ArticleFood chemistry. Molecular sciences2022
Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries.
Article in Food chemistry. Molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Tailored UV-A Irradiation and Callus Selection Enable Distinct Flavonoid Profile Production in Grape Cell Cultures.Foods (Basel, Switzerland) · 2026Article
- The Effect of Temperature and UV Manipulation on Anthocyanins, Flavonols, and Hydroxycinnamoyl-Tartrates in cv Nebbiolo Grapes (Plants (Basel, Switzerland) · 2024Article
- Phenotypic, Physiological, and Molecular Response ofPlants (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and
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