Publicaciones en colaboración con investigadores/as de Universidad de Burgos (11)

2011

  1. 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

  1. 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

  2. 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

  1. 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

  1. 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

  2. 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

  1. Discrimination of DOC wine vintages as a function of chemical composition

    Química analítica

  2. 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

  3. Influence of canning process on colour, weight and grade of mushrooms

    Food Chemistry, Vol. 66, Núm. 1, pp. 87-92

  4. 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

  1. Methanol release during fermentation of red grapes treated with pectolytic enzymes

    Food Chemistry, Vol. 63, Núm. 3, pp. 307-312