Del Barrio-Galán R - Search Results

1

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.

Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á. Ubeda C, et al. Among authors: del barrio galan r. Food Res Int. 2019 May;119:554-563. doi: 10.1016/j.foodres.2018.10.032. Epub 2018 Oct 9. Food Res Int. 2019. PMID: 30884689

2

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.

del Barrio-Galán R, Medel-Marabolí M, Peña-Neira Á. del Barrio-Galán R, et al. Food Chem. 2015 Jul 15;179:116-26. doi: 10.1016/j.foodchem.2015.01.075. Epub 2015 Feb 3. Food Chem. 2015. PMID: 25722146

3

Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region.

Cejudo-Bastante MJ, Del Barrio-Galán R, Heredia FJ, Medel-Marabolí M, Peña-Neira Á. Cejudo-Bastante MJ, et al. Among authors: del barrio galan r. Food Res Int. 2018 Apr;106:729-735. doi: 10.1016/j.foodres.2018.01.054. Epub 2018 Feb 8. Food Res Int. 2018. PMID: 29579981

4

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.

Del Barrio-Galán R, Úbeda C, Gil M, Medel-Marabolí M, Sieczkowski N, Peña-Neira Á. Del Barrio-Galán R, et al. Molecules. 2019 Apr 15;24(8):1478. doi: 10.3390/molecules24081478. Molecules. 2019. PMID: 30991698 Free PMC article.

5

Impact of berry size at harvest on red wine composition: a winemaker's approach.

Gil Cortiella M, Úbeda C, Del Barrio-Galán R, Peña-Neira A. Gil Cortiella M, et al. Among authors: del barrio galan r. J Sci Food Agric. 2020 Jan 30;100(2):836-845. doi: 10.1002/jsfa.10095. Epub 2019 Nov 25. J Sci Food Agric. 2020. PMID: 31646641

6

The diversity of effects of yeast derivatives during sparkling wine aging.

Ignacia Lambert-Royo M, Ubeda C, Del Barrio-Galán R, Sieczkowski N, Miquel Canals J, Peña-Neira Á, Gil I Cortiella M. Ignacia Lambert-Royo M, et al. Among authors: del barrio galan r. Food Chem. 2022 Oct 1;390:133174. doi: 10.1016/j.foodchem.2022.133174. Epub 2022 May 10. Food Chem. 2022. PMID: 35594771 Free article.

7

Great diversity among commercial inactive dry-yeast based products.

López-Solís R, Duarte-Venegas C, Meza-Candia M, Del Barrio-Galán R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E. López-Solís R, et al. Among authors: del barrio galan r. Food Chem. 2017 Mar 15;219:282-289. doi: 10.1016/j.foodchem.2016.09.096. Epub 2016 Sep 15. Food Chem. 2017. PMID: 27765228

8

Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478.

Del Barrio-Galán R, Úbeda C, Gil M, Medel-Marabolí M, Sieczkowski N, Peña-Neira Á. Del Barrio-Galán R, et al. Molecules. 2019 Jun 27;24(13):2385. doi: 10.3390/molecules24132385. Molecules. 2019. PMID: 31252645 Free PMC article.

9

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines.

Ubeda C, Lambert-Royo MI, Gil I Cortiella M, Del Barrio-Galán R, Peña-Neira Á. Ubeda C, et al. Among authors: del barrio galan r. Foods. 2021 Feb 10;10(2):390. doi: 10.3390/foods10020390. Foods. 2021. PMID: 33578939 Free PMC article.

10

Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.

del Barrio-Galán R, Cáceres-Mella A, Medel-Marabolí M, Peña-Neira Á. del Barrio-Galán R, et al. J Sci Food Agric. 2015 Aug 15;95(10):2132-44. doi: 10.1002/jsfa.6932. Epub 2014 Oct 27. J Sci Food Agric. 2015. PMID: 25258103

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