MARIA LUISA
GONZALEZ SAN JOSE
Catedrático de Universidad
Instituto Tecnológico Agrario de Castilla y León
León, EspañaPublications in collaboration with researchers from Instituto Tecnológico Agrario de Castilla y León (21)
2015
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A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques
LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 32-41
2012
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Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
LWT - Food Science and Technology, Vol. 48, Núm. 1, pp. 1-8
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Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 28, pp. 7050-7063
2011
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Sugar reduction in white and red musts with nanofiltration membranes
Desalination and Water Treatment, Vol. 27, Núm. 1-3, pp. 167-174
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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
2010
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Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips
LWT - Food Science and Technology, Vol. 43, Núm. 10, pp. 1533-1541
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Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
Separation and Purification Technology, Vol. 76, Núm. 2, pp. 158-170
2009
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Binding capacity of brown pigments present in special Spanish sweet wines
LWT - Food Science and Technology, Vol. 42, Núm. 10, pp. 1729-1737
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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
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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
2008
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Antioxidant potential of single-variety red wines aged in the barrel and in the bottle
Food Chemistry, Vol. 111, Núm. 4, pp. 957-964
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Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation
Food Chemistry, Vol. 111, Núm. 4, pp. 1004-1011
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Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation
European Food Research and Technology, Vol. 226, Núm. 6, pp. 1485-1493
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Importance of chip selection and elaboration process on the aromatic composition of finished wines
Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 13, pp. 5102-5111
2007
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Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
Food Chemistry, Vol. 101, Núm. 3, pp. 881-893
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Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines
Food Chemistry, Vol. 103, Núm. 4, pp. 1434-1448
2006
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Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade
Food Chemistry, Vol. 96, Núm. 2, pp. 197-208
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Relationships among colorimetric parameters of rosé wines evaluated by different methods
Journal of Wine Research, Vol. 17, Núm. 1, pp. 35-43
2005
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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
2004
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Changes in wine volatile compounds of varietal wines during ageing in wood barrels
Analytica Chimica Acta