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anthocyanin-derived pigments (146) 146
food science & technology (103) 103
color (81) 81
red wines (71) 71
chemistry, applied (58) 58
acetaldehyde (52) 52
index medicus (50) 50
wine (50) 50
identification (49) 49
anthocyanin (48) 48
anthocyanins (48) 48
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wine - analysis (44) 44
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agriculture, multidisciplinary (33) 33
mass-spectrometry (30) 30
pyranoanthocyanins (30) 30
anthocyanins - chemistry (28) 28
copigmentation (28) 28
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fermentation (27) 27
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anthocyanins - analysis (24) 24
nutrition & dietetics (23) 23
mass spectrometry (22) 22
wines (22) 22
analysis (21) 21
cabernet-sauvignon (21) 21
chromatography, high pressure liquid (20) 20
flavanol pigments (20) 20
catechin (19) 19
pigments (19) 19
condensation (17) 17
grapes (17) 17
phenolic-compounds (17) 17
evolution (16) 16
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chromatography (15) 15
proanthocyanidins (15) 15
vitis - chemistry (15) 15
chemistry, analytical (14) 14
fruit - chemistry (14) 14
phenols - analysis (14) 14
port-wine (14) 14
phenolic compounds (13) 13
tempranillo (13) 13
chemistry, multidisciplinary (12) 12
hydrogen-ion concentration (12) 12
nmr (12) 12
biotechnology & applied microbiology (11) 11
colour (11) 11
micro-oxygenation (11) 11
phenolic composition (11) 11
phenols (11) 11
stability (11) 11
acid (10) 10
adducts (10) 10
chemistry (10) 10
flavonoids (10) 10
horticulture (10) 10
phenols - chemistry (10) 10
structural-characterization (10) 10
tannins (10) 10
astringency (9) 9
chemistry, physical (9) 9
chromophores (9) 9
derivatives (9) 9
performance liquid-chromatography (9) 9
phenolics (9) 9
pigments, biological - analysis (9) 9
saccharomyces cerevisiae - metabolism (9) 9
yeast (9) 9
biochemistry & molecular biology (8) 8
chemistry, organic (8) 8
flavonoids - analysis (8) 8
food science (8) 8
glucosides - chemistry (8) 8
humans (8) 8
kinetics (8) 8
magnetic resonance spectroscopy (8) 8
malvidin 3-glucoside (8) 8
organic chemistry (8) 8
oxidation (8) 8
oxygen (8) 8
spectrometry, mass, electrospray ionization (8) 8
time factors (8) 8
vitis-vinifera l (8) 8
vitisin-a (8) 8
-catechin (7) 7
aging (7) 7
biochemical research methods (7) 7
chemical properties (7) 7
color properties (7) 7
dyes and dyeing (7) 7
food and beverages (7) 7
hplc (7) 7
malvidin 3-o-glucoside (7) 7
microoxygenation (7) 7
mouth-feel properties (7) 7
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Tetrahedron Letters, ISSN 0040-4039, 2004, Volume 45, Issue 17, pp. 3455 - 3457
A new polyphenolic compound, the structure of which corresponds to a pyranomalvidin-3-glucoside linked to a (+)-catechin unit through a vinyl linkage, has been... 
Anthocyanin | Flavanol | Pyruvic acid | Catechin | Portisin | Blue colour | blue color | RED WINES | portisin | SPECTROSCOPY | CHEMISTRY, ORGANIC | catechin | anthocyanin | pyruvic acid | flavanol | ANTHOCYANIN-DERIVED PIGMENTS
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 2004, Volume 1052, Issue 1, pp. 191 - 197
Journal Article
Food Chemistry, ISSN 0308-8146, 2006, Volume 97, Issue 4, pp. 689 - 695
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 102, Issue 4, pp. 1344 - 1351
A new pigment, resulting from the reaction between malvidin 3-glucoside and catechin in the presence of vanillin, was detected in a model solution. This newly... 
Anthocyanin | Wine | Catechin | Vanillin | Oenin | Colour | FOOD SCIENCE & TECHNOLOGY | SENSITIVITY | RED WINES | colour | NUTRITION & DIETETICS | MODEL WINE SOLUTIONS | LIQUID-CHROMATOGRAPHY | SPECTROSCOPY | oenin | OAK | catechin | CONDENSATION | anthocyanin | CHEMISTRY, APPLIED | ACETALDEHYDE | vanillin | (+)-CATECHIN | wine | ANTHOCYANIN-DERIVED PIGMENTS
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 2008, Volume 21, Issue 2, pp. 107 - 115
The anthocyanin composition was analysed in fig fruit ( L.) from five different varieties (Colar, Cuello de Dama (green), Cuello de Dama (dark purple),... 
Fig varieties | Cyanidin | Fig skin | Ficus carica L | Anthocyanins | Fig fruit | Anthocyanin-derived pigments | Fig pulp | HPLC | FRUITS | WINE | anthocyanins | fig pulp | FOOD SCIENCE & TECHNOLOGY | cyanidin | anthocyanin-derived pigments | fig varieties | FLAVANOL | fig fruit | fig skin | CHEMISTRY, APPLIED | CONDENSED PIGMENTS | STRAWBERRY FRAGARIA-ANANASSA | Anthocyanin | Pigments | Phytochemicals
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2006, Volume 57, Issue 3, pp. 325 - 331
Microoxygenation was applied to a red wine for five months following the end of alcoholic fermentation, and its effects on the concentration of anthocyanin and... 
Wine | Anthocyanins | Microoxygenation | Anthocyanin-derived compounds | Color | VITISIN-A | CHEMICAL AGE | ACID | color | anthocyanins | FOOD SCIENCE & TECHNOLOGY | microoxygenation | CABERNET-SAUVIGNON | HORTICULTURE | anthocyanin-derived compounds | PRODUCTS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | ACETALDEHYDE | wine
Journal Article
Journal Article
International Journal of Quantum Chemistry, ISSN 0020-7608, 06/2011, Volume 111, Issue 7‐8, pp. 1355 - 1360
The kinetics of an important rotamerization occurring in vinylpyranoanthocyanin‐phenol pigment (Portisin) was analyzed according to the transition state (TS)... 
isobaric thermal capacity | portisins | DFT | entropy | kinetics | transition state theory | PATH | METHYL-METHACRYLATE | PHYSICS, ATOMIC, MOLECULAR & CHEMICAL | CHEMISTRY, PHYSICAL | ADDUCTS | TRANSITION-STATES | RED WINES | DENSITY | MATHEMATICS, INTERDISCIPLINARY APPLICATIONS | PYRUVIC-ACID | ACETALDEHYDE | ANTHOCYANIN-DERIVED PIGMENTS
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2006, Volume 57, Issue 4, pp. 449 - 459
Journal Article
Dyes and Pigments, ISSN 0143-7208, 01/2014, Volume 100, pp. 190 - 200
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2007, Volume 18, Issue 10, pp. 526 - 534
Since the identification of a new class of anthocyanin-derived pigments in red wine, the so-called pyranoanthocyanins, a lot of scientific information have... 
CABERNET-SAUVIGNON | VITISIN-A | RED WINE FERMENTATION | FLAVANOL PIGMENTS | MODEL SOLUTIONS | FOOD SCIENCE & TECHNOLOGY | PYRUVIC-ACID | GRAPE ANTHOCYANINS | ANTHOCYANIN-DERIVED PIGMENTS | MASS-SPECTROMETRY | COLOR PROPERTIES
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2010, Volume 58, Issue 15, pp. 8862 - 8871
Journal Article
Food Science and Technology International, ISSN 1082-0132, 1999, Volume 5, Issue 4, pp. 347 - 352
Red wines obtained by microvinification in the laboratory and adjusted to three pH values (3.2, 3.6 and 4.0) were examined for the formation of... 
Vitisins | Anthocyanin-derived pigments | Red wine | Color | Acetaldehyde | red wine | color | FOOD SCIENCE & TECHNOLOGY | COPIGMENTATION | anthocyanin-derived pigments | POLYPHENOL INTERACTIONS | vitisins | acetaldehyde | CHEMISTRY, APPLIED | IDENTIFICATION | CATECHIN
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 06/2012, Volume 18, Issue 2, pp. 203 - 214
Background and Aims:  During wine ageing, a great variety of reactions take place, resulting in an immense variety of products whose structure sometimes... 
anthocyanin‐derived pigment | colour | flavanol | wine | Flavanol | Wine | Anthocyanin-derived pigment | Colour | MODEL SOLUTIONS | PHENOLIC-COMPOUNDS | PIGMENT COMPOSITION | FOOD SCIENCE & TECHNOLOGY | anthocyanin-derived pigment | ADDUCTS | IDENTIFICATION | CHROMATOGRAPHY | HORTICULTURE | PYRANOANTHOCYANINS | SEPARATION | ACETALDEHYDE | CONDENSED PIGMENTS
Journal Article