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Items: 18

1.

Influence of methyl jasmonate and benzothiadiazole on the composition of grape skin cell walls and wines.

Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bautista-Ortín AB, Gil-Muñoz R.

Food Chem. 2019 Mar 30;277:691-697. doi: 10.1016/j.foodchem.2018.11.029. Epub 2018 Nov 7.

PMID:
30502204
2.

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.

Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM.

J Sci Food Agric. 2019 Apr;99(6):2846-2854. doi: 10.1002/jsfa.9496. Epub 2019 Jan 7.

PMID:
30447086
3.

Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties.

Río Segade S, Paissoni MA, Giacosa S, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Rolle L.

Food Chem. 2019 Jan 15;271:673-684. doi: 10.1016/j.foodchem.2018.07.218. Epub 2018 Aug 1.

PMID:
30236730
4.

Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition.

Jiménez-Martínez MD, Bautista-Ortín AB, Gil-Muñoz R, Gómez-Plaza E.

Food Chem. 2019 Jan 15;271:570-576. doi: 10.1016/j.foodchem.2018.08.009. Epub 2018 Aug 4.

PMID:
30236717
5.

Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine.

Jiménez-Martínez MD, Gil-Muñoz R, Gómez-Plaza E, Bautista-Ortín AB.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Jun;35(6):1061-1070. doi: 10.1080/19440049.2018.1459050. Epub 2018 Jun 5.

PMID:
29601267
6.

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.

Benucci I, Río Segade S, Cerreti M, Giacosa S, Paissoni MA, Liburdi K, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Esti M, Rolle L.

Food Chem. 2017 Dec 15;237:756-765. doi: 10.1016/j.foodchem.2017.06.003. Epub 2017 Jun 2.

PMID:
28764064
7.

Effect of elicitors on the evolution of grape phenolic compounds during the ripening period.

Gómez-Plaza E, Bautista-Ortín AB, Ruiz-García Y, Fernández-Fernández JI, Gil-Muñoz R.

J Sci Food Agric. 2017 Feb;97(3):977-983. doi: 10.1002/jsfa.7823. Epub 2016 Jun 30.

PMID:
27235201
8.

Anthocyanins influence tannin-cell wall interactions.

Bautista-Ortín AB, Martínez-Hernández A, Ruiz-García Y, Gil-Muñoz R, Gómez-Plaza E.

Food Chem. 2016 Sep 1;206:239-48. doi: 10.1016/j.foodchem.2016.03.045. Epub 2016 Mar 15.

PMID:
27041322
9.

Tannin profile of different Monastrell wines and its relation to projected market prices.

Gómez-Plaza E, Olmos O, Bautista-Ortín AB.

Food Chem. 2016 Aug 1;204:506-12. doi: 10.1016/j.foodchem.2016.02.124. Epub 2016 Feb 22.

PMID:
26988530
10.

Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes.

Bautista-Ortín AB, Ben Abdallah R, Castro-López Ldel R, Jiménez-Martínez MD, Gómez-Plaza E.

Int J Mol Sci. 2016 Jan 18;17(1). pii: E123. doi: 10.3390/ijms17010123.

11.

Role of cell wall deconstructing enzymes in the proanthocyanidin-cell wall adsorption-desorption phenomena.

Castro-López Ldel R, Gómez-Plaza E, Ortega-Regules A, Lozada D, Bautista-Ortín AB.

Food Chem. 2016 Apr 1;196:526-32. doi: 10.1016/j.foodchem.2015.09.080. Epub 2015 Sep 25.

PMID:
26593523
12.

Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn.

Navarro-González I, González-Barrio R, García-Valverde V, Bautista-Ortín AB, Periago MJ.

Int J Mol Sci. 2014 Dec 31;16(1):805-22. doi: 10.3390/ijms16010805.

13.

Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production.

Bautista-Ortín AB, Ruiz-García Y, Marín F, Molero N, Apolinar-Valiente R, Gómez-Plaza E.

J Agric Food Chem. 2015 Jan 21;63(2):620-33. doi: 10.1021/jf503659y. Epub 2015 Jan 6.

PMID:
25529053
14.

Interactions between grape skin cell wall material and commercial enological tannins. Practical implications.

Bautista-Ortín AB, Cano-Lechuga M, Ruiz-García Y, Gómez-Plaza E.

Food Chem. 2014;152:558-65. doi: 10.1016/j.foodchem.2013.12.009. Epub 2013 Dec 9.

PMID:
24444975
15.

The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.

Busse-Valverde N, Gómez-Plaza E, López-Roca JM, Gil-Muñoz R, Bautista-Ortín AB.

J Agric Food Chem. 2011 May 25;59(10):5450-5. doi: 10.1021/jf2002188. Epub 2011 Apr 12.

PMID:
21462997
16.

Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.

Busse-Valverde N, Gómez-Plaza E, López-Roca JM, Gil-Muñoz R, Fernández-Fernández JI, Bautista-Ortín AB.

J Agric Food Chem. 2010 Nov 10;58(21):11333-9. doi: 10.1021/jf102265c. Epub 2010 Oct 7.

PMID:
20929231
17.

Tannin oxidation: intra- versus intermolecular reactions.

Poncet-Legrand C, Cabane B, Bautista-Ortín AB, Carrillo S, Fulcrand H, Pérez J, Vernhet A.

Biomacromolecules. 2010 Sep 13;11(9):2376-86. doi: 10.1021/bm100515e.

PMID:
20831276
18.

Antioxidant activity of wine pigments derived from anthocyanins: hydrogen transfer reactions to the dpph radical and inhibition of the heme-induced peroxidation of linoleic acid.

Goupy P, Bautista-Ortin AB, Fulcrand H, Dangles O.

J Agric Food Chem. 2009 Jul 8;57(13):5762-70. doi: 10.1021/jf900841b.

PMID:
19566083

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