Food chemistry

[1] Digital image-based tracing of geographic origin, winemaker, and grape type for red wine authentication.

[2] endogenous levels of abscisic acid in various organs of <em>vitis vinifera</em> l. (cv. cabernet sauvignon) between flower buds separated and grape closed stages

[3] produção e composição química da uva de videiras cabernet sauvignon submetidas à adubação nitrogenada grapes yield and chemistry composition in cabernet sauvignon grapevine with nitrogen fertilization

[4] differential responses of sugar, organic acids and anthocyanins to source-sink modulation in cabernet sauvignon and sangiovese grapevines

[5] relações hídricas, rendimento e compostos fenólicos de uvas cabernet sauvignon em três tipos de solo

[6] Agronomic and physicochemical parameters of must and wine as a function of changes in ‘Cabernet Sauvignon’ grapevine canopy