Publikationen, an denen er mitarbeitet Noelia López (6)

2019

  1. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

    Food Bioscience, Vol. 27, pp. 54-59

  2. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

    Innovative Food Science and Emerging Technologies

2017

  1. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

2015

  1. Inactivation of wine-associated microbiota by continuous pulsed electric field treatments

    Innovative Food Science and Emerging Technologies, Vol. 29, pp. 187-192

2013

  1. Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 91-99

  2. Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties

    Food Chemistry, Vol. 141, Núm. 4, pp. 3759-3765