Publications in collaboration with researchers from Instituto Tecnológico Agrario de Castilla y León (21)

2011

  1. Wine consumption habits and consumer preferences between wines aged in barrels or with chips

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 5, pp. 943-949

  2. Sugar reduction in white and red musts with nanofiltration membranes

    Desalination and Water Treatment, Vol. 27, Núm. 1-3, pp. 167-174

2009

  1. The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

    Journal of Food Composition and Analysis, Vol. 22, Núm. 3, pp. 204-211

  2. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 24, pp. 11498-11509

  3. Binding capacity of brown pigments present in special Spanish sweet wines

    LWT - Food Science and Technology, Vol. 42, Núm. 10, pp. 1729-1737

2005

  1. Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

    European Food Research and Technology, Vol. 220, Núm. 5-6, pp. 597-606