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Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition.

Martínez Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Martínez Lapuente L, et al. Among authors: bautista ortin ab. Food Chem. 2021 Sep 15;356:129669. doi: 10.1016/j.foodchem.2021.129669. Epub 2021 Mar 23. Food Chem. 2021. PMID: 33812192 Free article.

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Anthocyanins influence tannin-cell wall interactions.

Bautista-Ortín AB, Martínez-Hernández A, Ruiz-García Y, Gil-Muñoz R, Gómez-Plaza E. Bautista-Ortín AB, et al. Food Chem. 2016 Sep 1;206:239-48. doi: 10.1016/j.foodchem.2016.03.045. Epub 2016 Mar 15. Food Chem. 2016. PMID: 27041322

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Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.

Martínez-Lapuente L, Guadalupe Z, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E, Ayestarán B. Martínez-Lapuente L, et al. Among authors: bautista ortin ab. Molecules. 2021 Jul 23;26(15):4452. doi: 10.3390/molecules26154452. Molecules. 2021. PMID: 34361607 Free PMC article.

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The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking.

Osete-Alcaraz A, Bautista-Ortín AB, Pérez-Porras P, Gómez-Plaza E. Osete-Alcaraz A, et al. Among authors: bautista ortin ab. Foods. 2021 Dec 22;11(1):19. doi: 10.3390/foods11010019. Foods. 2021. PMID: 35010145 Free PMC article.

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Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.

Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez Porras P, Bautista-Ortín AB, Gómez-Plaza E, Pérez-Coello MS. Oliver Simancas R, et al. Among authors: bautista ortin ab. Molecules. 2021 Feb 23;26(4):1193. doi: 10.3390/molecules26041193. Molecules. 2021. PMID: 33672299 Free PMC article.

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A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.

Martínez-Pérez MP, Bautista-Ortín AB, Pérez-Porras P, Jurado R, Gómez-Plaza E. Martínez-Pérez MP, et al. Among authors: bautista ortin ab. Foods. 2020 Jun 2;9(6):726. doi: 10.3390/foods9060726. Foods. 2020. PMID: 32498461 Free PMC article.

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Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins.

Martínez-Pérez MP, Bautista-Ortín AB, Durant V, Gómez-Plaza E. Martínez-Pérez MP, et al. Among authors: bautista ortin ab. Foods. 2020 Sep 11;9(9):1275. doi: 10.3390/foods9091275. Foods. 2020. PMID: 32932844 Free PMC article.

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The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines.

Osete-Alcaraz A, Bautista-Ortín AB, Gómez-Plaza E. Osete-Alcaraz A, et al. Among authors: bautista ortin ab. Biomolecules. 2019 Dec 25;10(1):36. doi: 10.3390/biom10010036. Biomolecules. 2019. PMID: 31881777 Free PMC article.

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Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles.

Río Segade S, Bautista-Ortín AB, Paissoni MA, Giacosa S, Gerbi V, Rolle L, Gómez-Plaza E. Río Segade S, et al. Among authors: bautista ortin ab. J Agric Food Chem. 2020 Nov 25;68(47):13439-13449. doi: 10.1021/acs.jafc.0c04081. Epub 2020 Oct 5. J Agric Food Chem. 2020. PMID: 32975414 Free PMC article.

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Tannin oxidation: intra- versus intermolecular reactions.

Poncet-Legrand C, Cabane B, Bautista-Ortín AB, Carrillo S, Fulcrand H, Pérez J, Vernhet A. Poncet-Legrand C, et al. Among authors: bautista ortin ab. Biomacromolecules. 2010 Sep 13;11(9):2376-86. doi: 10.1021/bm100515e. Biomacromolecules. 2010. PMID: 20831276

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