Publicaciones en colaboración con investigadores/as de Universidad Pública de Navarra (11)

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

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

  2. Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 1, pp. 42-48

  3. Sedimentation clarification of viura musts. Utilization of amino acids during fermentation

    Food Chemistry, Vol. 63, Núm. 2, pp. 191-197

1997

  1. Influence of Prefermentation Clarification on Heavy Metal Lability in Garnacha Must and Rosé Wine Using Differential Pulse Anodic Stripping Voltammetry

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8, pp. 2843-2848

1996

  1. Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

    Food Control, Vol. 7, Núm. 3, pp. 157-163

  2. Clarification by vacuum filtration of grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine

    American Journal of Enology and Viticulture, Vol. 47, Núm. 3, pp. 313-322

  3. Influence of Prefermentation Clarification on the Higher Alcohol Contents of Wines

    Food Chemistry, Vol. 55, Núm. 3, pp. 241-249

  4. Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

    Food Research International, Vol. 29, Núm. 8, pp. 763-770

  5. Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging

    Food Research International, Vol. 29, Núm. 3-4, pp. 345-353

1995

  1. Influence of Prefermentation Clarification on Nitrogenous Contents of Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 2, pp. 476-482