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

HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescenceGOMEZ-ALONSO, Sergio; GARCIA-ROMERO, Esteban; HERMOSIN-GUTIERREZ, Isidro et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 7, pp 618-626, issn 0889-1575, 9 p.Article

Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and SyrahHERMOSIN GUTIERREZ, Isidro; SANCHEZ-PALOMO LORENZO, Eva; ESPINOSA, Almudena Vicario et al.Food chemistry. 2005, Vol 92, Num 2, pp 269-283, issn 0308-8146, 15 p.Article

Formation of hydroxyphenyl-pyranoanthocyanins in grenache wines : Precursor levels and evolution during agingRENTZSCH, Michael; SCHWARZ, Michael; WINTERHALTER, Peter et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 12, pp 4883-4888, issn 0021-8561, 6 p.Article

Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samplesGOMEZ-ALONSO, Sergio; HERMOSIN-GUTIERREZ, Isidro; GARCIA-ROMERO, Esteban et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 3, pp 608-613, issn 0021-8561, 6 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 II: Merlot winesCEJUDO-BASTANTE, María Jesús; HERMOSIN-GUTIERREZ, Isidro; PEREZ-COELLO, Maria Soledad et al.Food chemistry. 2010, Vol 124, Num 3, pp 738-748, issn 0308-8146, 11 p.Article

Flavonol profiles of Vitis vinifera white grape cultivarsCASTILLO-MUNOZ, Noelia; GOMEZ-ALONSO, Sergio; GARCIA-ROMERO, Esteban et al.Journal of food composition and analysis (Print). 2010, Vol 23, Num 7, pp 699-705, issn 0889-1575, 7 p.Article

Characteristic Phenolic Composition of Single-Cultivar Red Wines of the Canary Islands (Spain)PEREZ-TRUJILLO, Juan Pedro; HERNANDEZ, Zulimar; LOPEZ-BELLIDO, Francisco Javier et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 11, pp 6150-6164, issn 0021-8561, 15 p.Article

HPLC-DAD-ESI-MS/MS Characterization of Pyranoanthocyanins Pigments Formed in Model WineBLANCO-VEGA, Dora; LOPEZ-BELLIDO, Francisco Javier; ALIA- ROBLEDO, Jose Maria et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 17, pp 9523-9531, issn 0021-8561, 9 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

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordo Grape (Vitis labrusca) Using HPLC-DAD-ESI-MS/MSLAGO-VANZELA, Ellen Silva; DA-SILVA, Roberto; GOMES, Eleni et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 24, pp 13136-13146, issn 0021-8561, 11 p.Article

Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil)BARCIA, Milene Teixeira; PERTUZATTI, Paula Becker; RODRIGUES, Daniele et al.Food research international. 2014, Vol 62, pp 500-513, issn 0963-9969, 14 p.Article

Anthocyanin profiles in south Patagonian wild berries by HPLC-DAD-ESI-MS/MSRUIZ, Antonieta; HERMOSIN-GUTIERREZ, Isidro; VERGARA, Carola et al.Food research international. 2013, Vol 51, Num 2, pp 706-713, issn 0963-9969, 8 p.Article

Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red WinesCASTILLO-MUNOZ, Noelia; FERNANDEZ-GONZALEZ, Mónica; GOMEZ-ALONSO, Sergio et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 17, pp 7883-7891, issn 0021-8561, 9 p.Article

Hydroxycinnamic acids and flavonols in native edible berries of South PatagoniaRUIZ, Antonieta; BUSTAMANTE, Luis; VERGARA, Carola et al.Food chemistry. 2015, Vol 167, pp 84-90, issn 0308-8146, 7 p.Article