Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 9

1.

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.

González-Lázaro M, Martínez-Lapuente L, Palacios A, Guadalupe Z, Ayestarán B, Bueno-Herrera M, de la Cuesta PL, Pérez-Magariño S.

J Sci Food Agric. 2019 Aug 15;99(10):4580-4592. doi: 10.1002/jsfa.9697. Epub 2019 Apr 25.

PMID:
30891763
2.

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines.

Ayestarán B, Martínez-Lapuente L, Guadalupe Z, Canals C, Adell E, Vilanova M.

Food Chem. 2019 Mar 15;276:187-194. doi: 10.1016/j.foodchem.2018.10.013. Epub 2018 Oct 3.

PMID:
30409583
3.

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
4.

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
5.

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
6.

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
7.

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
8.

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
9.

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

Supplemental Content

Loading ...
Support Center