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Gil i Cortiella, Mariona
38
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Online (38)
Mediatypes
Articles (Online) (14)
OpenAccess-fulltext (24)
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1
Evolution of the fruit ripening and development of the stra..:
Gil i Cortiella, Mariona
;
Vasquez-Rojas, Carlos
;
Castro, Ricardo I.
...
Journal of Food Measurement and Characterization. 18 (2024) 5 - p. 3160-3175 , 2024
Link:
https://doi.org/10.1007/..
?
2
Antarctic Soil Yeasts with Fermentative Capacity and Potent..:
Navarro, Laura
;
Gil i Cortiella, Mariona
;
Gutiérrez-Moraga, Ana
...
Foods. 12 (2023) 24 - p. 4496 , 2023
Link:
https://doi.org/10.3390/..
?
3
Physicochemical and Organoleptic Differences in Chardonnay ..:
Ruiz-de-Villa, Candela
;
Urrutia-Becerra, Luis
;
Jara, Carla
...
Fermentation. 9 (2023) 9 - p. 808 , 2023
Link:
https://doi.org/10.3390/..
?
4
Combined effects of the vessel type and bottle closure duri..:
Ubeda, Cristina
;
Peña-Neira, Álvaro
;
Gil i Cortiella, Mariona
Food Research International. 156 (2022) - p. 111178 , 2022
Link:
https://doi.org/10.1016/..
?
5
Microwave-assisted maceration and stems addition in Bonarda..:
Fanzone, Martín
;
Coronado, Ignacio
;
Sari, Santiago
...
Food Research International. 156 (2022) - p. 111169 , 2022
Link:
https://doi.org/10.1016/..
?
6
The diversity of effects of yeast derivatives during sparkl..:
Ignacia Lambert-Royo, María
;
Ubeda, Cristina
;
Del Barrio-Galán, Rubén
...
Food Chemistry. 390 (2022) - p. 133174 , 2022
Link:
https://doi.org/10.1016/..
?
7
Chemical and Physical Implications of the Use of Alternativ..:
Gil i Cortiella, Mariona
;
Ubeda, Cristina
;
Covarrubias, José Ignacio
..
Molecules. 26 (2021) 3 - p. 554 , 2021
Link:
https://doi.org/10.3390/..
?
8
Chemical, Physical, and Sensory Effects of the Use of Bento..:
Ubeda, Cristina
;
Lambert-Royo, María Ignacia
;
Gil i Cortiella, Mariona
..
Foods. 10 (2021) 2 - p. 390 , 2021
Link:
https://doi.org/10.3390/..
?
9
Ripening and Storage Time Effects on the Aromatic Profile o..:
Ubeda, Cristina
;
Gil i Cortiella, Mariona
;
Villalobos-González, Luis
...
Molecules. 25 (2020) 24 - p. 5790 , 2020
Link:
https://doi.org/10.3390/..
?
10
Chemical, physical, and sensory attributes of Sauvignon bla..:
Gil i Cortiella, Mariona
;
Úbeda, Cristina
;
Covarrubias, José Ignacio
.
Innovative Food Science & Emerging Technologies. 66 (2020) - p. 102521 , 2020
Link:
https://doi.org/10.1016/..
?
11
Chemical, physical, and sensory effects of the use of bento..:
Úbeda Aguilera, Cristina
;
Lambert Royo, María Ignacia
;
Gil I Cortiella, Mariona
..
Foods, 10 (2), 390.. , 2022
Link:
https://idus.us.es/handl..
?
12
The diversity of effects of yeast derivatives during sparkl..:
Lambert Royo, María Ignacia
;
Ubeda, Cristina
;
Barrio Galán, Rubén del
...
Food Chemistry 390 (2022) 133174. , 2022
Link:
https://doi.org/10.1016/..
?
13
Chemical and physical implications of the use of alternativ..:
Gil i Cortiella, Mariona
;
Úbeda Aguilera, Cristina
;
Covarrubias Peña, José Ignacio
..
Molecules 2021, 26, 554. , 2021
Link:
https://doi.org/10.3390/..
?
14
Ripening and Storage Time Effects on the Aromatic Profile o..:
Úbeda Aguilera, Cristina
;
Gil I Cortiella, Mariona
;
Villalobos González, Luis
...
Molecules, 25 (24), 5790.. , 2021
Link:
https://idus.us.es/handl..
?
15
Chemical and Physical Implications of the Use of Alternativ..:
Gil i Cortiella, Mariona
;
Ubeda, Cristina
;
Covarrubias, José Ignacio
..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7865223/. , 2021
Link:
http://www.ncbi.nlm.nih...
1-15