Instituto Tecnológico Agrario de Castilla y León-ko ikertzaileekin lankidetzan egindako argitalpenak (25)

2024

  1. Capítulo 12. Efecto en el vino del oxígeno recibido en el embotellado

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 223-235

  2. Chemo-sensory profile of white wines: importance of grape variety and aging technique

    European Food Research and Technology, Vol. 250, Núm. 7, pp. 1949-1958

  3. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

2023

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

    LWT, Vol. 182

2022

  1. Volatile composition of Spanish red wines: effect of origin and aging time

    European Food Research and Technology, Vol. 248, Núm. 7, pp. 1903-1916

2021

  1. Volatile and non-volatile characterization of white and rosé wines from different spanish protected designations of origin

    Beverages, Vol. 7, Núm. 3

2018

  1. A different approach for the analysis of grapes: Using the skin as sensing element

    Food Research International, Vol. 107, pp. 544-550

  2. Carob by-products and seaweeds for the development of functional bread

    Journal of Food Processing and Preservation, Vol. 42, Núm. 8

  3. Monitoring the phenolic ripening of red grapes using a multisensor system based on metal-oxide nanoparticles

    Frontiers in Chemistry, Vol. 6, Núm. APR

2017

  1. Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers

    Journal of Food Processing and Preservation, Vol. 41, Núm. 2

2016

  1. Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness

    Analytica Chimica Acta, Vol. 947, pp. 16-22

2015

  1. The advantages of disposable screen-printed biosensors in a bioelectronic tongue for the analysis of grapes

    LWT - Food Science and Technology, Vol. 62, Núm. 2, pp. 940-947

2014

  1. Analysis of grapes and wines using a voltammetric bioelectronic tongue: Correlation with the phenolic and sugar content

    Proceedings of IEEE Sensors

  2. Electronic tongue formed by sensors and biosensors containing phthalocyanines as electron mediators:

    Journal of Porphyrins and Phthalocyanines, Vol. 18, Núm. 1-2, pp. 76-86

2013

  1. Analysis of anticoagulant rodenticide residues in Microtus arvalis tissues by liquid chromatography with diode array, fluorescence and mass spectrometry detection

    Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 925, pp. 76-85

  2. Simultaneous determination of nine anticoagulant rodenticides in soil and water by LC-ESI-MS

    Journal of Separation Science, Vol. 36, Núm. 16, pp. 2593-2601

2012

  1. Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels

    Analytica Chimica Acta, Vol. 732, pp. 53-63

  2. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

    European Food Research and Technology, Vol. 234, Núm. 2, pp. 231-244

2011

  1. Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 23, pp. 12433-12442

  2. Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

    Food Chemistry, Vol. 127, Núm. 2, pp. 528-540