Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC–DAD–MS and exploratory analysis by principal component analysis-Reference-Cited by-同舟云学术

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Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC–DAD–MS and exploratory analysis by principal component analysis

Published:2014-02 Issue: Volume:145 Page:395-403
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fraige Karina,Pereira-Filho Edenir R.,Carrilho Emanuel

Funder

Fundação de Amparo a Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. A general analytical strategy for the characterization of phenolic compounds in fruit juices by high-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry;Abad-García;Journal of Chromatography A,2009

2. Advanced ultra high pressure liquid chromatography–tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments;Alberts;Journal of Chromatography A,2012

3. Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years;Arozarena;European Food Research and Technology,2002

4. Differentiation of some Spanish wines according to variety and region based on their anthocyanin composition;Arozarena;European Food Research and Technology,2000

5. Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods;Berente;Journal of Chromatography A,2000

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