Effects of Sucrose level and Nitrogen Source on Fresh Weight and Anthocyanin Production in Cell Suspension Culture of 'Sheridan' Grape (Vitis spp.) |
Kim, Seung-Heui
(Dept. of Hortuculture, Chungbuk National University)
Kim, Seon-Kyu (Dept. of Hortuculture, Chungbuk National University) |
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Development of a tissue culture system for immature strawberry fruit
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DOI |
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Accumulation of anthocyanins enhanced by a high osmotic potential in grape (Vitis vinifera L.) cell suspension
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Production of anthocyanins by Vitis cells in suspension culture
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DOI |
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Selection of a high anthocyanin-producing cell line of sweet potato cell culture and identification of pigments
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Grapes
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Consumption of red wine with meals reduces the susceptiblity of human plasma and low-density lipoprotein to lipid peroxidation
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DOI |
7 |
Culturing conditions affecting the production of anthocyanin in suspended cell cultures of strawberry
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DOI ScienceOn |
8 |
Consumption of red wine polyphenols reduces the susceptibility of low-density lipoprotein to oxidation in vivo
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DOI |
9 |
Induction of anthocyanin synthesis in relation to embryogenesis in a carrot suspension culture: Correlation of metabolic differentiation with morphological differentiation
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DOI |
10 |
The effect of medium constituents on growth and diosgenin production by Dioscorea deltoidea cells grown in batch culture
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DOI |
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The anthocyanins of grapes and wines
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Effect of temperature and its shift on growth and anthocyanin production in suspension cultures of strawberry cells
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DOI ScienceOn |
13 |
Effects of low nitrate and high sugar concentration on anthocyanin content and composition of grape (Vitis vinifera L.) cell suspension
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Effects of sucrose concentration on the accumulation of anthocyanins in grape (Vitis vinifera L.) cell suspension
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DOI |
15 |
Condensed tannin and anthocyanin production in Vitis vinifera cell suspension cultures
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DOI ScienceOn |
16 |
Anthocyanin systhesis, growth and nutrient uptake in suspension cultures of strawberry cells
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DOI ScienceOn |
17 |
Identification and quantitative variation of anthocyanins produced by cultured callus tissue of Vitis spp.
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DOI |
18 |
Formation and identification of anthocyanins in cultured cells of Vitis spp
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DOI |
19 |
Wine, alcohol, platelets, and the French paradox for coronary heart disease
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DOI ScienceOn |
20 |
Anthocyanin production in suspension cultures of high priducing cells of Euphorbia millii
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DOI |
21 |
Extraction of anthocyanin pigments from purple sunflower hulls
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DOI ScienceOn |
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