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604 related items for PubMed ID: 32847146

  • 1. Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black 'Isabel' Grape (Vitis vinifera L. x Vitis labrusca L.).
    Kurt-Celebi A, Colak N, Hayirlioglu-Ayaz S, Kostadinović Veličkovska S, Ilieva F, Esatbeyoglu T, Ayaz FA.
    Molecules; 2020 Aug 24; 25(17):. PubMed ID: 32847146
    [Abstract] [Full Text] [Related]

  • 2. Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†.
    Hermosín-Gutiérrez I, Gómez-Alonso S, Pérez-Navarro J, Kurt A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA.
    J Sci Food Agric; 2020 Feb 24; 100(3):1301-1310. PubMed ID: 31743440
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  • 3. Pre-véraison treatment of salicylic acid to enhance anthocyanin content of grape (Vitis vinifera L.) berries.
    Oraei M, Panahirad S, Zaare-Nahandi F, Gohari G.
    J Sci Food Agric; 2019 Oct 24; 99(13):5946-5952. PubMed ID: 31206683
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  • 4. Nutrient profiles of the hybrid grape cultivar 'Isabel' during berry maturation and ripening.
    Kurt A, Torun H, Colak N, Seiler G, Hayirlioglu-Ayaz S, Ayaz FA.
    J Sci Food Agric; 2017 Jun 24; 97(8):2468-2479. PubMed ID: 27696425
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  • 5. Influence of growing season on phenolic compounds and antioxidant properties of grape berries from vines grown in subtropical climate.
    Xu C, Zhang Y, Zhu L, Huang Y, Lu J.
    J Agric Food Chem; 2011 Feb 23; 59(4):1078-86. PubMed ID: 21235208
    [Abstract] [Full Text] [Related]

  • 6. Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines.
    Yue Q, Xu L, Xiang G, Yu X, Yao Y.
    J Agric Food Chem; 2018 Jul 11; 66(27):7190-7199. PubMed ID: 29920074
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  • 7. 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
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  • 8. 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]

  • 9. 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 05; 110():46-57. PubMed ID: 25514818
    [Abstract] [Full Text] [Related]

  • 10. Berry skin development in Norton grape: distinct patterns of transcriptional regulation and flavonoid biosynthesis.
    Ali MB, Howard S, Chen S, Wang Y, Yu O, Kovacs LG, Qiu W.
    BMC Plant Biol; 2011 Jan 10; 11():7. PubMed ID: 21219654
    [Abstract] [Full Text] [Related]

  • 11. 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 10; 95(7):1521-7. PubMed ID: 25082193
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  • 12. 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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  • 13. 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]

  • 14. Postharvest UV-C irradiation stimulates the non-enzymatic and enzymatic antioxidant system of 'Isabel' hybrid grapes (Vitis labrusca×Vitis vinifera L.).
    Maurer LH, Bersch AM, Santos RO, Trindade SC, Costa EL, Peres MM, Malmann CA, Schneider M, Bochi VC, Sautter CK, Emanuelli T.
    Food Res Int; 2017 Dec 01; 102():738-747. PubMed ID: 29196007
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  • 15. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
    Genova G, Tosetti R, Tonutti P.
    J Sci Food Agric; 2016 Jan 30; 96(2):664-71. PubMed ID: 25683953
    [Abstract] [Full Text] [Related]

  • 16. 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 Jan 30; 11(3):e0151276. PubMed ID: 26974974
    [Abstract] [Full Text] [Related]

  • 17. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S.
    Food Chem; 2019 Oct 15; 295():350-360. PubMed ID: 31174768
    [Abstract] [Full Text] [Related]

  • 18. Exogenous Abscisic Acid Promotes Anthocyanin Biosynthesis and Increased Expression of Flavonoid Synthesis Genes in Vitis vinifera × Vitis labrusca Table Grapes in a Subtropical Region.
    Koyama R, Roberto SR, de Souza RT, Borges WFS, Anderson M, Waterhouse AL, Cantu D, Fidelibus MW, Blanco-Ulate B.
    Front Plant Sci; 2018 Oct 15; 9():323. PubMed ID: 29632542
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  • 19. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.).
    Allegro G, Pastore C, Valentini G, Muzzi E, Filippetti I.
    J Sci Food Agric; 2016 Oct 15; 96(13):4553-9. PubMed ID: 26888489
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  • 20. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
    Meng J, Fang Y, Gao J, Qiao L, Zhang A, Guo Z, Qin M, Huang J, Hu Y, Zhuang X.
    J Food Sci; 2012 Jan 15; 77(1):C8-14. PubMed ID: 22181048
    [Abstract] [Full Text] [Related]

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