate genes for the fine regulation of the colour of grapes.Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs.Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review.Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varietiesIdentification of antimutagenic properties of anthocyanins and other polyphenols from rose (Rosa centifolia) petals and tea.Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation.Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.).Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon.The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines.The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.Red wine activates plasma membrane redox system in human erythrocytes.Distinctive anthocyanin accumulation responses to temperature and natural UV radiation of two field-grown (Vitis vinifera L.) cultivars.Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine.Antiradical–antimicrobial activity and phenolic profile of pomegranate (Punica granatum L.) juices from different cultivars: a comparative studyPolyphenol Content and Antioxidant Activity of Merlot and Shiraz WineInfluence of berry size on red wine colour and composition
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P2860
Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression
description
2012 nî lūn-bûn
@nan
2012 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2012 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2012年の論文
@ja
2012年論文
@yue
2012年論文
@zh-hant
2012年論文
@zh-hk
2012年論文
@zh-mo
2012年論文
@zh-tw
2012年论文
@wuu
name
Anthocyanins and their variati ...... ins and their color expression
@ast
Anthocyanins and their variati ...... ins and their color expression
@en
Anthocyanins and their variati ...... ins and their color expression
@nl
type
label
Anthocyanins and their variati ...... ins and their color expression
@ast
Anthocyanins and their variati ...... ins and their color expression
@en
Anthocyanins and their variati ...... ins and their color expression
@nl
prefLabel
Anthocyanins and their variati ...... ins and their color expression
@ast
Anthocyanins and their variati ...... ins and their color expression
@en
Anthocyanins and their variati ...... ins and their color expression
@nl
P2093
P3181
P1433
P1476
Anthocyanins and their variati ...... ins and their color expression
@en
P2093
Chang-Qing Duan
Malcolm J Reeves
Na-Na Liang
Qiu-Hong Pan
P304
P3181
P356
10.3390/MOLECULES17021571
P407
P577
2012-02-07T00:00:00Z