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| engineering (9) |
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| Engineering of red cells of Arabidopsis thaliana and comparative genome-wide gene expression analysis of red cells versus wild-type cells | | Planta |
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| Transgenic apple plants overexpressing the Lc gene of maize show an altered growth habit and increased resistance to apple scab and fire blight | | Planta |
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| LED lighting and seasonality effects antioxidant properties of baby leaf lettuce | | Food chemistry |
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| A new closing Y‐shaped training system for grapevines | | Australian journal of grape and wine research |
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| equipment (41) |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage | | Journal of food biochemistry |
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| RNAi-induced silencing of gene expression in strawberry fruit (Fragaria x ananassa) by agroinfiltration: a rapid assay for gene function analysis | | The plant journal |
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| Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage | | European food research and technology |
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| information science (7) |
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| Polyphenol content and evaluation of antichemotactic, antiedematogenic and antioxidant activities of rubus sp. cultivars | | Journal of food biochemistry |
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| Anthocyanins in the diet of children and adolescents: intake, sources and trends | | European journal of nutrition |
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| Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties | | Journal of food biochemistry |
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| Anthocyanins in the diet of infants and toddlers: intake, sources and trends | | European journal of nutrition |
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| materials science (61) |
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| Anthocyanin‐rich Fractions of Blackberry Extracts Reduce UV‐induced Free Radicals and Oxidative Damage in Keratinocytes | | Phytotherapy research |
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| Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage | | Journal of food biochemistry |
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| Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry | | Food chemistry |
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| Purification, characterisation and application of α‐l‐rhamnosidase from Penicillium citrinum MTCC‐8897 | | International journal of food science and technology |
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| mathematics and statistics (89) |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella | | Food chemistry |
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| The winter-red-leaf syndrome in Pistacia lentiscus: Evidence that the anthocyanic phenotype suffers from nitrogen deficiency, low carboxylation efficiency and high risk of photoinhibition | | Journal of plant physiology |
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| methodology (415) |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts | | Bioresource technology |
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| Engineering of red cells of Arabidopsis thaliana and comparative genome-wide gene expression analysis of red cells versus wild-type cells | | Planta |
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| Exploring the Transcriptome Landscape of Pomegranate Fruit Peel for Natural Product Biosynthetic Gene and SSR Marker DiscoveryF | | Journal of integrative plant biology |
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| research (83) |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Increasing sucrose concentrations promote phenylpropanoid biosynthesis in grapevine cell cultures | | Journal of plant physiology |
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| Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | | Innovative food science and emerging technologies |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| support systems and models (83) |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts | | Bioresource technology |
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| Comparison of the relative recovery of polyphenolics in two fruit extracts from a model of degradation during digestion and metabolism | | Molecular nutrition and food research |
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| Assessing absorbability of bioactive components in aloe using in vitro digestion model with human intestinal cell | | Journal of food biochemistry |
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| technology (362) |
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| Impact of enzyme on quality of blackcurrant and plum juices | | Lebensmittel-Wissenschaft |
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| Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts | | Bioresource technology |
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| Anthocyanin‐rich Fractions of Blackberry Extracts Reduce UV‐induced Free Radicals and Oxidative Damage in Keratinocytes | | Phytotherapy research |
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| Protective effect of supplemental anthocyanins on Arabidopsis leaves under high light | | Physiologia plantarum |
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