It is becoming increasingly evident that a plant–pathogen interaction may be compared to
an open warfare, whose major weapons are proteins synthesized by both organisms. These …

Proteins are typically present in wines in low concentrations, contributing little to their nutritive
value. However, they assume a considerable technological and economical importance …

Little information is available concerning the expression of pathogenesis-related (PR) proteins
in grapevine (Vitis vinifera) and their effect properties on the major fungal pathogens of …

The vast majority of wine proteins have recently been identified as pathogenesis-related (PR)
proteins. During the growing season, these proteins are expressed in developmentally …

<p>The attempted infection of a plant by a pathogen, such as a fungus or an Oomycete,
may be regarded as a battle whose major weapons are proteins and smaller chemical …

The mechanism responsible for protein haze formation in wines remains essentially to be
elucidated. Current knowledge suggests the absolute requirement of one or more as yet …

The proteins from Vigna unguiculata (L.) Walp. (cowpea) seeds were investigated. Globulins
constitute over 51% of the total seed protein, with albumins composing approximately 45%. …

The effect on the wine protein haze potential of five organic acids commonly encountered in
wines (l(+)-tartaric, l(−)-malic, citric, succinic and gluconic acids) was assessed. All five acids…

Six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, Verdelho, Arinto, and
Moscatel) were used to study the factors that control protein insolubility in wines stored at high …

Lupinus mutabilis sweet seeds possess the highest levels of oil and protein of all domesticated
lupin species. However, no information has been published concerning the structure of …