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Economics, Business and Industry: products and commodities > agricultural products > plant products > fruit products > fruit juices > grape juice × 259 items, grouped by Health and Pathology (view ungrouped items) animal and human health (21)    (Click to View) Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats Nutrition research (Click to View) Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae Food research international (Click to View) Changes in sour rotten grape berry microbiota during ripening and wine fermentation International journal of food microbiology (Click to View) Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria Food microbiology (Click to View) Influence of yeast strain on ochratoxin A content during fermentation of white and red must Food microbiology (Click to View) Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines International journal of food microbiology (Click to View) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae International journal of food microbiology (Click to View) Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects American journal of clinical nutrition (Click to View) Effect of temperature and water activity on growth and ochratoxin A production by Australian Aspergillus carbonarius and A. niger isolates on a simulated grape juice medium International journal of food microbiology (Click to View) Fate of Ochratoxin A during Vinification of Semillon and Shiraz Grapes Journal of agricultural and food chemistry (Click to View) Occurrence of ochratoxin A in wine and ochratoxigenic mycoflora in grapes and dried vine fruits in South America International journal of food microbiology (Click to View) The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes International journal of food microbiology (Click to View) Occurrence of Ochratoxin A- and Aflatoxin B1-Producing Fungi in Lebanese Grapes and Ochratoxin A Content in Musts and Finished Wines during 2004 Journal of agricultural and food chemistry (Click to View) Occurrence of pathogenic fungal species in Tunisian vineyards International journal of food microbiology (Click to View) Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from a Tunisian vineyard International journal of food microbiology (Click to View) Effects of resveratrol and purple grape juice on nucleotide hydrolysis by adult rat serum Food chemistry (Click to View) Phenolic-rich juice prevents DNA single-strand breakage and cytotoxicity caused by tert-butylhydroperoxide in U937 cells: the role of iron chelation Journal of nutritional biochemistry (Click to View) An overview of ochratoxin A in beer and wine International journal of food microbiology (Click to View) Fungi and mycotoxins in vineyards and grape products International journal of food microbiology (Click to View) In-house validation of a high-performance liquid chromatography analytical method for quantification of ochratoxin A in unfermented grape juice Journal of the science of food and agriculture (Click to View) Phyllosphere grapevine yeast Aureobasidium pullulans reduces Aspergillus carbonarius (sour rot) incidence in wine-producing vineyards in Greece Biological control disease and pest management (4)    (Click to View) Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies Applied microbiology and biotechnology. (Click to View) The variation of mineral profiles from grape juice to monovarietal cabernet sauvignon wine in the vinification process Journal of food processing and preservation (Click to View) Fungi and mycotoxins in vineyards and grape products International journal of food microbiology (Click to View) Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality Phytopathology epidemiology (2)    (Click to View) Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality Phytopathology (Click to View) Vitality enhancement of the rehydrated active dry wine yeast International journal of food microbiology etiology (12)    (Click to View) Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines International journal of food microbiology (Click to View) Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier International journal of food microbiology (Click to View) Effect of temperature and water activity on growth and ochratoxin A production by Australian Aspergillus carbonarius and A. niger isolates on a simulated grape juice medium International journal of food microbiology (Click to View) Occurrence of ochratoxin A in wine and ochratoxigenic mycoflora in grapes and dried vine fruits in South America International journal of food microbiology (Click to View) The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes International journal of food microbiology (Click to View) Occurrence of pathogenic fungal species in Tunisian vineyards International journal of food microbiology (Click to View) Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from a Tunisian vineyard International journal of food microbiology (Click to View) An overview of ochratoxin A in beer and wine International journal of food microbiology (Click to View) Fungi and mycotoxins in vineyards and grape products International journal of food microbiology (Click to View) Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality Phytopathology (Click to View) Phyllosphere grapevine yeast Aureobasidium pullulans reduces Aspergillus carbonarius (sour rot) incidence in wine-producing vineyards in Greece Biological control (Click to View) Vitality enhancement of the rehydrated active dry wine yeast International journal of food microbiology exposure (1)    (Click to View) UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices International journal of food microbiology pathological processes and conditions (5)    (Click to View) Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress European journal of nutrition (Click to View) Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects American journal of clinical nutrition (Click to View) Phenolic-rich juice prevents DNA single-strand breakage and cytotoxicity caused by tert-butylhydroperoxide in U937 cells: the role of iron chelation Journal of nutritional biochemistry (Click to View) Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke Journal of agricultural and food chemistry (Click to View) Performance and water-use efficiency (single-leaf vs. whole-canopy) of well-watered and half-stressed split-root Lambrusco grapevines grown in Po Valley (Italy) Agriculture, ecosystems and environment plant health (7)    (Click to View) Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes Journal of agricultural and food chemistry (Click to View) Occurrence of pathogenic fungal species in Tunisian vineyards International journal of food microbiology (Click to View) Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from a Tunisian vineyard International journal of food microbiology (Click to View) Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties Food chemistry (Click to View) Fungi and mycotoxins in vineyards and grape products International journal of food microbiology (Click to View) Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality Phytopathology (Click to View) Phyllosphere grapevine yeast Aureobasidium pullulans reduces Aspergillus carbonarius (sour rot) incidence in wine-producing vineyards in Greece Biological control therapeutics (3)    (Click to View) Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects American journal of clinical nutrition (Click to View) Acute intake of phenolic-rich juice improves antioxidant status in healthy subjects Nutrition research (Click to View) Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation Food chemistry