original ) (raw )Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes
John Moore
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Changes in Cell Wall Composition during Ripening of Grape Berries
Simon Robinson
PLANT PHYSIOLOGY, 1998
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Pectins, Hemicelluloses and Celluloses Show Specific Dynamics in the Internal and External Surfaces of Grape Berry Skin During Ripening
F. Monti , S. Santo , Rossana Dell'Anna
Plant and Cell Physiology, 2016
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Cell wall composition of grape berry skins
jean-marc brillouet
Phytochemistry, 1994
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Changes in cell-wall polysaccharides from the mesocarp of grape berries during veraison
Naoki Sakurai
Physiologia Plantarum, 2001
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Dissecting the polysaccharide-rich grape cell wall matrix during the winemaking process using high-throughput and fractionation methods.
John Moore
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The Biochemistry of the Grape Berry
Serge Delrot
2012
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Development of a method for the extraction and analysis of grape skin proteins strongly bound to cell walls
Pierre-Louis Teissedre
OENO One, 2013
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Isolation and characterization of cell walls from the mesocarp of mature grape berries (Vitis vinifera)
Simon Robinson
Planta, 1997
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Dissecting the polysaccharide-rich grape cell wall matrix using recombinant pectinases during winemaking.
John Moore
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Cell Wall Enzymatic Activity Control: A Reliable Technique in the Fruit Ripening Process
Jamal Ayour
IntechOpen eBooks, 2023
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Xyloglucan and hemicelluloses in the cell wall during apple fruit development and ripening
Paula E Jameson , Laurence Melton
Plant Science, 1997
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Cell Wall Metabolism in Ripening Fruit
Ahmed Rabie Amin Ahmed
Plant Physiology, 1980
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Effect of Commercial Enzymes on Berry Cell Wall Deconstruction in the Context of Intravineyard Ripeness Variation under Winemaking Conditions
John Moore
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Analysis of Cell Wall Components in Juice of 'Flavortop' Nectarines during Normal Ripening and Woolliness Development
Susan Lurie
Journal of the American Society for Horticultural Science. American Society for Horticultural Science
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Composition and structural features of cell wall polysaccharides from tomato fruits
Robert Selvendran
Phytochemistry, 1990
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Profiling the main cell wall polysaccharides of grapevine leaves using high-throughput and fractionation techniques.
John Moore
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Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content
Francisco J. Heredia
Journal of Food Science, 2020
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Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: vintage and ripeness effects
John Moore
Food Chemistry, 2019
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Patterns of enzymatic activity of cell wall-modifying enzymes during growth and ripening of apples
Isabel Sousa
Postharvest Biology and Technology, 2007
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Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: extractability during fermentation into wines made from grapes of different ripeness levels
John Moore
Food Chemistry, 2019
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Cell wall disassembly and post-harvest deterioration of ‘sweetheart’ sweet cherry fruit: involvement of enzymic and non-enzymic factors
Isabel Lara
Pure and Applied Chemical Sciences, 2013
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Histochemical Determination of Polysaccharides in Fruit Pulp Cell Walls
Roberto Jona
CYTOLOGIA, 1977
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Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
Belén ayestaran
Analytica Chimica Acta, 2004
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Olive Fruit Cell Wall: Degradation of Pectic Polysaccharides during Ripening
Rocio Rodriguez
Journal of Agricultural and Food Chemistry, 2001
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Compositional Changes in Cell Wall Polysaccharides from Five Sweet Cherry ( Prunus avium L.) Cultivars during On-Tree Ripening
Ariel Vicente
Journal of Agricultural and Food Chemistry, 2014
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Pectic-β(1,4)-galactan, extensin and arabinogalactan-protein epitopes differentiate ripening stages in wine and table grape cell walls.
John Moore
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A study of pectic polysaccharides in musts from various mature grapes grown in the Pech Rouge experimental vineyards
jean-marc brillouet
Biochimie, 1987
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Alternating temperature in postharvest cooling treatment of ‘Fiano’ and ‘Falanghina’ grapes affects cell wall enzyme rate, berry softening and polyphenols
Simone Baccelloni
Journal of the Science of Food and Agriculture, 2018
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On the Biochemical and Physiological Responses of ‘Crimson Seedless’ Grapes Coated with an Edible Composite of Pectin, Polyphenylene Alcohol, and Salicylic Acid
Zinab Abdelgawad
Horticulturae, 2021
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Combining hydrothermal pretreatment with enzymes de-pectinates and exposes the innermost xyloglucan-rich hemicellulose layers of wine grape pomace
John Moore
Food Chemistry, 2017
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Cell wall metabolism in cold-stored ‘Somerset’ sweet cherry fruit
Isabel Lara
Acta horticulturae, 2017
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Polysaccharides and glycoproteins of apple fruit cell walls
Michael Knee
Phytochemistry, 1973
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Ripening-related changes in cell wall polysaccharides of strawberry cortical and pith tissues
Laurence Melton
Postharvest Biology and Technology, 2002
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Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration
Stefano Brizzolara
OENO One, 2020
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