The Production of Flavour & Aroma Compounds in Grape Berries

By J. Dunlevy, C. Kalua, R. Keyzers, P. Boss. 2009

116 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/85d6107c632356eb1f271c613c051ec467468a4f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. O. Viret
2. T. Verdenal
3. J. Spring
4. Cornelis van Leeuwen
5. J. Marin‐Carbonne
6. Á. Dienes-Nagy
7. J. Spangenberg
8. V. Zufferey

Citations in the corpus

• Understanding and managing nitrogen nutrition in grapevine: a review (2021, background): “It is beyond the scope of this review to describe all the grape and wine flavour-active compounds and their metabolisms; abundant literature can be found on this topic (Rapp and Mandery, 1986; Henschke and Jiranek, 1993; Bell and Henschke, 2005; Swiegers et al., 2005; Dunlevy et al., 2009; Styger et”