Compounds > pyruvic acid

pyruvic acid and vitisin a

pyruvic acid has been researched along with vitisin a in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's3 (60.00)29.6817
2010's0 (0.00)24.3611
2020's2 (40.00)2.80

Authors

AuthorsStudies
Bakker, J; Romero, C1
Colomo, B; Gómez-Cordovés, MC; Morata, A; Suárez, JA1
Calderón, F; Gómez-Cordovés, MC; Morata, A; Suárez, JA1
Laaksonen, O; Liu, S; Yang, B; Yang, W; Zhang, B1
Alcalde-Eon, C; Escribano-Bailón, MT; García-Estévez, I1

Other Studies

5 other study(ies) available for pyruvic acid and vitisin a

ArticleYear
Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:6

    Topics: Acetylation; Anthocyanins; Benzofurans; Coumaric Acids; Food Handling; Glucosides; Kinetics; Phenols; Pyruvic Acid; Temperature; Wine

2000
Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines.
    Journal of agricultural and food chemistry, 2003, Dec-03, Volume: 51, Issue:25

    Topics: Acetaldehyde; Anthocyanins; Benzofurans; Fermentation; Fruit; Phenols; Pyruvic Acid; Saccharomyces cerevisiae; Species Specificity; Vitis; Wine

2003
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.
    International journal of food microbiology, 2006, Feb-01, Volume: 106, Issue:2

    Topics: Acetaldehyde; Anthocyanins; Antioxidants; Benzofurans; Chromatography, High Pressure Liquid; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Phenols; Pyruvic Acid; Saccharomyces; Saccharomyces cerevisiae; Species Specificity; Sulfur Dioxide; Temperature; Time Factors; Wine

2006
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging.
    Food chemistry, 2020, Feb-01, Volume: 305

    Topics: Anthocyanins; Benzofurans; Bioreactors; Chromatography, High Pressure Liquid; Fruit and Vegetable Juices; Mass Spectrometry; Phenols; Pyruvic Acid; Schizosaccharomyces; Time Factors; Vaccinium myrtillus

2020
Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3-
    Journal of agricultural and food chemistry, 2022, Oct-19, Volume: 70, Issue:41

    Topics: Anthocyanins; Glucosides; Hydrolyzable Tannins; Pyruvic Acid; Quercus; Wine

2022