• Publications
  • Influence
Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines
Four new anthocyanin pigments were found in red wines in trace amounts and are thought to be formed in wines during maturation. Their structures were established by FAB-MS and NMR. Two pigments wereExpand
  • 399
  • 14
Effect of dietary neutral detergent fiber on ileal digestibility and portal flux of nitrogen and amino acids and on nitrogen utilization in growing pigs.
Two experiments were conducted to determine the effects of dietary NDF on apparent ileal and fecal digestibility and portal flux of nitrogen (N) and amino acids, and on N retention in growing pigs.Expand
  • 114
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Free amino acids in plasma and muscle of high yielding dairy cows in early lactation.
Free AA in plasma and muscle were monitored in 36 dairy cows from 2 wk before until 15 wk after parturition. Cows were kept indoors and fed individually. The AA concentrations in plasma from 6 to 15Expand
  • 83
  • 5
Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions
The effect of viscosity and thickener type (sucrose, guar gum, and carboxymethylcellulose) on dynamic flavor release was tested with model flavor solutions at two equiviscous levels. Dynamic flavorExpand
  • 149
  • 5
Effects of source of starch on net portal flux of glucose, lactate, volatile fatty acids and amino acids in the pig.
The ileal digestibilities of maize starch and native pea starch do not differ. However maize starch is digested faster than pea starch and the ileal amino acid digestibility of a diet containing peaExpand
  • 76
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  • PDF
Identification of an anthocyanin occurring in some red wines
Abstract An anthocyanin-type pigment, vitisin A, was found in small amounts in some red wines and at trace levels in stored grapes. HPLC and spectrophotometric analysis showed that vitisin AExpand
  • 141
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The Determination of Anthocyanins in Aging Red Wines: Comparison of HPLC and Spectral Methods
Total free anthocyanin contents of red table wines and port wines measured by high performance liquid chromatography (HPLC) were much lower than those estimated by the spectral method of Somers andExpand
  • 96
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  • PDF
The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography
The distribution of anthocyanins in methanolic skin extracts of 16 grape cultivars used for port wine production and grown at five sites in the Douro Valley in Northern Portugal has been assessed byExpand
  • 94
  • 2
Survey of solvents for the extraction of grape seed phenolics
The effect of different solvents on the extraction of some phenolic compounds from grape seeds was investigated. The main compounds identified by high performance liquid chromatography were gallicExpand
  • 159
  • 2
Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions.
  • C. Romero, J. Bakker
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 16 July 1999
The formation of vitisin A, an anthocyanin formed naturally in small quantities in maturing port wines, was studied in model wine solutions at a range of pH values (2.0-4.5) and pyruvateExpand
  • 97
  • 2
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