Proanthocyanidin Accumulation and Biosynthesis Are Modulated by the Irrigation Regime in Tempranillo Seeds

Regulated Deficit Irrigation based upon optimum water status improves phenolic composition in Monastrell grapes and wines

(2013) Pascual Romero et al.   AGRICULTURAL WATER MANAGEMENT

Berry ripening: recently heard through the grapevine

(2013) Nathalie Kuhn et al.   JOURNAL OF EXPERIMENTAL BOTANY

Impact of irrigation regime on berry development and flavonoids composition in Aragonez (Syn. Tempranillo) grapevine

(2012) Olfa Zarrouk et al.   AGRICULTURAL WATER MANAGEMENT

Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins

(2012) Ana Belén Bautista-Ortín et al.   Food and Bioprocess Technology

Evaluation of cardiovascular protective effect of different apple varieties – Correlation of response with composition

(2012) Ana Teresa Serra et al.   FOOD CHEMISTRY

Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrin

(2012) Charmila C. Ratnasooriya et al.   FOOD CHEMISTRY

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening

(2012) Elías Obreque-Slier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv

(2011) Matteo Bordiga et al.   FOOD CHEMISTRY

Grapevine under deficit irrigation: hints from physiological and molecular data

(2010) M. M. Chaves et al.   ANNALS OF BOTANY

Relative proportions of seed, skin and flesh, in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit

(2010) GASPAR ROBY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The interactive effects of irrigation, nitrogen fertilisation rate, delayed harvest and storage on the polyphenol content in red grape (Vitis vinifera) berries: A factorial experimental design

(2010) Chiara Cavaliere et al.   FOOD CHEMISTRY

Changes of Flavan-3-ols with Different Degrees of Polymerization in Seeds of ‘Shiraz’, ‘Cabernet Sauvignon’ and ‘Marselan’ Grapes after Veraison

(2010) Yan-Xia Liu et al.   MOLECULES

Characterization of traditional and exotic apple varieties from Portugal. Part 2 – Antioxidant and antiproliferative activities

(2010) Ana Teresa Serra et al.   Journal of Functional Foods

Physiological and modelling approaches to understand water and carbon fluxes during grape berry growth and quality development: a review

(2009) Z.W. DAI et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

(2008) F. MATTIVI et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines

(2008) Fei He et al.   MOLECULES

In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food

(2007) Ana Teresa Serra et al.   Innovative Food Science & Emerging Technologies

Flavan-3-ols: Nature, occurrence and biological activity

(2007) Patricia M. Aron et al.   MOLECULAR NUTRITION & FOOD RESEARCH