(Q36154508)

12 August 2017

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title

Updated knowledge about the presence of phenolic compounds in wine (English)

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12 August 2017

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María Monagas

1

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12 August 2017

Begoña Bartolomé

series ordinal

2

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12 August 2017

Carmen Gómez-Cordovés

series ordinal

3

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12 August 2017

publication date

1 January 2005

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Critical Reviews in Food Science and Nutrition

12 August 2017

published in

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12 August 2017

volume

45

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12 August 2017

issue

2

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12 August 2017

page(s)

85-118

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Effect of oxygenation on polyphenol changes occurring in the course of wine-making

12 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Phenolic Composition of Champagnes from Chardonnay and Pinot Noir Vintages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Electrospray ionization Fourier transform mass spectrometric analysis of wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Effect of caffeic acid on the color of red wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Comparative study of radical scavenger and antioxidant properties of phenolic compounds from Vitis vinifera cell cultures using in vitro tests

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Mass spectrometry in grape and wine chemistry. Part I: polyphenols

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Changes in grape seed polyphenols during fruit ripening

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Composition of grape skin proanthocyanidins at different stages of berry development

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of polygalloyl polyflavan-3-ols in grape seed extract

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Direct HPLC Analysis of cis- and trans-Resveratrol and Piceid Isomers in Spanish Red Vitis vinifera Wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

A new class of phytoalexins from grapevines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

High-performance liquid Chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beverages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Occurrence of anthocyanin-derived pigments in red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

A new class of blue anthocyanin-derived pigments isolated from red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Inhibition of inducible nitric oxide synthase and cyclooxygenase-2 expression by flavonoids in macrophage J774A.1.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Solid phase extraction of trans-resveratrol from wines for HPLC analysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol Monomers

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: implications for protection against coronary heart disease.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Wine, alcohol, platelets, and the French paradox for coronary heart disease

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Influence of must composition on phenolic oxidation kinetics

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Phenolic Acids in Foods: An Overview of Analytical Methodology

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Changes and importance of oligomeric procyanidins during maturation of grape seeds

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Reactions of anthocyanins and tannins in model solutions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Polymeric proanthocyanidins from grape skins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Application of mass spectrometry for identification and structural studies of flavonoid glycosides

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Changes in proanthocyanidin chain length in winelike model solutions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Polyphenols newly extracted in red wine from southwestern France by centrifugal partition chromatography

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Anthocyanin transformation in Cabernet Sauvignon wine during aging

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Characterization of grape procyanidins using high-performance liquid Chromatography/Mass spectrometry and matrix-assisted laser Desorption/Ionization time-of-flight mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Assay of resveratrol glucosides and isomers in wine by direct-injection high-performance liquid chromatography

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Castavinol, a new series of polyphenols from Bordeaux red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Determination of Stilbenes (trans-Astringin,cis- andtrans-Piceid, andcis- andtrans-Resveratrol) in Portuguese Wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Interaction of grape seed procyanidins with various proteins in relation to wine fining

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

Procyanidin dimers and trimers from grape seeds

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

The occurrence of piceid, a stilbene glucoside, in grape berries

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408690490911710

10.1080/10408690490911710

21 January 2018

Identifiers

DOI

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12 August 2017

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