methyl pyranoanthocyanin

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2006-2018
01220062018

Papers overview

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2018
2018
Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in… (More)
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2016
2016
Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as… (More)
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2015
2015
Anthocyanins are increasingly valued in the food industry for their functional properties and as food colorants. The broadness of… (More)
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2015
2015
One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the… (More)
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Review
2011
Review
2011
Pyranoanthocyanins constitute one of the most important classes of anthocyanin-derived pigments occurring naturally in red wine… (More)
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2010
2010
Anthocyanins are responsible for the color of grapes and wine, an important attribute of their quality. Many authors have used… (More)
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2006
2006
A combination of column chromatography on Toyopearl gel HW-40 (S) and polyamide resin has been developed for the preparative… (More)
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