Uneven distribution of flavour components in tablegrape berries

Potassium application to table grape clusters after veraison increases soluble solids by enhancing berry water loss

(2015) D. Obenland et al.   SCIENTIA HORTICULTURAE

Prediction of Muscat aroma in table grape by analysis of rose oxide

(2014) Leonor Ruiz-García et al.   FOOD CHEMISTRY

Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography

(2013) Giacomo Dugo et al.   FOOD CHEMISTRY

An update on sugar transport and signalling in grapevine

(2013) Fatma Lecourieux et al.   JOURNAL OF EXPERIMENTAL BOTANY

Water Movement through the Surfaces of the Grape Berry and Its Stem

(2011) Tobias Becker et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

(2011) Ciarán G. Forde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Establishment and Application of a Metabolomics Workflow for Identification and Profiling of Volatiles from Leaves of Vitis vinifera by HS-SPME-GC-MS

(2011) Georg Weingart et al.   PHYTOCHEMICAL ANALYSIS

Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

(2010) C.M. KALUA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Volatile compounds evolution of three table grapes with different flavour during and after maturation

(2010) Chunxiang Yang et al.   FOOD CHEMISTRY

Identification of the lipoxygenase gene family fromVitis viniferaand biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc

(2010) Andriy Podolyan et al.   FUNCTIONAL PLANT BIOLOGY

Evolution of Aroma and Phenolic Compounds during Ripening of 'Superior Seedless' Grapes

(2010) Pilar Hellín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

(2009) Valentina Canuti et al.   JOURNAL OF CHROMATOGRAPHY A

Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS

(2008) Chunxiang Yang et al.   FOOD CHEMISTRY

°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES

(2008) V. JAYASENA et al.   JOURNAL OF FOOD QUALITY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL