Bordeu E - Search Results

1

Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera.

Matus JT, Loyola R, Vega A, Peña-Neira A, Bordeu E, Arce-Johnson P, Alcalde JA. Matus JT, et al. Among authors: bordeu e. J Exp Bot. 2009;60(3):853-67. doi: 10.1093/jxb/ern336. Epub 2009 Jan 6. J Exp Bot. 2009. PMID: 19129169 Free PMC article.

2

Isolation of WDR and bHLH genes related to flavonoid synthesis in grapevine (Vitis vinifera L.).

Matus JT, Poupin MJ, Cañón P, Bordeu E, Alcalde JA, Arce-Johnson P. Matus JT, et al. Among authors: bordeu e. Plant Mol Biol. 2010 Apr;72(6):607-20. doi: 10.1007/s11103-010-9597-4. Epub 2010 Jan 29. Plant Mol Biol. 2010. PMID: 20112051

3

Wine astringency: more than just tannin-protein interactions.

González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. González-Muñoz B, et al. Among authors: bordeu e. J Sci Food Agric. 2022 Mar 30;102(5):1771-1781. doi: 10.1002/jsfa.11672. Epub 2021 Dec 6. J Sci Food Agric. 2022. PMID: 34796497 Review.

4

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.

Onetto CA, Bordeu E. Onetto CA, et al. Among authors: bordeu e. Antonie Van Leeuwenhoek. 2015 Dec;108(6):1469-1475. doi: 10.1007/s10482-015-0602-4. Epub 2015 Oct 5. Antonie Van Leeuwenhoek. 2015. PMID: 26437637

5

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

Fernández K, Labarca X, Bordeu E, Guesalaga A, Agosin E. Fernández K, et al. Among authors: bordeu e. Appl Spectrosc. 2007 Nov;61(11):1163-7. doi: 10.1366/000370207782597120. Appl Spectrosc. 2007. PMID: 18028694

6

Rheological study of tannin and protein interactions based on model systems.

Brossard N, Bordeu E, Ibáñez RA, Chen J, Osorio F. Brossard N, et al. Among authors: bordeu e. J Texture Stud. 2020 Aug;51(4):585-592. doi: 10.1111/jtxs.12518. Epub 2020 Mar 12. J Texture Stud. 2020. PMID: 32110834

7

Correlating wine astringency with physical measures - Current knowledge and future directions.

Rosenkranz A, Marian M, Shah R, Gashi B, Zhang S, Bordeu E, Brossard N. Rosenkranz A, et al. Among authors: bordeu e. Adv Colloid Interface Sci. 2021 Oct;296:102520. doi: 10.1016/j.cis.2021.102520. Epub 2021 Sep 2. Adv Colloid Interface Sci. 2021. PMID: 34488181 Review.

8

Monitoring peroxides generation during model wine fermentation by FOX-1 assay.

Bridi R, González A, Bordeu E, López-Alarcón C, Aspée A, Diethelm B, Lissi E, Parpinello GP, Versari A. Bridi R, et al. Among authors: bordeu e. Food Chem. 2015 May 15;175:25-8. doi: 10.1016/j.foodchem.2014.11.126. Epub 2014 Nov 28. Food Chem. 2015. PMID: 25577046

9

Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods.

Lezaeta A, Bordeu E, Næs T, Varela P. Lezaeta A, et al. Among authors: bordeu e. Food Res Int. 2017 Sep;99(Pt 1):186-197. doi: 10.1016/j.foodres.2017.05.003. Epub 2017 May 5. Food Res Int. 2017. PMID: 28784475

10

White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception.

Lezaeta A, Bordeu E, Agosin E, Pérez-Correa JR, Varela P. Lezaeta A, et al. Among authors: bordeu e. Food Res Int. 2018 Jun;108:595-603. doi: 10.1016/j.foodres.2018.03.044. Epub 2018 Mar 16. Food Res Int. 2018. PMID: 29735095

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