Publikationen, an denen er mitarbeitet Francisco López Bonillo (13)

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

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

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

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

  3. Wine protein stabilization by Zirconia

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

2015

  1. Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 11, pp. 3004-3011

2014

  1. Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine

    International Journal of Food Science and Technology, Vol. 49, Núm. 4, pp. 1070-1078

  2. Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 43, pp. 10552-10560