M. Soledad Pérez Coello-rekin lankidetzan egindako argitalpenak (10)

2021

  1. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2-free red wines

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1143-1149

2019

  1. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

    Food research international (Ottawa, Ont.), Vol. 125, pp. 108594

  2. Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

    Food Chemistry, Vol. 276, pp. 485-493

2000

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

    International Journal of Food Science and Technology, Vol. 35, Núm. 1, pp. 23-32

1999

  1. Características químicas de los vinos tintos

    Alimentación, equipos y tecnología, Año 18, Núm. 2, pp. 51-58

  2. Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 5, Núm. 2, pp. 149-157

1998

  1. Quantitative analysis of the principal volatile compounds in oak wood by direct thermal desorption (DID) and GC/MS

    Analusis, Vol. 26, Núm. 1, pp. 33-35

1993

  1. Seguimiento de la fermentación de los vinos con levaduras seleccionadas

    La Semana vitivinícola, Núm. 2472, pp. 4791-4793

1992

  1. Determination of glycerol in wines by high-performance liquid chromatography: comparison with enzymatic method

    Journal of Chromatography A, Vol. 623, Núm. 1, pp. 43-47

1991

  1. Comparación de un sistema de microvinificación con la elaboración de vinos a escala industrial

    Alimentación, equipos y tecnología, Año 10, Núm. 2, pp. 79-88