Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2006 1
2009 1
2010 1
2011 1
2012 3
2013 2
2014 2
2015 2
2016 4
2017 3
2019 3
2020 2
Text availability
Article attribute
Article type
Publication date

Search Results

19 results
Results by year
Filters applied: . Clear all
Page 1
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: canals jm. 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
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: canals jm. 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
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: canals jm. Molecules. 2019 Apr 12;24(8):1448. doi: 10.3390/molecules24081448. Molecules. 2019. PMID: 31013687 Free PMC article.
Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine.
Navarro M, Kontoudakis N, Canals JM, García-Romero E, Gómez-Alonso S, Zamora F, Hermosín-Gutiérrez I. Navarro M, et al. Among authors: canals jm. Food Chem. 2017 Jul 1;226:23-31. doi: 10.1016/j.foodchem.2017.01.043. Epub 2017 Jan 11. Food Chem. 2017. PMID: 28254015
Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels.
Navarro M, Kontoudakis N, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F. Navarro M, et al. Among authors: canals jm. Food Res Int. 2016 Sep;87:197-203. doi: 10.1016/j.foodres.2016.07.016. Epub 2016 Jul 25. Food Res Int. 2016. PMID: 29606242
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.
González-Royo E, Esteruelas M, Kontoudakis N, Fort F, Canals JM, Zamora F. González-Royo E, et al. Among authors: canals jm. J Sci Food Agric. 2017 Jan;97(1):172-181. doi: 10.1002/jsfa.7706. Epub 2016 Apr 13. J Sci Food Agric. 2017. PMID: 26970323
A Compact Analog Histogramming SPAD-Based CMOS Chip for Time-Resolved Fluorescence.
Dieguez A, Canals J, Franch N, Dieguez J, Alonso O, Vila A. Dieguez A, et al. Among authors: canals j. IEEE Trans Biomed Circuits Syst. 2019 Apr;13(2):343-351. doi: 10.1109/TBCAS.2019.2892825. Epub 2019 Jan 14. IEEE Trans Biomed Circuits Syst. 2019. PMID: 30640628
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: canals jm. 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
Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).
Esteruelas M, González-Royo E, Kontoudakis N, Orte A, Cantos A, Canals JM, Zamora F. Esteruelas M, et al. Among authors: canals jm. J Sci Food Agric. 2015 Aug 15;95(10):2071-80. doi: 10.1002/jsfa.6922. Epub 2014 Oct 21. J Sci Food Agric. 2015. PMID: 25242464
19 results
Jump to page
Feedback