Francisco Pardo Minguez-rekin lankidetzan egindako argitalpenak (6)

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

    Fermentation Technology, Vol. 4, Núm. 1

2012

  1. 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

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. Evolución de aminoácidos durante la maduración de uvas cultivadas de modo tradicional y ecológico

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008