Publicaciones en colaboración con investigadores/as de Universidad Pública de Navarra (29)

2024

  1. Nature-based strategies to regenerate the functioning and biodiversity of vineyards

    Journal of Sustainable Agriculture and Environment, Vol. 3, Núm. 1

2009

  1. 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. Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 10, pp. 1777-1785

  2. 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

  3. Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

    LWT - Food Science and Technology, Vol. 41, Núm. 3, pp. 501-510

  4. 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

  5. Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2

    Progress in Food Chemistry, pp. 73-104

2007

  1. Effect of SO2 on the formation and evolution of volatile compounds in wines

    Food Control, Vol. 18, Núm. 12, pp. 1501-1506

  2. 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

  3. 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

  4. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation

    Food Chemistry, Vol. 103, Núm. 4, pp. 1312-1318

2006

  1. Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

    European Food Research and Technology, Vol. 222, Núm. 1-2, pp. 15-25

  2. Effect of oak barrel type on the volatile composition of wine: Storage time optimization

    LWT - Food Science and Technology, Vol. 39, Núm. 3, pp. 199-205

  3. Review of quality factors on wine ageing in oak barrels

    Trends in Food Science and Technology, Vol. 17, Núm. 8, pp. 438-447

2004

  1. Accumulation of volatile compounds during ageing of two red wines with different composition

    Journal of Food Engineering, Vol. 65, Núm. 3, pp. 349-356

2003

  1. Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

    Food Control, Vol. 14, Núm. 8, pp. 565-571

2002

  1. Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high and low-quality vineyards over two years

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print, Vol. 214, Núm. 4, pp. 303-309

  2. Volatile composition of aged wine in used barrels of French oak and of American oak

    Food Research International, Vol. 35, Núm. 7, pp. 603-610

2001

  1. Evolution of amino acids and volatile compounds in the fermentation of inoculated musts: Concentration of biogenic amines in the wines.

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY

1998

  1. Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print, Vol. 206, Núm. 2, pp. 143-147