Results 191 to 200 of about 824 (218)

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  

Le roman noir

2019
openaire   +1 more source

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  

Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal

Food Chemistry, 2013
Jungmin Lee, Patricia A Skinkis
exaly  

The American roman noir

2010
openaire   +1 more source

Threshold Detection Using Indicator-Displacement Assays:  An Application in the Analysis of Malate in Pinot Noir Grapes

Journal of the American Chemical Society, 2004
Yannick J Bomble, Sheryl L Wiskur
exaly  

Le roman noir, littérature d'avenir

La pensée de midi, 2005
openaire   +1 more source

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Food Quality and Preference, 2010
Jordi Ballester
exaly  

Dendrogeomorphic reconstruction of past landslide reactivation with seasonal precision: the Bois Noir landslide, southeast French Alps

Landslides, 2011
Jérôme Lopez Saez, Markus Stoffel, Frédéric Berger   +2 more
exaly