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Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Foods, 2019-09, Vol.8 (9), p.419

2019

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Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety

Journal of the science of food and agriculture, 2014-08, Vol.94 (10), p.2073-2082

2014

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Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines

BIO web of conferences, 2023-01, Vol.68, p.2016

2023

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Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

Beverages (Basel), 2023-09, Vol.9 (3), p.79

2023

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Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Foods, 2020-11, Vol.9 (12), p.1728

2020

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Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

CYTA: journal of food, 2020-01, Vol.18 (1), p.122-131

2020

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Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

Journal of the science of food and agriculture, 2013-12, Vol.93 (15), p.3720-3729

2013

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Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

American journal of enology and viticulture, 2013-03, Vol.64 (1), p.39-49

2013

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Wine consumption habits and consumer preferences between wines aged in barrels or with chips

Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.943-949

2011

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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

Journal of chemistry, 2016-01, Vol.2016 (2016), p.1-7

2016

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Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

European food research & technology, 2008-04, Vol.226 (6), p.1485-1493

2008

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Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology

BIO Web of Conferences, 2016, Vol.7, p.2012

2016

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Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

Food science & technology, 2024-07, Vol.203, p.116410, Article 116410

2024

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Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Food chemistry, 2022-03, Vol.373 (Pt B), p.131648-131648, Article 131648

2022

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Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

Food science & technology, 2017-04, Vol.77, p.85-91

2017

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Optimization of a Solid-Phase Extraction Method Using Copolymer Sorbents for Isolation of Phenolic Compounds in Red Wines and Quantification by HPLC

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11560-11570

2008

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Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

Journal of agricultural and food chemistry, 2015-06, Vol.63 (23), p.5670-5681

2015

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Changes in Polysaccharide Composition during Sparkling Wine Making and Aging

Journal of agricultural and food chemistry, 2013-12, Vol.61 (50), p.12362-12373

2013

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Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

Food chemistry, 2008-12, Vol.111 (4), p.957-964

2008

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Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

Food science & technology, 2015-04, Vol.61 (1), p.47-55

2015

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Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells

Journal of agricultural and food chemistry, 2017-01, Vol.65 (1), p.66-73

2017

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Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Food science & technology, 2012-10, Vol.48 (2), p.215-223

2012

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Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

Food chemistry, 2011-07, Vol.127 (2), p.528-540

2011

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Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

European food research & technology, 2013-05, Vol.236 (5), p.827-841

2013

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Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics

Journal of agricultural and food chemistry, 2011-12, Vol.59 (23), p.12433-12442

2011

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Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety

Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

Wine consumption habits and consumer preferences between wines aged in barrels or with chips

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

Optimization of a Solid-Phase Extraction Method Using Copolymer Sorbents for Isolation of Phenolic Compounds in Red Wines and Quantification by HPLC

Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

Changes in Polysaccharide Composition during Sparkling Wine Making and Aging

Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics

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