polyphenol
- You have accessRestricted accessImpact of Post-Fruit Set Leaf Removal on Marquette Phenolic Compounds during Berry Development and RipeningView ORCID ProfileYiliang Cheng, Alexander D. Gapinski, Lucas Buren, View ORCID ProfileGail R. Nonnecke, View ORCID ProfileAude A. WatrelotAm J Enol Vitic. 2023 74: 0740027 ; DOI: 10.5344/ajev.2023.22054Yiliang Cheng1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA;Alexander D. Gapinski1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA;Lucas Buren2Department of Horticulture, Iowa State University, Ames, IA.Gail R. Nonnecke2Department of Horticulture, Iowa State University, Ames, IA.Aude A. Watrelot1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA;
- You have accessRestricted accessApplication of Methyl Jasmonate and Methyl Jasmonate + Urea in Tempranillo Vines: Influence on Grape Phenolic CompoundsTeresa Garde-Cerdán, Miriam González-Lázaro, Itziar Sáenz de Urturi, Sandra Marín-San Román, Elisa Baroja, Pilar Rubio-Bretón, Eva P. Pérez-ÁlvarezAm J Enol Vitic. 2023 74: 0740009 ; DOI: 10.5344/ajev.2022.22026Teresa Garde-Cerdán1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.Miriam González-Lázaro1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.Itziar Sáenz de Urturi1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.Sandra Marín-San Román1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.Elisa Baroja1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.Pilar Rubio-Bretón1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.Eva P. Pérez-Álvarez1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja). Ctra. de Burgos Km. 6. 26007 Logroño, Spain.
- You have accessRestricted accessEffect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship StudyMaría Gilda Stivala, Margarita Beatriz Villecco, Daniel Enriz, Pedro Aredes FernándezAm J Enol Vitic. 2017 68: 228-233 ; DOI: 10.5344/ajev.2016.16084María Gilda Stivala1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), ArgentinaMargarita Beatriz Villecco1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, ArgentinaDaniel Enriz2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina3Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 917, 5700, San Luis, ArgentinaPedro Aredes Fernández1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
- You have accessRestricted accessAssessment of Potential Effects of Common Fining Agents Used for White Wine Protein StabilizationRicardo Chagas, Sara Monteiro, Ricardo Boavida FerreiraAm J Enol Vitic. 2012 63: 574-578 ; DOI: 10.5344/ajev.2012.12016Ricardo Chagas1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, PortugalSara Monteiro1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.Ricardo Boavida Ferreira1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
- You have accessRestricted accessCultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent ResearchMark O. Downey, Nick K. Dokoozlian, Mark P. KrsticAm J Enol Vitic. 2006 57: 257-268 ; DOI: 10.5344/ajev.2006.57.3.257Mark O. Downey1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.Nick K. Dokoozlian1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.Mark P. Krstic1Senior research scientist, Viticulture and Enology, Primary Industries Research Victoria, PO Box 905, Mildura, Victoria 3502, Australia; 2Vice president, viticulture, E&J Gallo Winery, PO Box 1130, Modesto, CA 95353 USA; and 3Section leader, Physiology and Food Sciences, Primary Industries Research Victoria.
- You have accessRestricted accessEffect of Maturity and Vine Water Status on Grape Skin and Wine FlavonoidsJames A. Kennedy, Mark A. Matthews, Andrew L. WaterhouseAm J Enol Vitic. 2002 53: 268-274 ; DOI: 10.5344/ajev.2002.53.4.268James A. KennedyDepartment of Viticulture and Enology, University of California, Davis, CA 95616-8749Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.Mark A. Matthews
- You have accessRestricted accessA Comparison of Methods For Quantifying Oligomeric Proanthocyanidins From Grape Seed ExtractsAndrew L. Waterhouse, Steve Ignelzi, Joseph R. ShirleyAm J Enol Vitic. 2000 51: 383-389 ; DOI: 10.5344/ajev.2000.51.4.383Andrew L. WaterhouseDepartment of Viticulture and Enology, University of California, Davis, CA 95616Steve Ignelzi