α- and β-Casein Differentially Protect Anthocyanins from Three Red Grape (<i>Vitis vinifera</i> L.) Cultivars During Simulated Gastrointestinal Digestion. [PDF]
FoodsFaur CA +5 more
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GC-MS-Based Volatile Metabolomics and Quantitative Trait Locus Mapping of Aroma Components in 'Muscat Hamburg' Grape. [PDF]
Plants (Basel)Li M +10 more
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From By-Products to Flavored Oils: Ultrasound-Assisted Enrichment of Refined Olive and Grape Seed Oils and Consumer Perception Under Blind and Informed Conditions. [PDF]
Food Sci NutrCorsetti S +5 more
europepmc +1 more source
The High Dispersion of Phenolic Concentration in the Seeds, Skins and Wines of <i>Vitis vinifera</i> L. Cultivars Limits Comparative Analysis and Varietal Categorization Under Heterogeneous Conditions. [PDF]
Antioxidants (Basel)López-Solís R +8 more
europepmc +1 more source
Integration of volatilomics, non-targeted metabolomics, and electronic sensory technologies reveals the flavor evolution mechanism in 'Queen Nina' table grapes during ripening. [PDF]
Food Chem XLi Q +5 more
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Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes. [PDF]
FoodsZhang L +6 more
europepmc +1 more source
Gamma irradiation as a grape pomace stabilisation treatment: Assessment of phenolic and mineral preservation. [PDF]
Food Chem XLópez-Belchí MD +6 more
europepmc +1 more source
Exogenous γ-aminobutyric acid application delays onset of ripening in Grenache, Chardonnay, and Shiraz grape berries. [PDF]
Plant Cell PhysiolShekharappa CG +4 more
europepmc +1 more source