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Journal Abstract Search

346 related items for PubMed ID: 28585244

  • 1. Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile.
    Martínez-Gil AM, Gutiérrez-Gamboa G, Garde-Cerdán T, Pérez-Álvarez EP, Moreno-Simunovic Y.
    J Sci Food Agric; 2018 Jan; 98(1):274-282. PubMed ID: 28585244
    [Abstract] [Full Text] [Related]

  • 2. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.
    Gutiérrez-Gamboa G, Garde-Cerdán T, Carrasco-Quiroz M, Pérez-Álvarez EP, Martínez-Gil AM, Del Alamo-Sanza M, Moreno-Simunovic Y.
    J Sci Food Agric; 2018 Aug; 98(11):4268-4278. PubMed ID: 29424428
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  • 3. Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock.
    Gutiérrez-Gamboa G, Carrasco-Quiroz M, Martínez-Gil AM, Pérez-Álvarez EP, Garde-Cerdán T, Moreno-Simunovic Y.
    Food Res Int; 2018 Mar; 105():344-352. PubMed ID: 29433223
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
    Pedneault K, Dorais M, Angers P.
    J Agric Food Chem; 2013 Nov 06; 61(44):10418-38. PubMed ID: 24151907
    [Abstract] [Full Text] [Related]

  • 7. The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.
    Cauduro Girardello R, Rich V, Smith RJ, Brenneman C, Heymann H, Oberholster A.
    J Sci Food Agric; 2020 Mar 15; 100(4):1436-1447. PubMed ID: 31742703
    [Abstract] [Full Text] [Related]

  • 8. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.
    Hunter JJ, Volschenk CG.
    J Sci Food Agric; 2018 May 15; 98(7):2689-2704. PubMed ID: 29077197
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  • 10. Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes.
    García-Estévez I, Quijada-Morín N, Rivas-Gonzalo JC, Martínez-Fernández J, Sánchez N, Herrero-Jiménez CM, Escribano-Bailón MT.
    J Sci Food Agric; 2017 Sep 15; 97(12):4066-4074. PubMed ID: 28397240
    [Abstract] [Full Text] [Related]

  • 11. 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 12; 55(25):10200-7. PubMed ID: 17999462
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  • 12. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).
    Rusjan D, Mikulic-Petkovsek M.
    J Sci Food Agric; 2017 Nov 12; 97(14):4835-4846. PubMed ID: 28382623
    [Abstract] [Full Text] [Related]

  • 13. Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties.
    Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre PL.
    Molecules; 2014 Jan 02; 19(1):482-506. PubMed ID: 24451245
    [Abstract] [Full Text] [Related]

  • 14. 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
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  • 16. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
    de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, Peña-Neira Á, Obreque-Slier E.
    J Sci Food Agric; 2015 May 15; 95(7):1521-7. PubMed ID: 25082193
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  • 17. 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
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  • 18. Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.).
    Liu X, Li J, Tian Y, Liao M, Zhang Z.
    PLoS One; 2016 Sep 09; 11(3):e0151276. PubMed ID: 26974974
    [Abstract] [Full Text] [Related]

  • 19. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
    Šuklje K, Zhang X, Antalick G, Clark AC, Deloire A, Schmidtke LM.
    J Agric Food Chem; 2016 Feb 03; 64(4):870-80. PubMed ID: 26761394
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  • 20. 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 03; 85(2):324-331. PubMed ID: 31968392
    [Abstract] [Full Text] [Related]

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