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Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition

Food and bioprocess technology, 2014-03, Vol.7 (3), p.732-740

2014

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Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

Food chemistry, 2012-12, Vol.135 (4), p.2445-2452

2012

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Determination of trichloroanisole and trichlorophenol in wineries’ ambient air by passive sampling and thermal desorption–gas chromatography coupled to tandem mass spectrometry

Journal of Chromatography A, 2015-02, Vol.1380, p.11-16

2015

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Synergistic antioxidant interaction between sugars and phenolics from a sweet wine

European food research & technology, 2010-07, Vol.231 (3), p.363-370

2010

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Multiple Stable Conformations Account for Reversible Concentration-Dependent Oligomerization and Autoinhibition of a Metamorphic Metallopeptidase

Angewandte Chemie (International ed.), 2014-09, Vol.53 (40), p.10624-10630

International ed. in English, 2014

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UNE-EN ISO/IEC 17025:2005 accredited method for the determination of 121 pesticide residues in fruits and vegetables by gas chromatography–tandem mass spectrometry

Journal of food composition and analysis, 2011-05, Vol.24 (3), p.427-440

2011

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Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Journal of agricultural and food chemistry, 2004-06, Vol.52 (12), p.3905-3910

2004

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Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6389-6393

2004

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Biological Aging of Sherry Wines Using Pure Cultures of Two Flor Yeast Strains under Controlled Microaeration

Journal of agricultural and food chemistry, 2005-06, Vol.53 (13), p.5258-5264

2005

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Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process

Food chemistry, 2009-06, Vol.114 (3), p.1050-1055

2009

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Effect of Schizosaccharomyces pombe on Aromatic Compounds in Dry Sherry Wines Containing High Levels of Gluconic Acid

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4529-4534

2004

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Gluconic Acid Consumption in Wines by Schizosaccharomyces pombe and Its Effect on the Concentrations of Major Volatile Compounds and Polyols

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.493-497

2004

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Potential Application of a Glucose-Transport-Deficient Mutant of Schizosaccharomyces pombe for Removing Gluconic Acid from Grape Must

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1017-1021

2005

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Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Food chemistry, 2004-03, Vol.84 (4), p.585-590

2004

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Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Food chemistry, 2006, Vol.94 (2), p.232-239

2006

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Frontispiz: Multiple Stable Conformations Account for Reversible Concentration-Dependent Oligomerization and Autoinhibition of a Metamorphic Metallopeptidase

Angewandte Chemie, 2014-09, Vol.126 (40), p.n/a

2014

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Multiple Stable Conformations Account for Reversible Concentration-Dependent Oligomerization and Autoinhibition of a Metamorphic Metallopeptidase

Angewandte Chemie, 2014-09, Vol.126 (40), p.10800-10806

2014

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Influence of Blending on the Content of Different Compounds in the Biological Aging of Sherry Dry Wines

Journal of agricultural and food chemistry, 2004-05, Vol.52 (9), p.2577-2581

2004

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Effect of Gluconic Acid Consumption during Simulation of Biological Aging of Sherry Wines by a Flor Yeast Strain on the Final Volatile Compounds

Journal of agricultural and food chemistry, 2003-10, Vol.51 (21), p.6198-6203

2003

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Sol-gel cholinesterase biosensor for organophosphorus pesticide fluorimetric analysis

Sensors and actuators. B, Chemical, 1997-03, Vol.39 (1), p.426-431

1997

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Fenton-like oxidation of Orange II solutions using heterogeneous catalysts based on saponite clay

Applied catalysis. B, Environmental, 2007-02, Vol.71 (1-2), p.44-56

2007

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Last Decade of Research on Activated Carbons as Catalytic Support in Chemical Processes

Catalysis reviews. Science and engineering, 2010-07, Vol.52 (3), p.325-380

2010

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A solid-state integrated photo-supercapacitor based on ZnO nanorod arrays decorated with Ag2S quantum dots as the photoanode and a PEDOT charge storage counter-electrode

RSC advances, 2020-02, Vol.10 (10), p.5712-5721

2020

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Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

Food chemistry, 2018-07, Vol.254, p.55-63

2018

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Bifunctional mesoporous MCF materials as catalysts in the Friedländer condensation

Catalysis today, 2013-12, Vol.218-219, p.70-75

2013

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Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

Determination of trichloroanisole and trichlorophenol in wineries’ ambient air by passive sampling and thermal desorption–gas chromatography coupled to tandem mass spectrometry

Synergistic antioxidant interaction between sugars and phenolics from a sweet wine

Multiple Stable Conformations Account for Reversible Concentration-Dependent Oligomerization and Autoinhibition of a Metamorphic Metallopeptidase

UNE-EN ISO/IEC 17025:2005 accredited method for the determination of 121 pesticide residues in fruits and vegetables by gas chromatography–tandem mass spectrometry

Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection

Biological Aging of Sherry Wines Using Pure Cultures of Two Flor Yeast Strains under Controlled Microaeration

Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process

Effect of Schizosaccharomyces pombe on Aromatic Compounds in Dry Sherry Wines Containing High Levels of Gluconic Acid

Gluconic Acid Consumption in Wines by Schizosaccharomyces pombe and Its Effect on the Concentrations of Major Volatile Compounds and Polyols

Potential Application of a Glucose-Transport-Deficient Mutant of Schizosaccharomyces pombe for Removing Gluconic Acid from Grape Must

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Frontispiz: Multiple Stable Conformations Account for Reversible Concentration-Dependent Oligomerization and Autoinhibition of a Metamorphic Metallopeptidase

Multiple Stable Conformations Account for Reversible Concentration-Dependent Oligomerization and Autoinhibition of a Metamorphic Metallopeptidase

Influence of Blending on the Content of Different Compounds in the Biological Aging of Sherry Dry Wines

Effect of Gluconic Acid Consumption during Simulation of Biological Aging of Sherry Wines by a Flor Yeast Strain on the Final Volatile Compounds

Sol-gel cholinesterase biosensor for organophosphorus pesticide fluorimetric analysis

Fenton-like oxidation of Orange II solutions using heterogeneous catalysts based on saponite clay

Last Decade of Research on Activated Carbons as Catalytic Support in Chemical Processes

A solid-state integrated photo-supercapacitor based on ZnO nanorod arrays decorated with Ag2S quantum dots as the photoanode and a PEDOT charge storage counter-electrode

Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

Bifunctional mesoporous MCF materials as catalysts in the Friedländer condensation

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