Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes

A low temperature promotes anthocyanin biosynthesis but does not accelerate endogenous abscisic acid accumulation in red-skinned grapes

(2019) Mei Gao-Takai et al.   PLANT SCIENCE

Effect of two exogenous plant growth regulators on the color and quality parameters of seedless table grape berries

(2019) Pasquale Crupi et al.   FOOD RESEARCH INTERNATIONAL

Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

(2018) Pasquale Crupi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects on chlorophyll and carotenoid contents in different grape varieties ( Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard

(2018) G. Gutiérrez-Gamboa et al.   FOOD CHEMISTRY

Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons

(2018) Javier Portu et al.   SCIENTIA HORTICULTURAE

Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition

(2018) Simone Giacosa et al.   FOOD RESEARCH INTERNATIONAL

Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

(2017) Javier Portu et al.   FOOD CHEMISTRY

Impact of preharvest and postharvest alginate treatments enriched with vanillin on postharvest decay, biochemical properties, quality and sensory attributes of table grapes

(2017) Dilara Konuk Takma et al.   FOOD CHEMISTRY

Elicitors used as a tool to increase stilbenes in grapes and wines

(2017) Rocío Gil-Muñoz et al.   FOOD RESEARCH INTERNATIONAL

Quality of ‘Isabel’ grape treated pre-harvest with CaCl2 and citrus biomass-based elicitor

(2017) Leonardo Da Silva Santos et al.   Semina-Ciencias Agrarias

Girdling and gibberellic acid effects on yield and quality of a seedless red table grape for saving irrigation water supply

(2016) Pasquale Crupi et al.   EUROPEAN JOURNAL OF AGRONOMY

Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma

(2016) Katja Šuklje et al.   FOOD CHEMISTRY

Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract

(2016) Javier Portu et al.   FOOD CHEMISTRY

Pre-harvest application of polyamines enhances antioxidants and table grape ( Vitis vinifera L.) quality during postharvest period

(2016) S.H. Mirdehghan et al.   FOOD CHEMISTRY

New Procedure to Obtain Polyphenol-Enriched Grapes Based on the Use of Chemical Elicitors

(2016) Gema Flores et al.   PLANT FOODS FOR HUMAN NUTRITION

Ethephon As a Potential Abscission Agent for Table Grapes: Effects on Pre-Harvest Abscission, Fruit Quality, and Residue

(2016) Giuseppe Ferrara et al.   Frontiers in Plant Science

A chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice

(2015) Pasquale Crupi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries

(2014) G. Ferrara et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Postharvest stilbenes and flavonoids enrichment of table grape cv Redglobe (Vitis vinifera L.) as affected by interactive UV-C exposure and storage conditions

(2013) Pasquale Crupi et al.   FOOD CHEMISTRY

Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines

(2013) Antonio Coletta et al.   FOOD CHEMISTRY

Climate change, wine, and conservation

(2013) L. Hannah et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Effects of Cluster Thinning and Preflowering Leaf Removal on Growth and Grape Composition in cv. Sangiovese

(2012) Matteo Gatti et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99

(2012) Silvia Guidoni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

HPLC-DAD-ESI-MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region

(2012) Pasquale Crupi et al.   JOURNAL OF FOOD SCIENCE

Skin Extracts from 2 Italian Table Grapes (Italia and Palieri) Inhibit Tissue Factor Expression by Human Blood Mononuclear Cells

(2012) Rosa Anna Milella et al.   JOURNAL OF FOOD SCIENCE

Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning

(2011) Martín Fanzone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY