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428 related items for PubMed ID: 25766801

  • 1. Phenylalanine and urea foliar applications to grapevine: effect on wine phenolic content.
    Portu J, González-Arenzana L, Hermosín-Gutiérrez I, Santamaría P, Garde-Cerdán T.
    Food Chem; 2015 Aug 01; 180():55-63. PubMed ID: 25766801
    [Abstract] [Full Text] [Related]

  • 2. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea.
    Portu J, López-Alfaro I, Gómez-Alonso S, López R, Garde-Cerdán T.
    Food Chem; 2015 Aug 01; 180():171-180. PubMed ID: 25766815
    [Abstract] [Full Text] [Related]

  • 3. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract.
    Portu J, López R, Baroja E, Santamaría P, Garde-Cerdán T.
    Food Chem; 2016 Jun 15; 201():213-21. PubMed ID: 26868568
    [Abstract] [Full Text] [Related]

  • 4. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ, Monforte L, Tomás-Las-Heras R, Martínez-Abaigar J, Núñez-Olivera E.
    J Sci Food Agric; 2020 Jan 15; 100(1):401-409. PubMed ID: 31637723
    [Abstract] [Full Text] [Related]

  • 5. Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity.
    López R, Portu J, González-Arenzana L, Garijo P, Gutiérrez AR, Santamaría P.
    J Food Sci; 2021 Mar 15; 86(3):803-812. PubMed ID: 33590528
    [Abstract] [Full Text] [Related]

  • 6. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J, Baca-Bocanegra B, Heredia FJ, Hernández-Hierro JM.
    J Food Sci; 2020 Feb 15; 85(2):324-331. PubMed ID: 31968392
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Methyl jasmonate foliar application to Tempranillo vineyard improved grape and wine phenolic content.
    Portu J, Santamaría P, López-Alfaro I, López R, Garde-Cerdán T.
    J Agric Food Chem; 2015 Mar 04; 63(8):2328-37. PubMed ID: 25672964
    [Abstract] [Full Text] [Related]

  • 9. Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages.
    Garde-Cerdán T, Gutiérrez-Gamboa G, Ayestarán B, González-Lázaro M, Rubio-Bretón P, Pérez-Álvarez EP.
    Food Chem; 2021 May 30; 345():128843. PubMed ID: 33340888
    [Abstract] [Full Text] [Related]

  • 10. Phenolic composition of Tempranillo wines following early defoliation of the vines.
    Diago MP, Ayestarán B, Guadalupe Z, Garrido Á, Tardaguila J.
    J Sci Food Agric; 2012 Mar 15; 92(4):925-34. PubMed ID: 21968704
    [Abstract] [Full Text] [Related]

  • 11. Foliar application of methyl jasmonate and methyl jasmonate supported on nanoparticles: Incidence on grape phenolic composition over two seasons.
    Garde-Cerdán T, Sáenz de Urturi I, Rubio-Bretón P, Marín-San Román S, Baroja E, Ramírez-Rodríguez GB, Delgado-López JM, Pérez-Álvarez EP.
    Food Chem; 2023 Feb 15; 402():134244. PubMed ID: 36126582
    [Abstract] [Full Text] [Related]

  • 12. Foliar-sprayed manganese sulfate improves flavonoid content in grape berry skin of Cabernet Sauvignon (Vitis vinifera L.) growing on alkaline soil and wine chromatic characteristics.
    Chen H, Yang J, Deng X, Lei Y, Xie S, Guo S, Ren R, Li J, Zhang Z, Xu T.
    Food Chem; 2020 Jun 01; 314():126182. PubMed ID: 31968293
    [Abstract] [Full Text] [Related]

  • 13. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
    Nixdorf SL, Hermosín-Gutiérrez I.
    Anal Chim Acta; 2010 Feb 05; 659(1-2):208-15. PubMed ID: 20103126
    [Abstract] [Full Text] [Related]

  • 14. Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers.
    Garde-Cerdán T, López R, Portu J, González-Arenzana L, López-Alfaro I, Santamaría P.
    Food Chem; 2014 Nov 15; 163():136-41. PubMed ID: 24912708
    [Abstract] [Full Text] [Related]

  • 15. 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 10; 52(5):1181-9. PubMed ID: 14995118
    [Abstract] [Full Text] [Related]

  • 16. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.
    Castillo-Muñoz N, Fernández-González M, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2009 Sep 09; 57(17):7883-91. PubMed ID: 19673489
    [Abstract] [Full Text] [Related]

  • 17. Characterization of the color parameters and monomeric phenolic composition of 'Tempranillo' and 'Graciano' wines made by carbonic maceration.
    Portu J, Rosa Gutiérrez-Viguera A, González-Arenzana L, Santamaría P.
    Food Chem; 2023 Apr 16; 406():134327. PubMed ID: 36470081
    [Abstract] [Full Text] [Related]

  • 18. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
    Popovic-Djordjevic J, Pejin B, Dramicanin A, Jovic S, Vujovic D, Zunic D, Ristic R.
    Curr Pharm Biotechnol; 2017 Apr 16; 18(4):343-350. PubMed ID: 28294060
    [Abstract] [Full Text] [Related]

  • 19. Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.
    Gutiérrez-Gamboa G, Garde-Cerdán T, Portu J, Moreno-Simunovic Y, Martínez-Gil AM.
    Food Res Int; 2017 Jun 16; 96():46-53. PubMed ID: 28528107
    [Abstract] [Full Text] [Related]

  • 20. Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.
    Ruiz-García Y, Romero-Cascales I, Gil-Muñoz R, Fernández-Fernández JI, López-Roca JM, Gómez-Plaza E.
    J Agric Food Chem; 2012 Feb 08; 60(5):1283-90. PubMed ID: 22229261
    [Abstract] [Full Text] [Related]

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