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Journal Abstract Search

218 related items for PubMed ID: 28587991

  • 21. Enhancement of anthocyanin and chromatic profiles in 'Cabernet Sauvignon' (Vitis vinifera L.) by foliar nitrogen fertilizer during veraison.
    Cheng X, Wang P, Chen Q, Ma T, Wang R, Gao Y, Zhu H, Liu Y, Liu B, Sun X, Fang Y.
    J Sci Food Agric; 2022 Jan 15; 102(1):383-395. PubMed ID: 34143902
    [Abstract] [Full Text] [Related]

  • 22. Leucoanthocyanidin reductase and anthocyanidin reductase gene expression and activity in flowers, young berries and skins of Vitis vinifera L. cv. Cabernet-Sauvignon during development.
    Gagné S, Lacampagne S, Claisse O, Gény L.
    Plant Physiol Biochem; 2009 Apr 15; 47(4):282-90. PubMed ID: 19136268
    [Abstract] [Full Text] [Related]

  • 23. Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves.
    Bogs J, Downey MO, Harvey JS, Ashton AR, Tanner GJ, Robinson SP.
    Plant Physiol; 2005 Oct 15; 139(2):652-63. PubMed ID: 16169968
    [Abstract] [Full Text] [Related]

  • 24. Comparative physiological, metabolomic, and transcriptomic analyses reveal developmental stage-dependent effects of cluster bagging on phenolic metabolism in Cabernet Sauvignon grape berries.
    Sun RZ, Cheng G, Li Q, Zhu YR, Zhang X, Wang Y, He YN, Li SY, He L, Chen W, Pan QH, Duan CQ, Wang J.
    BMC Plant Biol; 2019 Dec 26; 19(1):583. PubMed ID: 31878879
    [Abstract] [Full Text] [Related]

  • 25. A sense of place: transcriptomics identifies environmental signatures in Cabernet Sauvignon berry skins in the late stages of ripening.
    Cramer GR, Cochetel N, Ghan R, Destrac-Irvine A, Delrot S.
    BMC Plant Biol; 2020 Jan 28; 20(1):41. PubMed ID: 31992236
    [Abstract] [Full Text] [Related]

  • 26. Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).
    Hanlin RL, Kelm MA, Wilkinson KL, Downey MO.
    J Agric Food Chem; 2011 Dec 28; 59(24):13265-76. PubMed ID: 22085086
    [Abstract] [Full Text] [Related]

  • 27. Nitrogen supply affects anthocyanin biosynthetic and regulatory genes in grapevine cv. Cabernet-Sauvignon berries.
    Soubeyrand E, Basteau C, Hilbert G, van Leeuwen C, Delrot S, Gomès E.
    Phytochemistry; 2014 Jul 28; 103():38-49. PubMed ID: 24735825
    [Abstract] [Full Text] [Related]

  • 28. Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes.
    Cauduro Girardello R, Cooper ML, Lerno LA, Brenneman C, Eridon S, Sokolowsky M, Heymann H, Oberholster A.
    Molecules; 2020 Jul 21; 25(14):. PubMed ID: 32708105
    [Abstract] [Full Text] [Related]

  • 29. Effects of leaf removal on the accumulation of anthocyanins and the expression of anthocyanin biosynthetic genes in Cabernet Sauvignon (Vitis vinifera L.) grapes.
    Yue X, Zhao Y, Ma X, Jiao X, Fang Y, Zhang Z, Ju Y.
    J Sci Food Agric; 2021 Jun 21; 101(8):3214-3224. PubMed ID: 33211320
    [Abstract] [Full Text] [Related]

  • 30. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
    Gil M, Kontoudakis N, González E, Esteruelas M, Fort F, Canals JM, Zamora F.
    J Agric Food Chem; 2012 Aug 15; 60(32):7988-8001. PubMed ID: 22823470
    [Abstract] [Full Text] [Related]

  • 31. Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines.
    Tessarin P, Chinnici F, Donnini S, Liquori E, Riponi C, Rombolà AD.
    Food Chem; 2016 Nov 01; 210():512-9. PubMed ID: 27211677
    [Abstract] [Full Text] [Related]

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  • 33. Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages.
    Lorrain B, Chira K, Teissedre PL.
    Food Chem; 2011 Jun 15; 126(4):1991-9. PubMed ID: 25213988
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  • 35. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
    Fernández K, Kennedy JA, Agosin E.
    J Agric Food Chem; 2007 May 02; 55(9):3675-80. PubMed ID: 17407309
    [Abstract] [Full Text] [Related]

  • 36. A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.
    Rinaldi A, Jourdes M, Teissedre PL, Moio L.
    Food Chem; 2014 Dec 01; 164():142-9. PubMed ID: 24996317
    [Abstract] [Full Text] [Related]

  • 37. Exogenous application of pectin-derived oligosaccharides to grape berries modifies anthocyanin accumulation, composition and gene expression.
    Villegas D, Handford M, Alcalde JA, Perez-Donoso A.
    Plant Physiol Biochem; 2016 Jul 01; 104():125-33. PubMed ID: 27031424
    [Abstract] [Full Text] [Related]

  • 38. The common transcriptional subnetworks of the grape berry skin in the late stages of ripening.
    Ghan R, Petereit J, Tillett RL, Schlauch KA, Toubiana D, Fait A, Cramer GR.
    BMC Plant Biol; 2017 May 30; 17(1):94. PubMed ID: 28558655
    [Abstract] [Full Text] [Related]

  • 39. Regulating the secondary metabolism in grape berry using exogenous 24-epibrassinolide for enhanced phenolics content and antioxidant capacity.
    Xi ZM, Zhang ZW, Huo SS, Luan LY, Gao X, Ma LN, Fang YL.
    Food Chem; 2013 Dec 01; 141(3):3056-65. PubMed ID: 23871059
    [Abstract] [Full Text] [Related]

  • 40. Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon.
    Previtali P, Dokoozlian NK, Pan BS, Wilkinson KL, Ford CM.
    J Agric Food Chem; 2021 Jul 14; 69(27):7709-7724. PubMed ID: 34189912
    [Abstract] [Full Text] [Related]

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