Publications in collaboration with researchers from Universidad de Castilla-La Mancha (5)

2025

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

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 3, pp. 1569-1582

2024

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

    Food Chemistry, Vol. 453

  2. Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation

    Biomolecules, Vol. 14, Núm. 11

2022

  1. Quality control of natural cork stoppers by image analysis and oxygen transmission rate

    Holzforschung, Vol. 76, Núm. 9, pp. 863-873

2019

  1. Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds

    Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463