Enzymes are highly effective biocatalysts used in various industrial processes, playing a key
role in winemaking and in other fermented beverages. Many of the enzymes used in …

A chemical and bioactive quality evaluation of phytochemicals content of 10 eggplant lines
and three allied species (S. sodomaeum, S. aethiopicum and S. integrifolium) was …

The impact of different ripening stages on berry texture properties of sorted 'Red Globe'and
'Crimson Seedless' table grapes was evaluated. Density sorting at different harvest dates …

The efficiency of in vitro polyploidization depends on several variables associated to the
plant, the antimicrotubule agent and the interactions between them. In the present work, we …

Grape proteins, particularly pathogenesis-related (PR) proteins, are responsible for white
wine haze formation which is of great concern to winemakers. Phenolic substances in …

Many greenhouse-vegetable growers cannot participate in the organic market due to the
scarcity of organic fertilizers, which are able both to (a) satisfy the crop's nutritional needs …

The influence of ultraviolet–visible irradiation on some quality attributes (pH, soluble solids
content, color parameters, absorption spectrum, vitamin C, total acidity, total phenolics …

The recovery of agroindustry byproducts can bring opportunities for the development of new
products. The objective of this study was to characterize chemical compounds contents in …

Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine
proteins may cause haze formation, which is usually considered a wine fault. Pathogenesis …

This work presents a novel method to associate the polyphenol oxidase (PPO) and the
peroxidase (POD) activities with the ripening-mediated color changes in banana peel and …