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Page 1
New acylated flavonols identified in Vitis vinifera grapes and wines.
Food Res Int. 2018 Oct;112:98-107. doi: 10.1016/j.foodres.2018.06.019. Epub 2018 Jun 11.
Food Res Int. 2018.
PMID: 30131163
Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking.
Favre G, Hermosín-Gutiérrez I, Piccardo D, Gómez-Alonso S, González-Neves G.
Favre G, et al. Among authors: gonzalez neves g.
Food Chem. 2019 Mar 30;277:391-397. doi: 10.1016/j.foodchem.2018.10.085. Epub 2018 Oct 17.
Food Chem. 2019.
PMID: 30502162
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Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
Favre G, Peña-Neira Á, Baldi C, Hernández N, Traverso S, Gil G, González-Neves G.
Favre G, et al. Among authors: gonzalez neves g.
Food Chem. 2014 Sep 1;158:504-12. doi: 10.1016/j.foodchem.2014.02.173. Epub 2014 Mar 12.
Food Chem. 2014.
PMID: 24731376
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Effect of fining on the colour and pigment composition of young red wines.
González-Neves G, Favre G, Gil G.
González-Neves G, et al.
Food Chem. 2014 Aug 15;157:385-92. doi: 10.1016/j.foodchem.2014.02.062. Epub 2014 Feb 24.
Food Chem. 2014.
PMID: 24679795
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Tannat grape composition responses to spatial variability of temperature in an Uruguay's coastal wine region.
Fourment M, Ferrer M, González-Neves G, Barbeau G, Bonnardot V, Quénol H.
Fourment M, et al. Among authors: gonzalez neves g.
Int J Biometeorol. 2017 Sep;61(9):1617-1628. doi: 10.1007/s00484-017-1340-2. Epub 2017 May 2.
Int J Biometeorol. 2017.
PMID: 28466415
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Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat.
González-Neves G, Favre G, Gil G, Ferrer M, Charamelo D.
González-Neves G, et al.
J Food Sci Technol. 2015 Jun;52(6):3449-57. doi: 10.1007/s13197-014-1410-y. Epub 2014 May 16.
J Food Sci Technol. 2015.
PMID: 26028726
Free PMC article.
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