Chemotaxonomical investigations of Prunus domestica by isoenzyme markers and phenolic compounds

Chemotaxonomical investigations of Prunus domestica by isoenzyme markers and phenolic compounds

Guardado en:

Detalles Bibliográficos
Publicado en:	Scientia Horticulturae
Autor principal:	GROH, B.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Scientia Horticulturae v. 58, no. 1-2 (1994), p. 41-55
Materias:	Prunus domestica Ciruela Taxonomía Enzimas Compuestos fenólicos Fruticultura Isoenzimas
Publicación relacionada:	Contenido en: Scientia Horticulturae

Ejemplares similares

Comportamiento de la variedad Martín (Prunnus domestica L.) injertada sobre diversos ciruelos (Prunnus spp.)
por: Tabuenca, M. C.

Sui costituenti polifenolici del ciliegio (Prunus avium L.)
por: PIRETTI, Marco Vincenzo

Descripción de variedades de ciruelo europeo. IV. Reina Claudia de Bavay
por: TABUENCA, M.C.

Descripción de variedades de ciruelo europeo. I.Variedades autóctonas
por: TABUENCA, M.C.

Descripción de variedades de ciruela europeo. II. Reina Claudia verde
por: TABUENCA, M.C.

Descripción de variedades de ciruelo europeo. III.Reina Claudia de Oullins
por: TABUENCA, M.C.

Phenolic compounds released from oak, cherry, chestnut and robinia chips into a syntethic wine influence of toasting level

Characterization of red raspberry cultivars and selections using isoenzyme analysis
por: Cousineau, J. C.

SUSINO cino-giapponese ed europeo (Prunus spp.)

The effect of anaerobic metabolism of grape berry skins on phenolic compounds
por: Ramos, T.

Susino (Prunus spp).
por: Bellini, E.

Efectos de la carga frutal y del ambiente lumínico en ciruelo D'Agen (Prunus domestica L.)
por: Chaar, Javier E.

Isozyme variation in cymbidium species (Orchidaceae)
por: OBARA-OKEYO, P.

"Bluebyrd" plum
por: Scorza, R.

Fractionation of phenolic compounds from grapes by size exclusion liquid chromatography with HPLC instrumentation
por: Cacho, Juan

Genetic characterization of japanese plum cultivars (Prunus salicina) using SSR and ISSR molecular markers

Performance of new marianna rootstocks in California for "French" prune
por: Southwick, Stephen M.

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

Factores que afectan la multiplicación in vitro de los brotes de portainjertos de prunus
por: Arena, M. E.

Increasing bioactive phenolic compounds in grapes response of six Monastrell grape clones to benzothiadiazole and methyl jasmonate treatments

Effect of phenolic compounds extracted from sunflower seeds on native lipoxigenase activity
por: Kubiacka, E.

DNA fingerprinting of japanese plum (Prunus salicina) cultivars based on microsatellite markers
por: Klabunde, Gustavo Henrique Ferrero

Added phenolic compounds enhance lipid stability in extruded corn
por: Camire, M. E.

Influence of phenolic compounds on activity of nisin and pediocin PA-1
por: Knoll, Caroline

El INTA investiga cómo deshidratar ciruela sin modificar sus propiedades antioxidantes
por: Urfalino, Delia Paola

Genetic investigations concerning Prunus domistica L., cultivar hybridization.
por: Vitanov, Marko
Publicado: (1977)

A chemotaxonomic investigation on Vitis vinifera L. II Comparison among ssp. sativa traditional cultivars and wild biotypes of ssp. silvestris from various Italian regions
por: SCIENZA, A.

Color, polyphenol, and aroma compounds in rosé wines after prefermentative maceration and enzymatic treatments

Physicochemical composition, phenolic content and antioxidant activity of sour cherry cv. Marasca during ripening

Phenolic compounds in cork used for production of wine stoppers as affected by storage and boiling of cork slabs
por: MAZZOLENI, V.

Spatio and temporal spread of Plum pox virus infecting European plum (Prunus domestica L. cv. D'agen) orchard in Mendoza, Argentina
por: Dal Zotto, Angélica, et al.
Publicado: (2020)

Evolution of phenolic compounds in red winemaking as affected by must oxygenation
por: Castellari, M.

Effects of the time of SO2 addition on phenolic compounds in wine
por: Gómez-Plaza, E.

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

The use of isoenzymes in characterization of grapevines (Vitis vinifera, L.). Influence of the environment and time of sampling
por: ROYO, J.

Leakage of phenolic compounds from plant roots effects of pH, Ca2+ and NaCl
por: ZIESLIN, N.

Phenolic composition, browning susceptibility, and carotenoid content of several apricot cultivars at maturity
por: RADI, M.

Estimation of the oxidative changes in phenolic compounds of carignane during winemaking
por: CHEYNIER, V.

Regulation of plant phenolic synthesis from biochemistry to ecology and evolution
por: MATSUKI, M.

Enzyme polymorphisms in Canarium
por: SUI, L.