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Page 1
Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines.
Food Chem. 2023 Mar 1;403:134324. doi: 10.1016/j.foodchem.2022.134324. Epub 2022 Sep 19.
Food Chem. 2023.
PMID: 36174342
Free article.
Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process.
Sieiro-Sampedro T, Figueiredo-González M, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R.
Sieiro-Sampedro T, et al.
Food Chem. 2019 Dec 1;300:125223. doi: 10.1016/j.foodchem.2019.125223. Epub 2019 Jul 23.
Food Chem. 2019.
PMID: 31362157
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The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism.
Sieiro-Sampedro T, Alonso-Del-Real J, Briz-Cid N, Rial-Otero R, Querol A, Simal-Gandara J.
Sieiro-Sampedro T, et al.
Food Microbiol. 2020 Dec;92:103554. doi: 10.1016/j.fm.2020.103554. Epub 2020 Jun 4.
Food Microbiol. 2020.
PMID: 32950148
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Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J.
Noguerol-Pato R, et al. Among authors: sieiro sampedro t.
J Agric Food Chem. 2016 Feb 17;64(6):1344-54. doi: 10.1021/acs.jafc.5b05187. Epub 2016 Feb 3.
J Agric Food Chem. 2016.
PMID: 26808836
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Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines.
Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
Noguerol-Pato R, et al. Among authors: sieiro sampedro t.
Molecules. 2014 Aug 13;19(8):12173-93. doi: 10.3390/molecules190812173.
Molecules. 2014.
PMID: 25123185
Free PMC article.
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