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Items: 20

1.

Polymeric substances for the removal of ochratoxin A from red wine followed by computational modeling of the complexes formed.

Carrasco-Sánchez V, Marican A, Vergara-Jaque A, Folch-Cano C, Comer J, Laurie VF.

Food Chem. 2018 Nov 1;265:159-164. doi: 10.1016/j.foodchem.2018.05.089. Epub 2018 May 21.

PMID:
29884367
2.

Erratum: Carrasco-Sánchez, V.; et al. Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine. Molecules 2015, 20(8), 14312-14325.

Carrasco-Sánchez V, John A, Marican A, Santos LS, Laurie VF.

Molecules. 2017 Nov 7;22(11). pii: E1890. doi: 10.3390/molecules22111890. No abstract available.

3.

On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.

Nevares I, Martínez-Martínez V, Martínez-Gil A, Martín R, Laurie VF, Del Álamo-Sanza M.

Food Chem. 2017 Aug 15;229:588-596. doi: 10.1016/j.foodchem.2017.02.105. Epub 2017 Feb 22.

PMID:
28372219
4.

Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances.

Carrasco-Sánchez V, Kreitman GY, Folch-Cano C, Elias RJ, Laurie VF.

Food Chem. 2017 Jun 1;224:207-211. doi: 10.1016/j.foodchem.2016.12.081. Epub 2016 Dec 23.

PMID:
28159257
5.

New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA).

Castro RI, Forero-Doria O, Guzmán L, Laurie VF, Valdés O, Ávila-Salas F, López-Cortés X, Santos LS.

Food Chem. 2016 Dec 15;213:554-560. doi: 10.1016/j.foodchem.2016.06.060. Epub 2016 Jul 2.

PMID:
27451217
6.

Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast.

Jara C, Laurie VF, Mas A, Romero J.

Front Microbiol. 2016 May 17;7:663. doi: 10.3389/fmicb.2016.00663. eCollection 2016.

7.

Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine.

Carrasco-Sánchez V, John A, Marican A, Santos LS, Laurie VF.

Molecules. 2015 Aug 5;20(8):14312-25. doi: 10.3390/molecules200814312. Erratum in: Molecules. 2017 Nov 07;22(11):.

8.

Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices.

Durán-Lara EF, López-Cortés XA, Castro RI, Avila-Salas F, González-Nilo FD, Laurie VF, Santos LS.

Food Chem. 2015 Feb 1;168:464-70. doi: 10.1016/j.foodchem.2014.07.048. Epub 2014 Jul 14.

PMID:
25172736
9.

Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.

del Alamo-Sanza M, Laurie VF, Nevares I.

J Sci Food Agric. 2015 Apr;95(6):1313-20. doi: 10.1002/jsfa.6824. Epub 2014 Aug 15.

PMID:
25042479
10.

Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light.

Cáceres-Mella A, Flores-Valdivia D, Laurie VF, López-Solís R, Peña-Neira Á.

J Agric Food Chem. 2014 Jul 23;62(29):7255-62. doi: 10.1021/jf501467f. Epub 2014 Jul 9.

PMID:
24983902
11.

The binding of 4-ethylguaiacol with polyaniline-based materials in wines.

Marican A, Carrasco-Sánchez V, John A, Laurie VF, Santos LS.

Food Chem. 2014 Sep 15;159:486-92. doi: 10.1016/j.foodchem.2014.03.053. Epub 2014 Mar 21.

PMID:
24767086
12.

pH-dependent nano-capturing of tartaric acid using dendrimers.

Schramm OG, López-Cortés X, Santos LS, Laurie VF, González Nilo FD, Krolik M, Fischer R, Di Fiore S.

Soft Matter. 2014 Jan 28;10(4):600-8. doi: 10.1039/c3sm52255e.

PMID:
24651997
13.

Investigation of ethyl radical quenching by phenolics and thiols in model wine.

Kreitman GY, Laurie VF, Elias RJ.

J Agric Food Chem. 2013 Jan 23;61(3):685-92. doi: 10.1021/jf303880g. Epub 2013 Jan 11. Erratum in: J Agric Food Chem. 2014 Apr 30;62(17):3838.

PMID:
23289487
14.

Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines.

Cáceres-Mella A, Peña-Neira Á, Parraguez J, López-Solís R, Laurie VF, Canals JM.

J Sci Food Agric. 2013 Jun;93(8):1928-34. doi: 10.1002/jsfa.5993. Epub 2012 Dec 12.

PMID:
23239058
15.

Tracing phenolic biosynthesis in Vitis vinifera via in situ C-13 labeling and liquid chromatography-diode-array detector-mass spectrometer/mass spectrometer detection.

Chassy AW, Adams DO, Laurie VF, Waterhouse AL.

Anal Chim Acta. 2012 Oct 17;747:51-7. doi: 10.1016/j.aca.2012.08.012. Epub 2012 Aug 21.

PMID:
22986135
16.

Nanoinformatics: an emerging area of information technology at the intersection of bioinformatics, computational chemistry and nanobiotechnology.

González-Nilo F, Pérez-Acle T, Guínez-Molinos S, Geraldo DA, Sandoval C, Yévenes A, Santos LS, Laurie VF, Mendoza H, Cachau RE.

Biol Res. 2011;44(1):43-51. doi: 10.4067/S0716-97602011000100006. Epub 2011 May 11.

17.

Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.

Elias RJ, Laurie VF, Ebeler SE, Wong JW, Waterhouse AL.

Anal Chim Acta. 2008 Sep 19;626(1):104-10. doi: 10.1016/j.aca.2008.07.048. Epub 2008 Aug 7.

PMID:
18761127
18.

Glyceraldehyde bridging between flavanols and malvidin-3-glucoside in model solutions.

Laurie VF, Waterhouse AL.

J Agric Food Chem. 2006 Nov 29;54(24):9105-11.

PMID:
17117797
19.
20.

A simple method to separate red wine nonpolymeric and polymeric phenols by solid-phase extraction.

Pinelo M, Laurie VF, Waterhouse AL.

J Agric Food Chem. 2006 Apr 19;54(8):2839-44.

PMID:
16608198

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