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Biomolecules|January 20, 2021
Biochemistry of Wine and BeerEncarna Gómez-Plaza, Rocío Gil-Muñoz
Food Research International (Ottawa, Ont.)|June 15, 2017
Elicitors used as a tool to increase stilbenes in grapes and winesRocío Gil-Muñoz, José Ignacio Fernández-Fernández, Oscar Crespo-Villegas, et al.
Food Chemistry|September 22, 2018
Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic compositionM Dolores Jiménez-Martínez, A Belén Bautista-Ortín, Rocío Gil-Muñoz, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|March 31, 2018
Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wineMaría Dolores Jiménez-Martínez, Rocío Gil-Muñoz, Encarna Gómez-Plaza, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintagesTeresa Garde-Cerdán, Gastón Gutiérrez-Gamboa, Javier Portu, et al.
Biomolecules|April 30, 2025
The Impact of Two Elicitors and Harvest Ripening Stage on the Quality of Monastrell Grapes and WinesRocío Gil-Muñoz, Maria José Giménez-Bañón, Juan Antonio Bleda-Sánchez, et al.
Journal of Agricultural and Food Chemistry|October 4, 2018
Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide CompositionRafael Apolinar-Valiente, Yolanda Ruiz-García, Pascale Williams, et al.
Food Chemistry|April 9, 2013
Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varietiesAna Moreno-Pérez, Rosario Vila-López, José Ignacio Fernández-Fernández, et al.
Food Chemistry|April 5, 2016
Anthocyanins influence tannin-cell wall interactionsAna Belén Bautista-Ortín, Alejandro Martínez-Hernández, Yolanda Ruiz-García, et al.
Journal of the Science of Food and Agriculture|May 29, 2016
Effect of elicitors on the evolution of grape phenolic compounds during the ripening periodEncarna Gómez-Plaza, Ana B Bautista-Ortín, Yolanda Ruiz-García, et al.
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