Martínez-Gil AM - Search Results

1

Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.

Gutiérrez-Gamboa G, Garde-Cerdán T, Carrasco-Quiroz M, Pérez-Álvarez EP, Martínez-Gil AM, Del Alamo-Sanza M, Moreno-Simunovic Y. Gutiérrez-Gamboa G, et al. Among authors: martinez gil am. J Sci Food Agric. 2018 Aug;98(11):4268-4278. doi: 10.1002/jsfa.8949. Epub 2018 Mar 25. J Sci Food Agric. 2018. PMID: 29424428

2

Effect of oak extract application to Verdejo grapevines on grape and wine aroma.

Martínez-Gil AM, Garde-Cerdán T, Martínez L, Alonso GL, Salinas MR. Martínez-Gil AM, et al. J Agric Food Chem. 2011 Apr 13;59(7):3253-63. doi: 10.1021/jf104178c. Epub 2011 Mar 11. J Agric Food Chem. 2011. PMID: 21395258

3

Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety.

Martínez-Gil AM, Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Salinas MR. Martínez-Gil AM, et al. J Food Sci. 2012 Jan;77(1):C71-9. doi: 10.1111/j.1750-3841.2011.02441.x. Epub 2011 Nov 1. J Food Sci. 2012. PMID: 22260103

4

Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction.

Pardo-García AI, Martínez-Gil AM, López-Córcoles H, Zalacain A, Salinas R. Pardo-García AI, et al. J Sci Food Agric. 2013 Mar 30;93(5):1147-55. doi: 10.1002/jsfa.5866. Epub 2012 Sep 6. J Sci Food Agric. 2013. PMID: 22952170

5

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines.

Martínez-Gil AM, Angenieux M, Pardo-García AI, Alonso GL, Ojeda H, Rosario Salinas M. Martínez-Gil AM, et al. Food Chem. 2013 Jun 1;138(2-3):956-65. doi: 10.1016/j.foodchem.2012.11.032. Epub 2012 Nov 15. Food Chem. 2013. PMID: 23411201

6

Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.

Oliva J, Martínez-Gil AM, Lorenzo C, Cámara MA, Salinas MR, Barba A, Garde-Cerdán T. Oliva J, et al. Food Chem. 2015 Mar 1;170:401-6. doi: 10.1016/j.foodchem.2014.08.056. Epub 2014 Aug 30. Food Chem. 2015. PMID: 25306363

7

Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates.

Ahumada K, Martínez-Gil A, Moreno-Simunovic Y, Illanes A, Wilson L. Ahumada K, et al. Molecules. 2016 Nov 8;21(11):1485. doi: 10.3390/molecules21111485. Molecules. 2016. PMID: 27834828 Free PMC article.

8

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. Nevares I, et al. Food Chem. 2017 Aug 15;229:588-596. doi: 10.1016/j.foodchem.2017.02.105. Epub 2017 Feb 22. Food Chem. 2017. PMID: 28372219

9

Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.

Gutiérrez-Gamboa G, Garde-Cerdán T, Portu J, Moreno-Simunovic Y, Martínez-Gil AM. Gutiérrez-Gamboa G, et al. Food Res Int. 2017 Jun;96:46-53. doi: 10.1016/j.foodres.2017.03.025. Epub 2017 Mar 12. Food Res Int. 2017. PMID: 28528107

10

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging.

García-Estévez I, Alcalde-Eon C, Martínez-Gil AM, Rivas-Gonzalo JC, Escribano-Bailón MT, Nevares I, Del Alamo-Sanza M. García-Estévez I, et al. J Agric Food Chem. 2017 Aug 9;65(31):6369-6378. doi: 10.1021/acs.jafc.7b02080. Epub 2017 Jun 1. J Agric Food Chem. 2017. PMID: 28534630

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