Color additives are important for the food industry to improve sensory quality lost during food
process and to expand the variety of products. In general, artificial colorants have lower cost …

Nutritional deficiency is becoming a universal problem, resulting in poor health, low worker
productivity, high rates of mortality and morbidity. Large-scale dietary improvements are …

It is well known that grape aromatic composition is directly correlated to the final wine
quality. To determine this composition, a previous stage of selective extraction is necessary …

In contrast with the general trend of producing wine from the most famous grapevine
varieties, associated with the French paradigm, such as Cabernet‐Sauvignon, Merlot, Pinot …

The aromas of the grape are compounds that are directly related to the quality of the must
and the wine. In this work, the effect of foliar application of phenylalanine (Phe), methyl …

Pigments derived from red pepper fruits are widely used in food and cosmetics as natural
colorants. Nitrogen (N) is a key nutrient affecting plant growth and metabolism; however, its …

This research aimed toward bioengineering of Zinc oxide nanoparticles (ZnO NPs) using
Rosa canina L. aqueous extract followed by conjugation with Abscisic acid (ABA) for …

BACKGROUND Every year, the viticulture activity generates considerable amounts of
underused lignocellulosic residues as grape cane, which are generally composted or …

Leaves from Vitis vinifera L. represent the less studied and valorized wastes of grape crops
and the winery industry. This study aims thus to perform for the first time a deepened …

The production and sustainability of grape berries with high quality and health-promoting
properties is a major goal. In this regard, nano-engineered materials are being used for …