Publicaciones en las que colabora con Zenaida Guadalupe Mínguez (6)

2024

  1. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1928-1937

  2. The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines

    Molecules, Vol. 29, Núm. 18, pp. 4432

2013

  1. Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage

    European Food Research and Technology, Vol. 237, Núm. 6, pp. 887-895

2011

  1. Changes in polyphenols, polysaccharides and nitrogenous compounds in wine during malolactic fermentation

    XXXIV World Congress of Vine and Wine

  2. Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

    Food Research International, Vol. 44, Núm. 1, pp. 84-91

2010

  1. Effect of the presence of lysated lees on polysaccharides, colour and main phenolic compounds of red wine during barrel ageing

    Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010