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Journal Abstract Search

225 related items for PubMed ID: 23526245

  • 1. Influence of the freezing method on the changes that occur in grape samples after frozen storage.
    Santesteban LG, Miranda C, Royo JB.
    J Sci Food Agric; 2013 Sep; 93(12):3010-5. PubMed ID: 23526245
    [Abstract] [Full Text] [Related]

  • 2. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS, Demiray S, Egebo M, Meyer AS.
    J Agric Food Chem; 2008 Feb 13; 56(3):1105-15. PubMed ID: 18173238
    [Abstract] [Full Text] [Related]

  • 3. Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage.
    Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK.
    J Food Sci; 2008 Sep 13; 73(7):S345-53. PubMed ID: 18803727
    [Abstract] [Full Text] [Related]

  • 4. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
    Bindon K, Varela C, Kennedy J, Holt H, Herderich M.
    Food Chem; 2013 Jun 01; 138(2-3):1696-705. PubMed ID: 23411300
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of red wine made on a small scale utilizing frozen must.
    Schmid F, Li Y, Liebich B, Culbert J, Day C, Jiranek V.
    J Agric Food Chem; 2007 Aug 22; 55(17):7156-61. PubMed ID: 17658823
    [Abstract] [Full Text] [Related]

  • 6. [Effect of selected additives on the quality of the Wegirka Zwykła brand of frozen plums].
    Kmiecik W, Lisiewska Z, Jaworska G.
    Rocz Panstw Zakl Hig; 1995 Aug 22; 46(4):363-71. PubMed ID: 8619118
    [Abstract] [Full Text] [Related]

  • 7. Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.
    Gil M, Esteruelas M, González E, Kontoudakis N, Jiménez J, Fort F, Canals JM, Hermosín-Gutiérrez I, Zamora F.
    J Agric Food Chem; 2013 May 22; 61(20):4968-78. PubMed ID: 23627566
    [Abstract] [Full Text] [Related]

  • 8. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.
    Hernandez-Orte P, Concejero B, Astrain J, Lacau B, Cacho J, Ferreira V.
    J Sci Food Agric; 2015 Mar 15; 95(4):688-701. PubMed ID: 24852393
    [Abstract] [Full Text] [Related]

  • 9. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.).
    Allegro G, Pastore C, Valentini G, Muzzi E, Filippetti I.
    J Sci Food Agric; 2016 Oct 15; 96(13):4553-9. PubMed ID: 26888489
    [Abstract] [Full Text] [Related]

  • 10. Effects of bud load on quality of Beogradska besemena and Thompson seedless table grapes and cultivar differentiation based on chemometrics of analytical indices.
    Baiano A, Terracone C.
    J Sci Food Agric; 2012 Feb 15; 92(3):645-53. PubMed ID: 21969062
    [Abstract] [Full Text] [Related]

  • 11. Influence of post-pruning storage on stilbenoid levels in Vitis vinifera L. canes.
    Gorena T, Saez V, Mardones C, Vergara C, Winterhalter P, von Baer D.
    Food Chem; 2014 Jul 15; 155():256-63. PubMed ID: 24594183
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 96(9):3007-16. PubMed ID: 26399449
    [Abstract] [Full Text] [Related]

  • 13. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
    Wampler B, Barringer SA.
    J Food Sci; 2012 Jun 15; 77(6):C677-83. PubMed ID: 22590987
    [Abstract] [Full Text] [Related]

  • 14. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
    Li Y, Ma R, Xu Z, Wang J, Chen T, Chen F, Wang Z.
    J Sci Food Agric; 2013 Apr 15; 93(6):1404-11. PubMed ID: 23400926
    [Abstract] [Full Text] [Related]

  • 15. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
    Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6585-95. PubMed ID: 17636934
    [Abstract] [Full Text] [Related]

  • 16. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
    Kelebek H, Jourdes M, Selli S, Teissedre PL.
    J Sci Food Agric; 2013 Sep 08; 93(12):2963-72. PubMed ID: 23580476
    [Abstract] [Full Text] [Related]

  • 17. Changes in the triterpenoid content of cuticular waxes during fruit ripening of eight grape (Vitis vinifera) cultivars grown in the Upper Rhine Valley.
    Pensec F, Pączkowski C, Grabarczyk M, Woźniak A, Bénard-Gellon M, Bertsch C, Chong J, Szakiel A.
    J Agric Food Chem; 2014 Aug 13; 62(32):7998-8007. PubMed ID: 25058466
    [Abstract] [Full Text] [Related]

  • 18. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.
    Manfra M, De Nisco M, Bolognese A, Nuzzo V, Sofo A, Scopa A, Santi L, Tenore GC, Novellino E.
    J Sci Food Agric; 2011 Dec 13; 91(15):2749-55. PubMed ID: 21800322
    [Abstract] [Full Text] [Related]

  • 19. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2010 Apr 13; 84(4):662-9. PubMed ID: 20374840
    [Abstract] [Full Text] [Related]

  • 20. Evolution of the localisation and composition of phenolics in grape skin between veraison and maturity in relation to water availability and some climatic conditions.
    Cadot Y, Chevalier M, Barbeau G.
    J Sci Food Agric; 2011 Aug 30; 91(11):1963-76. PubMed ID: 21480272
    [Abstract] [Full Text] [Related]

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