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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Journal of Chromatography A, 1985, Vol.331 (1), p.83-90

1985

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Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results

American journal of enology and viticulture, 1986, Vol.37 (2), p.112-114

1986

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aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

Journal of the science of food and agriculture, 1985-09, Vol.36 (9), p.857-862

1985

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Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries

American journal of enology and viticulture, 1988, Vol.39 (1), p.44-48

1988

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Hydrolysis of grape monoterpenyl glycosides by Candida molischiana and Candida wickerhamii betaglucosidases

Journal of the science of food and agriculture, 1990, Vol.50, p.499-506

1990

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Hydrolysis of grape monterpenyl beta-D-glucosides by various beta-glucosidases

Journal of agricultural and food chemistry, 1990-05, Vol.38 (5)

1990

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The browning capacity of grapes. 1. Changes in polyphenol oxidase activities during development and maturation of the fruit

Journal of agricultural and food chemistry, 1983-03, Vol.31 (2), p.342-345

1983

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La maceration pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des vins

Vitis, 1989, Vol.28 (48), p.31-48

1989

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Etude des carotenoides du raisin a maturite

Vitis, 1987, Vol.26 (4), p.183-191

1987

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Changes in Fatty Acids from Grape Lipidic Fractions During Crushing Exposed to Air

American journal of enology and viticulture, 1986, Vol.37 (3), p.202-205

1986

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The Browning Capacity of Grapes. II. Browning Potential and Polyphenol Oxidase Activities in Different Mature Grape Varieties

American journal of enology and viticulture, 1983, Vol.34 (3), p.157-162

1983

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Screening of commercial enzymes for their hydrolytic activities towards monoterpene glycosides, aroma precursors of grapes

Connaissance de la Vigne et du Vin (France), 1989, Vol.23 (1)

1989

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Molecular analysis of PHYA in wild‐type and phytochrome A‐deficient mutants of tomato

The Plant journal : for cell and molecular biology, 1998-06, Vol.14 (6), p.653-662

1998

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Molecular analysis of tri-mutant alleles in tomato indicates the Tri locus is the gene encoding the apoprotein of phytochrome B1

Planta, 1996, Vol.199 (1), p.152-157

1996

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single red-light pulse leads to a block of greening in the high-pigment-1 mutant of tomato

Planta, 1998, Vol.206 (4), p.685-688

1998

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Photomorphogenic mutants of tomato

Euphytica, 1994, Vol.79 (3), p.227-234

1994

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Characterization of the gene encoding the apoprotein of phytochrome B2 in tomato, and identification of molecular lesions in two mutant alleles

Molecular & general genetics, 1999-07, Vol.261 (6), p.901-907

1999

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Photomorphogenetic mutants of tomato

Euphytica, 1994, Vol.79

1994

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Characterization of the gene encoding the apoprotein of tomato phytochrome B2, and identification of molecular lesions in two mutant alleles

Molecular & general genetics, 1999, Vol.261

1999

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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results

aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries

Hydrolysis of grape monoterpenyl glycosides by Candida molischiana and Candida wickerhamii betaglucosidases

Hydrolysis of grape monterpenyl beta-D-glucosides by various beta-glucosidases

The browning capacity of grapes. 1. Changes in polyphenol oxidase activities during development and maturation of the fruit

La maceration pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des vins

Etude des carotenoides du raisin a maturite

Changes in Fatty Acids from Grape Lipidic Fractions During Crushing Exposed to Air

The Browning Capacity of Grapes. II. Browning Potential and Polyphenol Oxidase Activities in Different Mature Grape Varieties

Screening of commercial enzymes for their hydrolytic activities towards monoterpene glycosides, aroma precursors of grapes

Molecular analysis of PHYA in wild‐type and phytochrome A‐deficient mutants of tomato

Molecular analysis of tri-mutant alleles in tomato indicates the Tri locus is the gene encoding the apoprotein of phytochrome B1

single red-light pulse leads to a block of greening in the high-pigment-1 mutant of tomato

Photomorphogenic mutants of tomato

Characterization of the gene encoding the apoprotein of phytochrome B2 in tomato, and identification of molecular lesions in two mutant alleles

Photomorphogenetic mutants of tomato

Characterization of the gene encoding the apoprotein of tomato phytochrome B2, and identification of molecular lesions in two mutant alleles

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