Mariona Gil

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

Mariona Gil, Nikolaos Kontoudakis, Elena González et al. · Journal of Agricultural and Food Chemistry · 2012 · 111 citations

Food Chemistry, Polyphenolics, Botany +12

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Mariona Gil, Mireia Esteruelas, E. González et al. · Journal of Agricultural and Food Chemistry · 2013 · 85 citations

Food Chemistry, Berry Thinning, Engineering +14

Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

Martín Fanzone, Álvaro Peña‐Neira, Mariona Gil et al. · Food Research International · 2011 · 79 citations

Food Chemistry, Commercial Value, Wine Tasting +4

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Cristina Úbeda, Ingeborg Kania-Zelada, Rubén del Barrio‐Galán et al. · Food Research International · 2018 · 67 citations · Full text

Food Chemistry, Sensory Attributes, Volatile Compounds +4

Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics

Mariona Gil, Sandra L Estévez, Nikolaos Kontoudakis et al. · European Food Research and Technology · 2013 · 64 citations

Food Chemistry, Red Wine Composition, Reverse Osmosis +2