Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (9)

2014

  1. Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages

    Food Science and Nutrition, Vol. 2, Núm. 4, pp. 361-370

  2. Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction

    Food Analytical Methods, Vol. 7, Núm. 1, pp. 47-57

  3. Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 33, pp. 8274-8288

2013

  1. Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

    Food Research International, Vol. 51, Núm. 2, pp. 450-457

2012

  1. Feasibility and application of liquid-liquid extraction combined with gas chromatography-mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota

    Food Chemistry, Vol. 133, Núm. 2, pp. 526-535

  2. Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

    Food Analytical Methods, Vol. 5, Núm. 6, pp. 1386-1397

  3. Reversed-Phase High-Performance Liquid Chromatography-Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

    Food Analytical Methods, Vol. 5, Núm. 1, pp. 154-161

  4. Wine fermentation and production

    Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition (CRC Press), pp. 179-200

2011

  1. Beyond the characterization of wine aroma compounds: Looking for analytical approaches in trying to understand aroma perception during wine consumption

    Analytical and Bioanalytical Chemistry, Vol. 401, Núm. 5, pp. 1501-1516