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Items: 14

1.

Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.

Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T.

J Sci Food Agric. 2018 Jan;98(1):291-303. doi: 10.1002/jsfa.8470. Epub 2017 Jul 21.

PMID:
28585252
2.

Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines.

Martínez-Lapuente L, Guadalupe Z, Ayestarán B.

Food Res Int. 2017 Jun;96:235-243. doi: 10.1016/j.foodres.2017.03.022. Epub 2017 Mar 12.

PMID:
28528104
3.

Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.

Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T.

J Agric Food Chem. 2016 Jun 22;64(24):5020-30. doi: 10.1021/acs.jafc.6b00207. Epub 2016 Jun 7.

PMID:
27226011
4.

Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.

Pérez-Magariño S, Martínez-Lapuente L, Bueno-Herrera M, Ortega-Heras M, Guadalupe Z, Ayestarán B.

J Agric Food Chem. 2015 Jun 17;63(23):5670-81. doi: 10.1021/acs.jafc.5b01336. Epub 2015 Jun 5.

PMID:
26027899
5.

Role of major wine constituents in the foam properties of white and rosé sparkling wines.

Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Magariño S.

Food Chem. 2015 May 1;174:330-8. doi: 10.1016/j.foodchem.2014.10.080. Epub 2014 Oct 22.

PMID:
25529689
6.

Changes in polysaccharide composition during sparkling wine making and aging.

Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Ortega-Heras M, Pérez-Magariño S.

J Agric Food Chem. 2013 Dec 18;61(50):12362-73. doi: 10.1021/jf403059p. Epub 2013 Dec 5.

PMID:
24308669
7.

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree.

Hernández-Hierro JM, Quijada-Morín N, Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Rivas-Gonzalo JC, Escribano-Bailón MT.

Food Chem. 2014 Mar 1;146:41-7. doi: 10.1016/j.foodchem.2013.09.037. Epub 2013 Sep 14.

PMID:
24176311
8.

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.

Martínez-Pinilla O, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Ortega-Heras M.

J Sci Food Agric. 2013 Dec;93(15):3720-9. doi: 10.1002/jsfa.6211. Epub 2013 Jun 6.

PMID:
23640744
9.

Phenolic composition of Tempranillo wines following early defoliation of the vines.

Diago MP, Ayestarán B, Guadalupe Z, Garrido Á, Tardaguila J.

J Sci Food Agric. 2012 Mar 15;92(4):925-34. doi: 10.1002/jsfa.4671. Epub 2011 Oct 3.

PMID:
21968704
10.

Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria.

Diez L, Guadalupe Z, Ayestarán B, Ruiz-Larrea F.

J Agric Food Chem. 2010 Jul 14;58(13):7731-9. doi: 10.1021/jf100199n.

PMID:
20553034
11.

Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and color composition in red wines.

Guadalupe Z, Ayestarán B.

J Agric Food Chem. 2008 Oct 8;56(19):9022-9. doi: 10.1021/jf801535k. Epub 2008 Sep 4.

PMID:
18767857
12.

Polysaccharide profile and content during the vinification and aging of Tempranillo red wines.

Guadalupe Z, Ayestarán B.

J Agric Food Chem. 2007 Dec 26;55(26):10720-8. Epub 2007 Nov 15.

PMID:
18001031
13.

Maceration enzymes and mannoproteins: a possible strategy to increase colloidal stability and color extraction in red wines.

Guadalupe Z, Palacios A, Ayestaran B.

J Agric Food Chem. 2007 Jun 13;55(12):4854-62. Epub 2007 May 11.

PMID:
17497793
14.

Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation.

Guadalupe Z, Soldevilla A, Sáenz-Navajas MP, Ayestarán B.

J Chromatogr A. 2006 Apr 21;1112(1-2):112-20. Epub 2005 Dec 19.

PMID:
16360660

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