Influence of ethanol content on the extent of copigmentation in a Cencibel young red wineHERMOSIN GUTIERREZ, Isidro.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 14, pp 4079-4083, issn 0021-8561, 5 p.Article

Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacityNIXDORF, Suzana Lucy; HERMOSIN-GUTIERREZ, Isidro.Analytica chimica acta. 2010, Vol 659, Num 1-2, pp 208-215, issn 0003-2670, 8 p.Article

Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase columnVERGARA, Carola; MARDONES, Claudia; HERMOSIN-GUTIERREZ, Isidro et al.Journal of chromatography. 2010, Vol 1217, Num 36, pp 5710-5717, issn 0021-9673, 8 p.Article

Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red winesBLANCO-VEGA, Dora; GOMEZ-ALONSO, Sergio; HERMOSIN-GUTIERREZ, Isidro et al.Food chemistry. 2014, Vol 158, pp 449-458, issn 0308-8146, 10 p.Article

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot winesCEJUDO-BASTANTE, María Jesús; HERMOSIN-GUTIERREZ, Isidro; PEREZ-COELLO, Maria Soledad et al.Food chemistry. 2010, Vol 124, Num 3, pp 727-737, issn 0308-8146, 11 p.Article

Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MSⁿCEJUDO-BASTANTE, María Jesús; SOLEDAD PEREZ-COELLO, María; HERMOSIN-GUTIERREZ, Isidro et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 21, pp 11483-11492, issn 0021-8561, 10 p.Article

Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airén White WineCEJUDO-BASTANTE, María Jesus; CASTRO-VAZQUEZ, Lucia; HERMOSIN-GUTIERREZ, Isidro et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 22, pp 12171-12182, issn 0021-8561, 12 p.Article

Flavonol profiles of Vitis vinifera red grapes and their single-cultivar winesCASTILLO-MUNOZ, Noelia; GOMEZ-ALONSO, Sergio; GARCIA-ROMERO, Esteban et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 3, pp 992-1002, issn 0021-8561, 11 p.Article

Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigmentsSCHWARZ, Michael; PICAZO-BACETE, José Joaquin; WINTERHALTER, Peter et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 21, pp 8372-8381, issn 0021-8561, 10 p.Article

Synthesis, Isolation, Structure Elucidation, and Color Properties of 10-Acetyl-pyranoanthocyaninsGOMEZ-ALONSO, Sergio; BLANCO-VEGA, Dora; GOMEZ, M. Victoria et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 49, pp 12210-12223, issn 0021-8561, 14 p.Article

Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White WinesCEJUDO-BASTANTE, María Jesús; HERMOSIN-GUTIERREZ, Isidro; PEREZ-COELLO, María Soledad et al.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, C507-C513Article

Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo winesRENTZSCH, Michael; SCHWARZ, Michael; WINTERHALTER, Peter et al.Food chemistry. 2010, Vol 119, Num 4, pp 1426-1434, issn 0308-8146, 9 p.Article

Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberriesPERTUZATTI, Paula Becker; BARCIA, Milene Teixeira; RODRIGUES, Daniele et al.Food chemistry. 2014, Vol 164, pp 81-88, issn 0308-8146, 8 p.Article

Flavonol 3-Ο-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine GrapesCASTILLO-MUNOZ, Noelia; GOMEZ-ALONSO, Sergio; GARCIA-ROMERO, Esteban et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 1, pp 209-219, issn 0021-8561, 11 p.Article

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compoundsGOMES REBELLO, Ligia Portugal; RAMOS, Afonso Mota; PERTUZATTI, Paula Becker et al.Food research international. 2014, Vol 55, pp 397-403, issn 0963-9969, 7 p.Article

Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS LorenaBARCIA, Milene Teixeira; PERTUZATTI, Paula Becker; GOMEZ-ALONSO, Sergio et al.Food chemistry. 2014, Vol 159, pp 95-105, issn 0308-8146, 11 p.Article

Polyphenols and Antioxidant Activity of Calafate (Berberis microphylia) Fruits and Other Native Berries from Southern ChileRUIZ, Antonieta; HERMOSIN-GUTIERREZ, Isidro; MARDONES, Claudia et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 10, pp 6081-6089, issn 0021-8561, 9 p.Article

Structure Elucidation of Peonidin 3,7-O-β-Diglucoside Isolated from Garnacha Tintorera (Vitis vinifera L.) GrapesCASTILLO-MUNOZ, Noelia; WINTERHALTER, Peter; WEBER, Fabian et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 20, pp 11105-11111, issn 0021-8561, 7 p.Article

Analysis of hydroxycinnamic acids derivatives in calafate (Berberis microphylla G. Forst) berries by liquid chromatography with photodiode array and mass spectrometry detectionRUIZ, Antonieta; MARDONES, Claudia; VERGARA, Carola et al.Journal of chromatography. 2013, Vol 1281, pp 38-45, issn 0021-9673, 8 p.Article

Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory CharacteristicsCEJUDO-BASTANTE, María Jesús; HERMOSIN-GUTIERREZ, Isidro; CASTRO-VAZQUEZ, Lucia Isabel et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 8, pp 4171-4182, issn 0021-8561, 12 p.Article

Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)BORDIGA, Matteo; GOMEZ-ALONSO, Sergio; LOCATELLI, Monica et al.Food research international. 2014, Vol 65, pp 282-290, issn 0963-9969, 9 p., bArticle

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC―DAD―ESI-MS/MSGOMES REBELLO, Ligia Portugal; LAGO-VANZELA, Ellen Silva; TEIXEIRA BARCIA, Milene et al.Food research international. 2013, Vol 54, Num 1, pp 354-366, issn 0963-9969, 13 p.Article

Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) WinesAROZARENA, Iñigo; ORTIZ, Jacqueline; HERMOSIN-GUTIERREZ, Isidro et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 30, pp 7463-7473, issn 0021-8561, 11 p.Article