Publicaciones en las que colabora con M. Victoria Moreno-Arribas (18)

2017

  1. Microbial contribution to Wine aroma and its intended use for Wine quality improvement

    Molecules, Vol. 22, Núm. 2

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

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. 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

  3. 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

  4. 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. 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

  3. Extractos fenólicos vegetales como antimicrobianos en vinificación (I)

    La Semana vitivinícola, Núm. 3404, pp. 1254-1259

  4. Extractos fenólicos vegetales como antimicrobianos en vinificación (I)

    La Semana vitivinícola, Núm. 3413, pp. 2090-2096

  5. Extractos fenólicos vegetales como antimicrobianos en vinificación (y II)

    La Semana vitivinícola, Núm. 3405, pp. 1318-1323

  6. Extractos fenólicos vegetales como antimicrobinaos en vinificación (y II)

    La Semana vitivinícola, Núm. 3413, pp. 2097-2102

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. 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

  3. Wine fermentation and production

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

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

  2. 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

2010

  1. Impacto del empleo de preparaciones comerciales de levaduras secas inactivas ricas en glutatión en el color y en la fracción del aroma de vinos rosados de la variedad Garnacha

    Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010