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2016 3
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2018 3
2019 4
2020 1
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Anthocyanins influence tannin-cell wall interactions.
Bautista-Ortín AB, Martínez-Hernández A, Ruiz-García Y, Gil-Muñoz R, Gómez-Plaza E. Bautista-Ortín AB, et al. Among authors: gil munoz r. Food Chem. 2016 Sep 1;206:239-48. doi: 10.1016/j.foodchem.2016.03.045. Epub 2016 Mar 15. Food Chem. 2016. PMID: 27041322
Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition.
Apolinar-Valiente R, Ruiz-García Y, Williams P, Gil-Muñoz R, Gómez-Plaza E, Doco T. Apolinar-Valiente R, et al. Among authors: gil munoz r. J Agric Food Chem. 2018 Oct 24;66(42):11151-11157. doi: 10.1021/acs.jafc.8b05231. Epub 2018 Oct 15. J Agric Food Chem. 2018. PMID: 30281305
Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine.
Jiménez-Martínez MD, Gil-Muñoz R, Gómez-Plaza E, Bautista-Ortín AB. Jiménez-Martínez MD, et al. Among authors: gil munoz r. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Jun;35(6):1061-1070. doi: 10.1080/19440049.2018.1459050. Epub 2018 Jun 5. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018. PMID: 29601267
Elicitors used as a tool to increase stilbenes in grapes and wines.
Gil-Muñoz R, Fernández-Fernández JI, Crespo-Villegas O, Garde-Cerdán T. Gil-Muñoz R, et al. Food Res Int. 2017 Aug;98:34-39. doi: 10.1016/j.foodres.2016.11.035. Epub 2016 Dec 22. Food Res Int. 2017. PMID: 28610730
Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines.
Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R. Paladines-Quezada DF, et al. Among authors: gil munoz r. Biomolecules. 2019 Oct 30;9(11):671. doi: 10.3390/biom9110671. Biomolecules. 2019. PMID: 31671633 Free PMC article.
Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition.
Jiménez-Martínez MD, Bautista-Ortín AB, Gil-Muñoz R, Gómez-Plaza E. Jiménez-Martínez MD, et al. Among authors: gil munoz r. Food Chem. 2019 Jan 15;271:570-576. doi: 10.1016/j.foodchem.2018.08.009. Epub 2018 Aug 4. Food Chem. 2019. PMID: 30236717
Effect of elicitors on the evolution of grape phenolic compounds during the ripening period.
Gómez-Plaza E, Bautista-Ortín AB, Ruiz-García Y, Fernández-Fernández JI, Gil-Muñoz R. Gómez-Plaza E, et al. Among authors: gil munoz r. J Sci Food Agric. 2017 Feb;97(3):977-983. doi: 10.1002/jsfa.7823. Epub 2016 Jun 30. J Sci Food Agric. 2017. PMID: 27235201
Impact of phenylalanine and urea applications to Tempranillo and Monastrell vineyards on grape amino acid content during two consecutive vintages.
Garde-Cerdán T, Gutiérrez-Gamboa G, Portu J, Fernández-Fernández JI, Gil-Muñoz R. Garde-Cerdán T, et al. Among authors: gil munoz r. Food Res Int. 2017 Dec;102:451-457. doi: 10.1016/j.foodres.2017.09.023. Epub 2017 Sep 9. Food Res Int. 2017. PMID: 29195972
Increasing the phenolic compound content of grapes by preharvest application of abcisic acid and a combination of methyl jasmonate and benzothiadiazole.
Ruiz-García Y, Gil-Muñoz R, López-Roca JM, Martínez-Cutillas A, Romero-Cascales I, Gómez-Plaza E. Ruiz-García Y, et al. Among authors: gil munoz r. J Agric Food Chem. 2013 Apr 24;61(16):3978-83. doi: 10.1021/jf400631m. Epub 2013 Apr 12. J Agric Food Chem. 2013. PMID: 23560815
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