1. Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars. (1st September 2018) Authors: Rustioni, Laura; Cola, Gabriele; VanderWeide, Josh; Murad, Patrick; Failla, Osvaldo; Sabbatini, Paolo Journal: Food chemistry Issue: Volume 259(2018) Page Start: 139 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗