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Year Number of Results
2009 1
2010 1
2013 1
2014 3
2015 2
2017 4
2018 3
2019 3
2020 5
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Page 1
Oak wine barrel as an active vessel: A critical review of past and current knowledge.
Del Alamo-Sanza M, Nevares I. Del Alamo-Sanza M, et al. Among authors: nevares i. Crit Rev Food Sci Nutr. 2018;58(16):2711-2726. doi: 10.1080/10408398.2017.1330250. Epub 2017 Sep 6. Crit Rev Food Sci Nutr. 2018. PMID: 28557529 Review.
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. Among authors: nevares i. 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
Prediction Models to Control Aging Time in Red Wine.
Astray G, Mejuto JC, Martínez-Martínez V, Nevares I, Alamo-Sanza M, Simal-Gandara J. Astray G, et al. Among authors: nevares i. Molecules. 2019 Feb 26;24(5):826. doi: 10.3390/molecules24050826. Molecules. 2019. PMID: 30813519 Free PMC article.
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. Among authors: nevares i. 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
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. Among authors: nevares i. Food Res Int. 2020 Feb;128:108703. doi: 10.1016/j.foodres.2019.108703. Epub 2019 Nov 18. Food Res Int. 2020. PMID: 31955781
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: nevares i. 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
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. 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
Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage.
Del Alamo-Sanza M, Cárcel LM, Nevares I. Del Alamo-Sanza M, et al. Among authors: nevares i. J Agric Food Chem. 2017 Jan 25;65(3):648-655. doi: 10.1021/acs.jafc.6b05188. Epub 2017 Jan 12. J Agric Food Chem. 2017. PMID: 28040893
Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review.
Martínez-Gil A, Del Alamo-Sanza M, Sánchez-Gómez R, Nevares I. Martínez-Gil A, et al. Among authors: nevares i. Molecules. 2020 Mar 24;25(6):1474. doi: 10.3390/molecules25061474. Molecules. 2020. PMID: 32214037 Free PMC article. Review.
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