Lista de obras - Sergio Gómez-Alonso - Dominio Público Uruguay

Alternative amendment for vineyards from by-products of pyro-bituminous shale: Effect on wine amino acids and biogenic amines.

artículo científico publicado en 2017

Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil

artículo científico

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

artículo científico publicado en 2019

Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines

artículo científico publicado en 2019

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

artículo científico publicado en 2019

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

artículo científico publicado en 2003

Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

article

Characterization of virgin walnut oils and their residual cakes produced from different varieties

artículo científico publicado en 2018

Circulating Anthocyanin Metabolites Mediate Vascular Benefits of Blueberries: Insights From Randomized Controlled Trials, Metabolomics, and Nutrigenomics

artículo científico publicado en 2019

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén

scientific article published on 12 September 2020

Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils

scientific article published on 25 March 2019

Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

article

Corrigendum to "Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds" [Food Research International 102 (2017) 32-42].

artículo científico publicado en 2018

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

artículo científico publicado en 2017

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

scientific article published on 17 March 2020

Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate

artículo científico publicado en 2021

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

article by José Pérez-Navarro et al published 20 November 2018 in Journal of the Science of Food and Agriculture

Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain

artículo científico publicado en 2019

Flavonol 3-O-glycosides series of Vitis vinifera Cv. Petit Verdot red wine grapes

artículo científico publicado en 2009

Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines.

artículo científico publicado en 2007

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn.

artículo científico publicado en 2018

Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS

artículo científico publicado en 2020

Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines.

artículo científico publicado en 2014

Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine

artículo científico publicado en 2017

Influence of Grape Seeds and Stems on Wine Composition and Astringency

article

Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile

artículo científico publicado en 2020

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

scientific article published on 02 June 2020

Isolation and Structural Elucidation of Anthocyanidin 3,7-β-O-Diglucosides and Caffeoyl-glucaric Acids from Calafate Berries

scientific article published on 14 April 2014

Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

scientific article published on 21 September 2018

Membrane Lipid Variability in Saccharomyces cerevisiae Wine Strains Rehydrated in the Presence of Metabolic Activators

artículo científico publicado en 2014

Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds

artículo científico publicado en 2018

New acylated flavonols identified in Vitis vinifera grapes and wines

article by Guzmán Favre et al published October 2018 in Food Research International

Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

artículo científico publicado en 2018

Oligostilbenoids in Vitis vinifera L. Pinot Noir grape cane extract: Isolation, characterization, in vitro antioxidant capacity and anti-proliferative effect on cancer cells

artículo científico publicado en 2018

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75 °C)

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

article

Oxygen consumption rates by different oenological tannins in a model wine solution.

artículo científico publicado en 2017

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

artículo científico publicado en 2014

Phenolic compounds profile of cornicabra virgin olive oil.

artículo científico publicado en 2002

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

artículo científico publicado en 2019

Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia

scientific article published on 12 September 2019

Polyphenolic profile and antioxidant activity of meristem and leaves from "chagual" (Puya chilensis Mol.), a salad from central Chile

article

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

artículo científico publicado en 2015

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.).

artículo científico publicado en 2015

Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.

artículo científico publicado en 2009

Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking

artículo científico publicado en 2018

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

article by Maurício Bonatto Machado de Castilhos et al published 30 January 2019 in Food Chemistry

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

artículo científico publicado en 2019

Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples

article

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.

artículo científico publicado en 2016

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

artículo científico publicado en 2019

Structure Elucidation of Peonidin 3,7-O-β-Diglucoside Isolated from Garnacha Tintorera (Vitis vinifera L.) Grapes ⬇️

artículo científico publicado el 24 de septiembre de 2010

Synthesis, isolation, structure elucidation, and color properties of 10-acetyl-pyranoanthocyanins.

artículo científico publicado en 2012

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

scientific article published on 09 March 2019

Tissue-Specific Effects of Central Leptin on the Expression of Genes Involved in Lipid Metabolism in Liver and White Adipose Tissue

article

Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

artículo científico publicado en 2018

Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†

scientific article published on 20 December 2019

Lista de obras de Sergio Gómez-Alonso

Alternative amendment for vineyards from by-products of pyro-bituminous shale: Effect on wine amino acids and biogenic amines.

Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil

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

Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea

Characterization of virgin walnut oils and their residual cakes produced from different varieties

Circulating Anthocyanin Metabolites Mediate Vascular Benefits of Blueberries: Insights From Randomized Controlled Trials, Metabolomics, and Nutrigenomics

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén

Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils

Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

Corrigendum to "Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds" [Food Research International 102 (2017) 32-42].

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate

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

Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain

Flavonol 3-O-glycosides series of Vitis vinifera Cv. Petit Verdot red wine grapes

Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines.

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn.

Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS

Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines.

Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine

Influence of Grape Seeds and Stems on Wine Composition and Astringency

Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

Isolation and Structural Elucidation of Anthocyanidin 3,7-β-O-Diglucosides and Caffeoyl-glucaric Acids from Calafate Berries

Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

Membrane Lipid Variability in Saccharomyces cerevisiae Wine Strains Rehydrated in the Presence of Metabolic Activators

Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds

New acylated flavonols identified in Vitis vinifera grapes and wines

Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

Oligostilbenoids in Vitis vinifera L. Pinot Noir grape cane extract: Isolation, characterization, in vitro antioxidant capacity and anti-proliferative effect on cancer cells

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75 °C)

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

Oxygen consumption rates by different oenological tannins in a model wine solution.

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

Phenolic compounds profile of cornicabra virgin olive oil.

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

Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia

Polyphenolic profile and antioxidant activity of meristem and leaves from "chagual" (Puya chilensis Mol.), a salad from central Chile

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.).

Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.

Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Structure Elucidation of Peonidin 3,7-O-β-Diglucoside Isolated from Garnacha Tintorera (Vitis vinifera L.) Grapes ⬇️

Synthesis, isolation, structure elucidation, and color properties of 10-acetyl-pyranoanthocyanins.

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

Tissue-Specific Effects of Central Leptin on the Expression of Genes Involved in Lipid Metabolism in Liver and White Adipose Tissue

Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity