The Evolution of Total Phenolic Compounds and Antioxidant Activities during Ripening of Grapes (Vitis vinifera L., cv. Tempranillo) Grown in Semiarid Region: Effects of Cluster Thinning and Water Deficit

By Garrido Inmaculada   Uriarte David   Hernández Marcos   Llerena José Luis   Valdés María Esperanza   Espinosa Francisco  

International Journal of Molecular Sciences, Vol. 17, Iss. 11, 2016-11 ,pp. : 1923-1923

MDPI

Access to resources Recommend Favorite

Grape Polyphenols’ Effects in Human Cardiovascular Diseases and Diabetes

By Rasines-Perea Zuriñe   Teissedre Pierre-Louis  

Molecules, Vol. 22, Iss. 1, 2017-01 ,pp. : 68-68

MDPI

Access to resources Recommend Favorite

Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening

By Xi Wanpeng   Zheng Huiwen   Zhang Qiuyun   Li Wenhui  

International Journal of Molecular Sciences, Vol. 17, Iss. 7, 2016-06 ,pp. : 998-998

MDPI

Access to resources Recommend Favorite

Antioxidant Effects of Grape Vine Cane Extracts from Different Chinese Grape Varieties on Edible Oils

By Min Zhuo   Guo Zemei   Wang Kai   Zhang Ang   Li Hua   Fang Yulin  

Molecules, Vol. 19, Iss. 9, 2014-09 ,pp. : 15213-15223

MDPI

Access to resources Recommend Favorite

The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China

By Liu Yulian   Chen Nianlai   Ma Zonghuan   Che Fei   Mao Juan   Chen Baihong  

Molecules, Vol. 21, Iss. 6, 2016-06 ,pp. : 812-812

MDPI

Access to resources Recommend Favorite