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Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

Food research international, 2017-10, Vol.100 (Pt 1), p.201-208

2017

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Comprehensive transcriptomic analysis of the process of gonadal sex differentiation in the turbot (Scophthalmus maximus)

Molecular and cellular endocrinology, 2016-02, Vol.422, p.132-149

2016

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Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines

Food chemistry, 2015-04, Vol.173, p.1195-1202

2015

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Apolipoprotein A-IV measurements in paired venous and fingerprick blood samples: Agreement analysis

Clinica chimica acta, 2020-03, Vol.502, p.261-262

2020

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Endogenous auxin accumulation/localization during zygotic and somatic embryogenesis of Capsicum chinense Jacq

Journal of plant physiology, 2021-03, Vol.258-259, p.153333-153333, Article 153333

2021

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Casimir effect in Snyder space

Nuclear physics. B, 2020-10, Vol.959, p.115152, Article 115152

2020

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Comparison of extraction methods for volatile compounds of Muscat grape juice

Talanta (Oxford), 2009-08, Vol.79 (3), p.871-876

2009

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Form factors and decoupling of matter fields in four-dimensional gravity

Physics letters. B, 2019-03, Vol.790, p.229-236

2019

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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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Pediatric Anti- N -methyl-D-Aspartate Receptor Encephalitis—Clinical Analysis and Novel Findings in a Series of 20 Patients

The Journal of pediatrics, 2013-04, Vol.162 (4), p.850-856.e2

2013

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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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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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Resummed heat kernel and effective action for Yukawa and QED

Physics letters. B, 2024-07, Vol.854, p.138684, Article 138684

2024

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Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

Food chemistry, 2009-02, Vol.112 (4), p.1022-1030

2009

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The aroma of La Mancha Chelva wines: Chemical and sensory characterization

Food research international, 2019-05, Vol.119, p.135-142

2019

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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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Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study

Clinical nutrition (Edinburgh, Scotland), 2018-06, Vol.37 (3), p.906-913

2018

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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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Changes in the immune response against SARS-CoV-2 in individuals with severe COVID-19 treated with high dose of vitamin D

Biomedicine & pharmacotherapy, 2022-06, Vol.150, p.112965-112965, Article 112965

2022

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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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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 profile of malbec red wines from La Mancha region: Chemical and sensory characterization

Comprehensive transcriptomic analysis of the process of gonadal sex differentiation in the turbot (Scophthalmus maximus)

Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines

Apolipoprotein A-IV measurements in paired venous and fingerprick blood samples: Agreement analysis

Endogenous auxin accumulation/localization during zygotic and somatic embryogenesis of Capsicum chinense Jacq

Casimir effect in Snyder space

Comparison of extraction methods for volatile compounds of Muscat grape juice

Form factors and decoupling of matter fields in four-dimensional gravity

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

Pediatric Anti- N -methyl-D-Aspartate Receptor Encephalitis—Clinical Analysis and Novel Findings in a Series of 20 Patients

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

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

Resummed heat kernel and effective action for Yukawa and QED

Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

The aroma of La Mancha Chelva wines: Chemical and sensory characterization

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

Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study

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

Changes in the immune response against SARS-CoV-2 in individuals with severe COVID-19 treated with high dose of vitamin D

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

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

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