Instituto de Fermentaciones Industriales -ko ikertzaileekin lankidetzan egindako argitalpenak (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