Similar articles for PMID: 25597111

Year	Number of Results
2002	1
2004	1
2005	3
2006	8
2007	6
2008	1
2009	1
2010	1
2011	8
2012	7
2013	10
2014	10
2015	17
2016	17
2017	12
2018	9
2019	1
2024	0

1

Nicholas KA. Nicholas KA. Sci Am. 2015 Jan;312(1):60-7. doi: 10.1038/scientificamerican0115-60. Sci Am. 2015. PMID: 25597111 No abstract available.

2

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.

Song J, Smart R, Wang H, Dambergs B, Sparrow A, Qian MC. Song J, et al. Food Chem. 2015 Apr 15;173:424-31. doi: 10.1016/j.foodchem.2014.09.150. Epub 2014 Oct 7. Food Chem. 2015. PMID: 25466041

3

Climatic potential for summer and winter wine production.

de Oliveira Aparecido LE, Moreto VB, de Souza Rolim G, da Silva Cabral de Moraes JR, Valeriano TTB, de Souza PS. de Oliveira Aparecido LE, et al. J Sci Food Agric. 2018 Mar;98(4):1280-1290. doi: 10.1002/jsfa.8575. Epub 2017 Sep 28. J Sci Food Agric. 2018. PMID: 28741681

4

Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition.

Rutan TE, Herbst-Johnstone M, Kilmartin PA. Rutan TE, et al. J Agric Food Chem. 2018 Sep 26;66(38):10053-10066. doi: 10.1021/acs.jafc.8b04062. Epub 2018 Sep 12. J Agric Food Chem. 2018. PMID: 30175910

5

Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.

Gil M, Esteruelas M, González E, Kontoudakis N, Jiménez J, Fort F, Canals JM, Hermosín-Gutiérrez I, Zamora F. Gil M, et al. J Agric Food Chem. 2013 May 22;61(20):4968-78. doi: 10.1021/jf400722z. Epub 2013 May 13. J Agric Food Chem. 2013. PMID: 23627566

6

Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.

Fang Y, Qian MC. Fang Y, et al. J Agric Food Chem. 2006 Nov 1;54(22):8567-73. doi: 10.1021/jf061396m. J Agric Food Chem. 2006. PMID: 17061835

7

Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany.

Kögel S, Botezatu A, Hoffmann C, Pickering G. Kögel S, et al. J Sci Food Agric. 2015 Feb;95(3):509-14. doi: 10.1002/jsfa.6760. Epub 2014 Jul 15. J Sci Food Agric. 2015. PMID: 24863136

8

Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.

Song J, Smart RE, Dambergs RG, Sparrow AM, Wells RB, Wang H, Qian MC. Song J, et al. Food Chem. 2014 Jun 15;153:52-9. doi: 10.1016/j.foodchem.2013.12.037. Epub 2013 Dec 14. Food Chem. 2014. PMID: 24491699

9

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. Cortell JM, et al. J Agric Food Chem. 2005 Jul 13;53(14):5798-808. doi: 10.1021/jf0504770. J Agric Food Chem. 2005. PMID: 15998151

10

Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.

Feng H, Skinkis PA, Qian MC. Feng H, et al. Food Chem. 2017 Jan 1;214:736-744. doi: 10.1016/j.foodchem.2016.07.110. Epub 2016 Jul 19. Food Chem. 2017. PMID: 27507532

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