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Year Number of Results
2013 1
2014 3
2015 2
2016 1
2017 5
2018 4
2019 2
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. 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 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: del alamo sanza m. 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
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: del alamo sanza m. 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. Among authors: del alamo sanza m. 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
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: del alamo sanza m. 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. Among authors: del alamo sanza m. Food Res Int. 2020 Feb;128:108703. doi: 10.1016/j.foodres.2019.108703. Epub 2019 Nov 18. Food Res Int. 2020. PMID: 31955781
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: del alamo sanza m. 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
Evaluation of grape pomace from red wine by-product as feed for sheep.
Guerra-Rivas C, Gallardo B, Mantecón ÁR, Del Álamo-Sanza M, Manso T. Guerra-Rivas C, et al. Among authors: del alamo sanza m. J Sci Food Agric. 2017 Apr;97(6):1885-1893. doi: 10.1002/jsfa.7991. Epub 2016 Sep 7. J Sci Food Agric. 2017. PMID: 27508943
Recent advances in the evaluation of the oxygen transfer rate in oak barrels.
del Alamo-Sanza M, Nevares I. del Alamo-Sanza M, et al. J Agric Food Chem. 2014 Sep 3;62(35):8892-9. doi: 10.1021/jf502333d. Epub 2014 Aug 22. J Agric Food Chem. 2014. PMID: 25130973
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: del alamo sanza m. Molecules. 2020 Mar 24;25(6):1474. doi: 10.3390/molecules25061474. Molecules. 2020. PMID: 32214037 Free PMC article. Review.
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