Laurie VF - Search Results

1

New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA).

Castro RI, Forero-Doria O, Guzmán L, Laurie VF, Valdés O, Ávila-Salas F, López-Cortés X, Santos LS. Castro RI, et al. Among authors: laurie vf. Food Chem. 2016 Dec 15;213:554-560. doi: 10.1016/j.foodchem.2016.06.060. Epub 2016 Jul 2. Food Chem. 2016. PMID: 27451217

2

Nanoinformatics: an emerging area of information technology at the intersection of bioinformatics, computational chemistry and nanobiotechnology.

González-Nilo F, Pérez-Acle T, Guínez-Molinos S, Geraldo DA, Sandoval C, Yévenes A, Santos LS, Laurie VF, Mendoza H, Cachau RE. González-Nilo F, et al. Among authors: laurie vf. Biol Res. 2011;44(1):43-51. doi: 10.4067/S0716-97602011000100006. Epub 2011 May 11. Biol Res. 2011. PMID: 21720680 Free article.

3

pH-dependent nano-capturing of tartaric acid using dendrimers.

Schramm OG, López-Cortés X, Santos LS, Laurie VF, González Nilo FD, Krolik M, Fischer R, Di Fiore S. Schramm OG, et al. Among authors: laurie vf. Soft Matter. 2014 Jan 28;10(4):600-8. doi: 10.1039/c3sm52255e. Soft Matter. 2014. PMID: 24651997

4

The binding of 4-ethylguaiacol with polyaniline-based materials in wines.

Marican A, Carrasco-Sánchez V, John A, Laurie VF, Santos LS. Marican A, et al. Among authors: laurie vf. Food Chem. 2014 Sep 15;159:486-92. doi: 10.1016/j.foodchem.2014.03.053. Epub 2014 Mar 21. Food Chem. 2014. PMID: 24767086

5

Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices.

Durán-Lara EF, López-Cortés XA, Castro RI, Avila-Salas F, González-Nilo FD, Laurie VF, Santos LS. Durán-Lara EF, et al. Among authors: laurie vf. Food Chem. 2015 Feb 1;168:464-70. doi: 10.1016/j.foodchem.2014.07.048. Epub 2014 Jul 14. Food Chem. 2015. PMID: 25172736

6

Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine.

Carrasco-Sánchez V, John A, Marican A, Santos LS, Laurie VF. Carrasco-Sánchez V, et al. Among authors: laurie vf. Molecules. 2015 Aug 5;20(8):14312-25. doi: 10.3390/molecules200814312. Molecules. 2015. PMID: 26251893 Free PMC article.

7

Removal of fumonisin B₁ and B₂ from model solutions and red wine using polymeric substances.

Carrasco-Sánchez V, Kreitman GY, Folch-Cano C, Elias RJ, Laurie VF. Carrasco-Sánchez V, et al. Among authors: laurie vf. Food Chem. 2017 Jun 1;224:207-211. doi: 10.1016/j.foodchem.2016.12.081. Epub 2016 Dec 23. Food Chem. 2017. PMID: 28159257

8

Erratum: Carrasco-Sánchez, V.; et al. Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine. Molecules 2015, 20(8), 14312-14325.

Carrasco-Sánchez V, John A, Marican A, Santos LS, Laurie VF. Carrasco-Sánchez V, et al. Among authors: laurie vf. Molecules. 2017 Nov 7;22(11):1890. doi: 10.3390/molecules22111890. Molecules. 2017. PMID: 29112113 Free PMC article. No abstract available.

9

Polymeric substances for the removal of ochratoxin A from red wine followed by computational modeling of the complexes formed.

Carrasco-Sánchez V, Marican A, Vergara-Jaque A, Folch-Cano C, Comer J, Laurie VF. Carrasco-Sánchez V, et al. Among authors: laurie vf. Food Chem. 2018 Nov 1;265:159-164. doi: 10.1016/j.foodchem.2018.05.089. Epub 2018 May 21. Food Chem. 2018. PMID: 29884367

10

Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc.

Díaz I, Castro RI, Ubeda C, Loyola R, Laurie VF. Díaz I, et al. Among authors: laurie vf. Food Chem. 2021 Sep 15;356:129689. doi: 10.1016/j.foodchem.2021.129689. Epub 2021 Mar 26. Food Chem. 2021. PMID: 33831830

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