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Quantitative Proteomics Analysis of ABA- and GA 3 -Treated Malbec Berries Reveals Insights into H 2 O 2 Scavenging and Anthocyanin Dynamics.
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- Plants (2223-7747), 2024, v. 13, n. 17, p. 2366, doi. 10.3390/plants13172366
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- Article
Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity.
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- Journal of Food Biochemistry, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfbc.13254
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- Article
Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health.
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- Molecular Nutrition & Food Research, 2022, v. 66, n. 1, p. 1, doi. 10.1002/mnfr.202100670
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- Article
Tracing the origin of Argentine Malbec wines by sensometrics.
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- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00252-3
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- Article
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.
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- Plants (2223-7747), 2024, v. 13, n. 5, p. 590, doi. 10.3390/plants13050590
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- Article
Recovery, Characterization, Functionality and Applications of Bioactive Compounds from Food-Plant Products and Their By-Products.
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- Plants (2223-7747), 2023, v. 12, n. 23, p. 3964, doi. 10.3390/plants12233964
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- Article
Preparative Fractionation of Phenolic Compounds and Isolation of an Enriched Flavonol Fraction from Winemaking Industry By-Products by High-Performance Counter-Current Chromatography.
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- Plants (2223-7747), 2023, v. 12, n. 12, p. 2242, doi. 10.3390/plants12122242
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- Article
Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids.
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- Plants (2223-7747), 2023, v. 12, n. 9, p. 1796, doi. 10.3390/plants12091796
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- Article
Abscisic Acid's Role in the Modulation of Compounds that Contribute to Wine Quality.
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- Plants (2223-7747), 2021, v. 10, n. 5, p. 938, doi. 10.3390/plants10050938
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- Article
Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 376, doi. 10.1002/jsfa.10065
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- Article
Climate Change Effects on Grapevine Physiology and Biochemistry: Benefits and Challenges of High Altitude as an Adaptation Strategy.
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- Frontiers in Plant Science, 2022, v. 13, p. 1, doi. 10.3389/fpls.2022.835425
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- Article
Natural occurrence and production of tenuazonic acid in wine grapes in Argentina.
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- Food Science & Nutrition, 2018, v. 6, n. 3, p. 523, doi. 10.1002/fsn3.577
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- Article
Terroir and vintage discrimination of Malbec wines based on phenolic composition across multiple sites in Mendoza, Argentina.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-82306-0
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- Article
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour.
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- Foods, 2024, v. 13, n. 5, p. 659, doi. 10.3390/foods13050659
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- Article
Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 2, p. 401, doi. 10.1007/s11130-024-01172-z
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- Article
QuEChERS Method for the Determination of 3-Alkyl-2-Methoxypyrazines in Wines by Gas Chromatography-Mass Spectrometry.
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- Food Analytical Methods, 2016, v. 9, n. 12, p. 3352, doi. 10.1007/s12161-016-0532-4
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- Article