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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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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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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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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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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 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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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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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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Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests

Foods, 2021-07, Vol.10 (8), p.1683

2021

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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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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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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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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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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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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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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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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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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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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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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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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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Improvement of Verdejo white wines by contact with oak chips at different winemaking stages

Food science & technology, 2017-06, Vol.79, p.111-118

2017

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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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Chemical and sensory changes in white wines fermented in the presence of oak chips

International journal of food science & technology, 2000-02, Vol.35 (1), p.23-32

2000

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INFLUENCE OF HUNTING-SEASON STAGE AND RIPENING CONDITIONS ON MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (CERVUS ELAPHUS) CHORIZO SAUSAGES

Italian journal of food science, 2010-01, Vol.22 (4), p.386

2010

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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

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

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

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

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

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

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

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

Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests

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

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

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

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

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

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

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

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

Aroma enhancement in wines from different grape varieties using exogenous glycosidases

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

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

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

Improvement of Verdejo white wines by contact with oak chips at different winemaking stages

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

Chemical and sensory changes in white wines fermented in the presence of oak chips

INFLUENCE OF HUNTING-SEASON STAGE AND RIPENING CONDITIONS ON MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (CERVUS ELAPHUS) CHORIZO SAUSAGES

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