Gómez-Cordovés MC - Search Results

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Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins.

Monagas M, Garrido I, Lebrón-Aguilar R, Gómez-Cordovés MC, Rybarczyk A, Amarowicz R, Bartolomé B. Monagas M, et al. Among authors: gomez cordoves mc. J Agric Food Chem. 2009 Nov 25;57(22):10590-9. doi: 10.1021/jf901391a. J Agric Food Chem. 2009. PMID: 19863084

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

Morata A, Gómez-Cordovés MC, Suberviola J, Bartolomé B, Colomo B, Suárez JA. Morata A, et al. Among authors: gomez cordoves mc. J Agric Food Chem. 2003 Jul 2;51(14):4084-8. doi: 10.1021/jf021134u. J Agric Food Chem. 2003. PMID: 12822951

Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red wines.

Morata A, Gómez-Cordovés MC, Colomo B, Suárez JA. Morata A, et al. Among authors: gomez cordoves mc. J Agric Food Chem. 2003 Dec 3;51(25):7402-9. doi: 10.1021/jf0304167. J Agric Food Chem. 2003. PMID: 14640591

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.

Morata A, Gómez-Cordovés MC, Calderón F, Suárez JA. Morata A, et al. Among authors: gomez cordoves mc. Int J Food Microbiol. 2006 Feb 1;106(2):123-9. doi: 10.1016/j.ijfoodmicro.2005.05.019. Epub 2005 Oct 12. Int J Food Microbiol. 2006. PMID: 16225947

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