Cándida Lorenzo Tendero-rekin lankidetzan egindako argitalpenak (24)

2017

  1. 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

  1. 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

  1. 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

  2. Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

    Fermentation Technology, Vol. 4, Núm. 1

2013

  1. Influence of oak barrel aging on the quality of red wines

    Oak: Ecology, Types and Management, pp. 59-86

2012

  1. 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

  2. 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

  3. 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

  1. 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

  2. Near infrared spectroscopy: Easy and rapid tool to determine different volatile compounds in wines

    Current Bioactive Compounds, Vol. 7, Núm. 2, pp. 93-105

  3. 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

  1. 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

  2. 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

  3. 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

  1. 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

  2. Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

    Food Research International, Vol. 42, Núm. 9, pp. 1281-1286

  3. 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

  4. 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

  5. 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

  1. Análisis estadístico multivariante como herramienta para diferenciar vinos de crianza según su composición volátil

    Enólogos, Núm. 53, pp. 46-50