Publications in collaboration with researchers from Instituto de Fermentaciones Industriales (6)

1997

  1. In vitro enzymic oxidation of apple phenols

    Journal of Food Science and Technology, Vol. 34, Núm. 4, pp. 296-302

1995

  1. Interpretation of Color Variables during the Aging of Red Wines: Relationship with Families of Phenolic Compounds

    Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 3, pp. 557-561

1992

  1. Relationship between anthocyanins and sugars during the ripening of grape berries

    Food Chemistry, Vol. 43, Núm. 3, pp. 193-197

1991

  1. Application of principal component analysis to ripening indices for wine grapes

    Journal of Food Composition and Analysis, Vol. 4, Núm. 3, pp. 245-255

1990

  1. Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods

    Journal of Food Composition and Analysis, Vol. 3, Núm. 1, pp. 54-66

  2. Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models

    Journal of the Science of Food and Agriculture, Vol. 51, Núm. 3, pp. 337-343