300 related articles for article (PubMed ID: 25058466)
21. Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes.
Favell JW; Noestheden M; Lyons SM; Zandberg WF
J Agric Food Chem; 2019 Dec; 67(51):14137-14142. PubMed ID: 31802665
[TBL] [Abstract][Full Text] [Related]
22. The fruit cuticles of wild tomato species exhibit architectural and chemical diversity, providing a new model for studying the evolution of cuticle function.
Yeats TH; Buda GJ; Wang Z; Chehanovsky N; Moyle LC; Jetter R; Schaffer AA; Rose JK
Plant J; 2012 Feb; 69(4):655-66. PubMed ID: 22007785
[TBL] [Abstract][Full Text] [Related]
23. Estimation of total soluble solids in grape berries using a hand-held NIR spectrometer under field conditions.
Urraca R; Sanz-Garcia A; Tardaguila J; Diago MP
J Sci Food Agric; 2016 Jul; 96(9):3007-16. PubMed ID: 26399449
[TBL] [Abstract][Full Text] [Related]
24. Changes in Cuticular Wax Composition of Two Blueberry Cultivars during Fruit Ripening and Postharvest Cold Storage.
Chu W; Gao H; Chen H; Wu W; Fang X
J Agric Food Chem; 2018 Mar; 66(11):2870-2876. PubMed ID: 29489345
[TBL] [Abstract][Full Text] [Related]
25. Cuticular waxes of nectarines during fruit development in relation to surface conductance and susceptibility to Monilinia laxa.
Oliveira Lino L; Quilot-Turion B; Dufour C; Corre MN; Lessire R; Génard M; Poëssel JL
J Exp Bot; 2020 Sep; 71(18):5521-5537. PubMed ID: 32556164
[TBL] [Abstract][Full Text] [Related]
26. Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera.
Godshaw J; Hjelmeland AK; Zweigenbaum J; Ebeler SE
Food Chem; 2019 Nov; 297():124921. PubMed ID: 31253264
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Plant protection product residues in white grapes and wines of "Malvasia Istriana" produced in Istria.
Baša Česnik H; Velikonja Bolta Š; Bavčar D; Radeka S; Lisjak K
Food Addit Contam Part B Surveill; 2016 Dec; 9(4):256-260. PubMed ID: 27397558
[TBL] [Abstract][Full Text] [Related]
29. Sulfur dioxide maintains storage quality of table grape (Vitis vinifera cv 'Kyoho') by altering cuticular wax composition after simulated transportation.
Li Z; Huang J; Chen H; Yang M; Li D; Xu Y; Li L; Chen J; Wu B; Luo Z
Food Chem; 2023 May; 408():135188. PubMed ID: 36521292
[TBL] [Abstract][Full Text] [Related]
30. Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept.
Rice S; Maurer DL; Fennell A; Dharmadhikari M; Koziel JA
Molecules; 2019 Feb; 24(3):. PubMed ID: 30717185
[TBL] [Abstract][Full Text] [Related]
31. Two oxidosqualene cyclases responsible for biosynthesis of tomato fruit cuticular triterpenoids.
Wang Z; Guhling O; Yao R; Li F; Yeats TH; Rose JK; Jetter R
Plant Physiol; 2011 Jan; 155(1):540-52. PubMed ID: 21059824
[TBL] [Abstract][Full Text] [Related]
32. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
Pérez-Magariño S; González-San José ML
J Agric Food Chem; 2004 Mar; 52(5):1181-9. PubMed ID: 14995118
[TBL] [Abstract][Full Text] [Related]
33. Compositional, structural and functional cuticle analysis of Prunus laurocerasus L. sheds light on cuticular barrier plasticity.
Diarte C; Xavier de Souza A; Staiger S; Deininger AC; Bueno A; Burghardt M; Graell J; Riederer M; Lara I; Leide J
Plant Physiol Biochem; 2021 Jan; 158():434-445. PubMed ID: 33257229
[TBL] [Abstract][Full Text] [Related]
34. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
Thimothe J; Bonsi IA; Padilla-Zakour OI; Koo H
J Agric Food Chem; 2007 Dec; 55(25):10200-7. PubMed ID: 17999462
[TBL] [Abstract][Full Text] [Related]
35. Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries.
Koch A; Ebeler SE; Williams LE; Matthews MA
Physiol Plant; 2012 Jun; 145(2):275-85. PubMed ID: 22224579
[TBL] [Abstract][Full Text] [Related]
36. Triterpenoids of Three Apple Cultivars-Biosynthesis, Antioxidative and Anti-Inflammatory Properties, and Fate during Processing.
Woźniak Ł; Szakiel A; Głowacka A; Rozpara E; Marszałek K; Skąpska S
Molecules; 2023 Mar; 28(6):. PubMed ID: 36985556
[TBL] [Abstract][Full Text] [Related]
37. Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening.
Negri AS; Prinsi B; Rossoni M; Failla O; Scienza A; Cocucci M; Espen L
BMC Genomics; 2008 Aug; 9():378. PubMed ID: 18691399
[TBL] [Abstract][Full Text] [Related]
38. Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera wine grapes.
Agati G; D'Onofrio C; Ducci E; Cuzzola A; Remorini D; Tuccio L; Lazzini F; Mattii G
J Agric Food Chem; 2013 Dec; 61(50):12211-8. PubMed ID: 24279372
[TBL] [Abstract][Full Text] [Related]
39. CYP716A subfamily members are multifunctional oxidases in triterpenoid biosynthesis.
Fukushima EO; Seki H; Ohyama K; Ono E; Umemoto N; Mizutani M; Saito K; Muranaka T
Plant Cell Physiol; 2011 Dec; 52(12):2050-61. PubMed ID: 22039103
[TBL] [Abstract][Full Text] [Related]
40. Determination of three major triterpenoids in epicuticular wax of cabbage (Brassica oleracea L.) by high-performance liquid chromatography with UV and mass spectrometric detection.
Martelanc M; Vovk I; Simonovska B
J Chromatogr A; 2007 Sep; 1164(1-2):145-52. PubMed ID: 17692861
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
