20 results on '"Failla, Osvaldo"'
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2. Epicuticular waxes: A natural packaging to deal with sunburn browning in white grapes
3. CO2-assimilation, sequestration, and storage by urban woody species growing in parks and along streets in two climatic zones
4. From plant resistance response to the discovery of antimicrobial compounds: The role of volatile organic compounds (VOCs) in grapevine downy mildew infection
5. Oxidations in white grape (Vitis vinifera L.) skins: Comparison between ripening process and photooxidative sunburn symptoms
6. Iron, magnesium, nitrogen and potassium deficiency symptom discrimination by reflectance spectroscopy in grapevine leaves
7. Influence of climate cycles on grapevine domestication and ancient migrations in Eurasia
8. Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars
9. Characterization of iron deficiency symptoms in grapevine (Vitis spp.) leaves by reflectance spectroscopy
10. Renewal of wild grapevine ( Vitis vinifera L. subsp. sylvestris (Gmelin) Hegi) populations through sexual pathway: Some Italian case studies
11. Pink berry grape (Vitis vinifera L.) characterization: Reflectance spectroscopy, HPLC and molecular markers
12. Chlorophyll role in berry sunburn symptoms studied in different grape (Vitis vinifera L.) cultivars
13. Evaluation of tannins interactions in grape (Vitis vinifera L.) skins
14. Tuning color variation in grape anthocyanins at the molecular scale
15. Genetic investigation of grapevine varieties ‘Ribolla Gialla’ (Italy), ‘Rebula’ (Slovenia) and ‘Robola’ (Ionian Islands)
16. Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC
17. Environmental and seasonal influence on virgin olive (Olea europaea L.) oil volatiles in northern Italy
18. BerryTone—A simulation model for the daily course of grape berry temperature
19. Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
20. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability
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