Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines
Gutiérrez‐Gamboa, Gastón, Gómez‐Plaza, Encarna, Bautista‐Ortín, Ana B, Garde‐Cerdán, Teresa, Moreno‐Simunovic, Yerko, Martínez‐Gil, Ana M
Published in Journal of the science of food and agriculture (01.04.2019)
Published in Journal of the science of food and agriculture (01.04.2019)
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Journal Article
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
Busse-Valverde, Naiara, Gómez-Plaza, Encarna, López-Roca, Jose M, Gil-Muñoz, Rocio, Fernández-Fernández, Jose I, Bautista-Ortín, Ana B
Published in Journal of agricultural and food chemistry (10.11.2010)
Published in Journal of agricultural and food chemistry (10.11.2010)
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Effect of elicitors on the evolution of grape phenolic compounds during the ripening period
Gómez‐Plaza, Encarna, Bautista‐Ortín, Ana B, Ruiz‐García, Yolanda, Fernández‐Fernández, José I, Gil‐Muñoz, Rocío
Published in Journal of the science of food and agriculture (01.02.2017)
Published in Journal of the science of food and agriculture (01.02.2017)
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The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
Busse-Valverde, Naiara, Gómez-Plaza, Encarna, López-Roca, Jose M, Gil-Muñoz, Rocio, Bautista-Ortín, Ana B
Published in Journal of agricultural and food chemistry (25.05.2011)
Published in Journal of agricultural and food chemistry (25.05.2011)
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Journal Article
The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix
Osete-Alcaraz, Andrea, Gómez-Plaza, Encarna, Martínez-Pérez, Pilar, Weiller, Florent, Schückel, Julia, Willatsd, William G T, Moore, John P, Ros-García, José M, Bautista-Ortín, Ana B
Published in Molecules (Basel, Switzerland) (02.02.2021)
Published in Molecules (Basel, Switzerland) (02.02.2021)
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Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine
Bautista-Ortín, Ana B., Busse-Valverde, Naiara, López-Roca, Jose M., Gil-Muñoz, Rocío, Gómez-Plaza, Encarna
Published in International journal of food science & technology (01.01.2014)
Published in International journal of food science & technology (01.01.2014)
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The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix
Osete-Alcaraz, Andrea, Gómez-Plaza, Encarna, Martínez-Pérez, Pilar, Weiller, Florent, Schückel, Julia, Willats, William G.T., Moore, John P., Ros-García, José M., Bautista-Ortín, Ana B.
Published in Food research international (01.03.2020)
Published in Food research international (01.03.2020)
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SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS
CANO-LÓPEZ, MARTA, BAUTISTA-ORTÍN, ANA B., PARDO-MÍNGUEZ, FRANCISCO, LÓPEZ-ROCA, JOSE M., GÓMEZ-PLAZA, ENCARNA
Published in Journal of food quality (01.10.2008)
Published in Journal of food quality (01.10.2008)
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Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas
Moreno-Pérez, Ana, Fernández-Fernández, José I., Bautista-Ortín, Ana B., Gómez-Plaza, Encarna, Martínez-Cutillas, Adrián, Gil-Muñoz, Rocío
Published in European food research & technology (01.03.2013)
Published in European food research & technology (01.03.2013)
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