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Journal Abstract Search

345 related items for PubMed ID: 31646647

  • 1. Insights into the chemosensory basis of flavor in table grapes.
    Maoz I, Kaplunov T, Raban E, Dynkin I, Degani O, Lewinsohn E, Lichter A.
    J Sci Food Agric; 2020 Mar 15; 100(4):1405-1417. PubMed ID: 31646647
    [Abstract] [Full Text] [Related]

  • 2. Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties.
    Shi N, Pei XX, Li MY, Chen WT, Li HQ, Yang GS, Duan CQ, Wang J.
    Food Chem; 2024 Oct 01; 454():139732. PubMed ID: 38815327
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.
    Feng MX, Jin XQ, Yao H, Zhu TY, Guo SH, Li S, Lei YL, Xing ZG, Zhao XH, Xu TF, Meng JF.
    J Sci Food Agric; 2022 Jan 15; 102(1):291-298. PubMed ID: 34096061
    [Abstract] [Full Text] [Related]

  • 5. Sunlight exclusion from Muscat grape alters volatile profiles during berry development.
    Zhang H, Fan P, Liu C, Wu B, Li S, Liang Z.
    Food Chem; 2014 Dec 01; 164():242-50. PubMed ID: 24996330
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
    Liu J, Arneborg N, Toldam-Andersen TB, Petersen MA, Bredie WL.
    J Sci Food Agric; 2017 Aug 15; 97(11):3594-3602. PubMed ID: 28098345
    [Abstract] [Full Text] [Related]

  • 8. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
    Parker M, Capone DL, Francis IL, Herderich MJ.
    J Agric Food Chem; 2018 Mar 14; 66(10):2281-2286. PubMed ID: 28220693
    [Abstract] [Full Text] [Related]

  • 9. Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids.
    Hijaz F, Gmitter FG, Bai J, Baldwin E, Biotteau A, Leclair C, McCollum TG, Plotto A.
    J Food Sci; 2020 May 14; 85(5):1548-1564. PubMed ID: 32249935
    [Abstract] [Full Text] [Related]

  • 10. Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes.
    Xie S, Tang Y, Wang P, Song C, Duan B, Zhang Z, Meng J.
    PLoS One; 2018 May 14; 13(9):e0201374. PubMed ID: 30231031
    [Abstract] [Full Text] [Related]

  • 11. Effects of gibberellic acid (GA3 ) application before anthesis on rachis elongation and berry quality and aroma and flavour compounds in Vitis vinifera L. 'Cabernet Franc' and 'Cabernet Sauvignon' grapes.
    Gao XT, Wu MH, Sun D, Li HQ, Chen WK, Yang HY, Liu FQ, Wang QC, Wang YY, Wang J, He F.
    J Sci Food Agric; 2020 Jul 14; 100(9):3729-3740. PubMed ID: 32266978
    [Abstract] [Full Text] [Related]

  • 12. Evolution of volatile compounds during the development of Muscat grape 'Shine Muscat' (Vitis labrusca × V. vinifera).
    Wu Y, Zhang W, Song S, Xu W, Zhang C, Ma C, Wang L, Wang S.
    Food Chem; 2020 Mar 30; 309():125778. PubMed ID: 31704071
    [Abstract] [Full Text] [Related]

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  • 16. Concealed ester formation and amino acid metabolism to volatile compounds in table grape (Vitis vinifera L.) berries.
    Maoz I, Rikanati RD, Schlesinger D, Bar E, Gonda I, Levin E, Kaplunov T, Sela N, Lichter A, Lewinsohn E.
    Plant Sci; 2018 Sep 30; 274():223-230. PubMed ID: 30080607
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  • 18. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
    Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R.
    J Sci Food Agric; 2020 May 30; 100(7):3087-3098. PubMed ID: 32083310
    [Abstract] [Full Text] [Related]

  • 19. Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
    Iyer MM, Sacks GL, Padilla-Zakour OI.
    J Food Sci; 2010 Apr 30; 75(3):C297-304. PubMed ID: 20492283
    [Abstract] [Full Text] [Related]

  • 20. Aroma characterization based on aromatic series analysis in table grapes.
    Wu Y, Duan S, Zhao L, Gao Z, Luo M, Song S, Xu W, Zhang C, Ma C, Wang S.
    Sci Rep; 2016 Aug 04; 6():31116. PubMed ID: 27487935
    [Abstract] [Full Text] [Related]

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