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Page 1
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration.
Molecules. 2022 Nov 10;27(22):7744. doi: 10.3390/molecules27227744.
Molecules. 2022.
PMID: 36431848
Free PMC article.
Surface energy transfer in hybrid halide perovskite/plasmonic Au nanoparticle composites.
Ramos-Terrón S , Alba-Molina D , Varo MÁ , Cano M , Giner-Casares JJ , de Miguel G .
Ramos-Terrón S , et al. Among authors: varo ma.
Nanoscale. 2021 Sep 7;13(33):14221-14227. doi: 10.1039/d1nr03760a. Epub 2021 Aug 13.
Nanoscale. 2021.
PMID: 34477704
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Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.
Martín-Gómez J, García-Martínez T, Varo MÁ, Mérida J, Serratosa MP.
Martín-Gómez J, et al. Among authors: varo ma.
Foods. 2023 Oct 26;12(21):3925. doi: 10.3390/foods12213925.
Foods. 2023.
PMID: 37959044
Free PMC article.
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Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of Tempranillo grapes.
Marquez A, Perez-Serratosa M, Varo MA, Merida J.
Marquez A, et al. Among authors: varo ma.
J Agric Food Chem. 2014 Aug 6;62(31):7897-902. doi: 10.1021/jf502235b. Epub 2014 Jul 24.
J Agric Food Chem. 2014.
PMID: 25030077
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