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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.
The influence of berry perforation on grape drying kinetics and total phenolic compounds.
J Sci Food Agric
; 99(9): 4260-4266, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-30801722
4.
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.
Foods
; 12(21)2023 Oct 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-37959044
5.
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
6.
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
7.
Changes in color and phenolic compounds during the raisining of grape cv. Pedro Ximenez.
J Agric Food Chem
; 56(8): 2810-6, 2008 Apr 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-18345634
8.
Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.
Food Chem
; 146: 507-14, 2014 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-24176375
9.
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
10.
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
11.
Anthocyanin evolution and color changes in red grapes during their chamber drying.
J Agric Food Chem
; 61(41): 9908-14, 2013 Oct 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-24050209
12.
Formation of vitisins and anthocyanin-flavanol adducts during red grape drying.
J Agric Food Chem
; 60(27): 6866-74, 2012 Jul 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-22703561
13.
Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature.
J Agric Food Chem
; 59(5): 1882-92, 2011 Mar 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-21319807
14.
Changes of ochratoxin A in grapes inoculated with Aspergillus carbonarius and subjected to chamber-drying under controlled conditions.
J Agric Food Chem
; 58(22): 11907-12, 2010 Nov 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-21043503
15.
Drying of Pedro Ximenez grapes in chamber at controlled temperature and with dipping pretreatments. Changes in the color fraction.
J Agric Food Chem
; 56(22): 10739-46, 2008 Nov 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-18942835
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