Publications en collaboration avec des chercheurs de Universidad de Valladolid (136)

2024

  1. Capítulo 6. Trasiegos: aplicación de gases de inertizado para prevenir la incorporación de oxígeno al vino

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 105-117

  2. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  3. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation

    Food Chemistry, Vol. 453

  4. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

  5. Effect of micro-oxygenation on color of wines made with toasted vine-shoots

    Journal of the Science of Food and Agriculture

  6. Impact of pre-veraison cluster treatments with nordihydroguaiaretic acid on the composition of verdejo grapes and wines

    Food Bioscience, Vol. 59

  7. New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color

    Molecules, Vol. 29, Núm. 1

  8. Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors

    Molecules, Vol. 29, Núm. 1

2023

  1. Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis

    Scientia Agricola, Vol. 80

  2. Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery

    Beverages, Vol. 9, Núm. 1

  3. Data for: Image-based evaluation of beers at an online Pint of Science festival using Projective Mapping, Check-All-That-Apply and Acceptability

    Zenodo

  4. Data for: Image-based evaluation of beers at an online Pint of Science festival using Projective Mapping, Check-All-That-Apply and Acceptability

    Zenodo

  5. Development of a fermented plant-based beverage from discarded bread flour

    LWT, Vol. 182

  6. Effects of the application of forchlorfenuron (CPPU) on the composition of verdejo grapes

    BIO Web of Conferences

  7. Identification of RNAi hypoallergic bread wheat lines for wheat-dependent exercise-induced anaphylaxis patients

    Frontiers in Nutrition, Vol. 10

  8. Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines

    LWT, Vol. 184

  9. Influence of Oxygen Management on Color and Phenolics of Red Wines

    Molecules, Vol. 28, Núm. 1

  10. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182

  11. Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents

    Foods, Vol. 12, Núm. 19

2022

  1. Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

    Applied Sciences (Switzerland), Vol. 12, Núm. 4