1H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries (Vitis vinifera L. cv. Sangiovese)

Food Chemistry

Volumn 213, Issue , 2016, Pages 187-195

  Picone, Gianfranco ^a   Trimigno, Alessia ^a   Tessarin, Paola ^b   Donnini, Silvia ^b   Rombolà, Adamo Domenico ^b   Capozzi, Francesco ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Biodynamic; Foodomics; GABA; Grape; HR NMR; Metabolomics; Organic; Polyphenols

Indexed keywords

AMINO ACIDS; BREWERIES; CHEMICAL CONTAMINATION; FRUITS; PHYSIOLOGICAL MODELS;

BIODYNAMIC; FOODOMICS; GABA; GRAPE; METABOLOMICS; ORGANIC; POLYPHENOLS;

ORGANIC CHEMICALS;

CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CARBOHYDRATE; COUMARIC ACID; FRUCTOSE; GLUCOSE; 4 AMINOBUTYRIC ACID; ISOLEUCINE; PERCHLORATE; PERCHLORIC ACID; PROLINE; VALINE;

AGRICULTURAL MANAGEMENT; AGRICULTURAL WORKER; ARTICLE; AUTUMN; BARLEY; BRASSICA JUNCEA; CLOVER; CONTROLLED STUDY; GRAPE; NONHUMAN; ORGANIC AND BIODYNAMIC CULTIVATION METHOD; PROTON NUCLEAR MAGNETIC RESONANCE; SPRING; SUMMER; TRIFOLIUM SUBTERRANEUM; VINEYARD; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; FRUIT; MULTIVARIATE ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ORGANIC FARMING; VITIS; WINE;

CAFFEIC ACIDS; FRUIT; GAMMA-AMINOBUTYRIC ACID; ISOLEUCINE; MAGNETIC RESONANCE SPECTROSCOPY; MULTIVARIATE ANALYSIS; ORGANIC AGRICULTURE; PERCHLORATES; PROLINE; VALINE; VITIS; WINE;

EID: 84976416765     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.077     Document Type: Article

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