Publikationen in Zusammenarbeit mit Forschern von Instituto Tecnológico Agrario de Castilla y León (5)

2024

  1. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

2022

  1. Vida útil de las tinas de madera de roble en la elaboración de vino tinto en función de la composición fenólica y volátil

    Enoviticultura, Núm. 75

2021

  1. Autochthonous oenococcus oeni strain to avoid histamine formation in red wines: A study in real winemaking conditions

    American Journal of Enology and Viticulture, Vol. 72, Núm. 2, pp. 170-180

2015

  1. Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

    Food Chemistry, Vol. 166, pp. 68-75

2013

  1. Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 5, pp. 1076-1082