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Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.
Gordillo B, Cejudo-Bastante MJ, Rodríguez-Pulido FJ, González-Miret ML, Heredia FJ. Gordillo B, et al. Food Chem. 2013 Dec 1;141(3):2184-90. doi: 10.1016/j.foodchem.2013.05.014. Epub 2013 May 16. Food Chem. 2013. PMID: 23870946
Comparative study of the enological potential of different winemaking byproducts: implications in the antioxidant activity and color expression of red wine anthocyanins in a model solution.
Jara-Palacios MJ, Gordillo B, González-Miret ML, Hernanz D, Escudero-Gilete ML, Heredia FJ. Jara-Palacios MJ, et al. Among authors: gordillo b. J Agric Food Chem. 2014 Jul 23;62(29):6975-83. doi: 10.1021/jf500978n. Epub 2014 May 8. J Agric Food Chem. 2014. PMID: 24779359
Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation.
Camelo-Méndez GA, Jara-Palacios MJ, Escudero-Gilete ML, Gordillo B, Hernanz D, Paredes-López O, Vanegas-Espinoza PE, Del Villar-Martínez AA, Heredia FJ. Camelo-Méndez GA, et al. Among authors: gordillo b. Plant Foods Hum Nutr. 2016 Mar;71(1):109-14. doi: 10.1007/s11130-015-0522-5. Plant Foods Hum Nutr. 2016. PMID: 26646703
31 results