High Levels of Resveratrol in Grapes Cultivated at High Altitude Valleys in Bolivia-Reference-Cited by-同舟云学术

High Levels of Resveratrol in Grapes Cultivated at High Altitude Valleys in Bolivia

Published:2014-04-28 Issue:3 Volume:14 Page:311-326
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Taquichiri Marco,Ayarde Ruth,Gutierrez Pastor,Bustos Atma-Sol,Paredes Carolina,Callisaya Juan Carlos,Surco Juan Carlos,Palenque Eduardo R.,Ghezzi Flavio,Alvarado Juan Antonio,Peñarrieta J. Mauricio

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

http://www.tandfonline.com/doi/pdf/10.1080/15538362.2013.819748

Reference29 articles.

1. Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts

2. Molecular events following perception of ultraviolet-B radiation by plants

3. Postharvest Induction Modeling Method Using UV Irradiation Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New “Functional” Fruit?

4. Effect of Postharvest Ultraviolet Irradiation on Resveratrol and Other Phenolics of Cv. Napoleon Table Grapes

5. Postharvest UV-C-Irradiated Grapes as a Potential Source for Producing Stilbene-Enriched Red Wines

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant activity and resveratrol content in wines the national origin;Journal of Analytical & Pharmaceutical Research;2021-11-22

2. UV-B Radiation as a Factor that Deserves Further Research in Bolivian Viticulture: A Review;South African Journal of Enology and Viticulture;2021-10

3. Environmental conditions, and phenolic compounds potential in the leaves of Vitis tiliifolia Humb. & Bonpl. ex Schult.;Genetic Resources and Crop Evolution;2021-09-18

4. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential;Journal of the Science of Food and Agriculture;2019-10-29