Publications in collaboration with researchers from Universidad de Salamanca (4)

2003

  1. Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines

    International Journal of Food Science and Technology, Vol. 38, Núm. 1, pp. 29-36

  2. Compositional changes during the storage of red wines treated with pectolytic enzymes: Low molecular-weight phenols and flavan-3-ol derivative levels

    Food Chemistry, Vol. 80, Núm. 2, pp. 205-214

2001

  1. Effect of different oak woods on aged wine color and anthocyanin composition

    European Food Research and Technology, Vol. 213, Núm. 4-5, pp. 281-285

  2. Evolution during the storage of red wines treated with pectolytic enzymes: New anthocyanin pigment formation

    International Journal of Phytoremediation, Vol. 21, Núm. 1, pp. 183-197