Isabel
Revilla Martín
Catedrática de Universidad
Universidad de Burgos
Burgos, EspañaUniversidad de Burgos-ko ikertzaileekin lankidetzan egindako argitalpenak (10)
2011
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Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb
Meat Science, Vol. 88, Núm. 3, pp. 415-423
2003
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Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines
International Journal of Food Science and Technology, Vol. 38, Núm. 1, pp. 29-36
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Compositional changes during the storage of red wines treated with pectolytic enzymes: Low molecular-weight phenols and flavan-3-ol derivative levels
Food Chemistry, Vol. 80, Núm. 2, pp. 205-214
2002
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Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents
Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 16, pp. 4525-4530
2001
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Effect of different oak woods on aged wine color and anthocyanin composition
European Food Research and Technology, Vol. 213, Núm. 4-5, pp. 281-285
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Evolution during the storage of red wines treated with pectolytic enzymes: New anthocyanin pigment formation
International Journal of Phytoremediation, Vol. 21, Núm. 1, pp. 183-197
1999
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Discrimination of DOC wine vintages as a function of chemical composition
Química analítica
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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection
Journal of Chromatography A, Vol. 847, Núm. 1-2, pp. 83-90
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Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds
Journal of Chromatography A, Vol. 847, Núm. 1-2, pp. 75-81
1998
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Methanol release during fermentation of red grapes treated with pectolytic enzymes
Food Chemistry, Vol. 63, Núm. 3, pp. 307-312