Universidade de Trás-os-Montes e Alto Douro-ko ikertzaileekin lankidetzan egindako argitalpenak (11)

2025

  1. Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

    Journal of Food Composition and Analysis, Vol. 137

2023

  1. Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines

    BIO Web of Conferences

  2. Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

    Beverages, Vol. 9, Núm. 3

2022

  1. Author Correction: Dairying, diseases and the evolution of lactase persistence in Europe (Nature, (2022), 608, 7922, (336-345), 10.1038/s41586-022-05010-7)

    Nature

  2. Dairying, diseases and the evolution of lactase persistence in Europe

    Nature, Vol. 608, Núm. 7922, pp. 336-345

2020

  1. SOS to the Soccer World. Each Time the Preseason Games Are Less Friendly

    Frontiers in Sports and Active Living, Vol. 2

2019

  1. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3588-3603

  2. Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin

    Trends in Food Science and Technology, Vol. 83, pp. 114-128

  3. Influence of different wood chip extracts species on color changes and anthocyanin content in synthetic wine solutions

    Foods, Vol. 8, Núm. 7

2016

  1. The Spanish “Century XXI” academy for developing elite level basketballers: design, monitoring and training methodologies

    Physician and Sportsmedicine, Vol. 44, Núm. 2, pp. 148-157

2015

  1. Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties

    European Food Research and Technology, Vol. 241, Núm. 1, pp. 61-73