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Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

Journal of food science, 2011-10, Vol.76 (8), p.C1169-C1180

2011

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Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.)

Journal of agricultural and food chemistry, 2003-02, Vol.51 (5), p.1265-1269

2003

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Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

Food chemistry, 2006-03, Vol.95 (2), p.279-289

2006

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Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Food chemistry, 2006, Vol.99 (2), p.350-359

2006

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Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

Food chemistry, 2012-09, Vol.134 (2), p.851-863

2012

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Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon

Meat science, 2007-04, Vol.75 (4), p.661-668

2007

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Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

Flavour and fragrance journal, 2010-11, Vol.25 (6), p.456-462

2010

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Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages

Food research international, 2011-06, Vol.44 (5), p.1549-1560

2011

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Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

Food chemistry, 2012-03, Vol.131 (1), p.90-98

2012

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Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

Food research international, 2011-01, Vol.44 (1), p.61-70

2011

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Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

Food science & technology, 2014-03, Vol.55 (2), p.586-594

2014

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Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region

Food research international, 2013-05, Vol.51 (2), p.554-563

2013

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Influence of Storage Conditions on Chemical Composition and Sensory Properties of Citrus Honey

Journal of agricultural and food chemistry, 2008-03, Vol.56 (6), p.1999-2006

2008

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Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying

Journal of the science of food and agriculture, 2004-12, Vol.84 (15), p.2070-2076

2004

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Aroma potential of Albillo wines and effect of skin-contact treatment

Food chemistry, 2007, Vol.103 (2), p.631-640

2007

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Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

European food research & technology, 2012-08, Vol.235 (2), p.185-193

2012

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Oenological potential, phenolic composition, chromatic characteristics and antioxidant activity of red single-cultivar wines from Castilla-La Mancha

Food research international, 2012-08, Vol.48 (1), p.7-15

2012

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Aroma enhancement in wines from different grape varieties using exogenous glycosidases

Food chemistry, 2005-10, Vol.92 (4), p.627-635

2005

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Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha

European food research & technology, 2012-02, Vol.234 (2), p.295-303

2012

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Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

European food research & technology, 2012-07, Vol.235 (1), p.155-167

2012

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Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region

Flavour and fragrance journal, 2012, Vol.27 (1), p.60-68

2012

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Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.885-889

2000

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Influence of co-winemaking technique in sensory characteristics of new Spanish red wines

Food quality and preference, 2010-10, Vol.21 (7), p.705-710

2010

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Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences

Meat science, 2004-08, Vol.67 (4), p.633-641

2004

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IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY (ROSMARINUS OFFICINALIS L.)

Journal of sensory studies, 2007-02, Vol.22 (1), p.34-48

2007

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Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.)

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon

Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages

Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region

Influence of Storage Conditions on Chemical Composition and Sensory Properties of Citrus Honey

Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying

Aroma potential of Albillo wines and effect of skin-contact treatment

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

Oenological potential, phenolic composition, chromatic characteristics and antioxidant activity of red single-cultivar wines from Castilla-La Mancha

Aroma enhancement in wines from different grape varieties using exogenous glycosidases

Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha

Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region

Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

Influence of co-winemaking technique in sensory characteristics of new Spanish red wines

Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences

IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY (ROSMARINUS OFFICINALIS L.)

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