301 related articles for article (PubMed ID: 20438135)
1. Evolution of aroma and phenolic compounds during ripening of 'superior seedless' grapes.
Hellín P; Manso A; Flores P; Fenoll J
J Agric Food Chem; 2010 May; 58(10):6334-40. PubMed ID: 20438135
[TBL] [Abstract][Full Text] [Related]
2. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
[TBL] [Abstract][Full Text] [Related]
3. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS.
Cantos E; Espín JC; Tomás-Barberán FA
J Agric Food Chem; 2002 Sep; 50(20):5691-6. PubMed ID: 12236700
[TBL] [Abstract][Full Text] [Related]
4. Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.).
Kalua CM; Boss PK
J Agric Food Chem; 2009 May; 57(9):3818-30. PubMed ID: 19309150
[TBL] [Abstract][Full Text] [Related]
5. Irrigation and rootstock effects on the phenolic concentration and aroma potential of Vitis vinifera L. cv. cabernet sauvignon grapes.
Koundouras S; Hatzidimitriou E; Karamolegkou M; Dimopoulou E; Kallithraka S; Tsialtas JT; Zioziou E; Nikolaou N; Kotseridis Y
J Agric Food Chem; 2009 Sep; 57(17):7805-13. PubMed ID: 19722708
[TBL] [Abstract][Full Text] [Related]
6. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
Vilanova M; Genisheva Z; Bescansa L; Masa A; Oliveira JM
Phytochemistry; 2012 Feb; 74():196-205. PubMed ID: 22071134
[TBL] [Abstract][Full Text] [Related]
7. Prediction of Muscat aroma in table grape by analysis of rose oxide.
Ruiz-García L; Hellín P; Flores P; Fenoll J
Food Chem; 2014 Jul; 154():151-7. PubMed ID: 24518327
[TBL] [Abstract][Full Text] [Related]
8. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
Pedneault K; Dorais M; Angers P
J Agric Food Chem; 2013 Nov; 61(44):10418-38. PubMed ID: 24151907
[TBL] [Abstract][Full Text] [Related]
9. Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening.
Salinas M; Zalacain A; Pardo F; Alonso GL
J Agric Food Chem; 2004 Jul; 52(15):4821-7. PubMed ID: 15264921
[TBL] [Abstract][Full Text] [Related]
10. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components.
Koundouras S; Marinos V; Gkoulioti A; Kotseridis Y; van Leeuwen C
J Agric Food Chem; 2006 Jul; 54(14):5077-86. PubMed ID: 16819919
[TBL] [Abstract][Full Text] [Related]
11. Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.
Yang Y; Jin GJ; Wang XJ; Kong CL; Liu J; Tao YS
Food Chem; 2019 Jun; 284():155-161. PubMed ID: 30744840
[TBL] [Abstract][Full Text] [Related]
12. Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.
Feng MX; Jin XQ; Yao H; Zhu TY; Guo SH; Li S; Lei YL; Xing ZG; Zhao XH; Xu TF; Meng JF
J Sci Food Agric; 2022 Jan; 102(1):291-298. PubMed ID: 34096061
[TBL] [Abstract][Full Text] [Related]
13. Regulated deficit irrigation strategies affect the terpene accumulation in Gewürztraminer (Vitis vinifera L.) grapes grown in the Okanagan Valley.
Kovalenko Y; Tindjau R; Madilao LL; Castellarin SD
Food Chem; 2021 Mar; 341(Pt 2):128172. PubMed ID: 33039736
[TBL] [Abstract][Full Text] [Related]
14. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.
Yang YN; Zheng FP; Yu AN; Sun BG
Food Chem; 2019 Jul; 287():232-240. PubMed ID: 30857694
[TBL] [Abstract][Full Text] [Related]
15. Dynamic changes in monoterpene accumulation and biosynthesis during grape ripening in three Vitis vinifera L. cultivars.
Yue X; Ren R; Ma X; Fang Y; Zhang Z; Ju Y
Food Res Int; 2020 Nov; 137():109736. PubMed ID: 33233302
[TBL] [Abstract][Full Text] [Related]
16. 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).
Urcan DE; Giacosa S; Torchio F; Río Segade S; Raimondi S; Bertolino M; Gerbi V; Pop N; Rolle L
Food Chem; 2017 Mar; 219():346-356. PubMed ID: 27765237
[TBL] [Abstract][Full Text] [Related]
17. Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (
Previtali P; Dokoozlian NK; Pan BS; Wilkinson KL; Ford CM
J Agric Food Chem; 2021 Jul; 69(27):7709-7724. PubMed ID: 34189912
[TBL] [Abstract][Full Text] [Related]
18. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
[TBL] [Abstract][Full Text] [Related]
19. Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera cv. Cesanese d'Affile.
Mulinacci N; Santamaria AR; Giaccherini C; Innocenti M; Valletta A; Ciolfi G; Pasqua G
Nat Prod Res; 2008; 22(12):1033-9. PubMed ID: 18780243
[TBL] [Abstract][Full Text] [Related]
20. HPLC-DAD-ESI-MS analysis of flavonoid compounds in 5 seedless table grapes grown in Apulian Region.
Crupi P; Coletta A; Anna Milella R; Perniola R; Gasparro M; Genghi R; Antonacci D
J Food Sci; 2012 Feb; 77(2):C174-81. PubMed ID: 22309436
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]