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100Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines, European Food Research and Technology A new petunidin tetraglycoside and tulipanin fromOphiopogon seeds, The botanical magazine = Shokubutsu-gaku-zasshi Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors, European Food Research and Technology Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition, European Food Research and Technology Characterization of phenolics in Lacrima di Morro du2019Alba wine and role on its sensory attributes, European Food Research and Technology The influence of wine additives on colour and colour quality of young red wine, Zeitschrift f??r Lebensmittel-Untersuchung und -Forschung Petunia hybrida, Edible Medicinal and Non Medicinal Plants Liquid chromatographic/electrospray ionization quadrupole/time of flight tandem mass spectrometric study of polyphenolic composition of different Vaccinium berry species and their comparative evaluation, Analytical and Bioanalytical Chemistry Systematic bottom-up approach for flavonoid derivative screening in plant material using liquid chromatography high-resolution mass spectrometry, Analytical and Bioanalytical Chemistry The dominant allele Aft induces a shift from flavonol to anthocyanin production in response to UV-B radiation in tomato fruit, Planta