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grape juice

Known as: grape juices 
National Institutes of Health

Papers overview

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2011
2011
Viscosity and Color Change During In Situ Solidification of Grape Pekmez
Pekmez is a concentrated and shelf life extended form of grape juice. We investigated the material behavior and the effect of… 
2008
2008
Detection thresholds for 2-isopropyl-3-methoxypyrazine in Concord and Niagara grape juice.
2-isopropyl-3-methoxypyrazine (IPMP) is the compound responsible for the off-flavor known as ladybug taint, which occurs when… 
2005
2005
The endothelium-dependent vasodilator action of a new beverage made of red wine vinegar and grape juice.
A new non-alcoholic beverage made of red wine vinegar and grape juice (Budo-no-megumi) has been recently demonstrated to lower… 
Highly Cited
2004
Highly Cited
2004
Ochratoxin A in wine and grape juice sold in Canada
Ochratoxin A (OTA) was determined in 251 samples of wines and grape juice collected over 3 years in Canada. In total, 25/84… 
2002
2002
Optimized determination of calcium in grape juice, wines, and other alcoholic beverages by atomic absorption spectrometry.
This paper describes a study of the different methods of sample preparation for the determination of calcium in grape juice… 
2000
2000
Inhibitory effects of green tea and grape juice on the phenol sulfotransferase activity of mouse intestines and human colon carcinoma cell line, Caco-2.
Tea and fruit juices are beverages consumed daily all over the world. The present study reports the inhibitory effects of these… 
1999
1999
Effects of fining agents on trans‐resveratrol concentration in wine
Resveratrol has been identified as a wine component related to moderate wine consumption and a reduction in serum cholesterol… 
1989
1989
The distribution of mutagenic activity in red, rose and white wines.
Highly Cited
1986
Highly Cited
1986
Effects of Fruit Maturity, Juice Storage, and Juice Extraction Temperature on Quality of ‘Concord’ Grape Juice
A factorial study was designed to examine the effects of fruit maturities, juice extraction temperatures, storage time, and… 
Highly Cited
1969
Highly Cited
1969
Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation.
The amounts of sulphur dioxide bound by acetaldehyde, pyruvic acid and α-ketoglutaric acid during fermentation of three grape… 
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