Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Monique Cherrad"'
Publikováno v:
OENO One, Vol 39, Iss 3, Pp 129-136 (2005)
The concentration of starch, soluble carbohydrates, free abscisic acid (ABA) and activities of α-amylases and invertases (the acid and the alkaline form) were investigated in buds and internodes of Vitis vinifera L. cv. Merlot during annual cycle. T
Externí odkaz:
https://doaj.org/article/d7a5f5efa06b47ae8d614b0e30ccc3d1
Publikováno v:
OENO One, Vol 35, Iss 4, Pp 207-214 (2001)
Biochimical analysis and photonic microscopy observations of starch were investigated in latent buds of Vitis vinifera L. (cv. Merlot) collected during their dormancy phase and during their cold storage at 2°C. Biochimical analysis showed that starc
Externí odkaz:
https://doaj.org/article/2875dfca673f4b5e8682fd455204ae23
Publikováno v:
OENO One, Vol 32, Iss 1, Pp 11-16 (1998)
On Cabernet sauvignon, eutypiosis sensible variety, we have compared fatty acids content in healthy Jeaves (S: leaves beared by healthy vine stock), in leaves seeming healthy (Ap.S: leaves beared by arm without symptoms, the other arm is diseased) an
Externí odkaz:
https://doaj.org/article/9480b7ef20ef41afaac4850a6eb50cf4
Publikováno v:
OENO One, Vol 29, Iss 4, Pp 213-225 (1995)
Structural and ultrastructural investigations on plastidial ontogenesis in the tissues of Vitis vinifera berry arc realised in narrow association with starch and chlorophyll dosages from the stage of fruit setting till berry ripeness. During the whol
Externí odkaz:
https://doaj.org/article/9e75f915c2e54b538fb22aee67624481
Autor:
Monique Cherrad, J. J. Lavaud
Publikováno v:
OENO One, Vol 27, Iss 2, Pp 123-133 (1993)
La teneur en acides gras des pépins n'est pas la même pour les 4 groupes de vignes étudiées. Les pépins les plus riches sont ceux des vignes américaines, puis ceux des lambrusques et des vignes asiatiques et enfin ceux des variétés cultivées
Externí odkaz:
https://doaj.org/article/80413997cd714f8ebea9d9f93987af37
Autor:
Monique Cherrad, J. J. Lavaud
Publikováno v:
OENO One, Vol 25, Iss 1, Pp 51-62 (1991)
Les teneurs en acides gras des pépins des 24 cépages étudiés peuvent être très différentes d'un cépage à l'autre. Par contre, les proportions en acide stéarique, palmitique, oléique et linoléique sont comparables dans la plupart des vari
Externí odkaz:
https://doaj.org/article/d7630c1458af4e05b841635a222f2ad5
Publikováno v:
OENO One, Vol 9, Iss 1, Pp 17-21 (1975)
On sait que les organes oppositifoliés de la Vigne, vrilles et inflorescences, sont assimilés à des rameaux modifiés. Diverses considérations, notamment l'étude des formes de transition entre ces organes, apportent des arguments en faveur de ce
Externí odkaz:
https://doaj.org/article/680f4b3db4224984bdc1558fb1c2698c
Autor:
J. J. Lavaud, Monique Cherrad
Publikováno v:
OENO One, Vol 14, Iss 3, Pp 147-153 (1980)
Cinq catégories de pépins de Cabernet Sauvignon ont été séparées à la véraison. Plus de 95 p. 100 des acides gras sont contenus dans les lipides neutres. La différence de composition en acides gras des lipides polaires montre que la localisa
Externí odkaz:
https://doaj.org/article/db91697b3d2448be8f06c6785d367a35
Publikováno v:
OENO One, Vol 39, Iss 3, Pp 129-136 (2005)
The concentration of starch, soluble carbohydrates, free abscisic acid (ABA) and activities of a-amylases and invertases (the acid and the alkaline form) were investigated in buds and internodes of Vitis vinifera L. cv. Merlot during annual cycle. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68008d3e8ee3c5e6da73a4200c6c58ed
https://oeno-one.eu/article/view/894
https://oeno-one.eu/article/view/894
Publikováno v:
OENO One. 35:207
Biochimical analysis and photonic microscopy observations of starch were investigated in latent buds of Vitis vinifera L. (cv. Merlot) collected during their dormancy phase and during their cold storage at 2°C. Biochimical analysis showed that starc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7f4a4644d81330b6aa4be7f69bd4c56
https://doi.org/10.20870/oeno-one.2001.35.4.983
https://doi.org/10.20870/oeno-one.2001.35.4.983