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Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines.
Molecules. 2014 Aug 13;19(8):12173-93. doi: 10.3390/molecules190812173.
Molecules. 2014.
PMID: 25123185
Free PMC article.
Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J.
Noguerol-Pato R, et al.
J Agric Food Chem. 2016 Feb 17;64(6):1344-54. doi: 10.1021/acs.jafc.5b05187. Epub 2016 Feb 3.
J Agric Food Chem. 2016.
PMID: 26808836
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Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties.
Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Martínez MC, Santiago JL, Simal-Gándara J.
Noguerol-Pato R, et al.
Food Chem. 2012 Dec 15;135(4):2771-82. doi: 10.1016/j.foodchem.2012.06.104. Epub 2012 Jul 14.
Food Chem. 2012.
PMID: 22980871
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Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
Noguerol-Pato R, et al.
Food Chem. 2012 Oct 15;134(4):2313-25. doi: 10.1016/j.foodchem.2012.03.105. Epub 2012 Apr 2.
Food Chem. 2012.
PMID: 23442690
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Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained.
Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
Noguerol-Pato R, et al.
Food Chem. 2013 Aug 15;139(1-4):1052-61. doi: 10.1016/j.foodchem.2012.12.048. Epub 2013 Jan 17.
Food Chem. 2013.
PMID: 23561209
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Aroma potential of Brancellao grapes from different cluster positions.
Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Santiago JL, Martínez MC, Simal-Gándara J.
Noguerol-Pato R, et al.
Food Chem. 2012 May 1;132(1):112-24. doi: 10.1016/j.foodchem.2011.10.042. Epub 2011 Oct 19.
Food Chem. 2012.
PMID: 26434270
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Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.
González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
González-Álvarez M, et al. Among authors: noguerol pato r.
Food Chem. 2014 Feb 15;145:1021-30. doi: 10.1016/j.foodchem.2013.09.028. Epub 2013 Sep 13.
Food Chem. 2014.
PMID: 24128579
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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis.
Noguerol-Pato R, Torrado-Agrasar A, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
Noguerol-Pato R, et al.
Food Chem. 2014 Mar 1;146:234-41. doi: 10.1016/j.foodchem.2013.09.058. Epub 2013 Sep 19.
Food Chem. 2014.
PMID: 24176337
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