About: Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system

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scientific article published on 01 May 1999

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в травні 1999 (uk) article scientifique publié en 1999 (fr) im Mai 1999 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en mayu de 1999 (ast) scientific article published on 01 May 1999 (en)
publication date	wds:Q73158908-6CA0DE43-C448-4172-B1F7-2EBC4EE5C66F
publication date	1999-05-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q73158908-98926AA6-489C-4FC4-8F7C-077E7DD2C268
language of work or name	English
author name string	wds:Q73158908-3338DA97-73EB-4E34-BEDD-0B08EECD5E64 wds:Q73158908-7EB37567-BF1E-4714-B7D8-F5D7715304E1 wds:Q73158908-95C25D64-45CD-41B6-8BDC-AC2BA0D3B315
author name string	H Fulcrand M Moutounet V Cheynier
rdfs:label	Studies on the acetaldehyde-induced condensation of (nl) Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system (en)
skos:prefLabel	Studies on the acetaldehyde-induced condensation of (nl) Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system (en)
name	Studies on the acetaldehyde-induced condensation of (nl) Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system (en)
author	wds:Q73158908-CCEC6572-E74B-45D1-BE27-939586F7A9DB
author	Nour-Eddine Es-Safi
title	wds:Q73158908-62D6F944-0CCA-48A9-879A-AF870C5E6F56
title	Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system (en)
page(s)	wds:Q73158908-65EBEB37-A3E2-42E2-972E-C0D8345D3F11
page(s)	2096-2102
instance of	wds:Q73158908-AD36594A-BB96-49F0-8234-1F5B1026C29A
instance of	scholarly article
PubMed ID	wds:Q73158908-F6908366-F0E7-460C-B0E3-176A9EC4E164
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/10552502
PubMed ID	10552502
published in	wds:Q73158908-03D7C688-C01E-46F8-BD45-12B345876883
published in	Journal of Agricultural and Food Chemistry
issue	wds:Q73158908-1A6BBCA5-266D-43F3-98A9-E5441BFD0142
volume	wds:Q73158908-C9139C66-78B2-4DA7-9BB9-FFD693B7DAA4
issue	5
volume	47
DOI	wds:Q73158908-C689D60D-B700-4D79-AB19-485DAC67E87B
DOI	http://dx.doi.org/10.1021/JF9806309
DOI	10.1021/JF9806309
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q73158908
is cites work of	Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? Structure-activity relationships governing antioxidant capacities of plant polyphenols Effect of oxygenation on polyphenol changes occurring in the course of wine-making Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution Chemistry of secondary polyphenols produced during processing of tea and selected foods Separation of proanthocyanidins by degree of polymerization by means of size-exclusion chromatography and related techniques. Chemical synthesis of proanthocyanidins in vitro and their reactions in aging wines Characterization and structures of anthocyanin pigments generated in rosé cider during vinification. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation. Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines. Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions
is cites work of	wds:Q28575252-9F369077-FCBB-406A-A954-0C6815C79180 wds:Q34170434-86F51149-F221-42BB-943E-6EC75EC63C3A wds:Q26827952-D96EFB0E-586F-4498-8663-A3373655D76C wds:Q37693766-B8251D21-52F8-4A0A-B9CB-4E9446D90154 wds:Q56864420-88523571-B8BC-4E66-9389-D33F33B71D52 wds:Q74003500-7840D353-3E02-4164-941F-7C579802D7FC wds:Q35166556-41DDD86B-8E18-4DB9-9682-54AB09AD3E8D wds:Q55282520-3EB4FFAC-293A-4315-9F89-462513B616BD wds:Q88642963-0842C4DC-E547-4A13-8027-F3DFDCF5F722 wds:Q92282431-8662E936-26AF-4B12-A911-81B89FB4B8FF wds:Q99414106-7BB69C70-2A30-4E1D-865B-66113396D333 wds:Q91715200-F83E4ECA-22DB-4D6C-9EEE-E004FEA042F3 wds:Q37340294-0F1439D6-6929-448F-BC13-0510F2435324 wds:Q43865345-19EE372F-17E3-4EAF-BA2E-CC07CD63BE8A wds:Q50324735-594F9189-3942-489A-9E60-4786DF09A821

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