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Items: 3

1.

Increase in seed tannin extractability and oxidation using a freeze-thaw treatment in cool-climate grown red (Vitis vinifera L.) cultivars.

VanderWeide J, Forte A, Peterlunger E, Sivilotti P, Medina-Meza IG, Falchi R, Rustioni L, Sabbatini P.

Food Chem. 2020 Mar 5;308:125571. doi: 10.1016/j.foodchem.2019.125571. Epub 2019 Oct 16.

PMID:
31655480
2.

Enhancement of Fruit Technological Maturity and Alteration of the Flavonoid Metabolomic Profile in Merlot ( Vitis vinifera L.) by Early Mechanical Leaf Removal.

VanderWeide J, Medina-Meza IG, Frioni T, Sivilotti P, Falchi R, Sabbatini P.

J Agric Food Chem. 2018 Sep 19;66(37):9839-9849. doi: 10.1021/acs.jafc.8b02709. Epub 2018 Sep 5.

PMID:
30130400
3.

Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars.

Rustioni L, Cola G, VanderWeide J, Murad P, Failla O, Sabbatini P.

Food Chem. 2018 Sep 1;259:139-146. doi: 10.1016/j.foodchem.2018.03.120. Epub 2018 Mar 27.

PMID:
29680036

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