相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction
Xin-Ke Zhang et al.
FOOD CHEMISTRY (2021)
A quarter century of wine pigment discovery
Andrew L. Waterhouse et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace
Xu Zhao et al.
FOOD CHEMISTRY (2020)
Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside
Jianxia Sun et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines
Xin-Ke Zhang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Direct reversible decarboxylation from stable organic acids in dimethylformamide solution
Duanyang Kong et al.
SCIENCE (2020)
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
Cindy Quaglieri et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation
Gal Y. Kreitman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Grape anthocyanin oligomerization: A putative mechanism for red color stabilization?
Joana Oliveira et al.
PHYTOCHEMISTRY (2014)
Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age
Jacqui M. McRae et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
A Method To Quantify Quinone Reaction Rates with Wine Relevant Nucleophiles: A Key to the Understanding of Oxidative Loss of Varietal Thiols
Maria Nikolantonaki et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments
Philippus Alberts et al.
JOURNAL OF CHROMATOGRAPHY A (2012)
Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution
Fei He et al.
MOLECULES (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)
Oxidation mechanisms occurring in wines
Carla Maria Oliveira et al.
FOOD RESEARCH INTERNATIONAL (2011)
Thiol-Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS
Sisse Jongberg et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation
Nikolaos Kontoudakis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
HPLC-DAD-ESI-MS/MS Characterization of Pyranoanthocyanins Pigments Formed in Model Wine
Dora Blanco-Vega et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Wine Oxidation and the Role of Cork
Thomas Karbowiak et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines
Michael Rentzsch et al.
FOOD CHEMISTRY (2010)
Controlling the Fenton Reaction in Wine
Ryan J. Elias et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature
Andre De Villiers et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines:: Precursor levels and evolution during aging
Michael Rentzsch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage:: Factors influencing the formation of pinotin a and its correlation with wine age
M Schwarz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Reactions of anthocyanins and tannins in model solutions
E Salas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wines
M Schwarz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes
J Pissarra et al.
JOURNAL OF FOOD SCIENCE (2003)
Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
L Cabrita et al.
FOOD CHEMISTRY (2000)