2019

1. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives

   LWT, Vol. 101, pp. 395-403

2. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

   Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324

3. 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