Results 191 to 200 of about 198,180 (222)

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

Food Chemistry, 2016
Sze Ying Leong, Indrawati Oey
exaly  

Noir de noir

2011
openaire   +1 more source

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

Food Chemistry, 2015
Fang Yuan, Patricia A Skinkis, Michael C Qian   +2 more
exaly  

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes

Food Chemistry, 2016
Fang Yuan, Michael C Qian
exaly  

Noir c'est noir

2002
openaire   +1 more source

Oligostilbenoids in Vitis vinifera L. Pinot Noir grape cane extract: Isolation, characterization, in vitro antioxidant capacity and anti-proliferative effect on cancer cells

Food Chemistry, 2018
Vania Sáez, Claudia Mardones, Isidro Hermosín-Gutiérrez   +2 more
exaly  

Noir, c'est noir

2003
openaire   +1 more source

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

Food Chemistry, 2017
Patricia A Skinkis, Michael C Qian
exaly  

Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality

Journal of Agricultural and Food Chemistry, 2020
Emma Sherman, Claire H Grose, Damian Martin   +2 more
exaly  

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

Food Chemistry, 2008
Jorge J Moreno, Michael C Qian, James A Kennedy   +2 more
exaly