Published in Int J Mol Sci on November 23, 2016
The grapevine genome sequence suggests ancestral hexaploidization in major angiosperm phyla. Nature (2007) 18.04
MetaboAnalyst 2.0--a comprehensive server for metabolomic data analysis. Nucleic Acids Res (2012) 5.68
An optimized grapevine RNA isolation procedure and statistical determination of reference genes for real-time RT-PCR during berry development. BMC Plant Biol (2006) 4.63
PerlPrimer: cross-platform, graphical primer design for standard, bisulphite and real-time PCR. Bioinformatics (2004) 3.44
Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves. Plant Physiol (2005) 2.35
Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism. Curr Opin Plant Biol (2006) 2.23
Biosynthesis of plant-derived flavor compounds. Plant J (2008) 2.11
C6-Green leaf volatiles trigger local and systemic VOC emissions in tomato. Phytochemistry (2002) 2.00
Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay. BMC Genomics (2009) 1.73
Changing green leaf volatile biosynthesis in plants: an approach for improving plant resistance against both herbivores and pathogens. Proc Natl Acad Sci U S A (2006) 1.51
The maize lipoxygenase, ZmLOX10, mediates green leaf volatile, jasmonate and herbivore-induced plant volatile production for defense against insect attack. Plant J (2013) 1.18
Monoterpenes in grape juice and wines. J Chromatogr A (2000) 1.16
Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening. J Agric Food Chem (2010) 1.14
Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.). J Agric Food Chem (2009) 1.02
A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects. Food Chem (2013) 1.01
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chem (2013) 0.92
Isolation and characterization of two hydroperoxide lyase genes from grape berries : HPL isogenes in Vitis vinifera grapes. Mol Biol Rep (2012) 0.88
Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must. J Agric Food Chem (2012) 0.87
Wine aroma compounds in grapes: a critical review. Crit Rev Food Sci Nutr (2015) 0.86
Effects of genetic manipulation of alcohol dehydrogenase levels on the response to stress and the synthesis of secondary metabolites in grapevine leaves. J Exp Bot (2005) 0.84
Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines. J Chromatogr A (2001) 0.84
Molecular cloning and expression of cDNAs encoding alcohol dehydrogenases from Vitis vinifera L. during berry development. Plant Sci (2000) 0.82
Green leaf volatiles: biosynthesis, biological functions and their applications in biotechnology. Plant Biotechnol J (2015) 0.79
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit. J Agric Food Chem (1999) 0.79
Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions. J Agric Food Chem (2013) 0.78
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem (2014) 0.77
Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate. J Agric Food Chem (2015) 0.77
Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan. Food Chem (2015) 0.77