Ana Maria Martinez Gil-rekin lankidetzan egindako argitalpenak (19)

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

    Molecules, Vol. 29, Núm. 1

2023

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

    Molecules, Vol. 28, Núm. 1

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

    LWT, Vol. 182

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

  2. Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

    Foods, Vol. 11, Núm. 13

  3. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour

    LWT, Vol. 158

2021

  1. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics

    Food Research International, Vol. 147

2020

  1. Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review

    Molecules, Vol. 25, Núm. 6

  2. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

    Food Research International, Vol. 128

  3. Red wine aging by different micro-oxygenation systems and oak wood—effects on anthocyanins, copigmentation and color evolution

    Processes, Vol. 8, Núm. 10, pp. 1-17

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

2018

  1. Different woods in cooperage for oenology: A review

    Beverages, Vol. 4, Núm. 4

  2. Oxygen consumption by red wines under different micro-oxygenation strategies and q. Pyrenaica chips. effects on color and phenolic characteristics

    Beverages, Vol. 4, Núm. 3

  3. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

    Food Chemistry, Vol. 266, pp. 90-100

2017

  1. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6369-6378

  2. On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

    Food Chemistry, Vol. 229, pp. 588-596

  3. Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

    Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101