Independent flavonoid and anthocyanin biosynthesis in the flesh of a red-fleshed table grape revealed by metabolome and transcriptome co-analysis by Renxiang Lu, Miaoyu Song, Zhe Wang, Yanlei Zhai, Chaoyang Hu, Avihai Perl, Huiqin Ma

“…Differentially expressed ANS, MYB and ERF transcription factors provide new clues for the future breeding of table grapes that will provide the health benefits as red wine.…”
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Identification of Bioactive Compounds in Plant Extracts of Greek Flora and Their Antimicrobial and Antioxidant Activity by Aliki Tsakni, Archontoula Chatzilazarou, Efstathia Tsakali, Andreas G. Tsantes, Jan Van Impe, Dimitra Houhoula

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Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract by Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić, Vele V. Tešević

“…In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. …”
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Photoselective Shade Films Mitigate Heat Wave Damage by Reducing Anthocyanin and Flavonol Degradation in Grapevine (Vitis vinifera L.) Berries by Lauren E. Marigliano, Runze Yu, Nazareth Torres, Justin D. Tanner, Mark Battany, Sahap Kaan Kurtural

“…Wine grape production is challenged by forecasted increases in air temperature and droughts due to climate change and photoselective overhead shade films are promising tools in hot viticulture areas to overcome climate change related factors. …”
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The Effect of Spur Position and Pruning Severity on Shoot Development by Jose Munoz, Dylan Ellis, Claire Villasenor, Michael Anderson, Michael Andrew Walker, Prince Afriyie, Jean Catherine Dodson Peterson

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Highly selective square wave voltammetric determination of gallic acid in groundnut and tea samples using glycine(2-aminoethanoic acid) modified carbon paste electrode by Moges Sisay, Adane Kassa, Alemu Tesfaye

“…Gallic acid (GA), is a naturally occurring most abundant phenolic acid compound found in groundnut, honey, mango, tea, wine, and various medicinal plants. Different techniques have been used for determination of GA. …”
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ECONOMIC DEVELOPMENT OF ITALY IN THE XXI CENTURY by Anastasiia Shenderova, Halyna Alekseievska

“…Italy's status as a major producer in sectors ranging from clothing and automobiles to renowned products such as wine and cheese underlines its importance as an attractive destination for international investment. …”
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Genetic mapping of the LOSS OF PARTHENOGENESIS locus in Pilosella piloselloides and the evolution of apomixis in the Lactuceae by Ross Bicknell, Marion Gaillard, Andrew Catanach, Robert McGee, Sylvia Erasmuson, Beatrice Fulton, Christopher Winefield

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Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers by Lei Liu, Xiao She, Xing Chen, Yang Qian, Yang Qian, Yufei Tao, Yalin Li, Shuyu Guo, Wenliang Xiang, Guorong Liu, Yu Rao

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Modulation of Cell Death Pathways for Cellular Protection and Anti-Tumoral Activity: The Role of <i>Thymus</i> spp. Extracts and Their Bioactive Molecules by Carlos Martins-Gomes, Fernando M. Nunes, Amélia M. Silva

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Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie by Mathilde Gadrat, Catherine Emo, Joël Lavergne, Pierre-Louis Teissèdre, Kléopatra Chira

“…It is well established that <i>C</i>-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. …”
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Optimization of Nanofiltration Desalination Process of Bone Collagen Peptide and Its Effect on Improving the Overall Sensory Quality of Products by Ruilin LI, Yujie GUO, Jiqian LIU, Chunhui ZHANG, Hongwei GAO

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ASSESSMENT OF ALCOHOL USE BY POPULATION AND RELATED PROBLEMS by V. B. Zamkevich, M. D. Diachuk, T. S. Gruzieva

“…At the same time, in Ukraine the consumption of strong alcoholic drinks predominates, while in the countries of the European Union - wine and beer. The increase in alcohol consumption in Ukraine and the prevalence of strong drinks in the structure of consumed products (51.5%) is an unfavorable prognostic indicator and requires the adoption of preventive measures. …”
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Expression of Specific Class I Chitinase mRNA Levels in Different Grape Varieties and Their Antimicrobial Activity by Jana Žiarovská, Lucia Zamiešková, Jana Bilčíková, Veronika Fialková, Jozef Sabo, Simona Kunová, Miroslava Kačániová

“…Matured berries of thirteen grape varieties were used in the study—Alibernet, Dornfelder, Cabernet Sauvignon, Blaufränkisch, Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Pálava, Müller-Thurgau, Grűner Veltliner, and Feteasca Regala, grown in the Small Carpathians wine region of Slovakia, Vrbové. Chitinase I gene expression was found to be similar in most of the analyzed varieties with the except of two varieties, where the expression of chitinase I was significantly higher—Pinot Blanc and Savignon Blanc. …”
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Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean <i>Carménère, Cabernet Sauvignon,</i> and <i>Merlot</i> Grape Pomaces as Potential By-Products by Nelson Díaz, Pedro M. Aqueveque, Alejandro Vallejos-Almirall, Rudi Radrigán, María C. Zúñiga-López, Christian Folch-Cano

“…The GP bioactive compounds can be retained in the well-known polyvinylpolypyrrolidone (PVPP), industrially used in the clarification and stabilization of wine and other drinks. Thus, the polyphenolic compounds (PC) from the Chilean <i>Carménère</i>, <i>Cabernet Sauvignon</i>, and <i>Merlot</i> GP were extracted, and their compositions and antioxidant capacities (ORAC-FL) were determined. …”
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Amperometric Biosensors for L-Arginine Determination Based on L-Arginine Oxidase and Peroxidase-Like Nanozymes by Nataliya Stasyuk, Galina Gayda, Olha Demkiv, Lyubomyr Darmohray, Mykhailo Gonchar, Marina Nisnevitch

“…Two ABSs were tested on real samples of products containing Arg, including the pharmaceutical preparation “Tivortine”, juices, and wine. A high correlation (R = 0.995) was demonstrated between the results of testing “Tivortine” and juice using nCeCU/GE and nNiPtPd/GE. …”
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Discovery of conversion driven by β-glucuronidase from flavone glycoside to aglycone and application in identifying the raw Scutellariae Radix by Fei Huang, Xiaoyu Zhang, Wenhui Li, Yuting Zhao, Qixuan Mu, Xinhui Wang, Yuefei Wang

“…Raw Scutellariae Radix (RSR), steamed Scutellariae Radix (SSR), and wine Scutellariae Radix (WSR) are adopted for use in clinical practice. …”
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Effect of Shading Nets on Yield, Leaf Biomass and Petiole Nutrients of a Muscat of Alexandria Vineyard Growing under Hyper-Arid Conditions by Emilio Villalobos-Soublett, Gastón Gutiérrez-Gamboa, Claudio Balbontín, Andrés Zurita-Silva, Antonio Ibacache, Nicolás Verdugo-Vásquez

“…<i>Background</i>: Currently, viticulture is exposed to extreme weather fluctuations and global warming, thus the implementation of short-term adaptation strategies to mitigate climate change impacts will be of a wide importance for the sustainability and competitiveness of wine industry. This research aimed to study the effect of shading nets on the viticultural performance of a Muscat of Alexandria vineyard growing under hyper-arid conditions. …”
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The Role of Selective Flavonoids on Triple-Negative Breast Cancer: An Update by Pooja Chinnikrishnan, Ibrahim Abdel Aziz Ibrahim, Abdullah R. Alzahrani, Naiyer Shahzad, Prathibha Sivaprakasam, Ashok Kumar Pandurangan

“…Flavonoids are metabolic compounds largely present in all plants, vegetables, and fruits, such as blueberries, onions, (which are widely used to make red wine,) chocolates, etc. Flavonoids are known to have enormous health benefits, such as anticancer, antiviral, anti-inflammatory, and antiallergic properties. …”
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Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds by Tea Sokač, Veronika Gunjević, Anita Pušek, Ana Jurinjak Tušek, Filip Dujmić, Mladen Brnčić, Karin Kovačević Ganić, Tamara Jakovljević, Darko Uher, Grozdana Mitrić, Ivana Radojčić Redovniković

“…Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. …”
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