Universidad Autónoma de Madrid-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2015

  1. Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 35, pp. 7830-7839

2014

  1. Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 6, pp. 1373-1383

2013

  1. A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels

    Food Control, Vol. 33, Núm. 2, pp. 440-447

  2. Assessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 10, pp. 2507-2516

2011

  1. Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 13, pp. 2484-2494