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Items: 1 to 20 of 99

1.

Influence of skin hardness on dehydration kinetics of wine grapes.

Rolle L, Caudana A, Giacosa S, Gerbi V, Río Segade S.

J Sci Food Agric. 2011 Feb;91(3):505-11. doi: 10.1002/jsfa.4213. Epub 2010 Nov 8.

PMID:
21218485
2.

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.

Giacosa S, Marengo F, Guidoni S, Rolle L, Hunter JJ.

Food Chem. 2015 May 1;174:8-15. doi: 10.1016/j.foodchem.2014.10.155. Epub 2014 Nov 11.

PMID:
25529645
3.

Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of Tempranillo grapes.

Marquez A, Perez-Serratosa M, Varo MA, Merida J.

J Agric Food Chem. 2014 Aug 6;62(31):7897-902. doi: 10.1021/jf502235b. Epub 2014 Jul 24.

PMID:
25030077
4.

Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature.

Serratosa MP, Marquez A, Lopez-Toledano A, Medina M, Merida J.

J Agric Food Chem. 2011 Mar 9;59(5):1882-92. doi: 10.1021/jf1042536. Epub 2011 Feb 14.

PMID:
21319807
5.

Fungi and mycotoxins in vineyards and grape products.

Hocking AD, Leong SL, Kazi BA, Emmett RW, Scott ES.

Int J Food Microbiol. 2007 Oct 20;119(1-2):84-8. Epub 2007 Aug 9. Review.

PMID:
17765989
6.

Fate of three insect growth regulators (IGR) insecticides (flufenoxuron, lufenuron and tebufenozide) in grapes following field application and through the wine-making process.

Likas DT, Tsiropoulos NG.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Feb;28(2):189-97. doi: 10.1080/19440049.2010.542184.

PMID:
21318916
7.

Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining.

Figueiredo-González M, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2013 Dec 1;141(3):3230-40. doi: 10.1016/j.foodchem.2013.05.142. Epub 2013 Jun 10.

PMID:
23871082
8.

Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.

Caputi L, Carlin S, Ghiglieno I, Stefanini M, Valenti L, Vrhovsek U, Mattivi F.

J Agric Food Chem. 2011 May 25;59(10):5565-71. doi: 10.1021/jf200786u. Epub 2011 May 2.

PMID:
21510710
9.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR.

J Agric Food Chem. 2007 Dec 26;55(26):10897-901. Epub 2007 Dec 5.

PMID:
18052239
10.

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Torchio F, Cagnasso E, Gerbi V, Rolle L.

Anal Chim Acta. 2010 Feb 15;660(1-2):183-9. doi: 10.1016/j.aca.2009.10.017. Epub 2009 Oct 17.

PMID:
20103161
11.
12.

Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.

Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.

J Agric Food Chem. 2005 Jul 13;53(14):5798-808.

PMID:
15998151
13.

Metabolic changes of Malvasia grapes for wine production during postharvest drying.

Costantini V, Bellincontro A, De Santis D, Botondi R, Mencarelli F.

J Agric Food Chem. 2006 May 3;54(9):3334-40.

PMID:
16637693
14.

Effect of skin contact and pressure on the composition of Sauvignon Blanc must.

Maggu M, Winz R, Kilmartin PA, Trought MC, Nicolau L.

J Agric Food Chem. 2007 Dec 12;55(25):10281-8. Epub 2007 Nov 20.

PMID:
18020411
15.

European research on ochratoxin A in grapes and wine.

Battilani P, Magan N, Logrieco A.

Int J Food Microbiol. 2006 Sep 1;111 Suppl 1:S2-4. Epub 2006 May 19. Review.

PMID:
16712998
16.

Fate of ochratoxin A during vinification of Semillon and Shiraz grapes.

Leong SL, Hocking AD, Varelis P, Giannikopoulos G, Scott ES.

J Agric Food Chem. 2006 Aug 23;54(17):6460-4.

PMID:
16910745
17.

Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition.

Doco T, Williams P, Cheynier V.

J Agric Food Chem. 2007 Aug 8;55(16):6643-9. Epub 2007 Jul 13.

PMID:
17629303
18.

Anthocyanin evolution and color changes in red grapes during their chamber drying.

Marquez A, Serratosa MP, Merida J.

J Agric Food Chem. 2013 Oct 16;61(41):9908-14. doi: 10.1021/jf402263f. Epub 2013 Oct 1.

PMID:
24050209
19.

Fungicide dissipation curves in winemaking processes with and without maceration step.

Fernández MJ, Oliva J, Barba A, Cámara MA.

J Agric Food Chem. 2005 Feb 9;53(3):804-11.

PMID:
15686437
20.

Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation.

Serra R, Mendonça C, Venâncio A.

Int J Food Microbiol. 2006 Sep 1;111 Suppl 1:S35-9. Epub 2006 May 16.

PMID:
16707182

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