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Items: 15

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.

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.

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
4.

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
5.

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
6.

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
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.

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.

10.

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
11.

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
12.

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
13.

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
14.

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
15.

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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