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19 results on '"Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences"'

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1. Extended diversity analysis of cultivated grapevine Vitis vinifera with 10K genome-wide SNPs

2. Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts

3. Modulation of bitterness by aroma: cross modal interactions in red wine

4. Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

5. Novel contribution to the study of mouth-feel properties in wines

6. Chemosensory approach for understanding the green, aggressive and hard character of red wines

7. Tomato Whole Genome Transcriptional Response to Tetranychus urticae Identifies Divergence of Spider Mite-Induced Responses Between Tomato and Arabidopsis

8. Identification and characterization of grapevine genetic resources maintained in Eastern European Collections

9. Factores implicados en la percepción de calidad : Estrategias para la evaluación de la calidad organoléptica de los vinos

10. Understanding intrinsic quality assessment of red wines by experts

11. Improvement of the Grapevine genome assembly

12. Toward the improvement of the gene centered information in grapevine genomics

13. Nucleotide variation at the Vitis chloroplast genome based on high-throughput sequencing and SNP genotyping

14. A gene horizontally transferred from bacteria protects arthropods from host plant cyanide poisoning

15. The GrapeReSeq 18k Vitis genotyping chip

16. Spider mite control and resistance management: does a genome help?

17. Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception

18. The genome of Tetranychus urticae reveals herbivorous pest adaptations

19. Estudio sobre las interacciones entre atributos sensoriales en vino. Ensayos de deconstrucción-reconstitución

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