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2020 4
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Page 1
Toasted vine-shoot chips as enological additive.
Cebrián-Tarancón C, Sánchez-Gómez R, Salinas MR, Alonso GL, Oliva J, Zalacain A. Cebrián-Tarancón C, et al. Among authors: sanchez gomez r. Food Chem. 2018 Oct 15;263:96-103. doi: 10.1016/j.foodchem.2018.04.105. Epub 2018 Apr 24. Food Chem. 2018. PMID: 29784334
Assessment of vine-shoots in a model wines as enological additives.
Cristina CT, Rosario SG, Miguel CJ, Amaya Z, Alonso GL, Rosario SM. Cristina CT, et al. Among authors: rosario sg. Food Chem. 2019 Aug 1;288:86-95. doi: 10.1016/j.foodchem.2019.02.075. Epub 2019 Feb 26. Food Chem. 2019. PMID: 30902319
Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment.
Cebrián-Tarancón C, Sánchez-Gómez R, Gómez-Alonso S, Hermosín-Gutierrez I, Mena-Morales A, García-Romero E, Salinas MR, Zalacain A. Cebrián-Tarancón C, et al. Among authors: sanchez gomez r. J Agric Food Chem. 2018 Jun 6;66(22):5556-5562. doi: 10.1021/acs.jafc.8b01540. Epub 2018 May 23. J Agric Food Chem. 2018. PMID: 29770693
Winemaking with vine-shoots. Modulating the composition of wines by using their own resources.
Cebrián-Tarancón C, Sánchez-Gómez R, Cabrita MJ, García R, Zalacain A, Alonso GL, Salinas MR. Cebrián-Tarancón C, et al. Among authors: sanchez gomez r. Food Res Int. 2019 Jul;121:117-126. doi: 10.1016/j.foodres.2019.03.032. Epub 2019 Mar 15. Food Res Int. 2019. PMID: 31108731
The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes.
Sánchez-Gómez R, Torregrosa L, Zalacain A, Ojeda H, Bouckenooghe V, Schneider R, Alonso GL, Salinas MR. Sánchez-Gómez R, et al. J Sci Food Agric. 2018 Jun;98(8):3031-3040. doi: 10.1002/jsfa.8802. Epub 2018 Feb 15. J Sci Food Agric. 2018. PMID: 29194640
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: sanchez gomez r. Food Res Int. 2020 Feb;128:108703. doi: 10.1016/j.foodres.2019.108703. Epub 2019 Nov 18. Food Res Int. 2020. PMID: 31955781
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: sanchez gomez r. Molecules. 2020 Mar 24;25(6):1474. doi: 10.3390/molecules25061474. Molecules. 2020. PMID: 32214037 Free PMC article. Review.
Vine-shoot waste aqueous extracts for re-use in agriculture obtained by different extraction techniques: phenolic, volatile, and mineral compounds.
Sánchez-Gómez R, Zalacain A, Alonso GL, Salinas MR. Sánchez-Gómez R, et al. J Agric Food Chem. 2014 Nov 12;62(45):10861-72. doi: 10.1021/jf503929v. Epub 2014 Oct 30. J Agric Food Chem. 2014. PMID: 25335896
Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles.
Sánchez-Gómez R, Del Alamo-Sanza M, Martínez-Martínez V, Nevares I. Sánchez-Gómez R, et al. Food Chem. 2020 Oct 30;328:127040. doi: 10.1016/j.foodchem.2020.127040. Epub 2020 May 14. Food Chem. 2020. PMID: 32512467
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