4.4 Article

Temporal development of sesquiterpene hydrocarbon profiles of different grape varieties during ripening

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin

J. A. Green et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Agriculture, Multidisciplinary

Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening

Stefania Vichi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Biochemistry & Molecular Biology

2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype

Alfredo Koch et al.

PHYTOCHEMISTRY (2010)

Article Plant Sciences

Induction of secondary metabolism in grape cell cultures by jasmonates

Claudio D'Onofrio et al.

FUNCTIONAL PLANT BIOLOGY (2009)

Article Agriculture, Multidisciplinary

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Curtis M. Kalua et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Multidisciplinary Sciences

The bouquet of grapevine (Vitis vinifera L. cv. Cabernet Sauvignon) flowers arises from the biosynthesis of sesquiterpene volatiles in pollen grains

Diane M. Martin et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2009)

Article Agriculture, Multidisciplinary

From wine to pepper: Rotundone, an obscure sesquiterpene, is a potent spicy aroma compound

Claudia Wood et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Induction of de novo volatile terpene biosynthesis via cytosolic and plastidial pathways by methyl jasmonate in foliage of Vitis vinifera L.

D Hampel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Influence of storage temperature on the volatile compounds of young white wines

MS Pérez-Coello et al.

FOOD CONTROL (2003)