Publicaciones en colaboración con investigadores/as de Universidade do Minho (15)

2021

  1. Rootstock effect on volatile composition of albariño wines

    Applied Sciences (Switzerland), Vol. 11, Núm. 5, pp. 1-11

2020

  1. Production of a distilled spirit using cassava flour as raw material: Chemical characterization and sensory profile

    Molecules, Vol. 25, Núm. 14

  2. Validation of a LLME/GC‐MS methodology for quantification of volatile compounds in fermented beverages

    Molecules, Vol. 25, Núm. 3

2018

  1. Increasing the sustainability of the coffee agro-industry: Spent coffee grounds as a source of new beverages

    Beverages, Vol. 4, Núm. 4

2017

  1. Effect of vertical shoot-positioned, scott-henry, geneva double-curtain, arch-cane, and parral training systems on the volatile composition of albari o wines

    Molecules, Vol. 22, Núm. 9

2015

  1. Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

    LWT, Vol. 62, Núm. 2, pp. 1043-1052

2014

  1. Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins - Effect of biocatalyst storage and SO2 concentration on wine characteristics

    LWT, Vol. 59, Núm. 2P1, pp. 1114-1122

2013

  1. Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain

    South African Journal of Enology and Viticulture, Vol. 34, Núm. 2, pp. 212-222

  2. Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

    LWT, Vol. 54, Núm. 2, pp. 557-563

2012

  1. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

    Phytochemistry, Vol. 74, pp. 196-205

  2. Early leaf removal impact on volatile composition of Tempranillo wines

    Journal of the Science of Food and Agriculture, Vol. 92, Núm. 4, pp. 935-942

2011

  1. Study of the volatile and glycosidically bound compounds of minority Vitis vinifera red cultivars from NW Spain

    Journal of the Institute of Brewing, Vol. 117, Núm. 3, pp. 462-471

2010

  1. Correlation between volatile composition and sensory properties in Spanish Albariño wines

    Microchemical Journal, Vol. 95, Núm. 2, pp. 240-246

  2. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

    Food Research International, Vol. 43, Núm. 9, pp. 2303-2314

2009

  1. Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

    Journal of the Institute of Brewing, Vol. 115, Núm. 1, pp. 35-40