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1

Multiple glucosyltransferase activities in grapevine Vitis vinifera L

by Ford, C.M.
Published in Australian Journal of grape and Wine Research

Sin ejemplares

2

Inheritance of the blood-flesh trait in peach

by WERNER, Dennis J.
Published in Hortscience

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3

FLAVONOÏDES et vin un rôle positif vis-à-vis de la mortalité

Published in Revue Suisse de Viticulture Arboriculture Horticulture

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4

Influence de la température et de la durée de macération sur la composition en flavoïdes et incidence sur les caractéristiques sensorielles des vins de Cabernet franc de divers ter...

by ASSELIN, C.
Published in Bulletin de l'O.I.V.

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5

Anthocyanin accumulation in various organs of a Teinturier cultivar (Vitis vinifera L.) during the growing season

Published in American journal of enology and viticulture

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6

UV-light effect on the leaf pigmentation of Cotinus coggygria "Royal purple"

by Oren-Shamir, M.
Published in Scientia Horticulturae

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7

Temperature effects on growth, pigmentation and post-harvest longevity of petunia flowers

by SCHVARTS, M.
Published in Scientia Horticulturae

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8

Problemática del análisis de antocianinas en uvas tintas frente a la diferenciación varietal

by Revilla García, Eugenio
Published in Viticultura Enología Profesional

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9

Minimal processing and modified atmosphere packaging effects on pigmentation of pomegranate seeds

by Gil, M. I.
Published in Journal of Food Science

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10

Radish anthocyanin extract as a natural red colorant for maraschino cherries

by GIUSTI, M.
Published in Journal of Food Science

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11

Riboflavin affects anthocyanin synthesis in Nitrogen culture usin Strawberry suspended cells

by MORI, T.
Published in Journal of Food Science

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12

Characteristic Anthocyanin pattern from onions and other Allium spp.

by FOSSEN, T.
Published in Journal of Food Science

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13

Beta-glucosidae activity in juice-processing enzymes based on anthocyanin analysis

by WIGHTMAN, J.
Published in Journal of Food Science

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14

Anthocyanin pigment composition of red radish cultivars as potential food colorants

by GIUSTI, M.
Published in Journal of Food Science

Sin ejemplares

15

Anthocyanin pigment composition of red-fleshed potatoes

by RODRIGUES-SAONA, L.
Published in Journal of Food Science

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16

Stability and color of unreported wine anthocyanin-derived pigments

by SARNI-MANCHADO, P.
Published in Journal of Food Science

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17

Physical characteristics of dry beans in relation to seedcoat color genotype

by BENINGER, Clifford W.
Published in Hortscience

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18

Induction of anthocyanin accumulation in rose suspension-cultured cells by conditioned medium of strawberry suspension cultures

by SAKURAI, M.
Published in Plant cell, tissue and organ culture

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19

Rhizobium inoculation induces condition-dependent changes in the flavonoid composition of root exudates from trifolium subterraneum

by LAWSON, C.
Published in Australian Journal of Plant Physiology

Sin ejemplares

20

Genetics of anthocyanin deficiency in Sarracenia L.

by SHERIDAN, Philip M.
Published in HortScience

Sin ejemplares

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