Publicaciones en colaboración con investigadores/as de Universitat Rovira i Virgili (18)

2023

  1. First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages

    Wood Science and Technology, Vol. 57, Núm. 1, pp. 307-323

  2. Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

    Food Microbiology, Vol. 110

2020

  1. Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks

    Journal of Food Processing and Preservation, Vol. 44, Núm. 5

  2. Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

    Scientific Reports, Vol. 10, Núm. 1

2019

  1. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

    International Journal of Food Microbiology, Vol. 305

2018

  1. Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

    Food Chemistry, Vol. 245, pp. 1087-1097

  2. Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits

    Journal of the Institute of Brewing, Vol. 124, Núm. 1, pp. 100-105

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. 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

  2. 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

2010

  1. Electrochemical sensing based on carbon nanotubes

    TrAC - Trends in Analytical Chemistry, Vol. 29, Núm. 9, pp. 939-953

2007

  1. Preparation of β-cyclodextrin-dextran polymers and their use as supramolecular carrier systems for naproxen

    Polymer Bulletin, Vol. 59, Núm. 5, pp. 597-605

  2. Supramolecular chemistry of cyclodextrins in enzyme technology

    Chemical Reviews, Vol. 107, Núm. 7, pp. 3088-3116