Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 9

1.

Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines.

Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R.

Biomolecules. 2019 Oct 30;9(11). pii: E671. doi: 10.3390/biom9110671.

2.

Study of aromatic profile of different crosses of Monastrell white wines.

Moreno-Olivares JD, Paladines-Quezada D, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R.

J Sci Food Agric. 2020 Jan 15;100(1):38-49. doi: 10.1002/jsfa.9991. Epub 2019 Oct 15.

PMID:
31435935
3.

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
4.

Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages.

Garde-Cerdán T, Gutiérrez-Gamboa G, Portu J, Fernández-Fernández JI, Gil-Muñoz R.

Food Res Int. 2017 Dec;102:451-457. doi: 10.1016/j.foodres.2017.09.023. Epub 2017 Sep 9.

PMID:
29195972
5.

Elicitors used as a tool to increase stilbenes in grapes and wines.

Gil-Muñoz R, Fernández-Fernández JI, Crespo-Villegas O, Garde-Cerdán T.

Food Res Int. 2017 Aug;98:34-39. doi: 10.1016/j.foodres.2016.11.035. Epub 2016 Dec 22.

PMID:
28610730
6.

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
7.

Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.

Moreno-Pérez A, Vila-López R, Fernández-Fernández JI, Martínez-Cutillas A, Gil-Muñoz R.

Food Chem. 2013 Aug 15;139(1-4):770-6. doi: 10.1016/j.foodchem.2013.01.052. Epub 2013 Jan 31.

PMID:
23561172
8.

Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.

Ruiz-García Y, Romero-Cascales I, Gil-Muñoz R, Fernández-Fernández JI, López-Roca JM, Gómez-Plaza E.

J Agric Food Chem. 2012 Feb 8;60(5):1283-90. doi: 10.1021/jf204028d. Epub 2012 Jan 26.

PMID:
22229261
9.

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

Supplemental Content

Loading ...
Support Center