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- You have accessRestricted accessEffect of Foliar Applications of Proline, Phenylalanine, Urea, and Commercial Nitrogen Fertilizers on Stilbene Concentrations in Tempranillo Musts and WinesTeresa Garde-Cerdán, Javier Portu, Rosa López, Pilar SantamaríaAm J Enol Vitic. 2015 66: 542-547 ; DOI: 10.5344/ajev.2015.14128Teresa Garde-Cerdán1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, SpainJavier Portu1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, SpainRosa López1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, SpainPilar Santamaría1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Burgos, Km. 6. 26007 Logroño, Spain
- You have accessRestricted accessResveratrol Productivity of Wild Grapes Native to Japan: Vitis ficifolia var. lobata and Vitis ficifolia var. ganebuShuji Shiozaki, Taiji Nakamura, Tsuneo OgataAm J Enol Vitic. 2013 64: 163-168 ; DOI: 10.5344/ajev.2012.12066Shuji Shiozaki1Graduate School of Life & Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, naka-ku, Sakai, Osaka, 599-8531, JapanTaiji Nakamura1Graduate School of Life & Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, naka-ku, Sakai, Osaka, 599-8531, JapanTsuneo Ogata2Faculty of Agriculture, Kochi University, Otsu 200, Monobe, Nankoku, Kochi, 783-8502, Japan.
- You have accessRestricted accessEffect of Leaf Removal on Grape Yield, Berry Composition, and Stilbene ConcentrationLuigi Bavaresco, Matteo Gatti, Silvia Pezzutto, Mario Fregoni, Fulvio MattiviAm J Enol Vitic. 2008 59: 292-298 ; DOI: 10.5344/ajev.2008.59.3.292Luigi Bavaresco1Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy; and 2Istituto Agrario di San Michele all’Adige, Centro Speri-mentale, Dipartimento Qualità Agro-Alimentare, 38100 S. Michele all’Adige, Italy.Matteo Gatti1Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy; and 2Istituto Agrario di San Michele all’Adige, Centro Speri-mentale, Dipartimento Qualità Agro-Alimentare, 38100 S. Michele all’Adige, Italy.Silvia Pezzutto1Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy; and 2Istituto Agrario di San Michele all’Adige, Centro Speri-mentale, Dipartimento Qualità Agro-Alimentare, 38100 S. Michele all’Adige, Italy.Mario Fregoni1Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy; and 2Istituto Agrario di San Michele all’Adige, Centro Speri-mentale, Dipartimento Qualità Agro-Alimentare, 38100 S. Michele all’Adige, Italy.Fulvio Mattivi1Istituto di Frutti-Viticoltura, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy; and 2Istituto Agrario di San Michele all’Adige, Centro Speri-mentale, Dipartimento Qualità Agro-Alimentare, 38100 S. Michele all’Adige, Italy.
- You have accessRestricted accessInfluence of Cluster Thinning on Phenolic Composition, Resveratrol, and Antioxidant Capacity in Chambourcin WineAnton Prajitna, Imed E. Dami, Todd E. Steiner, David C. Ferree, Joseph C. Scheerens, Steven J. SchwartzAm J Enol Vitic. 2007 58: 346-350 ; DOI: 10.5344/ajev.2007.58.3.346Anton Prajitna1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Imed E. Dami1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Todd E. Steiner1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.David C. Ferree1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Joseph C. Scheerens1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.Steven J. Schwartz1Graduate research associate, 2Assistant professor, 3Enology outreach specialist, 4Professor emeritus, and 5Associate professor, Department of Horticulture and Crop Science, The Ohio State University, Agricultural Research and Development Center, 1680 Madison Avenue, Wooster, OH 44691; 6Professor, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Ct., Columbus, OH 43210.
- You have accessRestricted accessCinnamates and Resveratrol Content for Sparkling Wine CharacterizationC. Andrés-Lacueva, M. Ibern-Gómez, R. M. Lamuela-Raventós, S. Buxaderas, M. C. de la Torre-BoronatAm J Enol Vitic. 2002 53: 147-150 ; DOI: 10.5344/ajev.2002.53.2.147C. Andrés-LacuevaDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.M. Ibern-GómezDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.R. M. Lamuela-RaventósDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.S. BuxaderasDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.M. C. de la Torre-BoronatDepartament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, Spain.