Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales
ALIVEF
![Foto de Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales](/img/grupo.png)
![Foto de Universidad Politécnica de Madrid](/img/noimage_org.png)
Universidad Politécnica de Madrid
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Universidad Politécnica de Madrid (5)
2017
2016
-
Challenging genosensors in food samples: The case of gluten determination in highly processed samples
Talanta, Vol. 146, pp. 490-495
2002
-
Relationships between different berry components in Tempranillo (Vitis vinifera L) grapes from irrigated and non-irrigated vines during ripening
Journal of the Science of Food and Agriculture, Vol. 82, Núm. 10, pp. 1136-1146
2001
-
Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L) grape berries during ripening
Journal of the Science of Food and Agriculture, Vol. 81, Núm. 4, pp. 409-420
1999
-
Effect of irrigation on changes in berry composition of Tempranillo during maturation. Sugars, organic acids, and mineral elements
American Journal of Enology and Viticulture, Vol. 50, Núm. 4, pp. 418-434