Resveratrol glucosides are important components of commercial wines

Resveratrol glucosides are important components of commercial wines

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Goldberg, D. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 47, no. 4 (1996), p. 415-420
Materias:	Enología Vinos Glucósidos Fitoalexina Cromatografía Cromatografía líquida alta presión Resveratrol Cabernet sauvignon Pinot noir Shiraz Merlot
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

A global survey of Trans-resveratrol concentrations in commercial wines
por: Goldberg, David M.

Effects of various vinification techniques on the concentration of cis- and trans-Resveratrol and Resveratrol glucoside isomers in wine
por: VRHOVSEK, U.

Assay of resveratrol and derivative stilbenes in wines by direct injection high performance liquid chromatography
por: Adrian, M.

A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol in juice and wine

Concentrations of selected polyphenols in white commercial wines

Comparative evaluation of four methods for assay of cis- and trans-Resveratrol
por: SOLEAS, G.

Performance validation of the flow through rapid test membrane-based immunoassay test for ochratoxin A in wine using a quantitative high performance liquid chromatography method

Análisis de aminoácidos en mieles de abeja por HPLC
por: Quispe Matías, C.M.

Determinación de conservadores en productos cárnicos mediante cromatografía líquida de alta eficacia
por: García-Regueiro, J. A.

Determinación de histamina por método ELISA

An aqueous high-performance liquid chromatographic procedure for the determination of 5-hydroxymethylfurfural in honey and other sugar-containing materials
por: Risner, Charles H.

Determinación de la composición de aminoácidos de mashua (Tropaelum tuberosum) mediante cromatografía líquida de alta performance (HPLC)
por: Espinoza E., Sofía

High perfomance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS-MS) for the quantification of L-Kynurenine and indole-3acetic in grape must by isotope dilution assay
por: DOLLMANN, B.

Analysis of red wine phenolics comparison of HPLC and spectrophotometric methods
por: Vrhovsek, Urska

High performance liquid chromatography analysis of carotenoids from pasta
por: Muntean, E.

HPLC analysis of phospholipids from soybean (Glycine max) extract

Cromatografía líquida de alta presión
por: Mcnair, Harold M.
Publicado: (1973)

Method for determination of residues of the fungicide iprovalicarb (SZX 0722) in/on various raw agricultural and processed commodities by liquid chromatography using mass spectroscopic detection
por: Brennecke, R.

Concentration of the Phytoalexin resveratrol in wine
por: SIEMANN, E.H.

Rapid insolation of malvidin 3-glucoside from red wine by high speed countercurrent chromatography (HSCCC)
por: DEGENHARDT, A.

A survey of biogenic amines in Oregon Pinot Noir and Cabernet Sauvignon wines
por: GLÓRIA, M. Beatriz A.

Determinación de los compuestos fenólicos monómeros por HPLC en uvas y vinos tintos meridionales
por: TAMBORRA, Pasquale

Determinación de limonina en zumo de naranja por cromatografía líquida de alta resolución

La cromatografía líquida de alta definición (HPLC) en los análisis del aceite de oliva
por: Cortesi, Nicoletta

A comparison of methods for quantifying oligomeric proanthocyanidins from grape seed extracts
por: Waterhouse, Andrew L.

Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa
por: Nájera, A. I.

Separation of anthocyanin pigments in wine by low pressure column chromatography
por: JOHNSTON, T.

La actividad del resveratrol una fitoalexina natural del zumo de uva y del vino, en la expresión de las moléculas de adhesión endotelial
por: BERTELLI, Alberto

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

High performance liquid chromatographic analysis of anthocyanins in the red seedless table grape reliance
por: Gao, Yu

Separation of anthocyanin pigments in wine by low pressure column chromatography
por: JOHNSTON, Tony V.

Analyse du cis-et trans-resveratrol dans les vins produits au Portugal
por: DE REVEL, G.

Evolución del contenido de precursores odorantes en cepajes Malbec, Merlot y Cabernet Sauvignon de Tupungato, durante el período de maduración de uvas
por: Jofré, V.

Olfatometría percepción de aromas de impacto en dos vinos Cabernet Sauvignon

Effect of nitrogen supply on trans-resveratrol concentration in berries of Vitis vinifera L cv. Cabernet Sauvignon
por: Bavaresco, L.

Taste panel perception of sweetness and sweetness acceptability compared to high pressure liquid chromatography analysis of sucrose and total sugars among three phenotypes (su, se, and sh2) at varying maturities of fresh sweet corn

Realtà e proposte viticole per il miglioramento dei vini umbri
por: MORETTI, G.

Production of solasodine by hairy root, callus, and cell suspension cultures of Solanum aviculare Forst
por: KITTIPONGPATANA, N.

Maturaçao e composiçao das uvas Cabernet Sauvignon e Merlot produzidas na regiao de Sao Joaquim, SC
por: Felippeto, Joao