相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
Simone Giacosa et al.
FOOD RESEARCH INTERNATIONAL (2019)
A low temperature promotes anthocyanin biosynthesis but does not accelerate endogenous abscisic acid accumulation in red-skinned grapes
Mei Gao-Takai et al.
PLANT SCIENCE (2019)
Effect of two exogenous plant growth regulators on the color and quality parameters of seedless table grape berries
Pasquale Crupi et al.
FOOD RESEARCH INTERNATIONAL (2019)
Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques
Pasquale Crupi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard
G. Gutierrez-Gamboa et al.
FOOD CHEMISTRY (2018)
Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons
Javier Portu et al.
SCIENTIA HORTICULTURAE (2018)
Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content
Javier Portu et al.
FOOD CHEMISTRY (2017)
Impact of preharvest and postharvest alginate treatments enriched with vanillin on postharvest decay, biochemical properties, quality and sensory attributes of table grapes
Dilara Konuk Takma et al.
FOOD CHEMISTRY (2017)
Elicitors used as a tool to increase stilbenes in grapes and wines
Rocio Gil-Munoz et al.
FOOD RESEARCH INTERNATIONAL (2017)
Quality of 'Isabel' grape treated pre-harvest with CaCl2 and citrus biomass-based elicitor
Leonardo da Silva Santos et al.
SEMINA-CIENCIAS AGRARIAS (2017)
Girdling and gibberellic acid effects on yield and quality of a seedless red table grape for saving irrigation water supply
Pasquale Crupi et al.
EUROPEAN JOURNAL OF AGRONOMY (2016)
Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma
Katja Suklje et al.
FOOD CHEMISTRY (2016)
Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
Javier Portu et al.
FOOD CHEMISTRY (2016)
Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera L.) quality during postharvest period
S. H. Mirdehghan et al.
FOOD CHEMISTRY (2016)
New Procedure to Obtain Polyphenol-Enriched Grapes Based on the Use of Chemical Elicitors
Gema Flores et al.
PLANT FOODS FOR HUMAN NUTRITION (2016)
Ethephon As a Potential Abscission Agent for Table Grapes: Effects on Pre-Harvest Abscission, Fruit Quality, and Residue
Giuseppe Ferrara et al.
FRONTIERS IN PLANT SCIENCE (2016)
A chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice
Pasquale Crupi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries
G. Ferrara et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines
Antonio Coletta et al.
FOOD CHEMISTRY (2014)
Postharvest stilbenes and flavonoids enrichment of table grape cv Redglobe (Vitis vinifera L.) as affected by interactive UV-C exposure and storage conditions
Pasquale Crupi et al.
FOOD CHEMISTRY (2013)
Climate change, wine, and conservation
Lee Hannah et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)
Effects of Cluster Thinning and Preflowering Leaf Removal on Growth and Grape Composition in cv. Sangiovese
Matteo Gatti et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99
Silvia Guidoni et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
HPLC-DAD-ESI-MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region
Pasquale Crupi et al.
JOURNAL OF FOOD SCIENCE (2012)
Skin Extracts from 2 Italian Table Grapes (Italia and Palieri) Inhibit Tissue Factor Expression by Human Blood Mononuclear Cells
Rosa Anna Milella et al.
JOURNAL OF FOOD SCIENCE (2012)
Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning
Martin Fanzone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Influence of grape variety, vine system and enological treatments on the colour stability of young red wines
C. Perez-Lamela et al.
FOOD CHEMISTRY (2007)
Elicitor-induced rosmarinic acid accumulation and secondary metabolism enzyme activities in Salvia miltiorrhiza hairy roots
Q Yan et al.
PLANT SCIENCE (2006)
Climate change and global wine quality
GV Jones et al.
CLIMATIC CHANGE (2005)