Universidad de La Laguna-ko ikertzaileekin lankidetzan egindako argitalpenak (9)

2011

  1. Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines

    Food Chemistry, Vol. 127, Núm. 3, pp. 1153-1162

  2. Bound aroma compounds of Marmajuelo and Malvasía grape varieties and their influence on the elaborated wines

    European Food Research and Technology, Vol. 233, Núm. 3, pp. 413-426

2010

  1. Determinación de los parámetros de color en vinos tintos de las Islas Canarias

    Aportaciones al conocimiento del vino canario (Instituto de Estudios Canarios), pp. 367-376

  2. Estudio del potencial aromático de diferentes variedades autóctonas de uva blanca de las Islas Canarias

    Aportaciones al conocimiento del vino canario (Instituto de Estudios Canarios), pp. 425-449

2008

  1. Effect of skin contact on bound aroma and free volatiles of Listán blanco wine

    Food Chemistry, Vol. 110, Núm. 1, pp. 214-225

2003

  1. Classification of commercial wines from the Canary Islands (Spain) by chemometric techniques using metallic contents

    Talanta, Vol. 59, Núm. 2, pp. 335-344

  2. Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography

    Journal of Chromatography A, Vol. 991, Núm. 1, pp. 13-22

2002

  1. Characterization of bottled wines from the tenerife island (Spain) by their metal ion concentration

    Italian Journal of Food Science, Vol. 14, Núm. 4, pp. 375-387

  2. Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography

    Journal of Chromatography A