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Journal of Chemistry
Volume 2013, Article ID 274893, 7 pages
http://dx.doi.org/10.1155/2013/274893
Research Article

Identification by HPLC-MS of Anthocyanin Derivatives in Raisins

1Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014 Cordoba, Spain
2Polyphenols Research Group, Nutrition and Bromatology Section, Faculty of Pharmacy, Campus Miguel de Unamuno, 37007 Salamanca, Spain

Received 13 June 2012; Accepted 12 August 2012

Academic Editor: Ioannis Kourkoutas

Copyright © 2013 Ana Marquez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [8 citations]

The following is the list of published articles that have cited the current article.

  • Melita Sternad Lemut, Kajetan Trost, Paolo Sivilotti, Panagiotis Arapitsas, and Urska Vrhovsek, “Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation,” Journal of The Science of Food and Agriculture, vol. 93, no. 15, pp. 3670–3681, 2013. View at Publisher · View at Google Scholar
  • Ana Marquez, Maria P. Serratosa, and Julieta Merida, “Anthocyanin Evolution and Color Changes in Red Grapes During Their Chamber Drying,” Journal of Agricultural and Food Chemistry, vol. 61, no. 41, pp. 9908–9914, 2013. View at Publisher · View at Google Scholar
  • Ana Marquez, María P. Serratosa, and Julieta Merida, “Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking,” Journal of Chemistry, vol. 2013, pp. 1–15, 2013. View at Publisher · View at Google Scholar
  • Maria P. Serratosa, Ana Marquez, Lourdes Moyano, Luis Zea, and Julieta Merida, “Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions,” Food Chemistry, 2014. View at Publisher · View at Google Scholar
  • Ramin Masoudi, Thomas Uchida, and John McPhee, “Reduction of Multibody Dynamic Models in Automotive Systems Using the Proper Orthogonal Decomposition,” Journal Of Computational And Nonlinear Dynamics, vol. 10, no. 3, 2015. View at Publisher · View at Google Scholar
  • Panagiotis Arapitsas, Joana Oliveira, and Fulvio Mattivi, “Do white grapes really exist?,” Food Research International, vol. 69, pp. 21–25, 2015. View at Publisher · View at Google Scholar
  • Chandré M. Willemse, Maria A. Stander, Jochen Vestner, Andreas G. J. Tredoux, and André de Villiers, “Comprehensive Two-Dimensional Hydrophilic Interaction Chromatography (HILIC) × Reversed-Phase Liquid Chromatography Coupled to High-Resolution Mass Spectrometry (RP-LC-UV-MS) Analysis of Anthocyanins and Derived Pigments in Red Wine,” Analytical Chemistry, 2015. View at Publisher · View at Google Scholar
  • Lina Grunovaitė, Milda Pukalskienė, Audrius Pukalskas, and Petras Rimantas Venskutonis, “Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition,” Journal of Functional Foods, vol. 24, pp. 85–96, 2016. View at Publisher · View at Google Scholar