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2020 4
2021 1
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Page 1
Advancement in analytical techniques for the extraction of grape and wine volatile compounds.
Marín-San Román S, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Marín-San Román S, et al. Among authors: rubio breton p. Food Res Int. 2020 Nov;137:109712. doi: 10.1016/j.foodres.2020.109712. Epub 2020 Sep 21. Food Res Int. 2020. PMID: 33233285 Review.
Pre-fermentative maceration with SO2 enhanced the must aromatic composition.
Garde-Cerdán T, Rubio-Bretón P, Marín-San Román S, Sáenz de Urturi I, Pérez-Álvarez EP. Garde-Cerdán T, et al. Among authors: rubio breton p. Food Chem. 2020 Dec 13;345:128870. doi: 10.1016/j.foodchem.2020.128870. Online ahead of print. Food Chem. 2020. PMID: 33341557
Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons.
Gutiérrez-Gamboa G, Garde-Cerdán T, Rubio-Bretón P, Pérez-Álvarez EP. Gutiérrez-Gamboa G, et al. Among authors: rubio breton p. J Sci Food Agric. 2021 Jan 30;101(2):525-535. doi: 10.1002/jsfa.10661. Epub 2020 Aug 12. J Sci Food Agric. 2021. PMID: 32657431
Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.
Gutiérrez-Gamboa G, Garde-Cerdán T, Martínez-Lapuente L, Costa BS, Rubio-Bretón P, Pérez-Álvarez EP. Gutiérrez-Gamboa G, et al. Among authors: rubio breton p. J Sci Food Agric. 2020 Jan 30;100(2):825-835. doi: 10.1002/jsfa.10094. Epub 2019 Nov 21. J Sci Food Agric. 2020. PMID: 31646642
Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages.
Garde-Cerdán T, Gutiérrez-Gamboa G, Baroja E, Rubio-Bretón P, Pérez-Álvarez EP. Garde-Cerdán T, et al. Among authors: rubio breton p. Food Res Int. 2018 Oct;112:274-283. doi: 10.1016/j.foodres.2018.06.048. Epub 2018 Jun 21. Food Res Int. 2018. PMID: 30131138
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