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

Year Number of Results
2002 2
2003 1
2005 1
2006 1
2007 2
2009 1
2010 2
2011 1
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2013 2
2015 1
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2017 1
2018 1
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18 results

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Page 1
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.
Guerrero-Chanivet M, Valcárcel-Muñoz MJ, Guillén-Sánchez DA, Castro-Mejías R, Durán-Guerrero E, Rodríguez-Dodero C, García-Moreno MV. Guerrero-Chanivet M, et al. Among authors: castro mejias r. Foods. 2022 Nov 7;11(21):3540. doi: 10.3390/foods11213540. Foods. 2022. PMID: 36360152 Free PMC article.
Chemical and sensory characteristics of orange based vinegar.
Cejudo-Bastante C, Castro-Mejías R, Natera-Marín R, García-Barroso C, Durán-Guerrero E. Cejudo-Bastante C, et al. Among authors: castro mejias r. J Food Sci Technol. 2016 Aug;53(8):3147-3156. doi: 10.1007/s13197-016-2288-7. Epub 2016 Aug 18. J Food Sci Technol. 2016. PMID: 27784909 Free PMC article.
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
Marrufo-Curtido A, Cejudo-Bastante MJ, Rodríguez-Dodero MC, Natera-Marín R, Castro-Mejías R, García-Barroso C, Durán-Guerrero E. Marrufo-Curtido A, et al. Among authors: castro mejias r. J Food Sci Technol. 2015 Dec;52(12):7608-24. doi: 10.1007/s13197-015-1908-y. Epub 2015 Jun 16. J Food Sci Technol. 2015. PMID: 26604338 Free PMC article.
18 results