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Items: 30

1.

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
2.

Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition.

Apolinar-Valiente R, Ruiz-García Y, Williams P, Gil-Muñoz R, Gómez-Plaza E, Doco T.

J Agric Food Chem. 2018 Oct 24;66(42):11151-11157. doi: 10.1021/acs.jafc.8b05231. Epub 2018 Oct 15.

PMID:
30281305
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.

The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids.

Apolinar-Valiente R, Gómez-Plaza E, Terrier N, Doco T, Ros-García JM.

J Sci Food Agric. 2017 Sep;97(12):4029-4035. doi: 10.1002/jsfa.8270. Epub 2017 Mar 13.

PMID:
28195329
8.

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
9.

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
10.

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
11.

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.

12.

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
13.

Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques.

Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM.

Food Chem. 2015 Nov 15;187:89-97. doi: 10.1016/j.foodchem.2015.04.042. Epub 2015 Apr 21.

PMID:
25977002
14.

Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.

Apolinar-Valiente R, Romero-Cascales I, Williams P, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T.

Food Chem. 2015 Jul 15;179:311-7. doi: 10.1016/j.foodchem.2015.01.139. Epub 2015 Feb 7.

PMID:
25722170
15.

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
16.

The composition of cell walls from grape marcs is affected by grape origin and enological technique.

Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM.

Food Chem. 2015 Jan 15;167:370-7. doi: 10.1016/j.foodchem.2014.07.030. Epub 2014 Jul 11.

PMID:
25149000
17.

Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain.

Apolinar-Valiente R, Williams P, Mazerolles G, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T.

Food Chem. 2014 Aug 1;156:151-9. doi: 10.1016/j.foodchem.2014.01.093. Epub 2014 Feb 6.

PMID:
24629951
18.

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
19.

Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis vinifera L.) Populations.

Hernández-Jiménez A, Gil-Muñoz R, Ruiz-García Y, López-Roca JM, Martinez-Cutillas A, Gómez-Plaza E.

J Anal Methods Chem. 2013;2013:572896. doi: 10.1155/2013/572896. Epub 2013 Aug 6.

20.

Increasing the phenolic compound content of grapes by preharvest application of abcisic acid and a combination of methyl jasmonate and benzothiadiazole.

Ruiz-García Y, Gil-Muñoz R, López-Roca JM, Martínez-Cutillas A, Romero-Cascales I, Gómez-Plaza E.

J Agric Food Chem. 2013 Apr 24;61(16):3978-83. doi: 10.1021/jf400631m. Epub 2013 Apr 12.

PMID:
23560815
21.

Polysaccharide composition of Monastrell red wines from four different Spanish terroirs: effect of wine-making techniques.

Apolinar-Valiente R, Williams P, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T.

J Agric Food Chem. 2013 Mar 13;61(10):2538-47. doi: 10.1021/jf304987m. Epub 2013 Mar 4.

PMID:
23425547
22.

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
23.

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
24.

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
25.

Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell.

Apolinar-Valiente R, Romero-Cascales I, López-Roca JM, Gómez-Plaza E, Ros-García JM.

Anal Chim Acta. 2010 Feb 15;660(1-2):206-10. doi: 10.1016/j.aca.2009.09.020. Epub 2009 Sep 19.

PMID:
20103164
26.

Grape skin and seed proanthocyanidins from Monastrell x Syrah grapes.

Hernández-Jiménez A, Gómez-Plaza E, Martínez-Cutillas A, Kennedy JA.

J Agric Food Chem. 2009 Nov 25;57(22):10798-803. doi: 10.1021/jf903465p.

PMID:
19856914
27.

Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.

Cano-López M, Pardo-Mínguez F, Schmauch G, Saucier C, Teissedre PL, López-Roca JM, Gómez-Plaza E.

J Agric Food Chem. 2008 Jul 23;56(14):5932-41. doi: 10.1021/jf8006147. Epub 2008 Jun 18.

PMID:
18558704
28.

Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.

Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo-Mínguez F, Gómez-Plaza E.

J Agric Food Chem. 2003 Aug 27;51(18):5444-9.

PMID:
12926895
29.

Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.

Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo Mínguez F, Gómez-Plaza E.

J Agric Food Chem. 2002 May 22;50(11):3272-6.

PMID:
12009997
30.

Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time.

Gómez-Plaza E, Gil-Muñoz R, López-Roca JM, Martínez A.

J Agric Food Chem. 2000 Mar;48(3):736-41.

PMID:
10725142

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