Ciencias Químicas
Facultad
Universitat Rovira i Virgili
Tarragona, EspañaPublicaciones en colaboración con investigadores/as de Universitat Rovira i Virgili (35)
2023
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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
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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
2021
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An Ultra-Long-Lived Triplet Excited State in Water at Room Temperature: Insights on the Molecular Design of Tridecafullerenes
Angewandte Chemie - International Edition, Vol. 60, Núm. 29, pp. 16109-16118
2020
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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
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Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components
Scientific Reports, Vol. 10, Núm. 1
2019
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Computer-aided design of short-lived phosphorescent Ru(II) polarity probes
Dyes and Pigments, Vol. 162, pp. 168-176
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Energy alignment and recombination in perovskite solar cells: Weighted influence on the open circuit voltage
Energy and Environmental Science, Vol. 12, Núm. 4, pp. 1309-1316
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Essentiality of fatty acid synthase in the 2D to anchorage-independent growth transition in transforming cells
Nature Communications, Vol. 10, Núm. 1
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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
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Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology
Food Chemistry, Vol. 245, pp. 1087-1097
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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
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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
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Fruit Brandies
Science and Technology of Fruit Wine Production (Elsevier Inc.), pp. 531-556
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Large-Scale Plasmonic Pyramidal Supercrystals via Templated Self-Assembly of Monodisperse Gold Nanospheres
Journal of Physical Chemistry C, Vol. 121, Núm. 20, pp. 10899-10906
2016
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Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux
Food Chemistry, Vol. 213, pp. 40-48
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Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux
Food and Bioprocess Technology, Vol. 9, Núm. 11, pp. 1885-1892
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Wine protein stabilization by Zirconia
Recent Advances in Wine Stabilization and Conservation Technologies (Nova Science Publishers, Inc.), pp. 151-162
2015
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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
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Experimental and theoretical characterization of a novel bis-pyrazoylmethane ligand
Magnetic Resonance in Chemistry
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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