Enología: Química, Tecnología Enológica y Análisis estadístico
EnoIUR
Universitat de Lleida
Lleida, EspañaPublicaciones en colaboración con investigadores/as de Universitat de Lleida (10)
2022
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¿Puede el agua disponible del suelo explicar las diferencias en el vigor y la calidad de mosto y vino? Un caso en la D.O.Ca. Rioja
IV Jornadas del Grupo de Viticultura de la SECH
2020
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High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548
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Relationships between grape composition of Tempranillo variety and available soil water and water stress under different weather conditions
Scientia Horticulturae, Vol. 262
2013
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Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58
2012
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High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage
Innovative Food Science and Emerging Technologies, Vol. 16, pp. 47-53
2008
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Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2
Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 469-476
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Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields
European Food Research and Technology, Vol. 227, Núm. 2, pp. 401-408
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Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2
Progress in Food Chemistry, pp. 73-104
2007
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Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
Food Control, Vol. 18, Núm. 5, pp. 473-479
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Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields
Food Chemistry, Vol. 103, Núm. 3, pp. 771-777