Results 241 to 250 of about 12,460 (293)

Characterizing the causes and consequences of calcium oxalate crystal presence in Vitis riparia. [PDF]

Am J Bot
Graham CDK, Molino S, Yerks AL, Weber M.
europepmc   +1 more source

Toxigenic <i>Aspergillus</i> Diversity and Mycotoxins in Organic Spanish Grape Berries. [PDF]

Toxins (Basel)
Melguizo C, Tarazona A, Gil-Serna J, Mateo F, Patiño B, Mateo EM.   +5 more
europepmc   +1 more source

Editorial: Natural bioactive compounds in food preservation and safety. [PDF]

Front Nutr
Cabezudo I, Galante M, Brassesco ME, Beres C, Cavalcante Fai AE.   +4 more
europepmc   +1 more source

Diversity of volatile phenols and their newly identified precursors during different grape species development. [PDF]

Front Plant Sci
Zheng Z, Yang W, Qi M, Bai Y, Kong Q, Ye D, Cheng G, Yu K, Duan C, Lan Y.   +9 more
europepmc   +1 more source

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Dissipation and residue of famoxadone in grape and soil

Environmental Monitoring and Assessment, 2009
The analytical method of famoxadone residue and its dissipation in grape and soil were investigated. Famoxadone (68.75% water-dispersible granule) was applied at two dosages (1.25 and 2.5 g l(-1)). Soil and grape samples were collected at intervals and analyzed for famoxadone residues. The results showed that the degradation rate of famoxadone in grape
Jing Ge, Dongmei Qin, Canping Pan
exaly   +3 more sources

Studies on the Residue of Hydrogen Cyanamide in Grape Berries

Bulletin of Environmental Contamination and Toxicology, 2009
Multilocational field trials were conducted in grapevines at four different locations by applying hydrogen cyanamide 50% SL during 2006-2007. In order to determine the residue of hydrogen cyanamide in grape, hydrogen cyanamide 50% SL was applied to the freshly pruned grapevines at the rate of 1.20% a.i./L, 2.40% a.i./L, 4.80% a.i./L along with ...
Anjan Bhattacharyya, Bhattacharyya Anjan   +1 more
exaly   +3 more sources

Fenhexamid residues in grapes and wine

Food Additives and Contaminants, 2001
The behaviour of the fungicide, fenhexamid, on grapes, and during wine-making, as well as its effect on the microflora of alcoholic and malolactic fermentation has been studied. After treatment, the residue on grapes decreased rapidly to one-third of the initial level after the first week, while it remained constant during the following two weeks.
Cabras P, ANGIONI, ALBERTO, GARAU, VINCENZO, PIRISI, FILIPPO MARIA, Cabitza F, Pala M, Farris GA   +6 more
openaire   +3 more sources

Herbicide residues in grapes and wine

Journal of Environmental Science and Health, Part B, 1999
The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin-persistent herbicides commonly used for weed control in vineyards.
G G, Ying, B, Williams
openaire   +2 more sources