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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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| Nutrient composition of leaves and fruit juice of grapevine as affected by soil and nitrogen fertilization | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile | | European food research and technology |
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| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages | | Phytochemistry |
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| Berry shrivel of grapes in Austria – Aspects of the physiological disorder with cultivar Zweigelt (Vitis vinifera L.) | | Scientia horticulturae |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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| Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality | | Innovative food science and emerging technologies |
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| Varietal aroma compounds of Vitis vinifera cv. Khamri grown in Tunisia | | Journal of food quality |
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| Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation | | International journal of food microbiology |
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| Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations | | Antonie van Leeuwenhoek |
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| Temperature and storage effects on antioxidant activity of juice from red and white grapes | | International journal of food science and technology |
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| Genetic structure and diversity analysis in Vitis vinifera L. cultivars from Iran using SSR markers | | Scientia horticulturae |
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| Co‐pigmentation of anthocyanins under physiological conditions | | Journal of food science |
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| Thermal and high pressure inactivation kinetics of Victoria grape polyphenol oxidase: from model systems to grape must | | Journal of food process engineering |
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| Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines | | International journal of food microbiology |
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| Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier | | International journal of food microbiology |
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| Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice | | Journal of agricultural and food chemistry |
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| Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages | | Journal of agricultural and food chemistry |
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| Enhancing the Retention of Phytochemicals and Organoleptic Attributes in Muscadine Grape Juice through a Combined Approach between Dense Phase CO2 Processing and Copigmentation | | Journal of agricultural and food chemistry |
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| 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 |
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| A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties | | Food chemistry |
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| Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis | | Journal of the science of food and agriculture |
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| Influence of addition of yeast autolysate on the formation of amines in wine | | Journal of the science of food and agriculture |
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| Occurrence of pathogenic fungal species in Tunisian vineyards | | International journal of food microbiology |
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| Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from a Tunisian vineyard | | International journal of food microbiology |
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| Influence of cover crop on water use and performance of vineyard in Mediterranean Portugal | | Agriculture, ecosystems and environment |
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| Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids | | International journal of food microbiology |
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| Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure | | Journal of food science |
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| Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape | | International journal of food microbiology |
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| Establishment of the varietal volatile profile of musts from white Vitis vinifera L. varieties | | Journal of the science of food and agriculture |
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| Enzymatic vegetable extract with bio- active components: Influence of fertiliser on the colour and anthocyanins of red grapes | | Journal of the science of food and agriculture |
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| Primary study of enological variability of wines from different clones of Vitis vinifera L cv. Albarino grown in Mision Biologica de Galicia (CSIC) | | Journal of food composition and analysis |
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| An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice | | Food quality and preference |
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| The development of varietal aroma from non-floral grapes by yeasts of different genera | | Food chemistry |
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| Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality | | Phytopathology |
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| Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado | | Journal of industrial microbiology and biotechnology |
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| Fractionation of Monomeric and Polymeric Anthocyanins from Concord Grape (Vitis labrusca L.) Juice by Membrane Ultrafiltration | | Journal of agricultural and food chemistry |
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| Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States | | Journal of agricultural and food chemistry |
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| Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry | | Journal of chromatography |
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| Characterization of Free Flavor Compounds in Traminette Grape and Their Relationship to Vineyard Training System and Location | | Journal of food science |
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| Influence of Pressing Method on Juice Stilbene Content in Muscadine and Bunch Grapes | | Journal of food science |
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| Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS | | Journal of food science |
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| Phyllosphere grapevine yeast Aureobasidium pullulans reduces Aspergillus carbonarius (sour rot) incidence in wine-producing vineyards in Greece | | Biological control |
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| Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño | | Journal of industrial microbiology and biotechnology |
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| Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in Concord and Niagara Grape Juice | | Journal of food science |
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| Occurrence of biogenic amines in wine: The role of grapes | | Food chemistry |
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| Changes in the Chemical Composition of Reduced Cooked Musts during the Heating Process | | Journal of agricultural and food chemistry |
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| Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage | | Food chemistry |
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| Toward the Authentication of Wines of Nemea Denomination of Origin through Cleaved Amplified Polymorphic Sequence (CAPS)-Based Assay | | Journal of agricultural and food chemistry |
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| 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 |
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