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Journal Abstract Search

1066 related items for PubMed ID: 31637723

  • 1. 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]

  • 2. To What Extent Are the Effects of UV Radiation on Grapes Conserved in the Resulting Wines?
    Del-Castillo-Alonso MÁ, Monforte L, Tomás-Las-Heras R, Martínez-Abaigar J, Núñez-Olivera E.
    Plants (Basel); 2021 Aug 15; 10(8):. PubMed ID: 34451723
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient.
    Del-Castillo-Alonso MÁ, Castagna A, Csepregi K, Hideg É, Jakab G, Jansen MA, Jug T, Llorens L, Mátai A, Martínez-Lüscher J, Monforte L, Neugart S, Olejnickova J, Ranieri A, Schödl-Hummel K, Schreiner M, Soriano G, Teszlák P, Tittmann S, Urban O, Verdaguer D, Zipoli G, Martínez-Abaigar J, Núñez-Olivera E.
    J Agric Food Chem; 2016 Nov 23; 64(46):8722-8734. PubMed ID: 27794599
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I.
    J Sci Food Agric; 2019 Mar 30; 99(5):2108-2123. PubMed ID: 30298616
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  • 8. Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.
    Gutiérrez-Gamboa G, Garde-Cerdán T, Martínez-Lapuente L, Costa BS, Rubio-Bretón P, Pérez-Álvarez EP.
    J Sci Food Agric; 2020 Jan 30; 100(2):825-835. PubMed ID: 31646642
    [Abstract] [Full Text] [Related]

  • 9. Effects of UV exclusion on the physiology and phenolic composition of leaves and berries of Vitis vinifera cv. Graciano.
    Del-Castillo-Alonso MÁ, Diago MP, Monforte L, Tardaguila J, Martínez-Abaigar J, Núñez-Olivera E.
    J Sci Food Agric; 2015 Jan 30; 95(2):409-16. PubMed ID: 24820651
    [Abstract] [Full Text] [Related]

  • 10. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
    Fanzone M, Zamora F, Jofré V, Assof M, Gómez-Cordovés C, Peña-Neira Á.
    J Sci Food Agric; 2012 Feb 30; 92(3):704-18. PubMed ID: 21919008
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Fruit-localized photoreceptors increase phenolic compounds in berry skins of field-grown Vitis vinifera L. cv. Malbec.
    González CV, Fanzone ML, Cortés LE, Bottini R, Lijavetzky DC, Ballaré CL, Boccalandro HE.
    Phytochemistry; 2015 Feb 13; 110():46-57. PubMed ID: 25514818
    [Abstract] [Full Text] [Related]

  • 13. Phenolic composition in grape (Vitis vinifera L. cv. Malbec) ripened with different solar UV-B radiation levels by capillary zone electrophoresis.
    Berli F, D'Angelo J, Cavagnaro B, Bottini R, Wuilloud R, Silva MF.
    J Agric Food Chem; 2008 May 14; 56(9):2892-8. PubMed ID: 18412357
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. 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]

  • 16. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L.
    Food Res Int; 2017 Aug 01; 98():59-67. PubMed ID: 28610733
    [Abstract] [Full Text] [Related]

  • 17. Secondary metabolites and related genes in Vitis vinifera L. cv. Tempranillo grapes as influenced by ultraviolet radiation and berry development.
    Del-Castillo-Alonso MÁ, Monforte L, Tomás-Las-Heras R, Ranieri A, Castagna A, Martínez-Abaigar J, Núñez-Olivera E.
    Physiol Plant; 2021 Nov 01; 173(3):709-724. PubMed ID: 34145583
    [Abstract] [Full Text] [Related]

  • 18. Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.
    Kammerer D, Claus A, Carle R, Schieber A.
    J Agric Food Chem; 2004 Jul 14; 52(14):4360-7. PubMed ID: 15237937
    [Abstract] [Full Text] [Related]

  • 19. Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.
    García-Estévez I, Andrés-García P, Alcalde-Eon C, Giacosa S, Rolle L, Rivas-Gonzalo JC, Quijada-Morín N, Escribano-Bailón MT.
    J Agric Food Chem; 2015 Sep 09; 63(35):7663-9. PubMed ID: 25916251
    [Abstract] [Full Text] [Related]

  • 20. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.
    J Agric Food Chem; 2009 Jan 14; 57(1):265-73. PubMed ID: 19072054
    [Abstract] [Full Text] [Related]

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