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1.
FaMYB123 interacts with FabHLH3 to regulate the late steps of anthocyanin and flavonol biosynthesis during ripening.
Plant J
; 114(3): 683-698, 2023 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-36840368
2.
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.
Molecules
; 27(22)2022 Nov 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36431848
3.
Short-term effects of a revegetation program on the Orthopteran diversity in oak forests of the southern Iberian Peninsula.
J Insect Sci
; 142014.
Artículo
en Inglés
| MEDLINE | ID: mdl-25527595
4.
Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines.
Food Sci Nutr
; 9(7): 3673-3682, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-34262726
5.
Optimization and validation of a DHS-TD-GC-MS method to wineomics studies.
Talanta
; 192: 301-307, 2019 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30348393
6.
Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines.
J Agric Food Chem
; 55(9): 3592-8, 2007 May 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-17402744
7.
Analytical study of aromatic series in sherry wines subjected to biological aging.
J Agric Food Chem
; 50(25): 7356-61, 2002 Dec 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-12452658
8.
Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions.
Food Chem
; 159: 128-36, 2014 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24767035
9.
Optimization and validation of an automated DHS-TD-GC-MS method for the determination of aromatic esters in sweet wines.
Talanta
; 123: 32-8, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24725861
10.
Evaluation of the active odorants in Amontillado sherry wines during the aging process.
J Agric Food Chem
; 58(11): 6900-4, 2010 Jun 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-20465212
11.
Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes.
J Agric Food Chem
; 57(3): 968-73, 2009 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-19146368
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