Cáceres-Mella A[au] - Search Results

Year	Number of Results
2012	1
2013	2
2014	3
2015	1
2017	2
2018	1
2024	0

1

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.

Talaverano I, Ubeda C, Cáceres-Mella A, Valdés ME, Pastenes C, Peña-Neira Á. Talaverano I, et al. Among authors: caceres mella a. J Sci Food Agric. 2018 Feb;98(3):1140-1152. doi: 10.1002/jsfa.8565. Epub 2017 Sep 25. J Sci Food Agric. 2018. PMID: 28758679

2

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

Cáceres-Mella A, Peña-Neira A, Avilés-Gálvez P, Medel-Marabolí M, Del Barrio-Galán R, López-Solís R, Canals JM. Cáceres-Mella A, et al. J Sci Food Agric. 2014 Mar 15;94(4):666-76. doi: 10.1002/jsfa.6303. Epub 2013 Aug 2. J Sci Food Agric. 2014. PMID: 23847104

3

Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines.

Cáceres-Mella A, Peña-Neira Á, Parraguez J, López-Solís R, Laurie VF, Canals JM. Cáceres-Mella A, et al. J Sci Food Agric. 2013 Jun;93(8):1928-34. doi: 10.1002/jsfa.5993. Epub 2012 Dec 12. J Sci Food Agric. 2013. PMID: 23239058

4

Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins.

Cáceres-Mella A, Talaverano MI, Villalobos-González L, Ribalta-Pizarro C, Pastenes C. Cáceres-Mella A, et al. Plant Physiol Biochem. 2017 Aug;117:34-41. doi: 10.1016/j.plaphy.2017.05.015. Epub 2017 May 26. Plant Physiol Biochem. 2017. PMID: 28587991

5

Chemical and sensory effects of storing sauvignon Blanc wine in colored bottles under artificial light.

Cáceres-Mella A, Flores-Valdivia D, Laurie VF, López-Solís R, Peña-Neira Á. Cáceres-Mella A, et al. J Agric Food Chem. 2014 Jul 23;62(29):7255-62. doi: 10.1021/jf501467f. Epub 2014 Jul 9. J Agric Food Chem. 2014. PMID: 24983902

6

Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.

del Barrio-Galán R, Cáceres-Mella A, Medel-Marabolí M, Peña-Neira Á. del Barrio-Galán R, et al. Among authors: caceres mella a. J Sci Food Agric. 2015 Aug 15;95(10):2132-44. doi: 10.1002/jsfa.6932. Epub 2014 Oct 27. J Sci Food Agric. 2015. PMID: 25258103

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