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Page 1
Improving the Phenolic Content of Tempranillo Grapes by Sustainable Strategies in the Vineyard.
Plants (Basel). 2022 May 24;11(11):1393. doi: 10.3390/plants11111393.
Plants (Basel). 2022.
PMID: 35684167
Free PMC article.
Different dry hopping and fermentation methods: influence on beer nutritional quality.
Gerhards S, Talaverano MI, Andrés AI, Sánchez-Vicente C, Lozano J, García-Latorre C, Petrón MJ, Rodrigo S.
Gerhards S, et al. Among authors: talaverano mi.
J Sci Food Agric. 2021 May;101(7):2828-2835. doi: 10.1002/jsfa.10912. Epub 2020 Dec 4.
J Sci Food Agric. 2021.
PMID: 33135178
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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. Among authors: talaverano mi.
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
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Effect of the timing of water deficit on the must amino acid profile of Tempranillo grapes grown under the semiarid conditions of SW Spain.
Valdés ME, Talaverano MI, Moreno D, Prieto MH, Mancha LA, Uriarte D, Vilanova M.
Valdés ME, et al. Among authors: talaverano mi.
Food Chem. 2019 Sep 15;292:24-31. doi: 10.1016/j.foodchem.2019.04.046. Epub 2019 Apr 11.
Food Chem. 2019.
PMID: 31054671
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