Garrido-Bañuelos G - Search Results

1

Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers.

Garrido-Bañuelos G, Lopez-Sanchez P, Mihnea M. Garrido-Bañuelos G, et al. J Texture Stud. 2023 Aug;54(4):532-540. doi: 10.1111/jtxs.12754. Epub 2023 Apr 3. J Texture Stud. 2023. PMID: 36965111

2

Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.

Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Archer NS, et al. Among authors: garrido banuelos g. Front Nutr. 2022 Feb 2;9:746018. doi: 10.3389/fnut.2022.746018. eCollection 2022. Front Nutr. 2022. PMID: 35187028 Free PMC article. Review.

3

Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines.

Garrido-Bañuelos G, Buica A, Kuhlman B, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ. Garrido-Bañuelos G, et al. Food Res Int. 2021 Dec;150(Pt A):110697. doi: 10.1016/j.foodres.2021.110697. Epub 2021 Sep 3. Food Res Int. 2021. PMID: 34865745

4

Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review.

Garrido-Bañuelos G, Buica A, du Toit W. Garrido-Bañuelos G, et al. Crit Rev Food Sci Nutr. 2022;62(28):7743-7759. doi: 10.1080/10408398.2021.1918056. Epub 2021 May 6. Crit Rev Food Sci Nutr. 2022. PMID: 33951953 Review.

5

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel.

Ben Tobin A, Mihnea M, Hildenbrand M, Miljkovic A, Garrido-Bañuelos G, Xanthakis E, Lopez-Sanchez P. Ben Tobin A, et al. Among authors: garrido banuelos g. Food Funct. 2020 Oct 21;11(10):8648-8658. doi: 10.1039/d0fo01728k. Food Funct. 2020. PMID: 32936178

6

Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines.

Garrido-Bañuelos G, Ballester J, Buica A, Mihnea M. Garrido-Bañuelos G, et al. Foods. 2020 Aug 12;9(8):1107. doi: 10.3390/foods9081107. Foods. 2020. PMID: 32806732 Free PMC article.

7

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Garrido-Bañuelos G, et al. Food Chem. 2019 Apr 25;278:36-46. doi: 10.1016/j.foodchem.2018.10.134. Epub 2018 Oct 30. Food Chem. 2019. PMID: 30583384

8

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Garrido-Bañuelos G, et al. Food Chem. 2019 Apr 25;278:26-35. doi: 10.1016/j.foodchem.2018.10.136. Epub 2018 Oct 30. Food Chem. 2019. PMID: 30583371

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

8 results

Search Page

Filters