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Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.
Food Chem. 2015 Jul 15;179:311-7. doi: 10.1016/j.foodchem.2015.01.139. Epub 2015 Feb 7.
Food Chem. 2015.
PMID: 25722170
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.
Ruiz-García Y, et al. Among authors: romero cascales i.
J Agric Food Chem. 2012 Feb 8;60(5):1283-90. doi: 10.1021/jf204028d. Epub 2012 Jan 26.
J Agric Food Chem. 2012.
PMID: 22229261
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Polysaccharide composition of Monastrell red wines from four different Spanish terroirs: effect of wine-making techniques.
Apolinar-Valiente R, Williams P, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T.
Apolinar-Valiente R, et al. Among authors: romero cascales i.
J Agric Food Chem. 2013 Mar 13;61(10):2538-47. doi: 10.1021/jf304987m. Epub 2013 Mar 4.
J Agric Food Chem. 2013.
PMID: 23425547
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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.
Ruiz-García Y, et al. Among authors: romero cascales i.
J Agric Food Chem. 2013 Apr 24;61(16):3978-83. doi: 10.1021/jf400631m. Epub 2013 Apr 12.
J Agric Food Chem. 2013.
PMID: 23560815
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Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain.
Apolinar-Valiente R, Williams P, Mazerolles G, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T.
Apolinar-Valiente R, et al. Among authors: romero cascales i.
Food Chem. 2014 Aug 1;156:151-9. doi: 10.1016/j.foodchem.2014.01.093. Epub 2014 Feb 6.
Food Chem. 2014.
PMID: 24629951
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The composition of cell walls from grape marcs is affected by grape origin and enological technique.
Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM.
Apolinar-Valiente R, et al. Among authors: romero cascales i.
Food Chem. 2015 Jan 15;167:370-7. doi: 10.1016/j.foodchem.2014.07.030. Epub 2014 Jul 11.
Food Chem. 2015.
PMID: 25149000
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Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques.
Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM.
Apolinar-Valiente R, et al. Among authors: romero cascales i.
Food Chem. 2015 Nov 15;187:89-97. doi: 10.1016/j.foodchem.2015.04.042. Epub 2015 Apr 21.
Food Chem. 2015.
PMID: 25977002
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Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell.
Apolinar-Valiente R, Romero-Cascales I, López-Roca JM, Gómez-Plaza E, Ros-García JM.
Apolinar-Valiente R, et al. Among authors: romero cascales i.
Anal Chim Acta. 2010 Feb 15;660(1-2):206-10. doi: 10.1016/j.aca.2009.09.020. Epub 2009 Sep 19.
Anal Chim Acta. 2010.
PMID: 20103164
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