As in most fruit derivatives, the quality of a wine depends on numerous parameters, 205 and
phenolic compounds are important ones. 339-346-348 The sensory contributions of phenols …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

A review with 45 references of the title topic is presented emphasizing research by the
author's associates. Con-clusions and their bases are outlined with comments on their …

Undesirable storage conditions lead to physical and chemical quality loss in stored
potatoes, which affect their consumer acceptability. Studies aimed at quantifying the extent …

The use of postharvest controlled irradiation by UV pulses is proposed as a potential method
to produce stilbene-enriched red wine.“Monastrell” grapes were UV-C-irradiated to increase …

The paper presents a literature review regarding the role of glutathione as a natural
antioxidant and its usage in various fields, with a special emphasis on aspects relevant to …

Polyphenoloxidase (PPO) from red grape cultivar, DeChaunac, grown in New York State
was isolated and purified 17‐fold by using Phenyl Sepharose CL‐4B column. Disc gel …

Major phenolic compounds of white grapes grown in New York were isolated individually,
and polyphenoloxidase was added to each to measure their relative rates of browning …

The polyphenol oxidase of Monastrell grape was purified 126-fold by ammonium sulphate
fractionation. The partially purified enzyme has both cresolase and catecholase activity. The …

Polyphenol oxidase (PPO) was isolated from grapes grown in Spain and its characteristics
were studied. The partially purified enzyme had both cresolase and catecholase activities …