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Page 1
Advances in White Wine Protein Stabilization Technologies.
Molecules. 2022 Feb 13;27(4):1251. doi: 10.3390/molecules27041251.
Molecules. 2022.
PMID: 35209041
Free PMC article.
Review.
Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites.
Silva-Barbieri D, Escalona N, Salazar FN, López F, Pérez-Correa JR.
Silva-Barbieri D, et al. Among authors: salazar fn.
Food Res Int. 2024 Jun;186:114337. doi: 10.1016/j.foodres.2024.114337. Epub 2024 Apr 17.
Food Res Int. 2024.
PMID: 38729718
Item in Clipboard
Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage.
Ibáñez RA, Vyhmeister S, Muñoz MF, Brossard N, Osorio F, Salazar FN, Fellenberg MA, Vargas-Bello-Pérez E.
Ibáñez RA, et al. Among authors: salazar fn.
J Dairy Res. 2019 May;86(2):248-251. doi: 10.1017/S0022029919000360. Epub 2019 May 29.
J Dairy Res. 2019.
PMID: 31138340
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Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines.
Lira E, Rodríguez-Bencomo JJ, Salazar FN, Orriols I, Fornos D, López F.
Lira E, et al. Among authors: salazar fn.
J Agric Food Chem. 2015 Mar 25;63(11):3004-11. doi: 10.1021/acs.jafc.5b00993. Epub 2015 Mar 17.
J Agric Food Chem. 2015.
PMID: 25751284
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Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
Tabilo-Munizaga G, Gordon TA, Villalobos-Carvajal R, Moreno-Osorio L, Salazar FN, Pérez-Won M, Acuña S.
Tabilo-Munizaga G, et al. Among authors: salazar fn.
Food Chem. 2014 Jul 15;155:214-20. doi: 10.1016/j.foodchem.2014.01.051. Epub 2014 Jan 25.
Food Chem. 2014.
PMID: 24594177
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Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis.
Salazar FN, Achaerandio I, Labb MA, Gell C, Lpez F.
Salazar FN, et al.
J Agric Food Chem. 2006 Dec 27;54(26):9955-8. doi: 10.1021/jf062632w.
J Agric Food Chem. 2006.
PMID: 17177527
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