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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2002 1
2003 3
2004 1
2005 3
2006 1
2008 3
2009 2
2010 5
2011 1
2012 2
2013 1
2016 1
2021 1
2022 3
2023 1
2024 0

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28 results

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Page 1
Sparkling wines: features and trends from tradition.
Buxaderas S, López-Tamames E. Buxaderas S, et al. Among authors: lopez tamames e. Adv Food Nutr Res. 2012;66:1-45. doi: 10.1016/B978-0-12-394597-6.00001-X. Adv Food Nutr Res. 2012. PMID: 22909977 Review.
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.
Hernández-Macias S, Martín-Garcia A, Ferrer-Bustins N, Comas-Basté O, Riu-Aumatell M, López-Tamames E, Jofré A, Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC. Hernández-Macias S, et al. Among authors: lopez tamames e. Front Microbiol. 2022 Jan 28;12:818565. doi: 10.3389/fmicb.2021.818565. eCollection 2021. Front Microbiol. 2022. PMID: 35154043 Free PMC article.
Characterization of volatiles in different dry gins.
Vichi S, Riu-Aumatell M, Mora-Pons M, Buxaderas S, López-Tamames E. Vichi S, et al. Among authors: lopez tamames e. J Agric Food Chem. 2005 Dec 28;53(26):10154-60. doi: 10.1021/jf058121b. J Agric Food Chem. 2005. PMID: 16366709
Antioxidant activity of lees cell surface during sparkling wine sur lie aging.
Gallardo-Chacón JJ, Vichi S, Urpí P, López-Tamames E, Buxaderas S. Gallardo-Chacón JJ, et al. Among authors: lopez tamames e. Int J Food Microbiol. 2010 Sep 30;143(1-2):48-53. doi: 10.1016/j.ijfoodmicro.2010.07.027. Epub 2010 Jul 23. Int J Food Microbiol. 2010. PMID: 20709418
Influence of fatty acids on wine foaming.
Gallart M, López-Tamames E, Suberbiola G, Buxaderas S. Gallart M, et al. Among authors: lopez tamames e. J Agric Food Chem. 2002 Nov 20;50(24):7042-5. doi: 10.1021/jf0204452. J Agric Food Chem. 2002. PMID: 12428957
28 results