Kamu erişimi zorunlu olan makaleler - Fernando ZamoraDaha fazla bilgi edinin
Hiçbir yerde sunulmuyor: 12
Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines
M Gil, N Kontoudakis, E González, M Esteruelas, F Fort, JM Canals, ...
Journal of Agricultural and Food Chemistry 60 (32), 7988-8001, 2012
Zorunlu olanlar: Government of Spain
Oxygen consumption rates by different oenological tannins in a model wine solution
O Pascual, A Vignault, J Gombau, M Navarro, S Gómez-Alonso, ...
Food chemistry 234, 26-32, 2017
Zorunlu olanlar: Government of Spain
Influence of grape seeds and stems on wine composition and astringency
O Pascual, E González-Royo, M Gil, S Gómez-Alonso, E García-Romero, ...
Journal of agricultural and food chemistry 64 (34), 6555-6566, 2016
Zorunlu olanlar: Government of Spain
Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content
M Navarro, N Kontoudakis, T Giordanengo, S Gómez-Alonso, ...
Food Chemistry 199, 822-827, 2016
Zorunlu olanlar: Government of Spain
The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine
E González‐Royo, M Esteruelas, N Kontoudakis, F Fort, JM Canals, ...
Journal of the Science of Food and Agriculture 97 (1), 172-181, 2017
Zorunlu olanlar: Government of Spain
Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels
M Navarro, N Kontoudakis, S Gómez-Alonso, E García-Romero, ...
Food Research International 87, 197-203, 2016
Zorunlu olanlar: Government of Spain
Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
J Gombau, P Nadal, N Canela, S Gómez-Alonso, E García-Romero, ...
Food Chemistry 275, 397-406, 2019
Zorunlu olanlar: Government of Spain
Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel
M Navarro, N Kontoudakis, S Gómez-Alonso, E García-Romero, ...
European Food Research and Technology 244, 245-258, 2018
Zorunlu olanlar: Government of Spain
Contribution of yeast and base wine supplementation to sparkling wine composition
M Martí‐Raga, V Martín, M Gil, M Sancho, F Zamora, A Mas, G Beltran
Journal of the Science of Food and Agriculture 96 (15), 4962-4972, 2016
Zorunlu olanlar: Government of Spain
Barrel aging; types of wood
F Zamora
Red wine technology, 125-147, 2019
Zorunlu olanlar: Government of Spain
Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine
M Navarro, N Kontoudakis, JM Canals, E García-Romero, ...
Food Chemistry 226, 23-31, 2017
Zorunlu olanlar: Government of Spain
Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time
P Pons-Mercadé, P Giménez, J Gombau, G Vilomara, M Conde, A Cantos, ...
Food Chemistry 342, 128238, 2021
Zorunlu olanlar: Government of Spain
Bir yerde sunuluyor: 39
Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning
M Gil, M Esteruelas, E González, N Kontoudakis, J Jiménez, F Fort, ...
Journal of agricultural and food chemistry 61 (20), 4968-4978, 2013
Zorunlu olanlar: Government of Spain
Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
N Kontoudakis, M Esteruelas, F Fort, JM Canals, F Zamora
Australian Journal of Grape and Wine Research 17 (2), 230-238, 2011
Zorunlu olanlar: Government of Spain
Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics
M Gil, S Estévez, N Kontoudakis, F Fort, JM Canals, F Zamora
European Food Research and Technology 237, 481-488, 2013
Zorunlu olanlar: Government of Spain
Influence of berry size on red wine colour and composition
M Gil, O Pascual, S Gómez‐Alonso, E García‐Romero, ...
Australian Journal of Grape and Wine Research 21 (2), 200-212, 2015
Zorunlu olanlar: Government of Spain
Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations
J Ruiz, N Ortega, M Martín-Santamaría, A Acedo, D Marquina, O Pascual, ...
International Journal of Food Microbiology 305, 108255, 2019
Zorunlu olanlar: Government of Spain
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase
A Vignault, J Gombau, M Jourdes, V Moine, JM Canals, M Fermaud, ...
Food Chemistry 316, 126334, 2020
Zorunlu olanlar: Government of Spain
A fast, efficient method for extracting DNA from leaves, stems, and seeds of Vitis vinifera L.
G Marsal, I Baiges, JM Canals, F Zamora, F Fort
American journal of enology and viticulture 62 (3), 376-381, 2011
Zorunlu olanlar: Government of Spain
Influence of grape maturity and maceration length on polysaccharide composition of Cabernet Sauvignon red wines
M Gil, M Quirós, F Fort, P Morales, R Gonzalez, JM Canals, F Zamora
American Journal of Enology and Viticulture 66 (3), 393-397, 2015
Zorunlu olanlar: Government of Spain
Yayıncılık ve maddi kaynak bilgileri otomatik olarak bir bilgisayar programı tarafından belirlenmektedir