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Index by author

2005; volume 56 issue 2

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  1. Anderson, Michael

    1. You have accessRestricted access
      Lower Petiole Potassium Concentration at Bloom in Rootstocks with Vitis berlandieri Genetic Backgrounds
      James A. Wolpert, David R. Smart, Michael Anderson
      Am J Enol Vitic.  2005  56: 163-169  ; DOI: 10.5344/ajev.2005.56.2.163
      James A. Wolpert
      Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749.
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      • For correspondence: jawolpert@ucdavis.edu
      David R. Smart
      Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749.
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      Michael Anderson
      Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616-8749.
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  2. Baeza, Pilar

    1. You have accessRestricted access
      Ecophysiological and Agronomic Response of Tempranillo Grapevines to Four Training Systems
      Pilar Baeza, Constantino Ruiz, Encarna Cuevas, Vicente Sotés, José-Ramón Lissarrague
      Am J Enol Vitic.  2005  56: 129-138  ; DOI: 10.5344/ajev.2005.56.2.129
      Pilar Baeza
      Departamento de Producción Vegetal, Fitotecnia, Universidad Politécnica de Madrid, 28040 Spain.
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      • For correspondence: pilar.baeza@upm.es
      Constantino Ruiz
      Departamento de Producción Vegetal, Fitotecnia, Universidad Politécnica de Madrid, 28040 Spain.
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      Encarna Cuevas
      Departamento de Producción Vegetal, Fitotecnia, Universidad Politécnica de Madrid, 28040 Spain.
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      Vicente Sotés
      Departamento de Producción Vegetal, Fitotecnia, Universidad Politécnica de Madrid, 28040 Spain.
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      José-Ramón Lissarrague
      Departamento de Producción Vegetal, Fitotecnia, Universidad Politécnica de Madrid, 28040 Spain.
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  3. Bartolome, Begoña

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      Simultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS
      María Monagas, Rafael Suárez, Carmen Gómez-Cordovés, Begoña Bartolomé
      Am J Enol Vitic.  2005  56: 139-147  ; DOI: 10.5344/ajev.2005.56.2.139
      María Monagas
      Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.
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      Rafael Suárez
      Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.
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      Carmen Gómez-Cordovés
      Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.
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      Begoña Bartolomé
      Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain.
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      • For correspondence: bartolome@ifi.csic.es
  4. Bavaresco, Luigi

    1. You have accessRestricted access
      VR O43-43: A Lime-Susceptible Rootstock
      Luigi Bavaresco, Pasquale Presutto, Silvia Civardi
      Am J Enol Vitic.  2005  56: 192-195  ; DOI: 10.5344/ajev.2005.56.2.192
      Luigi Bavaresco
      Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, I-29100 Piacenza, Italy.
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      • For correspondence: luigi.bavaresco@unicatt.it
      Pasquale Presutto
      Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, I-29100 Piacenza, Italy.
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      Silvia Civardi
      Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, I-29100 Piacenza, Italy.
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  5. Ben-gal, Alon

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      Long-term Response of Grapevines to Salinity: Osmotic Effects and Ion Toxicity
      Uri Shani, Alon Ben-Gal
      Am J Enol Vitic.  2005  56: 148-154  ; DOI: 10.5344/ajev.2005.56.2.148
      Uri Shani
      1Department of Soil and Water Sciences, Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, PO Box 12, Rechovot 76100, Israel; 2Department of Environmental Physics and Irrigation, Agricultural Research Organization, Gilat Research Center, M.P. Negev, 85280, Israel.
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      Alon Ben-Gal
      1Department of Soil and Water Sciences, Faculty of Agriculture, Food and Environmental Sciences, The Hebrew University of Jerusalem, PO Box 12, Rechovot 76100, Israel; 2Department of Environmental Physics and Irrigation, Agricultural Research Organization, Gilat Research Center, M.P. Negev, 85280, Israel.
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      • For correspondence: bengal@volcani.agri.gov.il
  6. Boido, Eduardo

    1. You have accessRestricted access
      Yeast Interactions with Anthocyanins during Red Wine Fermentation
      Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
      Am J Enol Vitic.  2005  56: 104-109  ; DOI: 10.5344/ajev.2005.56.2.104
      Karina Medina
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      Eduardo Boido
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      Eduardo Dellacassa
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      Francisco Carrau
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      • For correspondence: fcarrau@fq.edu.uy
  7. Carrau, Francisco

    1. You have accessRestricted access
      Yeast Interactions with Anthocyanins during Red Wine Fermentation
      Karina Medina, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
      Am J Enol Vitic.  2005  56: 104-109  ; DOI: 10.5344/ajev.2005.56.2.104
      Karina Medina
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      Eduardo Boido
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      Eduardo Dellacassa
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      Francisco Carrau
      1Sección Enología, Cátedra Ciencia y Tecnología de los Alimentos, 2Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, 11800-Montevideo, Uruguay.
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      • For correspondence: fcarrau@fq.edu.uy
  8. Casas, José A.

    1. You have accessRestricted access
      Assessment of the Aromatic Potential of Palomino Fino Grape Must Using Glycosidases
      Salvador Genovés, José V. Gil, Salvador Vallés, José A. Casas, Paloma Manzanares
      Am J Enol Vitic.  2005  56: 188-191  ; DOI: 10.5344/ajev.2005.56.2.188
      Salvador Genovés
      1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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      José V. Gil
      1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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      Salvador Vallés
      1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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      José A. Casas
      1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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      Paloma Manzanares
      1Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; 2Bodegas González-Byass S.A., Manuel M. González 12, 11403 Jerez de la Frontera, Cadiz, Spain.
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      • For correspondence: pmanz@iata.csic.es
  9. Chignola, Roberto

    1. You have accessRestricted access
      Development of a New Procedure for Protein Recovery and Quantification in Wine
      Simone Vincenzi, Silvia Mosconi, Gianni Zoccatelli, Chiara Dalla Pellegrina, Gianluca Veneri, Roberto Chignola, Angelo Peruffo, Andrea Curioni, Corrado Rizzi
      Am J Enol Vitic.  2005  56: 182-187  ; DOI: 10.5344/ajev.2005.56.2.182
      Simone Vincenzi
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Silvia Mosconi
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Gianni Zoccatelli
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Chiara Dalla Pellegrina
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Gianluca Veneri
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Roberto Chignola
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Angelo Peruffo
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Andrea Curioni
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      Corrado Rizzi
      1Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.
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      • For correspondence: corrado.rizzi@univr.it
  10. Civardi, Silvia

    1. You have accessRestricted access
      VR O43-43: A Lime-Susceptible Rootstock
      Luigi Bavaresco, Pasquale Presutto, Silvia Civardi
      Am J Enol Vitic.  2005  56: 192-195  ; DOI: 10.5344/ajev.2005.56.2.192
      Luigi Bavaresco
      Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, I-29100 Piacenza, Italy.
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      • For correspondence: luigi.bavaresco@unicatt.it
      Pasquale Presutto
      Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, I-29100 Piacenza, Italy.
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      Silvia Civardi
      Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, I-29100 Piacenza, Italy.
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