Polyphenolic Compounds Extracted and Purified from <i>Buddleja Globosa</i> Hope (Buddlejaceae) Leaves Using Natural Deep Eutectic Solvents and Centrifugal Partition Chromatography by Jeniffer Torres-Vega, Sergio Gómez-Alonso, José Pérez-Navarro, Julio Alarcón-Enos, Edgar Pastene-Navarrete

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Physiological and Metabolic Effects of the Inoculation of Arbuscular Mycorrhizal Fungi in <i>Solanum tuberosum</i> Crops under Water Stress by Analía Valdebenito, Javiera Nahuelcura, Christian Santander, Pablo Cornejo, Boris Contreras, Sergio Gómez-Alonso, Antonieta Ruiz

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The Effects of a <i>Saccharomyces cerevisiae</i> Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of <i>Cabernet Sa... by Mónica Fernández-González, Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, Tania Paniagua-Martínez, Sergio Gómez-Alonso

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Flavanol Glycoside Content of Grape Seeds and Skins of <i>Vitis vinifera</i> Varieties Grown in Castilla-La Mancha, Spain by José Pérez-Navarro, Guillaume Cazals, Christine Enjalbal, Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Cédric Saucier

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The Biosynthesis, Accumulation of Phenolic Compounds and Antioxidant Response in <i>Lactuca sativa</i> L. Plants Inoculated with a Biofertilizer Based on Soil Yeast and Iron Nanopa... by Daniela Berríos, Javiera Nahuelcura, Felipe González, Fabiola Peña, Pablo Cornejo, José Pérez-Navarro, Sergio Gómez-Alonso, Antonieta Ruiz

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Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur by Caroline Beatriz de Oliveira, Betânia Branco Tiago Queiroz, Priscila Delalibera, José Pérez Navarro, Sérgio Gómez-Alonso, Paula Becker Pertuzatti

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Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes by Carolina Olivati, Yara Paula Nishiyama-Hortense, Natália Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gómez-Alonso

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Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate by Juan L. Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Sergio Gómez-Alonso, Francisco J. García-Navarro, Raimundo Jiménez-Ballesta

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Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation by Maria Belen Rios, Amaia Iriondo-DeHond, Maite Iriondo-DeHond, Teresa Herrera, Diego Velasco, Sergio Gómez-Alonso, María Jesús Callejo, Maria Dolores del Castillo

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Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of <em>Vitis vinifera</em> Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with... by José Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso

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Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels by Gombau Jordi, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora

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Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes by Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Natália Soares Janzantti, Roberto Da Silva, Ellen Silva Lago-Vanzela, Sergio Gómez-Alonso

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Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients by Yara Paula Nishiyama-Hortense, Carolina Olivati, José Pérez-Navarro, Reginaldo Teodoro Souza, Natália S. Janzantti, Roberto Da-Silva, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso, Ellen Silva Lago-Vanzela

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Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation by Yara Paula de Oliveira Nishiyama-Hortense, Maria Júlia de Paula Rossi, Victoria Diniz Shimizu-Marin, Natália Soares Janzantti, Sergio Gómez-Alonso, Roberto Da-Silva, Ellen Silva Lago-Vanzela

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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning by Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso, Joan Miquel Canals, Fernando Zamora

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Phenolic composition of jussara (Euterpe edulisMartius) from Minas Gerais and Espírito Santo, Brazil, determined by high performance liquid chromatography coupled to diode array de... by Carolina Tatagiba da Rocha Dadalto, Isidro Hermosín-Gutiérrez, José Pérez-Navarro, Rosa Maria Ojeda-Amador, Sergio Gómez-Alonso, Paulo César Stringheta, Daniele de Almeida Paula, Marcos Roberto Moacir Ribeiro Pinto, Afonso Mota Ramos

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