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1.
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.
Molecules
; 27(22)2022 Nov 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36431848
2.
The influence of berry perforation on grape drying kinetics and total phenolic compounds.
J Sci Food Agric
; 99(9): 4260-4266, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-30801722
3.
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.
Foods
; 12(21)2023 Oct 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-37959044
4.
Synthesis of Fe-TiO2 and Cu-TiO2 Based Materials by Olive Leaves Biotemplating-Application to Hydrogen Production from Glycerol Photoreforming.
Nanomaterials (Basel)
; 13(4)2023 Feb 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36839032
5.
Biochars from Olive Stones as Carbonaceous Support in Pt/TiO2-Carbon Photocatalysts and Application in Hydrogen Production from Aqueous Glycerol Photoreforming.
Nanomaterials (Basel)
; 13(9)2023 Apr 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-37177056
6.
Olive Leaves as Biotemplates for Enhanced Solar-Light Harvesting by a Titania-Based Solid.
Nanomaterials (Basel)
; 10(6)2020 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32486324
7.
Hydrogen Production through Glycerol Photoreforming on TiO2/Mesoporous Carbon: Influence of the Synthetic Method.
Materials (Basel)
; 13(17)2020 Aug 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-32872129
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