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Page 1
Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques.
Foods. 2022 Feb 10;11(4):509. doi: 10.3390/foods11040509.
Foods. 2022.
PMID: 35205986
Free PMC article.
Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone.
Sancho-Galán P, Amores-Arrocha A, Palacios V, Jiménez-Cantizano A.
Sancho-Galán P, et al.
Foods. 2021 Jul 7;10(7):1583. doi: 10.3390/foods10071583.
Foods. 2021.
PMID: 34359452
Free PMC article.
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Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines.
Sancho-Galán P, Amores-Arrocha A, Jiménez-Cantizano A, Palacios V.
Sancho-Galán P, et al.
Molecules. 2019 May 7;24(9):1763. doi: 10.3390/molecules24091763.
Molecules. 2019.
PMID: 31067673
Free PMC article.
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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines.
Amores-Arrocha A, Sancho-Galán P, Jiménez-Cantizano A, Palacios V.
Amores-Arrocha A, et al. Among authors: sancho galan p.
Foods. 2020 Jul 23;9(8):981. doi: 10.3390/foods9080981.
Foods. 2020.
PMID: 32718060
Free PMC article.
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Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain).
Jiménez-Cantizano A, Muñoz-Martín A, Amores-Arrocha A, Sancho-Galán P, Palacios V.
Jiménez-Cantizano A, et al. Among authors: sancho galan p.
Plants (Basel). 2020 Nov 13;9(11):1572. doi: 10.3390/plants9111572.
Plants (Basel). 2020.
PMID: 33203001
Free PMC article.
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A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators.
Amores-Arrocha A, Sancho-Galán P, Jiménez-Cantizano A, Palacios V.
Amores-Arrocha A, et al. Among authors: sancho galan p.
Foods. 2021 May 13;10(5):1082. doi: 10.3390/foods10051082.
Foods. 2021.
PMID: 34068360
Free PMC article.
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