2 Open Access Books
109 Authors and Editors
27 Web of Science Citations
130 Dimensions Citations
Chapter title | Downloads | |
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1. Production of Anthocyanins in Grape Cell Cultures: A Potential Source of Raw Material for Pharmaceutical, Food, and Cosmetic Industries By Anthony Ananga, Vasil Georgiev, Joel Ochieng, Bobby Phills and Violeta Tsolova Part of book: The Mediterranean Genetic Code - Grapevine and Olive | 6545 | |
2. Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production By Margarita García, Braulio Esteve-Zarzoso and Teresa Arroyo Part of book: Grape and Wine Biotechnology | 1565 | |
3. The Current Status of Wild Grapevine Populations (Vitis vinifera ssp sylvestris) in the Mediterranean Basin By Rosa A. Arroyo García and Eugenio Revilla Part of book: The Mediterranean Genetic Code - Grapevine and Olive | 3265 |
Chapter title |
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1. Production of Anthocyanins in Grape Cell Cultures: A Potential Source of Raw Material for Pharmaceutical, Food, and Cosmetic Industries By Anthony Ananga, Vasil Georgiev, Joel Ochieng, Bobby Phills and Violeta Tsolova Part of book: The Mediterranean Genetic Code - Grapevine and Olive |
2. Grapevine Biotechnology: Molecular Approaches Underlying Abiotic and Biotic Stress Responses By Grace Armijo, Carmen Espinoza, Rodrigo Loyola, Franko Restovic, Claudia Santibáñez, Rudolf Schlechter, Mario Agurto and Patricio Arce-Johnson Part of book: Grape and Wine Biotechnology |
3. Grape Drying: Current Status and Future Trends By Jun Wang, Arun S. Mujumdar, Weisong Mu, Jianying Feng, Xiaoshuan Zhang, Qian Zhang, Xiao-Ming Fang, Zhen-Jiang Gao and Hong-Wei Xiao Part of book: Grape and Wine Biotechnology |
4. Pathogenesis-Related Proteins in Grape By Shinichi Enoki and Shunji Suzuki Part of book: Grape and Wine Biotechnology |
5. Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality By Fernanda Cosme, Berta Gonçalves, António Inês, António M. Jordão and Alice Vilela Part of book: Grape and Wine Biotechnology |
6. Aroma Compounds in Wine By Fengmei Zhu, Bin Du and Jun Li Part of book: Grape and Wine Biotechnology |
7. Phenolic Compounds Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods By Cecilia Castro-López, Romeo Rojas, Ernesto J. Sánchez-Alejo, Guillermo Niño-Medina and Guillermo C.G. Martínez-Ávila Part of book: Grape and Wine Biotechnology |
8. New Trends in Schizosaccharomyces Use for Winemaking By Ángel Benito, Fernando Calderón and Santiago Benito Part of book: Grape and Wine Biotechnology |
9. Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production By Margarita García, Braulio Esteve-Zarzoso and Teresa Arroyo Part of book: Grape and Wine Biotechnology |
10. Influence of Yeasts in Wine Colour By Morata Antonio, Loira Iris and Suárez Lepe Jose Antonio Part of book: Grape and Wine Biotechnology |