Gómez-Alonso S - Search Results

1

Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds.

da Costa KCM, Oliveira LS, Silva JC, Santana TS, de Freitas RA, Bressan AFM, Gómez-Alonso S, Pérez-Navarro J, Pertuzatti PB, Giachini FR. da Costa KCM, et al. Among authors: gomez alonso s. Nutrients. 2024 Jul 18;16(14):2312. doi: 10.3390/nu16142312. Nutrients. 2024. PMID: 39064756 Free PMC article.

2

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.

Navarro M, Kontoudakis N, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals JM, Hermosín-Gutíerrez I, Zamora F. Navarro M, et al. Food Chem. 2016 May 15;199:822-7. doi: 10.1016/j.foodchem.2015.12.081. Epub 2015 Dec 21. Food Chem. 2016. PMID: 26776040

3

Isolation and structural elucidation of anthocyanidin 3,7-β-O-diglucosides and caffeoyl-glucaric acids from calafate berries.

Ruiz A, Mardones C, Vergara C, von Baer D, Gómez-Alonso S, Gómez MV, Hermosín-Gutiérrez I. Ruiz A, et al. J Agric Food Chem. 2014 Jul 23;62(29):6918-25. doi: 10.1021/jf5012825. Epub 2014 Apr 14. J Agric Food Chem. 2014. PMID: 24697704

4

Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.

Barcia MT, Pertuzatti PB, Gómez-Alonso S, Godoy HT, Hermosín-Gutiérrez I. Barcia MT, et al. Food Chem. 2014 Sep 15;159:95-105. doi: 10.1016/j.foodchem.2014.02.163. Epub 2014 Mar 12. Food Chem. 2014. PMID: 24767031

5

New acylated flavonols identified in Vitis vinifera grapes and wines.

Favre G, González-Neves G, Piccardo D, Gómez-Alonso S, Pérez-Navarro J, Hermosín-Gutiérrez I. Favre G, et al. Food Res Int. 2018 Oct;112:98-107. doi: 10.1016/j.foodres.2018.06.019. Epub 2018 Jun 11. Food Res Int. 2018. PMID: 30131163

6

First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.

Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Pérez-Navarro J, et al. J Sci Food Agric. 2019 Mar 30;99(5):2108-2123. doi: 10.1002/jsfa.9403. Epub 2018 Nov 20. J Sci Food Agric. 2019. PMID: 30298616

7

Systematic study of hydroxyl radical production in white wines as a function of chemical composition.

Márquez K, Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Mena-Morales A, García-Romero E, Contreras D. Márquez K, et al. Food Chem. 2019 Aug 1;288:377-385. doi: 10.1016/j.foodchem.2019.03.005. Epub 2019 Mar 9. Food Chem. 2019. PMID: 30902307

8

Antioxidant activity and the isolation of polyphenols and new iridoids from Chilean Gaultheria phillyreifolia and G. poeppigii berries.

Mieres-Castro D, Schmeda-Hirschmann G, Theoduloz C, Gómez-Alonso S, Pérez-Navarro J, Márquez K, Jiménez-Aspee F. Mieres-Castro D, et al. Food Chem. 2019 Sep 1;291:167-179. doi: 10.1016/j.foodchem.2019.04.019. Epub 2019 Apr 5. Food Chem. 2019. PMID: 31006456

9

Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.

Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Pérez-Navarro J, et al. Food Chem. 2019 Oct 15;295:350-360. doi: 10.1016/j.foodchem.2019.05.137. Epub 2019 May 21. Food Chem. 2019. PMID: 31174768

10

LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars.

Pérez-Navarro J, Da Ros A, Masuero D, Izquierdo-Cañas PM, Hermosín-Gutiérrez I, Gómez-Alonso S, Mattivi F, Vrhovsek U. Pérez-Navarro J, et al. Food Res Int. 2019 Nov;125:108556. doi: 10.1016/j.foodres.2019.108556. Epub 2019 Jul 12. Food Res Int. 2019. PMID: 31554044

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