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Page 1
Biochemistry of Wine and Beer.
Gómez-Plaza E, Gil-Muñoz R. Gómez-Plaza E, et al. Biomolecules. 2021 Jan 5;11(1):59. doi: 10.3390/biom11010059. Biomolecules. 2021. PMID: 33466474 Free PMC article.
Grape Pulp Fiber as Possible Fining Agents for Red Wine.
Osete-Alcaraz A, Osete-Alcaraz L, Ortega-Regules AE, Bautista-Ortín AB, Gómez-Plaza E. Osete-Alcaraz A, et al. Among authors: gomez plaza e. Biomolecules. 2022 Oct 20;12(10):1519. doi: 10.3390/biom12101519. Biomolecules. 2022. PMID: 36291731 Free PMC article.
Ultrasound and microwave techniques for assisting ageing on lees of red wines.
Muñoz García R, Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Marchante L, Díaz-Maroto MC, Pérez Porras P, Bautista Ortín AB, Gómez-Plaza E, Pérez-Coello MS. Muñoz García R, et al. Among authors: gomez plaza e. Food Chem. 2023 Nov 15;426:136660. doi: 10.1016/j.foodchem.2023.136660. Epub 2023 Jun 17. Food Chem. 2023. PMID: 37354574
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: gomez plaza e. 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
51 results