Publicaciones en las que colabora con Adrián Escudero Alcántara (5)

2018

  1. Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

    Food Research International, Vol. 109, pp. 138-148

2009

  1. Modeling quality of premium spanish red wines from gas chromatography-olfatometry data.

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 16, pp. 7490-7498

1999

  1. Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 5, Núm. 4, pp. 319-325

1998

  1. Role of hydroxycinnamic acids and flavanols in the oxidation and browning of white wines

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 12, pp. 4937-4944

1995

  1. Prediction of Oxidative Browning in White Wines as a Function of Their Chemical Composition

    Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 11, pp. 2813-2817