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Items: 3

1.

Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine.

Chong HH, Cleary MT, Dokoozlian N, Ford CM, Fincher GB.

Food Chem. 2019 May 3;298:124745. doi: 10.1016/j.foodchem.2019.05.020. [Epub ahead of print]

PMID:
31260966
2.

Effects of the Temperature and Ethanol on the Kinetics of Proanthocyanidin Adsorption in Model Wine Systems.

Beaver JW, Medina-Plaza C, Miller K, Dokoozlian N, Ponangi R, Blair T, Block D, Oberholster A.

J Agric Food Chem. 2019 Jun 19. doi: 10.1021/acs.jafc.9b02605. [Epub ahead of print]

PMID:
31180670
3.

Timing and Order of the Molecular Events Marking the Onset of Berry Ripening in Grapevine.

Fasoli M, Richter CL, Zenoni S, Bertini E, Vitulo N, Dal Santo S, Dokoozlian N, Pezzotti M, Tornielli GB.

Plant Physiol. 2018 Nov;178(3):1187-1206. doi: 10.1104/pp.18.00559. Epub 2018 Sep 17.

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