Francisco José Rodríguez Pulido-rekin lankidetzan egindako argitalpenak (5)

2022

  1. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

    Food Reviews International, Vol. 38, Núm. 5, pp. 884-912

2016

  1. Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

    Food Chemistry, Vol. 206, pp. 249-259

  2. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

    Talanta, Vol. 160, pp. 556-561

2015

  1. Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions

    Journal of Agricultural and Food Chemistry

2012

  1. Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

    Analytica Chimica Acta, Vol. 732, pp. 78-82