The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

The Intra-familial Relationships of Pentaphylacaceae s.l. as Revealed by DNA Sequence Analysis

(2016) Chih-hua Tsou et al.   BIOCHEMICAL GENETICS

SNP Discovery by GBS in Olive and the Construction of a High-Density Genetic Linkage Map

(2016) Ahmet İpek et al.   BIOCHEMICAL GENETICS

Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile

(2016) Vanessa Ferreira et al.   FOOD CHEMISTRY

Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size

(2016) Keren A. Bindon et al.   FOOD CHEMISTRY

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

(2016) Sze Ying Leong et al.   FOOD CHEMISTRY

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

(2016) Dominique Valentin et al.   FOOD QUALITY AND PREFERENCE

Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.)

(2016) Xu Liu et al.   PLoS One

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

(2015) Jianqiang Song et al.   FOOD CHEMISTRY

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

(2015) Hui Feng et al.   FOOD CHEMISTRY

Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs : Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters

(2015) Elisa Costa et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

(2015) Delia Elena Urcan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

(2015) A.L. Carew et al.   JOURNAL OF APPLIED MICROBIOLOGY

Functional Properties of Grape and Wine Polyphenols

(2015) Giovanna Giovinazzo et al.   PLANT FOODS FOR HUMAN NUTRITION

Genetic variability, heritability, and genetic advance in strawberry(Fragaria × ananassa Duch.)

(2015) Pranav Kumar MISHRA et al.   Turkish Journal of Agriculture and Forestry

Genetic diversity and chemical characterization of selected Polish and Russian cultivars and clones of blue honeysuckle (Lonicera caerulea)

(2015) Elżbieta KACZMARSKA et al.   Turkish Journal of Agriculture and Forestry

Microwave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noir

(2014) A. L. Carew et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

(2014) R. Van Leeuw et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

(2013) Anna L. Carew et al.   Food and Bioprocess Technology

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

(2013) Bianxia Bai et al.   FOOD CHEMISTRY

Variability of Phytochemical Properties and Content of Bioactive Compounds in Lonicera caerulea L. var. kamtschatica Berries

(2013) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of a flash vacuum expansion process on grape juice yield and quality

(2012) Shriram S. Paranjpe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

(2010) J. Wirth et al.   FOOD CHEMISTRY