Zamora F - Search Results

1

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning.

Bustamante M, Giménez P, Just-Borràs A, Solé-Clua I, Gombau J, Heras JM, Sieczkowski N, Gil M, Pérez-Navarro J, Gómez-Alonso S, Canals JM, Zamora F. Bustamante M, et al. Among authors: zamora f. Foods. 2024 Jan 18;13(2):310. doi: 10.3390/foods13020310. Foods. 2024. PMID: 38254611 Free PMC article.

2

Influence of Grape Seeds and Stems on Wine Composition and Astringency.

Pascual O, González-Royo E, Gil M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F. Pascual O, et al. Among authors: zamora f. J Agric Food Chem. 2016 Aug 31;64(34):6555-66. doi: 10.1021/acs.jafc.6b01806. Epub 2016 Aug 22. J Agric Food Chem. 2016. PMID: 27523714

3

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.

Vignault A, Gombau J, Pascual O, Jourdes M, Moine V, Canals JM, Zamora F, Teissedre PL. Vignault A, et al. Among authors: zamora f. Molecules. 2019 Apr 12;24(8):1448. doi: 10.3390/molecules24081448. Molecules. 2019. PMID: 31013687 Free PMC article.

4

Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase.

Vignault A, Gombau J, Jourdes M, Moine V, Canals JM, Fermaud M, Roudet J, Zamora F, Teissedre PL. Vignault A, et al. Among authors: zamora f. Food Chem. 2020 Jun 30;316:126334. doi: 10.1016/j.foodchem.2020.126334. Epub 2020 Feb 1. Food Chem. 2020. PMID: 32044702

5

Oxygen consumption rates by different oenological tannins in a model wine solution.

Pascual O, Vignault A, Gombau J, Navarro M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Teissedre PL, Zamora F. Pascual O, et al. Among authors: zamora f. Food Chem. 2017 Nov 1;234:26-32. doi: 10.1016/j.foodchem.2017.04.148. Epub 2017 Apr 29. Food Chem. 2017. PMID: 28551234

6

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.

Gil M, Kontoudakis N, González E, Esteruelas M, Fort F, Canals JM, Zamora F. Gil M, et al. Among authors: zamora f. J Agric Food Chem. 2012 Aug 15;60(32):7988-8001. doi: 10.1021/jf302064n. Epub 2012 Aug 6. J Agric Food Chem. 2012. PMID: 22823470

7

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.

Navarro M, Kontoudakis N, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals JM, Hermosín-Gutíerrez I, Zamora F. Navarro M, et al. Among authors: zamora f. Food Chem. 2016 May 15;199:822-7. doi: 10.1016/j.foodchem.2015.12.081. Epub 2015 Dec 21. Food Chem. 2016. PMID: 26776040

8

Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.

Pons-Mercadé P, Giménez P, Gombau J, Vilomara G, Conde M, Cantos A, Rozès N, Canals JM, Zamora F. Pons-Mercadé P, et al. Among authors: zamora f. Food Chem. 2021 Apr 16;342:128238. doi: 10.1016/j.foodchem.2020.128238. Epub 2020 Oct 5. Food Chem. 2021. PMID: 33051100

9

Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.

Kontoudakis N, González E, Gil M, Esteruelas M, Fort F, Canals JM, Zamora F. Kontoudakis N, et al. Among authors: zamora f. J Agric Food Chem. 2011 Mar 9;59(5):1974-84. doi: 10.1021/jf103038g. Epub 2011 Feb 11. J Agric Food Chem. 2011. PMID: 21314122

10

Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.

Gil M, Esteruelas M, González E, Kontoudakis N, Jiménez J, Fort F, Canals JM, Hermosín-Gutiérrez I, Zamora F. Gil M, et al. Among authors: zamora f. J Agric Food Chem. 2013 May 22;61(20):4968-78. doi: 10.1021/jf400722z. Epub 2013 May 13. J Agric Food Chem. 2013. PMID: 23627566

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