Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries

Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan

(2015) Xiao-Qing Xu et al.   FOOD CHEMISTRY

Jasmonic acid involves in grape fruit ripening and resistant against Botrytis cinerea

(2015) Haifeng Jia et al.   FUNCTIONAL & INTEGRATIVE GENOMICS

Anthocyanin Profile in Berries of Wild and Cultivated Vaccinium spp. along Altitudinal Gradients in the Alps

(2015) Laura Zoratti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin composition of different wild and cultivated berry species

(2015) Robert Veberic et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pepper 9- and 13-lipoxygenase genes are differentially activated by two tobamoviruses and by hormone treatments

(2015) Csilla Juhász et al.   PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY

Profiling of Volatile Compounds and Associated Gene Expression and Enzyme Activity during Fruit Development in Two Cucumber Cultivars

(2015) Shuxia Chen et al.   PLoS One

Effect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell Wine

(2014) Y. Ruiz-Garcia et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) Grapes Treated by 24-Epibrassinolide

(2014) Fan Xu et al.   MOLECULES

Effects of Climatic Conditions and Soil Properties on Cabernet Sauvignon Berry Growth and Anthocyanin Profiles

(2014) Guo Cheng et al.   MOLECULES

Functional characterization of the pathogenesis-related protein family 10 gene, PgPR10-4, from Panax ginseng in response to environmental stresses

(2014) Yu-Jin Kim et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Thiol-based redox regulation in sexual plant reproduction: new insights and perspectives

(2013) Jose A. Traverso et al.   Frontiers in Plant Science

Effect of Benzothiadiazole and Methyl Jasmonate on the Volatile Compound Composition of Vitis vinifera L. Monastrell Grapes and Wines

(2012) Encarna Gómez-Plaza et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes

(2011) Leandra Pereira Santos et al.   FOOD RESEARCH INTERNATIONAL

Phenolics Composition and Antioxidant Activity of Wine Produced from Spine Grape (Vitis davidii Foex) and Cherokee Rose (Rosa laevigata Michx.) Fruits from South China

(2011) Jiangfei Meng et al.   JOURNAL OF FOOD SCIENCE

Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis of oxylipins in non-mammals

(2009) Alexandra Andreou et al.   PROGRESS IN LIPID RESEARCH

Anthocyanin composition and content in grape berry skin in Vitis germplasm

(2008) Zhenchang Liang et al.   FOOD CHEMISTRY

The Determination of n-3 Fatty Acid Levels in Food Products Containing Microencapsulated Fish Oil Using the One-Step Extraction Method. Part 1: Measurement in the Raw Ingredient and in Dry Powdered Foods

(2008) Jonathan M. Curtis et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY