Argitalpenak (71) JUAN JOSÉ RODRÍGUEZ BENCOMO argitalpenak

2017

  1. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

    European Food Research and Technology, Vol. 243, Núm. 11, pp. 2043-2054

  2. Fruit Brandies

    Science and Technology of Fruit Wine Production (Elsevier Inc.), pp. 531-556

2016

  1. Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts

    Australian Journal of Grape and Wine Research, Vol. 22, Núm. 1, pp. 46-51

  2. Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

    Food Chemistry, Vol. 213, pp. 40-48

  3. Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux

    Food and Bioprocess Technology, Vol. 9, Núm. 11, pp. 1885-1892

  4. Wine Protein Stabilization by Zirconia

    Recent Advances in Wine Stabilization and Conservation Technologies (Lex Nova)

  5. Wine protein stabilization by Zirconia

    Recent Advances in Wine Stabilization and Conservation Technologies (Nova Science Publishers, Inc.), pp. 151-162