| Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness … G Garrido-Bañuelos, A Buica, J Schückel, AJJ Zietsman, WGT Willats, ... Food chemistry 278, 36-46, 2019 | 57 | 2019 |
| Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during … G Garrido-Bañuelos, A Buica, J Schückel, AJJ Zietsman, WGT Willats, ... Food chemistry 278, 26-35, 2019 | 41 | 2019 |
| Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel AB Tobin, M Mihnea, M Hildenbrand, A Miljkovic, G Garrido-Bañuelos, ... Food & Function 11 (10), 8648-8658, 2020 | 36 | 2020 |
| Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile J Andersson, G Garrido-Banuelos, M Bergdoll, F Vilaplana, C Menzel, ... Journal of Food Engineering 312, 110754, 2022 | 30 | 2022 |
| Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review G Garrido-Bañuelos, A Buica, W du Toit Critical reviews in food science and nutrition 62 (28), 7743-7759, 2021 | 30 | 2021 |
| Sodium reduction in bouillon: Targeting a food staple to reduce hypertension in Sub-Saharan Africa NS Archer, M Cochet-Broch, M Mihnea, G Garrido-Bañuelos, ... Frontiers in Nutrition 9, 746018, 2022 | 13 | 2022 |
| Exploring the typicality, sensory space, and chemical composition of Swedish solaris wines G Garrido-Bañuelos, J Ballester, A Buica, M Mihnea Foods 9 (8), 1107, 2020 | 11 | 2020 |
| Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines G Garrido-Bañuelos, A Buica, B Kuhlman, J Schückel, AJJ Zietsman, ... Food Research International 150, 110697, 2021 | 9 | 2021 |
| Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis G Garrido‐Bañuelos, V Panzeri, J Brand, A Buica Journal of Sensory Studies, e12576, 2020 | 7 | 2020 |
| Mapping the sensory fingerprint of Swedish beer market through text and data mining and multivariate strategies G Garrido-Bañuelos, H de Barros Alves, M Mihnea Beverages 7 (4), 74, 2021 | 6 | 2021 |
| The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution G Garrido-Bañuelos, A Buica, E Sharp, A De Villiers, WJ Du Toit South African Journal of Enology and Viticulture 40 (2), 1-1, 2019 | 6 | 2019 |
| Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry G Garrido-Bañuelos, A Buica, A De Villiers, WJ Du Toit South African Journal of Enology and Viticulture 40 (1), 1-10, 2019 | 6 | 2019 |
| Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments G Garrido-Bañuelos, A Miljkovic, C Morange, M Mihnea, ... LWT 162, 113483, 2022 | 4 | 2022 |
| Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles G Garrido-Banuelos, A Buica, WJ du Toit South African Journal of Enology and Viticulture 41 (1), 1-16, 2020 | 4 | 2020 |
| Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees M Mihnea, AB Tobin, P Lopez‐Sanchez, G Garrido‐Bañuelos Journal of sensory studies 37 (6), e12781, 2022 | 2 | 2022 |
| Is There a Link Between Coffee Aroma and the Level of Furanmethanethiol (FMT) in Pinotage Wines? G Garrido-Bañuelos, A Buica South African Journal of Enology and Viticulture 41 (2), 245-250, 2020 | 2 | 2020 |
| Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating G Garrido‐Bañuelos, A Buica Journal of Sensory Studies 38 (4), e12835, 2023 | 1 | 2023 |
| Factors influencing the colour and phenolic composition of Shiraz wine during winemaking G Garrido Banuelos Stellenbosch: Stellenbosch University, 2018 | 1 | 2018 |
| Study of the colour and phenolic compounds in grapes and wines elaborated from two canopy treatments of Vitis vinifera L. cv Shiraz G Garrido-Bañuelos, A Buica, WJ du Toit Proceedings of the 10th International Symposium of Enology of Bordeaux, 612-5, 2015 | 1 | 2015 |
| Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers G Garrido‐Bañuelos, P Lopez‐Sanchez, M Mihnea Journal of texture studies 54 (4), 532-540, 2023 | | 2023 |
Astrid BuicaResearcher in Oenology, Stellenbosch University在 sun.ac.za 的电子邮件经过验证
