Related references
Note: Only part of the references are listed.Targeted filtering reduces the complexity of UHPLC-Orbitrap-HRMS data to decipher polyphenol polymerization
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2017)
Enhanced Mass Defect Filtering To Simplify and Classify Complex Mixtures of Lignin Degradation Products
Tobias K. F. Dier et al.
ANALYTICAL CHEMISTRY (2016)
A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC-DAD-ESI-MSn
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2016)
Photodissociation and Dissociative Photoionization Mass Spectrometry of Proteins and Noncovalent Protein-Ligand Complexes
Francis Canon et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2013)
A Metabolomic Approach to the Study of Wine Micro-Oxygenation
Panagiotis Arapitsas et al.
PLOS ONE (2012)
Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives
Victor de Freitas et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Stephane Quideau et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2011)
The hidden face of food phenolic composition
I. Tarascou et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2010)
The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines
J. Wirth et al.
FOOD CHEMISTRY (2010)
Synthesis and Structural Characterization of Two Diasteroisomers of Vinylcatechin Dimers
Luis Cruz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Dietary phenolics: chemistry, bioavailability and effects on health
Alan Crozier et al.
NATURAL PRODUCT REPORTS (2009)
Role of Vinylcatechin in the Formation of Pyranomalvidin-3-glucoside-(+)-Catechin
Luis Cruz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Chemical transformations of anthocyanins yielding a variety of colours (Review)
Victor de Freitas et al.
ENVIRONMENTAL CHEMISTRY LETTERS (2006)
Formation of anthocyanin-flavanol adducts in model solutions
M Dueñas et al.
ANALYTICA CHIMICA ACTA (2006)
Interactions between cyanidin 3-O-glucoside and furfural derivatives and their impact on food color changes
NE Es-Safi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product
V Atanasova et al.
TETRAHEDRON LETTERS (2002)
Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change
NE Es-Safi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods
NE Es-Safi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)