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Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology.
Heliyon. 2022 Dec 10;8(12):e12332. doi: 10.1016/j.heliyon.2022.e12332. eCollection 2022 Dec.
Heliyon. 2022.
PMID: 36590570
Free PMC article.
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages.
Fanzone M, Coronado I, Sari S, Catania A, Gil I Cortiella M, Assof M, Jofré V, Ubeda C, Peña-Neira A.
Fanzone M, et al. Among authors: sari s.
Food Res Int. 2022 Jun;156:111169. doi: 10.1016/j.foodres.2022.111169. Epub 2022 Mar 21.
Food Res Int. 2022.
PMID: 35651034
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Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts.
Kessi-Pérez EI, Molinet J, García V, Aguilera O, Cepeda F, López ME, Sari S, Cuello R, Ciklic I, Rojo MC, Combina M, Araneda C, Martínez C.
Kessi-Pérez EI, et al. Among authors: sari s.
Microorganisms. 2020 Aug 6;8(8):1194. doi: 10.3390/microorganisms8081194.
Microorganisms. 2020.
PMID: 32781606
Free PMC article.
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Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.
Casassa LF, Bolcato EA, Sari SE.
Casassa LF, et al. Among authors: sari se.
Food Chem. 2015 May 1;174:110-8. doi: 10.1016/j.foodchem.2014.10.146. Epub 2014 Nov 3.
Food Chem. 2015.
PMID: 25529659
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