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Page 1
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines.
Molecules. 2022 Jul 27;27(15):4815. doi: 10.3390/molecules27154815.
Molecules. 2022.
PMID: 35956761
Free PMC article.
Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines.
Curiel-Fernández M, Cano-Mozo E, Ayestarán B, Guadalupe Z, Pérez-Magariño S.
Curiel-Fernández M, et al. Among authors: cano mozo e.
J Agric Food Chem. 2024 Jan 31;72(4):1985-1994. doi: 10.1021/acs.jafc.3c02894. Epub 2023 Aug 16.
J Agric Food Chem. 2024.
PMID: 37587088
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Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition.
Rodríguez-Nogales JM, Simó G, Pérez-Magariño S, Cano-Mozo E, Fernández-Fernández E, Ruipérez V, Vila-Crespo J.
Rodríguez-Nogales JM, et al. Among authors: cano mozo e.
Food Chem. 2020 Oct 15;327:126920. doi: 10.1016/j.foodchem.2020.126920. Epub 2020 May 4.
Food Chem. 2020.
PMID: 32434125
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Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC.
Pérez-Magariño S, Ortega-Heras M, Cano-Mozo E.
Pérez-Magariño S, et al. Among authors: cano mozo e.
J Agric Food Chem. 2008 Dec 24;56(24):11560-70. doi: 10.1021/jf802100j.
J Agric Food Chem. 2008.
PMID: 19049300
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