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Items: 7

1.

Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods.

Lezaeta A, Bordeu E, Næs T, Varela P.

Food Res Int. 2017 Sep;99(Pt 1):186-197. doi: 10.1016/j.foodres.2017.05.003. Epub 2017 May 5.

PMID:
28784475
2.

Erratum to: Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.

Onetto CA, Bordeu E.

Antonie Van Leeuwenhoek. 2017 Sep;110(9):1243. doi: 10.1007/s10482-017-0909-4. No abstract available.

PMID:
28766030
3.

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.

Onetto CA, Bordeu E.

Antonie Van Leeuwenhoek. 2015 Dec;108(6):1469-1475. doi: 10.1007/s10482-015-0602-4. Epub 2015 Oct 5. Erratum in: Antonie Van Leeuwenhoek. 2017 Aug 1;:.

PMID:
26437637
4.

Monitoring peroxides generation during model wine fermentation by FOX-1 assay.

Bridi R, González A, Bordeu E, López-Alarcón C, Aspée A, Diethelm B, Lissi E, Parpinello GP, Versari A.

Food Chem. 2015 May 15;175:25-8. doi: 10.1016/j.foodchem.2014.11.126. Epub 2014 Nov 28.

PMID:
25577046
5.

Isolation of WDR and bHLH genes related to flavonoid synthesis in grapevine (Vitis vinifera L.).

Matus JT, Poupin MJ, Cañón P, Bordeu E, Alcalde JA, Arce-Johnson P.

Plant Mol Biol. 2010 Apr;72(6):607-20. doi: 10.1007/s11103-010-9597-4. Epub 2010 Jan 29.

PMID:
20112051
6.

Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera.

Matus JT, Loyola R, Vega A, Peña-Neira A, Bordeu E, Arce-Johnson P, Alcalde JA.

J Exp Bot. 2009;60(3):853-67. doi: 10.1093/jxb/ern336. Epub 2009 Jan 6.

7.

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

Fernández K, Labarca X, Bordeu E, Guesalaga A, Agosin E.

Appl Spectrosc. 2007 Nov;61(11):1163-7.

PMID:
18028694

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