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

2011

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

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

  2. 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

2009

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

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

  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. 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

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