Results 191 to 200 of about 6,325 (207)

Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions

Plant Science, 2017
Emiliano Malovini, Leonor Deis, Pablo Cavagnaro   +2 more
exaly  

Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside

Food Chemistry, 2015
Martin Fanzone, Susana González-Manzano, M Teresa Escribano-Bailon   +2 more
exaly  

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

Food Research International, 2019
Francisco José Heredia, Martin Fanzone
exaly  

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

Food Research International, 2017
Eva Sánchez-Palomo
exaly  

Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

Food Research International, 2012
Martin Fanzone, Alvaro Peña-Neira, Mariela Assof   +2 more
exaly  

First report of Grapevine rubodvirus 2 infecting Vitis vinifera cv. Malbec in Australia

New Disease Reports, 2023
exaly  

Phenolic Composition in Grape (Vitis vinifera L. cv. Malbec) Ripened with Different Solar UV-B Radiation Levels by Capillary Zone Electrophoresis

Journal of Agricultural and Food Chemistry, 2008
Federico Berli, Rubén Bottini, Rodolfo G Wuilloud   +2 more
exaly  

Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning

Journal of Agricultural and Food Chemistry, 2011
Martin Fanzone, Fernando Zamora, Mariela Assof   +2 more
exaly  

Malbec grape ( Vitis vinifera L.) responses to the environment: Berry phenolics as influenced by solar UV-B, water deficit and sprayed abscisic acid

Plant Physiology and Biochemistry, 2016
Rodrigo Alonso, Federico Berli, Ariel R Fontana   +2 more
exaly  

Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition

Food Chemistry, 2018
exaly