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Stem Water Potential is a Sensitive Indicator of Grapevine Water Status.
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- Annals of Botany, 2001, v. 87, n. 4, p. 477
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- Article
Characterization of Penicillium Species Isolated from Grape Berries by Their Internal Transcribed Spacer (ITS1) Sequences and by Gas Chromatography–Mass Spectrometry Analysis of Geosmin Production.
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- Current Microbiology, 2004, v. 48, n. 6, p. 405, doi. 10.1007/s00284-003-4176-4
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- Article
Untitled.
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- European Food Research & Technology, 2001, v. 213, n. 2, p. 122, doi. 10.1007/s002170100346
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Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.
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- Analytical & Bioanalytical Chemistry, 2016, v. 408, n. 14, p. 3789, doi. 10.1007/s00216-016-9466-3
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- Article
Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines.
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- Flavour & Fragrance Journal, 1998, v. 13, n. 3, p. 159, doi. 10.1002/(SICI)1099-1026(199805/06)13:3<159::AID-FFJ709>3.0.CO;2-7
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- Article
Identification of 4-mercapto-4-methylpentan-2-one from the box tree ( Buxus sempervirens L.) and broom ( Sarothamnus scoparius (L.) Koch).
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- Flavour & Fragrance Journal, 1997, v. 12, n. 6, p. 373, doi. 10.1002/(SICI)1099-1026(199711/12)12:6<373::AID-FFJ675>3.0.CO;2-Y
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- Article
Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one.
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- Flavour & Fragrance Journal, 1995, v. 10, n. 6, p. 385, doi. 10.1002/ffj.2730100610
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- Article
Molecular genetic study of introgression between Saccharomyces bayanus and S. cerevisiae.
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- Yeast, 2005, v. 22, n. 14, p. 1099, doi. 10.1002/yea.1298
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- Article
Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 1, p. 73, doi. 10.1002/jsfa.1919
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- Article
An invertase fragment responsible for improving the protein stability of dry white wines.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 4, p. 537, doi. 10.1002/(SICI)1097-0010(19990315)79:4<537::AID-JSFA214>3.0.CO;2-B
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- Article
Characterisation and purification of a cinnamate esterase from Aspergillus niger industrial pectinase preparation.
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- Journal of the Science of Food & Agriculture, 1998, v. 78, n. 4, p. 471, doi. 10.1002/(SICI)1097-0010(199812)78:4<471::AID-JSFA141>3.0.CO;2-0
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- Article
Identification of substances responsible for the 'sawdust' aroma in oak wood.
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- Journal of the Science of Food & Agriculture, 1998, v. 76, n. 2, p. 179, doi. 10.1002/(SICI)1097-0010(199802)76:2<179::AID-JSFA924>3.0.CO;2-6
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- Article
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines.
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- Journal of the Science of Food & Agriculture, 1993, v. 62, n. 2, p. 191, doi. 10.1002/jsfa.2740620213
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- Article
Identification of yeast strains using the polymerase chain reaction.
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- Journal of the Science of Food & Agriculture, 1993, v. 62, n. 1, p. 89, doi. 10.1002/jsfa.2740620113
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- Article
Quantitative determination of Botrytis laccase in musts and wines by the syringaldazine test.
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- Journal of the Science of Food & Agriculture, 1989, v. 48, n. 3, p. 369, doi. 10.1002/jsfa.2740480312
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- Article
Exocellular polysaccharides from Saccharomyces in Wine.
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- Journal of the Science of Food & Agriculture, 1987, v. 41, n. 3, p. 277, doi. 10.1002/jsfa.2740410310
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- Article
Recovery after curettage of grapevines with esca leaf symptoms.
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- Phytopathologia Mediterranea, 2022, v. 61, n. 3, p. 473, doi. 10.36253/phyto-13357
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Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study.
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- BMC Genomics, 2019, v. 20, n. 1, p. N.PAG, doi. 10.1186/s12864-019-5959-8
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Volatile profile and differentiation between Albariño wines from different origins.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 464, doi. 10.1111/j.1365-2621.2006.01474.x
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- Article
Surprising Structural Lability of a Cysteine- S-Conjugate Precursor of 4-Methyl-4-sulfanylpentan-2-one, a Varietal Aroma in Wine of Vitis vinifera L. cv. Sauvignon Blanc.
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- Chemistry & Biodiversity, 2008, v. 5, n. 5, p. 793, doi. 10.1002/cbdv.200890076
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- Article