Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower von Moratalla-López, Natalia, Bagur, María José, Lorenzo, Cándida, Salinas, M E Martínez-NavarroM Rosario, Alonso, Gonzalo L

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The application of ozonated water rearranges the Vitis vinifera L. leaf and berry transcriptomes eliciting defence and antioxidant responses von Campayo, Ana, Savoi, Stefania, Romieu, Charles, López-Jiménez, Alberto José, Serrano de la Hoz, Kortes, Salinas, M. Rosario, Torregrosa, Laurent, Alonso, Gonzalo L.

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Toasted vine-shoot chips as enological additive von Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, Salinas, M. Rosario, Alonso, Gonzalo L., Oliva, José, Zalacain, Amaya

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Vine-Shoot Waste Aqueous Extracts for Re-use in Agriculture Obtained by Different Extraction Techniques: Phenolic, Volatile, and Mineral Compounds von Sánchez-Gómez, Rosario, Zalacain, Amaya, Alonso, Gonzalo L, Salinas, M. Rosario

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Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots von Sánchez‐Gómez, Rosario, Cebrián‐Tarancón, Cristina, Martínez‐Gil, Ana María, Nevares, Ignacio, Alonso, Gonzalo L., Salinas, M. Rosario, Alamo‐Sanza, María

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Chemical exchange in the vine shoots–wine system when used as an innovative enological procedure von Cebrián‐Tarancón, Cristina, Fernández‐Roldán, Francisco, Sánchez‐Gómez, Rosario, Alonso, Gonzalo Luis, Salinas, María Rosario

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Assessment of vine-shoots in a model wines as enological additives von Cristina, Cebrián-Tarancón, Rosario, Sánchez-Gómez, Miguel, Carot José, Amaya, Zalacain, Alonso, Gonzalo L., Rosario, Salinas M.

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Winemaking with vine-shoots. Modulating the composition of wines by using their own resources von Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, Cabrita, María João, García, Raquel, Zalacain, Amaya, Alonso, Gonzalo L., Salinas, M. Rosario

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The Microvine, a plant model to study the effect of vine‐shoot extract on the accumulation of glycosylated aroma precursors in grapes von Sánchez‐Gómez, Rosario, Torregrosa, Laurent, Zalacain, Amaya, Ojeda, Hernán, Bouckenooghe, Virginie, Schneider, Rémi, Alonso, Gonzalo L, Salinas, María Rosario

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Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract von Martínez‐Navarro, María Esther, Escobar‐Talavera, Jorge, Cebrián‐Tarancón, Cristina, Llorens, Silvia, Alonso, Gonzalo L, Salinas, M. Rosario

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Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality von Campayo, Ana, Cebrián-Tarancón, Cristina, García-Martínez, María Mercedes, Salinas, María Rosario, Alonso, Gonzalo L., Serrano de la Hoz, Kortes

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Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts von Martínez-Navarro, María Esther, Cebrián-Tarancón, Cristina, Oliva, José, Salinas, María Rosario, Alonso, Gonzalo L

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Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines von Pardo-Garcia, Ana I., Wilkinson, Kerry L., Culbert, Julie A., Lloyd, Natoiya D.R., Alonso, Gonzalo L., Salinas, M. Rosario

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Classification of vine‐shoots for use as enological additives von Cebrián‐Tarancón, Cristina, Fernández‐Roldán, Francisco, Alonso, Gonzalo L, Salinas, Rosario M

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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy von Lorenzo, Cándida, Garde-Cerdán, Teresa, Pedroza, Miguel A., Alonso, Gonzalo L., Salinas, M. Rosario

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Effect of post-pruning vine-shoots storage on the evolution of high-value compounds von Cebrián, Cristina, Sánchez-Gómez, Rosario, Salinas, M. Rosario, Alonso, Gonzalo L, Zalacain, Amaya

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Ozonated water applied in grapevines is a new agronomic practice that affects the chemical quality of wines von García-Martínez, M. Mercedes, Campayo, Ana, Moratalla-López, Natalia, de la Hoz, Kortes Serrano, Alonso, Gonzalo L., Salinas, M. Rosario

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Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma von Martínez-Gil, Ana M, Garde-Cerdán, Teresa, Martínez, Laura, Alonso, Gonzalo L, Salinas, M. Rosario

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Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation von Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, María Martínez-Gil, Ana, del Alamo-Sanza, Maria, Nevares, Ignacio, Rosario Salinas, Maria

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Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification von Salinas, Mª Rosario, de la Hoz, Kortes Serrano, Zalacain, Amaya, Lara, José Félix, Garde-Cerdán, Teresa

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