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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Changes in polyphenol content during production of grape juice concentrate | | 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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| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages | | Phytochemistry |
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| Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method | | Food chemistry |
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| A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice | | Food and bioprocess technology |
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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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| Gastrointestinal stability and bioavailability of (poly)phenolic compounds following ingestion of Concord grape juice by humans | | Molecular nutrition and food research |
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| Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices | | Food and bioprocess technology |
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| Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp | | Journal of food biochemistry |
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| Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition | | World journal of microbiology and biotechnology |
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| α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel | | International journal of food science and technology |
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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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| Sensory stability of concord and isabel concentrated grape juices during storage | | Journal of sensory studies |
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| Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must | | International journal of food microbiology |
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| Geographical traceability based on ⁸⁷Sr/⁸⁶Sr indicator: A first approach for PDO Lambrusco wines from Modena | | Food chemistry |
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| An innovative grape juice enriched in polyphenols by microwave-assisted extraction | | Food chemistry |
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| Co‐pigmentation of anthocyanins under physiological conditions | | Journal of food science |
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| Black Grape Juice Protects Spleen from Lipid Oxidation Induced by Gamma Radiation in Rats | | Journal of food biochemistry |
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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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| Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier | | International journal of food microbiology |
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| Effect of flash release treatment on phenolic extraction and wine composition | | Journal of agricultural and food chemistry |
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| Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection | | Food chemistry |
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| Effects of prefermentative skin contact conditions on colour and phenolic content of white wines | | Journal of food engineering |
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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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| A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties | | Food chemistry |
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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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| Effects of resveratrol and purple grape juice on nucleotide hydrolysis by adult rat serum | | Food chemistry |
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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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| Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process | | Food chemistry |
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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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| Solid Foodstuff Supplemented with Phenolics from Grape: Antioxidant Properties and Correlation with Phenolic Profiles | | Journal of agricultural and food chemistry |
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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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| The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics | | Journal of food composition and analysis |
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| Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing | | Food research international |
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| Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines | | Food research international |
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