![Foto de Cándida](/img/nophoto.png)
Cándida
Lorenzo Tendero
Publicaciones en las que colabora con Cándida Lorenzo Tendero (24)
2017
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The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine
Food Research International, Vol. 99, pp. 328-335
2016
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Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
Food Chemistry, Vol. 197, pp. 1038-1045
2015
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Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation
Food Chemistry, Vol. 170, pp. 401-406
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Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes
Fermentation Technology, Vol. 4, Núm. 1
2013
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Influence of oak barrel aging on the quality of red wines
Oak: Ecology, Types and Management, pp. 59-86
2012
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Review of the use of near infrared spectroscopy to determine different wine parameters: Discrimination between wines
Current Bioactive Compounds, Vol. 8, Núm. 4, pp. 353-369
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Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines
LWT - Food Science and Technology, Vol. 46, Núm. 2, pp. 401-405
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Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety
Journal of Food Science, Vol. 77, Núm. 1, pp. C71-C79
2011
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Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems
Food Chemistry, Vol. 124, Núm. 1, pp. 106-116
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Near infrared spectroscopy: Easy and rapid tool to determine different volatile compounds in wines
Current Bioactive Compounds, Vol. 7, Núm. 2, pp. 93-105
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Relación entre el contenido de aminoácidos de uvas muestreadas antes de su madurez y la composición aromática de vinos elaborados con estas uvas maduras
Enoviticultura, Núm. 10, pp. 6-12
2010
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Effect of the wine composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines
Food Chemistry, Vol. 122, Núm. 4, pp. 1076-1082
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Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines
Food Chemistry, Vol. 119, Núm. 2, pp. 823-828
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Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino
Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010
2009
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Determinación de halofenoles y haloanisoles en vinos mediante espectroscopia de infrarrojo cercano (NIR)
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009
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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Food Research International, Vol. 42, Núm. 9, pp. 1281-1286
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Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products
Food Control, Vol. 20, Núm. 3, pp. 269-276
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Relación entre el contenido de aminoácidos y la formación de volátiles fermentativos den "Monastrell" de cultivo tradicional y ecológico
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009
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Study of the evolution of nitrogen compounds during grape ripening. Application to differentiate grape varieties and cultivated systems
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 6, pp. 2410-2419
2008
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Análisis estadístico multivariante como herramienta para diferenciar vinos de crianza según su composición volátil
Enólogos, Núm. 53, pp. 46-50