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Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

Industrial crops and products, 2018-02, Vol.112, p.617-625

2018

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Aroma composition and new chemical markers of Spanish citrus honeys

Food chemistry, 2007, Vol.103 (2), p.601-606

2007

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Extraction of natural flavorings with antioxidant capacity from cooperage by-products by green extraction procedure with subcritical fluids

Industrial crops and products, 2017-09, Vol.103, p.222-232

2017

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A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Food chemistry, 2011-10, Vol.128 (4), p.997-1002

2011

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Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

Analytica chimica acta, 2010-02, Vol.660 (1), p.177-182

2010

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Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

Food research international, 2013-04, Vol.51 (1), p.325-334

2013

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Changes in forest landscape due to agricultural activities and their influence on natural ecosystems: the eastern Galician mountains

Change and adaptation in socio-ecological systems, 2018-12, Vol.4 (1), p.1-6

2018

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Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics

Food research international, 2013-05, Vol.51 (2), p.536-543

2013

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Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

Food research international, 2010-12, Vol.43 (10), p.2335-2340

2010

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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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different occurrence conditions of Quercus robur L. and Quercus petraea (Mattuschka) Liebl. on current habitat in Galicia, NW Iberian Peninsula

Scandinavian journal of forest research, 2015-02, Vol.30 (2), p.122-134

2015

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Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates

Food chemistry, 2010-03, Vol.119 (2), p.505-512

2010

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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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Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction

Food science & technology, 2021-09, Vol.149, p.111889, Article 111889

2021

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Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products

Food research international, 2020-11, Vol.137, p.109728-109728, Article 109728

2020

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Influence of storage temperature on the volatile compounds of young white wines

Food control, 2003-06, Vol.14 (5), p.301-306

2003

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Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

Food research international, 2018-09, Vol.111, p.524-533

2018

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Ultrasound and microwave techniques for assisting ageing on lees of red wines

Food chemistry, 2023-11, Vol.426, p.136660-136660, Article 136660

2023

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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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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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Antioxidant capacity and phenolic composition of different woods used in cooperage

Food chemistry, 2011-12, Vol.129 (4), p.1584-1590

2011

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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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Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction

Journal of agricultural and food chemistry, 2005-06, Vol.53 (13), p.5385-5389

2005

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Comparison of the Volatile Composition of Wild Fennel Samples (Foeniculum vulgare Mill.) from Central Spain

Journal of agricultural and food chemistry, 2006-09, Vol.54 (18), p.6814-6818

2006

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Freeze-dried grape skins by-products to enhance the quality of white wines from neutral grape varieties

Food research international, 2015-03, Vol.69, p.97-105

2015

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Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

Aroma composition and new chemical markers of Spanish citrus honeys

Extraction of natural flavorings with antioxidant capacity from cooperage by-products by green extraction procedure with subcritical fluids

A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

Changes in forest landscape due to agricultural activities and their influence on natural ecosystems: the eastern Galician mountains

Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics

Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

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

different occurrence conditions of Quercus robur L. and Quercus petraea (Mattuschka) Liebl. on current habitat in Galicia, NW Iberian Peninsula

Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates

Comparison of extraction methods for volatile compounds of Muscat grape juice

Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction

Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products

Influence of storage temperature on the volatile compounds of young white wines

Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

Ultrasound and microwave techniques for assisting ageing on lees of red wines

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

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

Antioxidant capacity and phenolic composition of different woods used in cooperage

Aroma enhancement in wines from different grape varieties using exogenous glycosidases

Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction

Comparison of the Volatile Composition of Wild Fennel Samples (Foeniculum vulgare Mill.) from Central Spain

Freeze-dried grape skins by-products to enhance the quality of white wines from neutral grape varieties

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