Publications by authors named "Francesca Fort"

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Carbon Sequestration, Plant Cover, and Soil Health: Strategies to Mitigate Climate Change.
Leonor Deis, Francesca Fort, Qiying Lin-Yang, Pedro Balda, Alicia Pou

Plants (Basel)· November 2025

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Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning.
Marco Bustamante, Mariona Gil-Cortiella, Álvaro Peña-Neira, Jordi Gombau, Aitor García-Roldán, Francesca Fort

Food Chem· August 2025

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Comparison of ancestral and traditional methods for elaborating sparkling wines.
Arnau Just-Borràs, Ekaterina Moroz, Pol Giménez, Jordi Gombau, Elisa Ribé, Francesca Fort

Curr Res Food Sci· May 2024

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The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.
Elena González-Royo, Mireia Esteruelas, Nikolaos Kontoudakis, Francesca Fort, Joan Miquel Canals

J Sci Food Agric· January 2017

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Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.
María Navarro, Nikolaos Kontoudakis, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort

Food Chem· May 2016

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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, Mireia Esteruelas, Francesca Fort

J Agric Food Chem· August 2012

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Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.
Nikolaos Kontoudakis, Elena González, Mariona Gil, Mireia Esteruelas, Francesca Fort

J Agric Food Chem· March 2011

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Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters.
Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora

Anal Chim Acta· February 2010

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