Results 111 to 120 of about 27,348 (123)
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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  

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  

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

Food Chemistry, 2016
Laura Culleré   +2 more
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   +2 more
exaly  

Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA)

Food Chemistry, 2019
L Federico Casasssa
exaly  

Biochemical Changes in Leaves of Vitis vinifera cv. Sangiovese Infected by Bois Noir Phytoplasma

Pathogens, 2020
Carmine Negro   +2 more
exaly  

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

Food Chemistry, 2015
Jianqiang Song   +2 more
exaly  

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  

Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-status and sample preparation method

Food Chemistry, 2010
Jungmin Lee, R Paul Schreiner
exaly  

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

Food Chemistry, 2008
Jorge J Moreno   +2 more
exaly  
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