Alonso GL - Search Results

1

Assessment of vine-shoots in a model wines as enological additives.

Cristina CT, Rosario SG, Miguel CJ, Amaya Z, Alonso GL, Rosario SM. Cristina CT, et al. Among authors: alonso gl. Food Chem. 2019 Aug 1;288:86-95. doi: 10.1016/j.foodchem.2019.02.075. Epub 2019 Feb 26. Food Chem. 2019. PMID: 30902319

2

Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.

Díaz-Plaza EM, Reyero JR, Pardo F, Alonso GL, Salinas MR. Díaz-Plaza EM, et al. Among authors: alonso gl. J Agric Food Chem. 2002 Apr 24;50(9):2622-6. doi: 10.1021/jf010521l. J Agric Food Chem. 2002. PMID: 11958632

3

Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening.

Salinas M, Zalacain A, Pardo F, Alonso GL. Salinas M, et al. Among authors: alonso gl. J Agric Food Chem. 2004 Jul 28;52(15):4821-7. doi: 10.1021/jf040040c. J Agric Food Chem. 2004. PMID: 15264921

4

Effect of red grapes co-winemaking in polyphenols and color of wines.

Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR. Lorenzo C, et al. Among authors: alonso gl. J Agric Food Chem. 2005 Sep 21;53(19):7609-16. doi: 10.1021/jf050848c. J Agric Food Chem. 2005. PMID: 16159193

5

Generation of saffron volatiles by thermal carotenoid degradation.

Carmona M, Zalacain A, Salinas MR, Alonso GL. Carmona M, et al. Among authors: alonso gl. J Agric Food Chem. 2006 Sep 6;54(18):6825-34. doi: 10.1021/jf0612326. J Agric Food Chem. 2006. PMID: 16939346

6

Effect of centrifugal ultrafiltration on the composition of aqueous extracts of saffron spice (Crocus sativus L.).

Sánchez AM, Carmona M, Prodanov M, Alonso GL. Sánchez AM, et al. Among authors: alonso gl. J Agric Food Chem. 2008 Aug 27;56(16):7293-301. doi: 10.1021/jf801105x. Epub 2008 Jul 12. J Agric Food Chem. 2008. PMID: 18620411

7

Picrocrocin content and quality categories in different (345) worldwide samples of saffron ( Crocus sativus L.).

del Campo CP, Carmona M, Maggi L, Kanakis CD, Anastasaki EG, Tarantilis PA, Polissiou MG, Alonso GL. del Campo CP, et al. Among authors: alonso gl. J Agric Food Chem. 2010 Jan 27;58(2):1305-12. doi: 10.1021/jf903336t. J Agric Food Chem. 2010. PMID: 20028014

8

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. Among authors: alonso gl. 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

9

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.

Pedroza MA, Carmona M, Alonso GL, Salinas MR, Zalacain A. Pedroza MA, et al. Among authors: alonso gl. Food Chem. 2013 Jan 1;136(1):224-36. doi: 10.1016/j.foodchem.2012.07.110. Epub 2012 Aug 4. Food Chem. 2013. PMID: 23017417

10

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. Among authors: alonso gl. 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

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