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Year Number of Results
2011 2
2012 3
2013 2
2016 1
2017 4
2018 4
2019 3
2020 3
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Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
Martínez-Gil A, Cadahía E, Fernández de Simón B, Gutiérrez-Gamboa G, Nevares I, Del Álamo-Sanza M. Martínez-Gil A, et al. J Sci Food Agric. 2019 Jan 15;99(1):315-324. doi: 10.1002/jsfa.9190. Epub 2018 Jul 22. J Sci Food Agric. 2019. PMID: 29876929
Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.
Martínez-Gil AM, Del Alamo-Sanza M, Gutiérrez-Gamboa G, Moreno-Simunovic Y, Nevares I. Martínez-Gil AM, et al. Food Chem. 2018 Nov 15;266:90-100. doi: 10.1016/j.foodchem.2018.05.123. Epub 2018 May 29. Food Chem. 2018. PMID: 30381231
Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.
Gutiérrez-Gamboa G, Garde-Cerdán T, Carrasco-Quiroz M, Pérez-Álvarez EP, Martínez-Gil AM, Del Alamo-Sanza M, Moreno-Simunovic Y. Gutiérrez-Gamboa G, et al. Among authors: martinez gil am. J Sci Food Agric. 2018 Aug;98(11):4268-4278. doi: 10.1002/jsfa.8949. Epub 2018 Mar 25. J Sci Food Agric. 2018. PMID: 29424428
An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging.
García-Estévez I, Alcalde-Eon C, Martínez-Gil AM, Rivas-Gonzalo JC, Escribano-Bailón MT, Nevares I, Del Alamo-Sanza M. García-Estévez I, et al. Among authors: martinez gil am. J Agric Food Chem. 2017 Aug 9;65(31):6369-6378. doi: 10.1021/acs.jafc.7b02080. Epub 2017 Jun 1. J Agric Food Chem. 2017. PMID: 28534630
Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation.
Martínez-Gil AM, Del Alamo-Sanza M, Nevares I, Sánchez-Gómez R, Gallego L. Martínez-Gil AM, et al. Food Res Int. 2020 Feb;128:108703. doi: 10.1016/j.foodres.2019.108703. Epub 2019 Nov 18. Food Res Int. 2020. PMID: 31955781
Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates.
Ahumada K, Martínez-Gil A, Moreno-Simunovic Y, Illanes A, Wilson L. Ahumada K, et al. Among authors: martinez gil a. Molecules. 2016 Nov 8;21(11):1485. doi: 10.3390/molecules21111485. Molecules. 2016. PMID: 27834828 Free PMC article.
Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM. Gutiérrez-Gamboa G, et al. Among authors: martinez gil am. J Sci Food Agric. 2019 Apr;99(6):2846-2854. doi: 10.1002/jsfa.9496. Epub 2019 Jan 7. J Sci Food Agric. 2019. PMID: 30447086
On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.
Nevares I, Martínez-Martínez V, Martínez-Gil A, Martín R, Laurie VF, Del Álamo-Sanza M. Nevares I, et al. Among authors: martinez gil a. Food Chem. 2017 Aug 15;229:588-596. doi: 10.1016/j.foodchem.2017.02.105. Epub 2017 Feb 22. Food Chem. 2017. PMID: 28372219
Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.
Gutiérrez-Gamboa G, Garde-Cerdán T, Portu J, Moreno-Simunovic Y, Martínez-Gil AM. Gutiérrez-Gamboa G, et al. Among authors: martinez gil am. Food Res Int. 2017 Jun;96:46-53. doi: 10.1016/j.foodres.2017.03.025. Epub 2017 Mar 12. Food Res Int. 2017. PMID: 28528107
Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile.
Martínez-Gil AM, Gutiérrez-Gamboa G, Garde-Cerdán T, Pérez-Álvarez EP, Moreno-Simunovic Y. Martínez-Gil AM, et al. J Sci Food Agric. 2018 Jan;98(1):274-282. doi: 10.1002/jsfa.8468. Epub 2017 Jul 24. J Sci Food Agric. 2018. PMID: 28585244
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