Publications in collaboration with researchers from Universidade de Vigo (11)

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2007

  1. Aromatic compounds in wines produced during fermentation: Effect of three red cultivars

    International Journal of Food Properties, Vol. 10, Núm. 4, pp. 867-875

  2. Effect of terroir on the volatiles of Vitis vinifera cv. Albariño

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 7, pp. 1252-1256

  3. Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of Saccharomyces cerevisiae strains associated to Vitis vinifera

    Journal International des Sciences de la Vigne et du Vin, Vol. 41, Núm. 3, pp. 155-159

2006

  1. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

    Journal of Industrial Microbiology and Biotechnology, Vol. 33, Núm. 11, pp. 929-933

  2. Determination of free and bound terpene compounds in Albariño wine

    Journal of Food Composition and Analysis, Vol. 19, Núm. 6-7, pp. 694-697

2000

  1. Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

    Journal of Applied Microbiology, Vol. 89, Núm. 5, pp. 876-883