Publications en collaboration avec des chercheurs 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

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

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

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