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Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development.
Antioxidants (Basel). 2023 May 12;12(5):1085. doi: 10.3390/antiox12051085.
Antioxidants (Basel). 2023.
PMID: 37237951
Free PMC article.
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.
Berbegal C, Polo L, García-Esparza MJ, Lizama V, Ferrer S, Pardo I.
Berbegal C, et al. Among authors: lizama v.
Food Microbiol. 2019 Apr;78:25-37. doi: 10.1016/j.fm.2018.09.016. Epub 2018 Sep 25.
Food Microbiol. 2019.
PMID: 30497605
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Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques.
Aleixandre-Tudó JL, Alvarez I, Lizama V, García MJ, Aleixandre JL, Du Toit WJ.
Aleixandre-Tudó JL, et al. Among authors: lizama v.
J Agric Food Chem. 2013 Dec 11;61(49):11900-12. doi: 10.1021/jf402713d. Epub 2013 Nov 27.
J Agric Food Chem. 2013.
PMID: 24070179
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Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety.
Moreno-Labanda JF, Mallavia R, Pérez-Fons L, Lizama V, Saura D, Micol V.
Moreno-Labanda JF, et al. Among authors: lizama v.
J Agric Food Chem. 2004 Aug 25;52(17):5396-403. doi: 10.1021/jf049521m.
J Agric Food Chem. 2004.
PMID: 15315376
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Varietal differentiation of red wines in the Valencian region (Spain).
Aleixandre JL, Lizama V, Alvarez I, García MJ.
Aleixandre JL, et al. Among authors: lizama v.
J Agric Food Chem. 2002 Feb 13;50(4):751-5. doi: 10.1021/jf010712o.
J Agric Food Chem. 2002.
PMID: 11829640
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