Effect of postharvest dehydration on the microstructure and anthocyanin content of grapes

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

(2018) Maurizio Petrozziello et al.   Frontiers in Chemistry

Impact of grape dehydration process on the phenolic composition of wines during bottle ageing

(2017) Carolina P. Panceri et al.   JOURNAL OF FOOD BIOCHEMISTRY

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

(2016) Fabrizio Torchio et al.   FOOD CHEMISTRY

Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties

(2016) Jessica López et al.   JOURNAL OF FOOD PROCESS ENGINEERING

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

(2016) Justyna Samoticha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines

(2016) Si-Yu Li et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes

(2014) Ana Marquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Skin pectin metabolism during the postharvest dehydration of berries from three distinct grapevine cultivars

(2013) G. Zoccatelli et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel

(2013) M. Bonada et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Lipid composition of membrane rafts, isolated with and without detergent, from the spleen of a mouse model of Gaucher disease

(2013) Kathryn J. Hattersley et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes

(2013) Carolina P. Panceri et al.   FOOD RESEARCH INTERNATIONAL

Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinaeT.) berries

(2013) Katia Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries

(2013) Marcos Bonada et al.   IRRIGATION SCIENCE

Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines

(2013) M. Figueiredo-González et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant/pro-oxidant properties of model phenolic compounds. Part II: Studies on mixtures of polyphenols at different molar ratios by chemiluminescence and LC–MS

(2012) Lamis Choueiri et al.   FOOD CHEMISTRY

Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine

(2009) Maria J. Ruiz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

(2008) Jorge J. Moreno et al.   FOOD CHEMISTRY