Detalles de la búsqueda
1.
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
J Sci Food Agric
; 103(7): 3613-3620, 2023 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-36208475
2.
The technology of high-power ultrasound and its effect on the color and aroma of rosé wines.
J Sci Food Agric
; 103(13): 6616-6624, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37254599
3.
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
Molecules
; 26(15)2021 Jul 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-34361607
4.
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.
Molecules
; 26(4)2021 Feb 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-33672299
5.
Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines.
Molecules
; 24(13)2019 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31266257
6.
Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes.
Int J Mol Sci
; 17(1)2016 Jan 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-26797601
7.
Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn.
Int J Mol Sci
; 16(1): 805-22, 2014 Dec 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-25561232
8.
Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.
Foods
; 13(11)2024 Jun 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-38890989
9.
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
Foods
; 13(9)2024 Apr 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-38731677
10.
Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.
J Agric Food Chem
; 72(4): 1928-1937, 2024 Jan 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-36840676
11.
Protein extracts from amaranth and quinoa as novel fining agents for red wines.
Food Chem
; 448: 139055, 2024 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-38554587
12.
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
Foods
; 12(11)2023 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37297481
13.
Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction.
Food Chem
; 372: 131282, 2022 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34638064
14.
Grape Pulp Fiber as Possible Fining Agents for Red Wine.
Biomolecules
; 12(10)2022 10 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-36291731
15.
The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking.
Foods
; 11(1)2021 Dec 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-35010145
16.
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition.
Food Chem
; 356: 129669, 2021 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33812192
17.
Tannin oxidation: intra- versus intermolecular reactions.
Biomacromolecules
; 11(9): 2376-86, 2010 Sep 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-20831276
18.
Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins.
Foods
; 9(9)2020 Sep 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-32932844
19.
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.
Foods
; 9(6)2020 Jun 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-32498461
20.
Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles.
J Agric Food Chem
; 68(47): 13439-13449, 2020 Nov 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-32975414