Publicacions en què col·labora amb Fernando Zamora Marín (17)

2022

  1. Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

    Oeno One, Vol. 56, Núm. 3, pp. 233-245

2020

  1. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

    Food Science and Nutrition, Vol. 8, Núm. 7, pp. 3442-3455

  2. Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 54, Núm. 3, pp. 497-511

  3. Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

    Oeno One, Vol. 54, Núm. 3, pp. 497-511

2019

  1. Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

    Oeno One, Vol. 53, Núm. 3, pp. 531-547

  2. Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition

    BIO Web of Conferences

  3. Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

    Food Chemistry, Vol. 275, pp. 397-406

2018

  1. Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

    European Food Research and Technology, Vol. 244, Núm. 2, pp. 245-258

2017

  1. Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine

    Food Chemistry, Vol. 226, pp. 23-31

  2. Oxygen consumption rates by different oenological tannins in a model wine solution

    Food Chemistry, Vol. 234, pp. 26-32

2016

  1. Influence of Grape Seeds and Stems on Wine Composition and Astringency

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 34, pp. 6555-6566

  2. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

    Oeno One, Vol. 50, Núm. 4, pp. 169-181

  3. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 50, Núm. 4, pp. 169-181

  4. Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

    Food Research International, Vol. 87, pp. 197-203

  5. Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution

    Wine and viticulture journal, Núm. 4, pp. 39

  6. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

    Food Chemistry, Vol. 199, pp. 822-827

2015

  1. Influence of berry size on red wine colour and composition

    Australian Journal of Grape and Wine Research, Vol. 21, Núm. 2, pp. 200-212