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Refinado por: Nome da Publicação: Journal Of Agricultural And Food Chemistry remover
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Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS
Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS
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Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS

Kammerer, Dietmar ; Claus, Achim ; Carle, Reinhold ; Schieber, Andreas

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4360-4367 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp of Vitis rotundifolia (Muscadine Grapes) As Determined by HPLC-DAD-ESI-MSn
Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp of Vitis rotundifolia (Muscadine Grapes) As Determined by HPLC-DAD-ESI-MSn
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Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp of Vitis rotundifolia (Muscadine Grapes) As Determined by HPLC-DAD-ESI-MSn

Sandhu, Amandeep K ; Gu, Liwei

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4681-4692 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines
Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines
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Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines

Castillo-Muñoz, Noelia ; Fernández-González, Mónica ; Gómez-Alonso, Sergio ; García-Romero, Esteban ; Hermosín-Gutiérrez, Isidro

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.7883-7891 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)
Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)
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Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

Chira, Kleopatra ; Schmauch, Gregory ; Saucier, Cédric ; Fabre, Sandy ; Teissedre, Pierre-Louis

Journal of agricultural and food chemistry, 2009-01, Vol.57 (2), p.545-553 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages
Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages
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Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages

Fournand, David ; Vicens, Anysia ; Sidhoum, Louise ; Souquet, Jean-Marc ; Moutounet, Michel ; Cheynier, Veronique

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.7331-7338 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Flavor of Cold-Hardy Grapes: Impact of Berry Maturity and Environmental Conditions
Flavor of Cold-Hardy Grapes: Impact of Berry Maturity and Environmental Conditions
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Flavor of Cold-Hardy Grapes: Impact of Berry Maturity and Environmental Conditions

Pedneault, Karine ; Dorais, Martine ; Angers, Paul

Journal of agricultural and food chemistry, 2013-11, Vol.61 (44), p.10418-10438 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Survey of Polyphenol Constituents in Grapes and Grape-Derived Products
Survey of Polyphenol Constituents in Grapes and Grape-Derived Products
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Survey of Polyphenol Constituents in Grapes and Grape-Derived Products

Xu, Yanping ; Simon, James E ; Welch, Cara ; Wightman, JoLynne D ; Ferruzzi, Mario G ; Ho, Lap ; Passinetti, Guilio M ; Wu, Qingli

Journal of agricultural and food chemistry, 2011-10, Vol.59 (19), p.10586-10593 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts
Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts
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Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Roland, Aurélie ; Vialaret, Jérôme ; Razungles, Alain ; Rigou, Peggy ; Schneider, Rémi

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4406-4413 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices
Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices
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Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

Wu, Shi-Biao ; Dastmalchi, Keyvan ; Long, Chunlin ; Kennelly, Edward J

Journal of agricultural and food chemistry, 2012-08, Vol.60 (30), p.7513-7525 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
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Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

Kennison, Kristen R ; Gibberd, Mark R ; Pollnitz, Alan P ; Wilkinson, Kerry L

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7379-7383 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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